About Us
Duro Hospitality is a Dallas-based hospitality group focused on building thoughtful, lasting concepts across the hospitality industry. Our work spans operations, concept development, and design—shaped by the belief that how a place feels matters just as much as what’s served.
Founded in 2020, it’s currently headed by partners Benji Homsey, Chas Martin, J Chastain and Corbin See, and Ross See of Sees Design.
The group brings together a range of perspectives across hospitality, design, and culinary development. We approach each project collaboratively, with an emphasis on intention, detail, and consistency over time.
Our portfolio currently includes The Charles, Sister, Café Duro, Casa Duro (Michelin Key 2024 & 2025), El Carlos Elegante (Michelin Recommended 2024 & 2025), Mister Charles (Michelin Recommended 2024 & 2025), The Chumley House, and Norman’s Japanese Grill—each with its own style and perspective, but grounded in the same approach to hospitality.
Our Team
Benji Homsey
Founding Partner
Benji Homsey
Benji Homsey graduated from Texas Christian University with a Bachelor’s degree in Finance with an emphasis in Real Estate before beginning his career with Givens-Records Development and Z Resorts. Over the course of nearly two decades, he played an instrumental role in overseeing every facet of development for a distinguished portfolio of projects including Hotel ZaZa Dallas, The Metropolitan Club (ZaZa Dallas Condominiums), Hotel ZaZa Houston Museum District, Hotel ZaZa Houston Memorial City, and Hotel ZaZa Austin.
As President of Brand and Development for Z Resorts from 2008 until his departure in 2020, Benji led the construction, installation, and design of each project, shaping them into sophisticated, enduring concepts that became industry benchmarks. His visionary approach to design and development helped establish Hotel ZaZa as a beloved, trend-setting brand in Texas hospitality.
Today, as a founding partner of Duro Hospitality, Benji continues to bring that same creative rigor and entrepreneurial spirit to a new generation of concepts. He has been a driving force behind the launch of six acclaimed dining destinations in Dallas — The Charles, Sister Dallas, El Carlos Elegante, Café Duro, Mister Charles, and Norman’s Japanese Grill — as well as Chumley House in Fort Worth. Two of these, El Carlos Elegante and Mister Charles, earned Michelin Guide Texas 2024 recommendations, while Casa Duro has been honored with Michelin Key Awards 2024 and Michelin Key Awards 2025 recognition.
Renowned for his meticulous attention to detail, innovative vision, and relentless work ethic, Benji has built a career on creating elevated, timeless spaces that push the boundaries of hospitality and – continues to define it.
Ideal final supper:
Kibbeh Nayeh, a Lebanese raw meat dish
Dream dinner guests:
My dad, My grandfather (Gigi Benni), and Enzo – the Homsey men
Chas Martin
Founding Partner
Chas Martin
Chas Martin began his culinary journey under celebrity chef Samir Dhurandhar. After three months of poorly peeled potatoes and burnt bacon, the executive team gently suggested his talents might shine brighter in the front of house. They were right. Within four years, Chas rose from underage host to General Manager of Nick & Sam’s, one of Dallas’ premier steakhouses — setting the foundation for a remarkable career in hospitality.
He went on to consult for renowned hotelier Tim Headington and later served as Director of Food and Beverage at Hotel ZaZa Dallas, where he honed his vision for creating dynamic, guest-focused experiences. Chas possesses a rare, instinctive understanding of hospitality — not just as service, but as a craft — and knows exactly what it takes to build and sustain thriving, best-in-class concepts.
In 2018, he opened The Charles as General Manager and Managing Partner, spearheading its concepting, creation, and day-to-day operations. Under his leadership, The Charles has become one of the most celebrated and consistently busy restaurants Dallas has seen in the last decade.
