Rye is a modern American bistro located in historic downtown McKinney.
Rye opened in the fall of 2015 and is located in the former law office of Texas Governor, James W. Throckmorton, (1866-67). The historical significance of the city, the downtown square, and the building where it is located have inspired Owner/Chef Jeff Qualls to create both a space and menu that is a nod to a simpler time, dedicated to locally sourced products, hand-crafted cocktails, and the forgotten spirit of hospitality.
A long time McKinney resident, Jeff began working in restaurants at the age of 14 and quickly decided the fast-paced, high-energy environment suited him ideally. After making his rounds in the local restaurant scene, he decided to attend school at the world renowned Culinary Institute of America in Hyde Park, New York training under some of the best Certified Master Chefs in the world.
After graduating in the fall of 2001, Jeff moved to California’s fabled Napa Valley to study wine and its vital interaction with various types of cuisine. While in Napa, Jeff trained at the Culinary Institute of America at Greystone, the CIA’s sister campus. There he fine-tuned his skills in the fields of patisserie and artisan bread baking.
Jeff returned home to Texas in the winter of 2002 where he successfully opened McKinney’s premier golf facility, the PGA Tour’s TPC Craig Ranch, along side one of Dallas' finest chef restauranteur's Brian Lusher. In 2005, Jeff opened Poppy’s Garden Cafe in downtown Mckinney where he was given 4 stars by the Dallas Morning News and was named one of the top five young chefs to watch by D Magazine. After stops at Dallas' Hibiscus and Neiman Marcus' historic Zodiac cafe, Jeff joined Kent Rathbun Catering in 2012, before opening Chef Rathbun's latest offering, Hickory, his modern Texas Roadhouse featuring the best in local burgers, barbeque, and craft cocktails.
