About elm & good

Farm-fresh Fare + Bustling Bar

The storied legacy of Deep Ellum lives on inside the historic walls of the Pittman Hotel, where Elm & Good offers quality farmhouse fare, adventurous cocktails in a charming, spirited atmosphere. See you soon.

Meet Our Team


Graham Dodds, Executive Chef

Born and raised in the great state of Texas, Dodds attributes his love for the culinary arts to his childhood experiences cooking with his grandmother from her garden on the border between England and Scotland and learning to bake a soufflé from his neighbor, a transplanted Swiss chef, when he was just 10 years old. Carrying the theme of travel and cuisine into adulthood, Dodds continued his culinary education by studying at the Koh Samui cooking school in Thailand and taking intensive pastry courses at Le Cordon Bleu in London. Beyond the classroom, Dodds’ experience comes from working in kitchens across Europe and the United States including London, Switzerland, Alaska, Massachusetts and Vermont. 

In 2005, Dodds returned to Texas and led the culinary programs at some of Dallas’ top restaurants. Since returning, Dodds has risen to the top of the culinary scene, earning awards and accolades such as “Best New Chef” from Dallas Observer, “Restaurant of the Year” from D Magazine, “Chef of the Year” from CultureMap Dallas in 2015, as well as “Restaurant of the Year” from Eater Dallas in 2016, among others. In 2018, Dodds joined forces with Epic Food & Beverage as their culinary director to help oversee and conceptualize six different outlets within The Statler Hotel.

Gregory Huston, lead bartenderGregory Huston has always been passionate about food & beverage and is no stranger to the Dallas bar scene. 

Born in Allentown, Pennsylvania, Huston first stepped into the hospitality industry as a dishwasher at the young age of 15. After just three years, he was running the kitchen and decided he wanted to be in the restaurant world for life. 

Upon receiving his bachelor’s in hospitality management from Indiana University of Pennsylvania in 2014, Huston moved to Dallas, Texas where he worked with Raised Palate Restaurant Group for four years. Since then, Huston has helped craft programs behind the bar at local favorites Grange Hall and Bowen House. Huston also consulted on beverage programs for Las Palmas and Public Taco, where he helped create the bar menu, crafted staff training manuals, assisted with hiring and more. 

In his new role as lead bartender, Huston oversees the bar program at Elm + Good, where there is a commitment to proper execution and great hospitality above all else. His role will also extend to the development of the bar program at forthcoming concept Deep End, opening later this year. 

Huston has a strong passion for the spirit world, especially rum and tequila. Along with having worked as a server, bartender and consultant, Huston is an avid ping pong player in his spare time and lives by the simple credo "don't forget where you came from and stay humble.”