As a founding partner of Duro Hospitality, Chas has been instrumental in launching a portfolio of distinctive and innovative concepts including Sister, El Carlos Elegante, Café Duro, Mister Charles, Norman’s Japanese Grill, and Chumley House in Fort Worth. Two of these — El Carlos Elegante and Mister Charles — were proudly recommended in Michelin Guide Texas 2024, while Casa Duro has received Michelin Key Awards 2024 and Michelin Key Awards 2025 recognition.
Charismatic, spirited, and endlessly passionate about the art of hospitality, Chas brings a contagious energy and an uncompromising standard of excellence to everything he touches — creating places to drink, dine, and work that feel truly extraordinary.
Ideal final supper:
Bacon Cheeseburger, with a side of Steak au Poivre and Chicken Tikka – and an obscenely overpriced bottle of Red Burgundy
Dream dinner guest:
Winston Churchill
J Chastain
Chief Operating Officer & Partner
J Chastain
J Chastain was born and raised in Dallas. He attended the University of North Texas and earned a Bachelors in Hotel Restaurant Management and in 2001 attended culinary school at Johnson and Wales in Denver Colorado.
He came back to Dallas to work at the highly regarded Mansion on Turtle Creek under Dean Fearing. After growing to a sous chef there, J was given the opportunity to be a part of the opening management team of the new Stephan Pyles Restaurant, which earned 5 stars upon opening. It was one of the most challenging jobs in his life but the most rewarding.
In 2011, feeling the need to push himself and learn more, J Chastain took a leap back into the fine dining side of the industry. He went back to work at the Mansion on Turtle Creek, this time with Michelin Star Chef, Bruno Davaillon.
In the fall of 2014, J Chastain seized the opportunity to return to work with Stephan Pyles as Corporate Executive Chef. Chastain developed a new menu and tasting menu for Stephan Pyles Restaurant that gained the restaurant a star in The Dallas Morning News in 2015.
J was the first employee of Duro Hospitality and opening Executive Chef of The Charles. He spent time in Florence and New York researching and preparing for what was to be an iconic Dallas location. As Duro has grown, J has taken on an Operating Partner role helping to lead Managers and Chefs alike in providing the experience for which Duro is known.
Ideal final supper:
Jalapeno pepperoni new york style pizza with hot honey and cherry pie ala mode.
Dream dinner guest:
My wife Sarah
Corbin See
Founding Partner
Corbin See
Corbin See is a Founder of Duro Hospitality and Principal of the Dallas studio of Sees Design, the nationally recognized interior design firm he has helped lead for nearly two decades.
Corbin began his career in design at Dallas antique importer Orion Antiques, where he developed a deep appreciation for craftsmanship, provenance, and the enduring power of well-made objects. He later moved to Chicago to join Holly Hunt Design, initially working in marketing before advancing to oversee furniture production. The experience sharpened his understanding of brand, manufacturing, and the intersection of design vision with operational execution.
For nearly 20 years, Corbin has been a partner and principal at Sees Design, where he has shaped the firm’s reputation for refined, layered interiors grounded in architectural clarity and material integrity. His work reflects a disciplined point of view — spaces that feel collected, intentional, and built to last.
As a Founder of Duro, Corbin brings both creative and strategic insight, ensuring that each hospitality concept is anchored in a strong narrative, elevated design, and a distinct sense of place.
Ideal final supper:
Street Tacos, Mezcal with an orange slice, and a cold bottle of coca cola.
Dream dinner guest:
Pablo Picasso
Ross See
Founding Partner
Ross See
Ross See, Allied ASID, earned his design degree from Harrington College of Interior Design in Chicago and worked for other notable interior designers in New York. Ross brings over 15 years of interior design experience to Duro Design. Ross’ primary role at Duro Design is a focus on interior architecture and space planning. Ross is proficient in Autocad, Sketch-up, and Adobe Photoshop. Our work has been featured nationally in Architectural Digest, AD Pro, D Home, PaperCity, Dallas Modern Luxury, and many other local publications.
