About Us

MARKET MANAGER  

A third generation butcher who learned to process wild game at the age of 12 from his father.  At 18 he became a butcher for Brookshire’s Grocery Company and grew a passion for excellent customer service.  For almost a decade now he’s been cutting in stores, butcher shops, and restaurants.  

He now has 8 years of experience butchering all types of meat.  From alligators to elk, Josh is well equipped to take on whatever Flower mound wants to put on their plate.  

EXECUTIVE CHEF

Starting as a young boy around the age of 10 whose Christmas wish list to Santa did not include the usual G.I. Joe or BMX Bike, but instead an easy bake oven and pots and pans.  Over 25 years later and a career spanning both ends of the country working with and for the finest chefs in the world Executive Chef William’s journey has just begun.

With a two year culinary degree earned from The Institute of the Arts in Philadelphia followed by a two year apprenticeship at Disney World.  Chef William worked his way up through the ranks to his first head chef position at Martine’s Fine Food and Spirits in New Hope, Pennsylvania From there his recognition brought him to Executive Chef at Meson de Mesilla, a gourmet restaurant and bed and breakfast in Las Cruces, New Mexico.  After several accomplished years his career took him to Las Vegas, Nevada where he was Executive Sous Chef for the award winning restaurant Mon Abi Gabi opening the Paris Hotel.  While working under the direction of World Renowned Chefs Gabino Sotelino and Jean Joho.  Later he was lured away by the newly opened Lake Las Vegas Resort to work as Chef de Cuisine under world renowned Master Chef William Becker.  After tiring of the frantic pace Chef William returned to the southwest to become Executive Chef at Camino Real, El Paso’s Finest Hotel.

Having resided in the Metroplex for the last 16 years with his wife Andrea Keller, Executive Chef William Keller has brought culinary excellence and World Class Cuisine to Baylor All Saints, Penthouse Magazine, and private catering throughout the Dallas/Fort Worth area, as well as consulting and menu development for numerous upstart restaurants.

Chef William has been featured at the Celebrity Chef Stage at the State Fair of Texas and the Taste Tavern during the Taste of Dallas.  He has had numerous write-ups in local publications including D Magazine, and competed in the Wright Chef Competition.

During his career Chef William has prepared meals and banquets for such celebrity guests as Steven Tyler, Celine Dion, David Spade, Mike Tyson, David Copperfield, and Howard Stern.  TV Celebrity Chef Emeril Lagasse was a guest chef in Chef William’s Kitchen for a three-day event in Las Vegas.  Chef William has also taught numerous cooking classes and appeared regularly on his own cooking show on El Paso’s NBC Channel Nine.

Chef William looks forward to bringing culinary excellence to Flurry’s Market+Provisions. "Approach Love and Cooking with reckless abandon." 

SEAFOOD MANAGER / FISH MONGOR

Dan Walker grew up in many states such as Tennessee, Ohio, Kansas, and Georgia. He ended up in Texas at the age of twenty and ventured into the seafood industry. At this time, he also met his now wonderful wife, Brittany Walker. Starting as a seafood clerk, Dan’s experience in seafood allowed him to expand into management and grow his passion for seafood and quality customer service. After training in corporate and local markets, a decade later, Dan still remains committed to learning about his products as well helping educate customers and those around him on quality seafood. Quality of seafood is sometimes hard to determine, which is why it is always important to have a fish monger you can trust. Dan strives to keep the trust of his customers by providing excellence to every customer every time. He is proud and excited to do so with Flurry’s Market + Provisions team in Flower Mound, TX.

MEAT CUTTER / FISH MONGER

A Texas girl born and raised.  Anastasia is a proud parent of a beautiful daughter Genesis and kitty Emma.  She's always had a passion for food and has spent a lot of her childhood in the kitchen learning from her parents. When she was a kid, she used to pretend that she had her own cooking show and talk to her pretend audience like Emeril who she admired dearly. Anastasia followed her dreams by attending Le Cordon Bleu Culinary Arts. There she expanded her knowledge of the foundations of the culinary world.  After receiving her culinary degree, she went on to her first job at TJs Seafood Market in Dallas as an extern. Over the course of 8 years she worked her way through the ranks from prepping in the kitchen to the seafood market and front of house management. She discovered her passion as a fish monger and really mastered the craft over time. After taking some time to explore different career fields, she realized how much she truly missed working with seafood.  She's very honored and excited to be working with the Flurry’s and looks forward to embarking on her new journey together and providing the upmost care and customer service.  

ASSISTANT MARKET MANAGER

Austin was born and raised in the DFW area. His passion for preparing food for others began while working at Boy Scout camps as a teenager, where he was the primary cook for his group. Austin’s first first full time job was as a fry cook in a fast food restaurant. After high school, Austin took a five year hiatus from the food service industry to serve in the Marine Corps. Upon finishing his service, Austin moved to New York to give college a try, but decided he'd rather go in diferent direction. He moved back home to Texas, where he jumped back into the food business. Austin was mentored in the art of cutting meat by Josh, Flurry's Market Manager.  What Austin may lack in years of experience, Austin makes up for with a love of learning!   Austin is passionate about sharing knowledge with his customers, so that they go home with the greatest chance to have an incredible meal.