Alexander’s Steakhouse Silicon Valley, the flagship location for the upscale restaurant group, proudly announces the appointment of Derek Biazo as executive chef. 

In his new role, Biazo has added his own signature touch by introducing a new, eight-course Omakase menu that blends modern American steakhouse cuisine with hints of Japanese influence. Since completing his culinary education in Scottsdale, Arizona, in 2004, Biazo gathered a wide array of skills in fine dining before joining the Alexander’s Steakhouse family.

“Derek has been a team player from the start and really embodies the top-notch quality we provide for our guests,” says Joshua Rousseu, VP of operations. “When the time came to bring on a new executive chef, Derek was the obvious choice and with his extensive experience in high-end dining establishments, he’s bringing valuable knowledge and experience to Alexander’s.”

The new Omakase menu showcases Chef Biazo’s modern technique and highlights the bounty of fresh seasonal ingredients from around the Bay Area with courses such as Uni Panna Cotta, with Oestra caviar, kizami, daikon, yuzu, and crème fraiche, and Sous-Vide Tajima F1 Strip Steak, served with a black truffle potato terrine and red-curry emulsion. The eight-course Omakase menu is available for $200 per guest with optional wine pairings, in addition to the regular á la carte menu.

Originally from Kingman, Arizona, Chef Derek Biazo began his culinary journey at the age of 14 when his grandmother took him on a trip to Canada, where he was first introduced to the world of fine dining and luxurious foods. While completing his culinary school training, Derek learned the art of blending French and Japanese cooking techniques at Elements Restaurant at The Sanctuary on Camelback Mountain Resort in Arizona. He continued to hone his culinary skills at some of Arizona’s best resorts including Alchemy Restaurant at Copperwynd Resort, a boutique AAA four diamond rated property in Fountain Hills, and Top of The Rocks Restaurant at The Wyndham Buttes Resort in Tempe.

After meeting the legendary Charlie Trotter in 2007, Derek was forever influenced and invigorated to succeed as a chef. He then made the move to the Bay Area and took the position as sous chef at Viognier in San Mateo, California, with Chef Sean Fleming, where he focused on French-influenced California cuisine. Derek next took the position of executive chef for The Compass Group where he ran corporate cafés and honed his management skills. 

He then returned to the modern food scene with a move to the Stanford Park Hotel as sous chef, where he opened The Menlo Grill Bistro and Bar. In 2013, Derek joined Alexander’s Steakhouse as a sous chef and was quickly promoted to executive sous chef. Derek lives with his wife Lisa in San Mateo and welcomed a new baby girl, Kylie, earlier this year.

“I am so honored to be a part of the Alexander’s Steakhouse family,” Chef Biazo says. “It’s a pleasure to work with such a dedicated group of individuals who are passionate and driven for excellence, while developing a progressive menu that is consistently amazing.”

Alexander’s Steakhouse Silicon Valley opened in 2005 in Cupertino, California, and is renowned for offering a fine-dining interpretation of the classic American steakhouse with a Japanese influence. 

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