Julia Fleming
Director of Training
Julia Fleming
For Julia Fleming, hospitality isn’t just a career—it’s a lifelong calling that began in the hallways of hotels at magic conferences across America. Traveling with her mother and magician stepfather, Julia discovered a fascination with the transportive power of hotels and restaurants. That early spark turned into a formal pursuit at Texas Tech, where she studied Restaurant, Hotel, and Institutional Management.
With 25 years of industry experience, Julia has made her mark on the inner workings of the Dallas dining scene. She has lent her expertise to legendary owners like Bill Lenox and Nick Badovinus, served as the Food and Beverage Training and Development Manager for Omni Hotels’ corporate office, and led training for the PILF Group (Cane Rosso, Zoli’s).
Today, Julia finds her greatest professional joy in her work with Duro Hospitality; having been with the group since its earliest days, she has played a vital role in building its unique service culture from the ground up. Her mission is simple yet radical: to make every front-of-house employee feel smart, valued, and necessary. By prioritizing employee well-being and radical trust, Julia is proving that empowered, well led teams create the best guest experiences, ultimately changing the game in Dallas dining.
Ideal final supper:
My husband’s crab cakes. Food is my love language!
Dream dinner guest:
My dad. I would love to have one last meal with him.
Jared Harms
Director of Culinary
Jared Harms
Chef Jared Harms grew up in a large, close-knit family in South Texas, where gathering around the table was central to daily life. In an agricultural community built on sharing, his parents often cooked in “big batches,” spending weekends delivering homemade dishes to extended family. Those moments of connection shaped Jared’s understanding of hospitality and instilled his belief that food is one of the most meaningful ways to bring people together.
Jared earned a degree in Nutritional Sciences from Texas A&M University, followed by an internship with University Food Service at Penn State, where he gained valuable experience in large-scale culinary operations. His professional kitchen journey began on the line at Buca di Beppo, and after nine fast-paced months he secured an entry-level position at the legendary Mansion on Turtle Creek.
Arriving during the tenure of Chef John Tesar, Jared spent three transformative years immersed in rigorous technique, discipline, and the standards of a world-class kitchen. He then continued his growth at the acclaimed York Street Restaurant under Chef Sharon Hage, who helped shape him into a more intuitive, expressive cook. The camaraderie, creativity, and intensity of that kitchen remain some of his most influential memories.
When York Street closed in 2010, Jared returned to The Mansion, this time under Chef Bruno Davaillon. Over the next five years, he refined his craft, strengthened his leadership skills, and further defined his culinary identity—preparing him for his next major step.
In 2016, Jared became Executive Chef at the historic Fairmont Hotel Dallas, leading a standout culinary team and helping create memorable experiences for guests from around the world. In 2019, he joined the opening team for Virgin Hotel Dallas, building the culinary program and teammate culture from the ground up—an exhilarating and deeply rewarding challenge.
In 2021, Jared stepped into what he calls his dream role: joining The Charles as Head Chef and later advancing to Culinary Director for Duro Hospitality. Today, he oversees the culinary vision for the group’s expanding portfolio, bringing passion, mentorship, and a deep-rooted love of hospitality to every concept.
Chef Jared Harms continues to honor his South Texas upbringing—infusing heart, generosity, and intention into every dish, every kitchen, and every team he leads.
Allie Adamek
Director of Marketing
Allie Adamek
Allie Adamek is a Dallas-based marketing leader with a knack for building culturally relevant, guest-obsessed brands across the hospitality and lifestyle space — all fueled by her deep love of food and a well-told story. As Director of Marketing for Duro Hospitality, she steers the strategic vision and direct implementation across the group’s growing portfolio, stewarding brand voice, digital presence, partnerships, and experiential moments designed to resonate with today’s diner — and anticipate where they’re headed next.
Before joining Duro in 2025, Allie led Digital Marketing for Gordon Ramsay North America, driving multi-market campaigns, digital growth, and high-impact storytelling — from behind the camera to final cut — for one of the world’s most recognized culinary empires.
