HOUSTON – The June launch of Steak 48 at River Oaks District is taking shape with the announcement of Executive Chef Jeff Taylor, who is seizing the reigns of culinary production and operations at the contemporary steakhouse by brothers Jeff and Michael Mastro, their father Dennis Mastro and Scott Troilo.
Not just another steakhouse, Steak 48 is a next-generation concept offering multiple experiences in its warm contemporary interior – featuring prime steaks, fresh seafood, raw bar and unique appetizers, including ahi poke, crispy shrimp and burrata with grilled fruit. Side dishes include a double baked truffle potato, asparagus fries, and corn crème brûlée with a drink menu boasting classic cocktails and extensive wine list.
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Taylor knows full well that bringing the Mastro brothers’ vision to Texas will be no easy task. Bringing a comprehensive base of experience and high end steakhouse knowledge to the table, he will ensure that Steak 48 lives up to the lofty standards set by Steak 44, the restaurant’s sister concept in Phoenix. Taylor has nearly twenty years of experience cooking for top five-star restaurants and is the former Executive Chef at Del Frisco’s Grille in Houston, an award-winning restaurant in its own right. He is a skilled butcher and possesses the laser- like focus necessary to command a top-level kitchen on a nightly basis.
Moving to Texas in 2000 during a restaurant boom, Taylor quickly found himself immersed in Texas cooking, and it didn’t take long to make his mark. During his extensive tenure with the Del Frisco restaurant group, he served as Sous Chef for Sullivan’s Steak House for nearly six years and later as Executive Sous Chef at Del Frisco’s Double Eagle in the Houston Galleria before opening Del Frisco’s Grille at West Ave as Executive Chef, where he remained for three years.
Taylor’s proactive and inquisitive nature led to his contacting the Mastro brothers directly upon hearing the famed restaurateur siblings were bringing a steak concept to the Houston. It wasn’t long before he eagerly joined Steak 48 as Executive Chef. After five months of intensive training under the Mastros’ tutelage at their Scottsdale restaurants Dominick’s Steakhouse and Steak 44, he is back in Houston and bringing his extensive experience and multifaceted talent to Steak 48 and the restaurant launch of a lifetime. Taylor will oversee all kitchen operations at Steak 48 where his style perfectly aligns with the Mastro brothers’ core values and unwavering commitment to the very best in quality and customer service.
Click here to see a recipe of Corn Creme Brulee.
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