A smiling male chef in a white shirt and black apron with white pinstripes, standing in a modern restaurant or cafe setting. Background features a green wall with a round light fixture, a textured beige brick wall, and a table with white napkins, glasses, and decorative items.

Toby Archibald

Chef Owner

Born and raised in Drury, New Zealand, Chef Toby has spent the last 20 years cooking at top restaurants around the world. His time in Europe included a stint as Sous Chef at The Greenhouse in London which held a Michelin Star. From there he led restaurants in Canada and notably on Bondi Beach in Sydney, Australia.

While in New York City working under the great Daniel Boulud, he met his now wife. They eventually moved to Dallas to start a family and Quarter Acre has been his dream ever since. It finally became a reality in December 2022.

Chef Toby always wanted to travel and continue learning. The hospitality industry has enabled both of these passions and given him others: the love of cooking, creating, and hosting.

A young male chef with curly hair, wearing a white chef's coat and a black apron with white pinstripes, standing outdoors with a neutral expression in front of a brick wall and a building with plants in the background.

Gosha KAlashnikov

Sous Chef

Born and raised in Russia, Gosha brings global culinary experience to the kitchen, including time in Moscow with the Michelin-starred Chef Evgeny Vikentev.

Since arriving in Texas, he has become an essential force behind the creativity and evolution of our menu.

A man with glasses and a beard is pouring a pink-labeled bottle into a jigger, preparing to make a cocktail in a bar or restaurant. Various shakers and glasses are on the counter in front of him.

Jacob Fergus

General Manager

A North Texas native, Jacob has never had a job that wasn’t in restaurants. From the dining rooms of Olive Garden to leading the service team at Quarter Acre it has been a continued pursuit of welcoming and genuine hospitality.

Originally from the world of wine, Jacob has been involved in some of Dallas's most prestigious beverage programs including serving wine from the exclusively French cellar at Bullion and most recently as Assistant Wine Director at Monarch. Jacob carries a passion for the intersection of wine, food, and service and how each works in support of the other and the overall joy that is dining out.

Lexie Kamrath

Assistant General Manager

Growing up in Oregon and moving around the Pacific Northwest, Lexie always had a second job working in a restaurant. It was New York that revealed how passionate people could be about the world of hospitality, and working at abcV by Jean-Georges inspired her to pursue it as a career. She brought that passion to Dallas, joining Fox Restaurant Group as part of the leadership team where she developed the operational foundation that defines great restaurant management.

When the opportunity at Quarter Acre arose, working under Chef Toby Archibald in a Michelin-recognized kitchen felt like exactly where she needed to be. She brings a refreshing sense of humor and fun to the dining room.