Chef Biography
Chef Robert Del Grande was born in 1954. He received his BS in Chemistry and Biology from the University of San Francisco in 1976 and his PhD in Biochemistry from the University of California at Riverside in 1980. In 1981, while courting his future wife Mimi, Chef ventured to Houston where Mimi was visiting her sister and brother-in-law, who had opened Café Annie two years earlier. They needed a chef. Robert began experimenting in the kitchen and soon thereafter, became the Executive Chef and partner.
In 1986, Great Chefs were in Houston and taped Robert at Café Annie for their Great Chefs of the West series. It was the epicenter when Southwestern cuisine shook up the American dining scene. He prepared three dishes, an appetizer Cream of Cilantro Soup with Mussels, an entrée of Grilled Squab (that almost burned the restaurant down), and a Chocolate Cake dessert.
In 1996, Great Chefs returned to Houston where Chef Del Grande had opened a second restaurant, Rio Ranch. This time he prepared an appetizer Spicy Shrimp with Avocado Salsa and Fried Tortilla Chips and two entrées, Country Style Pork Ribs and Cinnamon Roasted Chicken.
In May of 2009, Café Annie closed and two months later in July “Restaurant RDG” (initials of the chef) opened a few blocks away. Chef Robert and his brother-in-law, Lonnie Schiller, have been founders and partners in other ventures, like Café Express and Taco Milagro. Still, he finds time to play in his band “The Barbwires” with Dallas Great Chef Dean Fearing.
And the awards keep coming at him, one of the latest was that he was named in 2013 as “One of the Coolest People in Food”.
Recipes
Cinnamon-roasted Chicken with Rustic Pan Sauce
Serving: 4 Print Cinnamon-roasted Chicken with Rustic Pan Sauce By Great Chefs May 2, 2014 Using cinnamon, Robert Del Grande creates a rich south-of-the-border flavor for roasted chicken. While making the sauce, do not allow the temperature of the chicken to drop below 120• F; if you work along smoothly, your chicken will stay hot […]
Grilled Squab with Black Bean Torta
Serving: 6 Print Grilled Squab with Black Bean Torta By Great Chefs May 2, 2014 Garnishing plates with refried beans, guacamole, and salsa is part of the Southwest tradition. Robert Del Grande utilizes these compatible flavors in a sophisticated presentation. Chicken could substitute for squab. The black beans can be prepared up to 2 days […]
Cream of Cilantro Soup with Mussels
Serving: 8 Print Cream of Cilantro Soup with Mussels By Great Chefs May 2, 2014 The contrast of the creamy soup with the fresh taste and bright green color of the cilantro and chilies makes this soup a stunning addition to any dinner. The soup can be made a few hours in advance up to […]
Spicy Shrimp with Avocado Salsa and Fried Tortilla Chips
Serving: 4 Print Spicy Shrimp with Avocado Salsa and Fried Tortilla Chips By Great Chefs May 2, 2014 All the colors, tastes, and textures of the Southwest seem to find a place somewhere in this dish. It is the ultimate shrimp cocktail, chunks of shrimp tossed in fiery salsa. The avocado cubes and garnish give […]
Chocolate Cake with Roasted Banana Sauce
Serving: 8 Print Chocolate Cake with Roasted Banana Sauce By Great Chefs May 2, 2014 The combination of this dense chocolate cake with the creamy banana sauce is old-fashioned yet sophisticated, a new twist on a banana split. The cake is best if baked just prior to serving; however, a cooled cake can be reheated […]
Country-style Pork Ribs in Green Chile Sauce with Steamed Green Cabbage
Serving: 4 Print Country-style Pork Ribs in Green Chile Sauce with Steamed Green Cabbage By Great Chefs May 2, 2014 Robert Del Grande’s version of ribs is sparked with chilies. The basic technique would also work well with pork chops. Though pork ribs and steamed cabbage could turn up on any table in America, the […]
Restaurant Information
Phone : 713-840-1111
Address : 1800 Post Oak Blvd, Houston, TX 77056