Del Frisco’s Double Eagle Steak House New York welcomed Brian Christman as executive chef of the collection’s flagship restaurant.
Christman will direct culinary operations and lead the team in creating bold dishes that heighten the rich tradition of the classic American steakhouse.
With more than 15 years of culinary experience and a palate for quality ingredients, Christman has led both the culinary and management direction for upscale dining concepts across the country. Chef Christman looks to harness fresh, top-quality ingredients for Del Frisco’s menu of USDA Prime Steaks and fresh seafood.
“Brian puts quality ingredients first. He knows that a kitchen is only as good as what ingredients come through the door,” says Scott Gould, regional manager of Del Frisco’s Double Eagle Steak House New York. “With that focus, we are confident Brian will lead our culinary team to further elevate each guest experience.”
Before moving to New York to join the Del Frisco’s Double Eagle team, Christman honed his skills in kitchens across the country. His background includes positions at Brett Favre’s Steakhouse in Green Bay, Wisconsin; Mission Grille in Door County, Wisconsin; and most recently with Smith & Wollensky in Chicago.
Christman studied business administration and accounting at the University of Wisconsin-Green Bay where he discovered his passion for food while studying under his mentor, Chef Channing Boyer.
“My philosophy guides my work: exceed expectations on a guest-by-guest basis,” says Christman. “I shared that philosophy with my team on my first day, and it will continue to be the foundation of our kitchen operations at Del Frisco’s Double Eagle Steak House New York.”
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