Mark Gordy, an acclaimed Dallas chef with experience at top kitchens, has taken over as executive chef at Centro on the Square in McKinney. The restaurant, a collaboration between restaurateurs George Stergios and Brian Dunne, emphasizes seasonal, ingredient-driven cuisine in Historic Downtown McKinney.
Centro on the Square, located at 112 E. Louisiana Street in McKinney, represents a joint venture by George Stergios, owner of Knife Steakhouse Plano, and Brian Dunne, owner of Mexican Bar Company. The pair, who operated neighboring venues at The District at Willow Bend for more than seven years, aimed to create a spot rooted in hospitality and community ties. Stergios noted, “Brian and I have always believed Historic Downtown McKinney has a rhythm and energy that’s unlike anywhere else. After spending years watching the foot traffic and experiencing the community firsthand, we knew we wanted to create something that felt like it belonged here. A place where guests can enjoy exceptional food and service in a comfortable, welcoming setting.” Gordy brings a resume featuring stints at Spoon Bar & Kitchen, Knife Dallas, Hubbell & Hudson Bistro, Sassetta, Town Hearth, Montlake Cut, Mister Charles and Monarch. His menu focuses on seasonal starters and salads, local meats and daily-made pasta, blending Italian techniques, steakhouse precision and seafood elements. “Centro is the kind of restaurant that allows you to cook with intention while staying connected to the guest experience,” Gordy said. “The goal isn’t to be overly formal, it’s to create food that feels exciting, balanced and memorable, while maintaining the warmth and energy that make neighborhood restaurants so special.” Highlights include strawberries-and-rhubarb burrata, hamachi crudo with orange-ginger vinaigrette, Outpost 76 beef tataki, lobster pasta in cioppino-style soffrito, spicy vodka rigatoni and campanelle bolognese. The beverage program features cocktails like the amaro old fashioned. Dunne emphasized, “For us, hospitality is the foundation of everything we do,” positioning the venue for various occasions from celebrations to casual meals.