ARLINGTON, Texas – Six Flags Over Texas, the iconic Arlington amusement park, is set to redefine the theme park dining experience in 2025 with the appointment of its first-ever executive chef, Douwe Iedema. Announced on March 10, 2025, by WFAA, this historic hire signals a bold shift for the park, blending its world-class thrills with a refreshed culinary vision featuring smoked brisket, fresh beignets, and a fusion of Texas-inspired and international flavors.
Chef Iedema, a Netherlands native with over 25 years of culinary expertise, brings an impressive résumé to Arlington. Trained in French cuisine, he has honed his craft at a Michelin-starred restaurant, cooked for the Dutch royal family, and served as executive chef at NATO headquarters in Europe. His appointment marks a departure from the park’s traditional fare of hot dogs and funnel cakes, aiming to elevate dining to match the adrenaline of rides like the Titan and Mr. Freeze.
“My goal is to reimagine food options at Six Flags Over Texas, ensuring they rise to the level of our world-class roller coasters,” Iedema said in a statement. He has already overhauled menus at seven park restaurants, preserving fan favorites while introducing bold new offerings. Highlights include JB’s BBQ, now featuring in-house smoked brisket, pulled pork, and peach cobbler; Casa de las Banderas, set to debut street tacos and elote this summer; and All American Café, revamped with double-patty burgers, Detroit-style pizza, and hand-spun milkshakes. Other additions, like fresh beignets and Mexican tortas at La Cantina, reflect Iedema’s knack for blending local flair with global sophistication.
This culinary transformation coincides with the park’s 2025 season kickoff, capitalizing on spring’s arrival and the promise of warmer weather. Two dining locations—JB’s BBQ and All American Café—have undergone physical renovations, boasting updated interiors, expanded seating, and themed décor to enhance the guest experience. “We’re not just feeding guests; we’re creating memories,” said Park President Richard Doucette. “Chef Iedema’s vision complements our commitment to innovation.”
The move reflects broader trends in the amusement park industry, where dining is increasingly a draw alongside attractions. According to the International Association of Amusement Parks and Attractions, food and beverage sales account for nearly 30% of park revenue, a figure Six Flags aims to boost with premium offerings. Local sourcing—U.S.-raised beef and pork, plus Texas produce—underscores the park’s nod to regional pride, while healthy options like salads cater to evolving guest preferences.
Iedema’s Texas chapter builds on his prior role as corporate chef for NaturalShrimp in Dallas, where he championed sustainable seafood. Now, he’s tasked with pleasing the palates of millions, with Six Flags Over Texas welcoming over 2.5 million visitors annually, per Visit Arlington. As the park gears up for new thrills—like the planned 2026 dive coaster—its dining evolution promises to keep guests fueled and satisfied.
For food enthusiasts and thrill-seekers alike, 2025 at Six Flags Over Texas offers a fresh reason to visit. Explore the full menu updates and plan your trip at sixflags.com/overtexas. Stay tuned for more North Texas entertainment news at WFAA.
