Sommelier and manager
Bil Semon began his career in the restaurant business in 1975 in his hometown of Mt. Morris, Illinois where he quickly realized his passion for food and wine. After attending Western Illinois University, Bil moved to Dallas where he honed his restaurant skills at various bars, casual dining and fine dining establishments throughout the Dallas area.
In 2003 Bil joined Kirby’s Prime Steakhouse and has worked as an assistant General Manager and General Manager for the company at several of their locations. With extensive experience in restaurant operations he has helped with the development of the company’s policies and staff, as well as the management of food, beverage and financial operations. Bil has had extensive training in wine and is pursuing his training as a Sommelier.
Chef Navarro started in the restaurant business almost 25 years ago. Previous employers include the Crown Plaza Hotel in Dallas, The Gaylord Texan, Mac’s Steakhouse, Vaquero Country Club, The Diamond Club at The Ballpark in Arlington, Pappas Bros. Steakhouse & El Dorado Golf & Beach Club in Cabo San Lucas.
Thomas Alexander was born and raised in the San Francisco Bay Area and moved to Dallas when he was 26 years old. It was in Dallas where he was first introduced to the restaurant industry. In 2002 he began serving at The Keg Steakhouse in Las Colinas where he was quickly drawn to the wine aspect of fine dining.
In 2006, Thomas began serving at Nick & Sam’s Steakhouse where his thirst for wine, and the knowledge surrounding it, was slowly nurtured from a growing interest in wine, to a full fledged passion.
In 2008 Thomas joined the Kirby’s Restaurant Family at the Southlake location and it was there, under his manager and fellow Sommelier, Bil Semon, that Thomas honed his skills to a whole new level of expertise.
Thomas’s knowledge is an invaluable part of the Southlake team. He uses it to enrich the staff through weekly training classes as well as impress Kirby’s guest that hail from all over the country during the business workweek (Kirby’s Southlake is 10 minutes from DFW
Mark Dather started with Kirby’s Steakhouse in 1995 when Kirby’s reopened on Greenville Avenue after an 8 year hiatus following Mr. Kirby’s retirement in 1987.
Prior to Kirby’s Mr. Dather had worked for Chili’s since the age of 16. “After Chili’s I joined the Kirby’s Team in 1995 and never left. We are not just a company, we are family”, says Mark.
Mark left Greenville Avenue in 1999 to open up the company’s new location in Southlake, TX and has been there ever since. Since 2000 Mark has held the position of General Manager and his presence is as relevant to Kirby’s Southlake as the steaks they serve nightly.
“I don’t know who is crazier- the owner’s for asking me to manage- or me, for saying yes!” laughs Mark. “But I am sure glad they did.”