McKinney-based Tupps Brewery is relocating from its current location to its new venue at the historic McKinney Grain site. Frye will serve as the executive chef and general manager of the new 4.5-acre project, which will feature a production facility, an outdoor bar, outdoor entertainment areas, play areas for adults and children, a 10,000-square-foot taproom, and more.
Frye, who grew up in Frisco, initially had his sights set on playing football, he said. After sustaining multiple injuries playing football in college, he chose to attend Le Cordon Bleu College of Culinary Arts in Austin. Frye said he began cooking at a young age, including grilling chicken and burgers for dinner at 10 years old.
“I was a problem child, so my mom used to put me on the counter so she could keep an eye on me,” Frye said “I come from a family of cooks. ... We never ate out growing up.“
After completing an 18-month intensive culinary degree program, Frye landed a spot working at chef Kent Rathbun’s Plano restaurant, Jasper’s. Frye later launched his own catering business in 2012.
Keith Lewis, president of Tupps Brewery, contacted Frye to join the Tupps team following the closure of his catering company in 2019.
“Tupps [Brewery] has been pretty influential in McKinney, just with their variety of flavors, and how often they come up with new tastes,” Frye said. “I want to make food the same way.”
Frye is looking to create affordable, innovative menu items for the menu at Tupps, he said. The menu will feature homemade snack items starting at $2, he said.
Frye also plans to incorporate Tupps’ beers into the menu items, including in the Full Grown Man burger, a short rib brisket beef burger with a stout bacon jam and Boursin cheese. Other items on the menu include loaded fries, tacos, sandwiches, shareable grazing boards and more.
“You have to know the science behind the food in order to get it to where you want,” Frye said. “I can close my eyes and I can think of tastes and flavors, and I know how they're going to come together.”
The new venue’s total occupancy will surpass 2,000, Frye said, posing a challenge for traditional restaurant service. Instead, the Tupps team plans to rely on a technology-driven method for ordering.
“Imagine a beautiful spring day, 2 o'clock in the afternoon, to have 2,000 people out there. It's virtually impossible for any restaurant to be able to serve food or beverage in a timely manner,” Frye said.
Guests will be able to order food digitally using QR codes, while also gaining access to an immersive online menu, Frye said. The food will be served both in the restaurant and around the site by food runners, rather than traditional servers. The venue will also have three bars operating on the weekends, Frye said.
“I always tell everyone I'm not arrogant, I'm confident,” Frye said. “I know what I have to offer, and I know that I'm the one that can only take on this because it's so massive.”