Earlier in her career, she held key marketing and communications roles with Dallas-based Studio 11 Design, Vandelay Hospitality Group, and globally with Gold’s Gym. Across each chapter, she built deep expertise in brand management, influencer strategy, social media, and public relations — consistently turning big-picture brand vision into cohesive, high-performing marketing programs.
Outside of her corporate role, Allie brings her appetite for food culture to life through The Real Slim Foodie, the passion project she launched in 2014 that highlights her knack for audience-first storytelling and content that actually sticks.
With nearly a decade of experience spanning hospitality, fitness, and lifestyle brands, Allie brings a rare mix of creative intuition and analytical precision. She’s passionate about crafting memorable brand moments, cultivating loyal communities, and elevating the guest experience through thoughtful, modern marketing — always with a little personality folded in.
Ideal final supper:
Shepherd’s pie, garlic mashed potatoes, and a bottle of Chianti.
Dream dinner guest:
My late grandfather, Jack Bates.
Allie Nault
Corporate Director of Beverage
Allie Nault
Working overnights at a 24-hour diner throughout high school would make most run from the hospitality industry- instead, Allie found her passion. Allie attended Johnson and Wales University to study Restaurant, Food & Beverage Management. While in college, she became intrigued with wine when, at 19 years old, one of her professors handed her a glass of Sauternes. Allie became determined to become the youngest Certified Sommelier in America, which she accomplished at the age of 21.
After her graduation, Allie went to work at the Inn at Little Washington, where to the best of her knowledge, she was the youngest sommelier to work at a Michelin three-star restaurant in America. A few months later, the pandemic closed the restaurant. Feeling like her dream had ended, Allie cried for a week, and then she and a partner turned lemons into lemonade and spent the Covid shutdown opening their own restaurant Knead Wine (and later Tremolo), in Middleburg, Virginia. Allie was called back to the Inn when it reopened and served as a sommelier there, learning most of the front of the house positions along the way. It was still during the Covid scare and restaurants were languishing, but country clubs were flourishing. Allie was offered the position of beverage manager at a Southworth Development country club in Aldie, Virginia, which she accepted. Three months later, she had increased the beverage sales 1500% and was promoted to Southworth’s Corporate Beverage Experience Manager, overseeing their beverage programs around the world.
One of Allie‘s colleagues at Southworth left to become the CEO of the Fisher Island Club in Miami, Florida. Allie visited him there, fell in love with the Country Club, and accepted the position of Assistant Food and Beverage Director where she was specifically tasked to elevate the Fisher Island Club the exact same way she had elevated the Southworth Clubs.
When it was time for her next venture, Allie was seriously contemplating a move to Dallas, but first she wanted to fulfill a personal goal on her bucket list- to travel around the world. Allie spent six months traveling the world, starting in Auckland, New Zealand and ending in Reykjavík, Iceland, seeking out Michelin star restaurants, intriguing wineries, and top 50 best bars along the way. This was her first moment to pause and reflect on the 20+ restaurants she opened/remodeled.
Allie made the move to Dallas and has joined Duro Hospitality full of excitement to bring a worldly perspective to our restaurants. Every day she personally strives to be 1% better and grow the greatest team of beverage professionals and one of the best beverage programs in the country.
Ideal final supper:
All the pasta
Dream dinner guest:
Her Father – Richard Nault
Services
Operations
With over 30 years of combined experience, Duro Hospitality brings a thoughtful and energetic approach to hospitality operations. Duro is a lifestyle aspiring to create memorable experiences for guests by delivering authentic and attentive service.
Development
Duro Hospitality has extensive experience in developing real estate and project managing all aspects of hospitality development. With a specific focus on hospitality, including restaurants, bars, and hotels, our group also has experience in developing multi-family and residential properties.
Consulting
With over 40 years of perfecting all aspects of hospitality concepts, Duro Hospitality understands better than anyone else what it takes to build and run a successful business. Duro’s goal is to create unique and inspiring hospitality brands and experiences. Whether consulting on concepting, managing, or design, the Duro Hospitality team is an expert in sharing its formula for success.