Having just returned from a trip abroad, André Dowd has only bottled water and cans of La Croix in his fridge — but the 29-year-old son of Rise No. 1 owner Hedda Dowd normally enjoys whipping up home-cooked meals.

“I usually have chicken and a lot of veggies,” he says. “I love grilled corn on the cob and chili, those traditional, Texas kinds of dishes.”

Food is at the heart of André’s family business; Rise has been a Dallas staple since Hedda, raised in France by her French mother and Italian father and long influenced by charismatic European flavors, opened the soufflé restaurant with chef Cherif Brahmi in 2008. (Rise No. 2 recently opened in Houston, and a third location is planned to open September 2017 in Fort Worth.)

As an advisor for Rise, André hopes to introduce the famous sweet and savory soufflés and marshmallow soup to myriad cities, all while managing a less food-focused full-time gig.

Since June 2015, he’s been director of development for Kickstart Kids, a character-building karate program for middle-school children in Texas. Helping expand Rise and working with Kickstart Kids has kept André busy. “I try not to stay still,” he says. “I like being involved and engaged and finding ways to bring people together.”

Best restaurant outside Dallas.
I was in Napa recently and went to The French Laundry. It was art in food form. A lot of people work in that kitchen for free because they want to gain experience and say they worked with [chef] Thomas Keller.

Best sushi in town.
The Mercury. What chef Chris Ward has done is unbelievable. I’d put it up there with what’s in L.A., New York, or Chicago.

Preferred vino.
Obsidian Ridge. Duckhorn cab is also a favorite.

Choice condiment.
Definitely Tabasco and Cholula.

Midnight snack.
I have a big sweet tooth, so Snickers ice cream bars. I’m also a huge fan of Buc-ee’s beef jerky and Dippin’ Dots.

For your last meal you’d order …
A nice, thick steak, twice-baked potatoes, and salad with a glass of cab.