Chef Biography
Rex Hale was born and raised in Marshfield, Missouri near St. Louis. He supported himself by working in restaurants while going to school studying biology and chemistry at the American University in Washington, D.C. and Tulane University in New Orleans. While enrolled at Tulane, he met Ella and Dick Brennan who owned Commander’s Palace down the street.
After graduation, he returned to St. Louis to start his ad hoc apprenticeship at Tony’s, which was considered one of the best restaurants in town. After working there, and in several classic and nouvelle French restaurants, he went to work at the American Restaurant in Kansas City under Great Chef Bradley Ogden.
After a year, he joined the staff at Commander’s Palace where he worked with Great Chef Emeril Lagasse. In 1985, the Brennan family transferred him to their Brennan’s of Houston’s as executive chef. Later in 1985, the television crew of Great Chefs, showed up to tape Chef Rex Hale (or as Dick Brennan Sr. liked to call him, “King Rex”) for the PBS series, Great Chefs of the West.
Chef Hale went on to work under Great Chef Stephan Pyles at Baby Routh in Dallas, then the Jumby Bay Resort in Antigua. He finally returned to St. Louis in 2012 as executive chef of Three Sixty atop the Hilton, and later taking on the additional responsibilities of executive chef of the Restaurant at Cheshire in the same property. In 2016, he reorganized both restaurants and renamed Cheshire to “The Boundary”.
Recipes
Smoked Rabbit Gumbo
Serving: 8 Print Smoked Rabbit Gumbo By Great Chefs November 10, 2015 The smoking of the rabbit adds an earthy nuance to this gumbo, but to make the dish more rapidly, you can use commercially prepared smoked chicken. Everything up to adding the file powder can be done up to 3 days ahead of time. […]
Roast Texas Rabbit with Red Chili Jelly
Serving: 4 Print Roast Texas Rabbit with Red Chili Jelly By Great Chefs November 10, 2015 Sweet-hot red pepper jelly complements the delicacy of rabbit beautifully. The red chili jelly is an excellent condiment for any simple grilled or roasted meat, or as an hors d’oeuvre on crackers with cheese. The stock and sauce can […]
Strawberry Shortcake
Serving: 6 Print Strawberry Shortcake By Great Chefs November 10, 2015 Strawberry shortcake, a favorite American dessert since the mid-nineteenth century, has been described in poetry and prose. These rich biscuits with a hint of Grand Marnier flavoring the luscious berries show why it’s an ageless treat. The shortcakes are best if baked immediately before […]