Chef Biography
While in high school up in North Texas, Richard Chamberlain was given a choice of two elective classes: join the Future Farmers of America or Future Homemakers of America. He thought about it for 10 seconds and recalls “did I want to shovel manure or hang out with a classroom full.
It wasn’t long before he decided cooking was what he wanted to do. He picked up formal training at El Centro College in Dallas and apprenticed afterwards at the Mansion on Turtle Creek for a few years, and then he helped fellow Great Chef Dean Fearing open Agnew’s in 1982, as the executive sous chef. He then received an offer as executive sous chef at the Hotel Bel-Air in Los Angeles before returning to Dallas in 1986 as executive chef at San Simeon, then Ratcliffes and eventually the original Sfuzzi’s.
A few years later he was recruited by the Little Nell Hotel in Aspen, Colorado and spent three years attracting attention worldwide, including a nomination from James Beard Foundation as Regional Best Chef. In 1993 he opened Chamberlain’s Steak & Chophouse in Dallas. In 1995 Great Chefs Television taped him for Discovery Channel’s Great Chefs- Great Cities series. In 2001 he opened his award-winning Fish Market Grill and in 2005, partnered with the Renaissance Las Vegas Hotel to open ENVY, The Steakhouse.
Recipes
Bread Pudding
Serving: 6 Print Bread Pudding By Great Chefs November 9, 2015 This old-fashioned bread pudding with Jack Daniel’s whiskey has an up-to-date garnish of edible flowers, confectioner’s sugar, and vanilla ice cream. Ingredients Unsalted Butter – 3 tablespoons, at room temperature Eggs – 4 Granulated Sugar – 3/4 cup Half-and-half – 1 cup Ground cinnamon […]
Bacon-wrapped Asparagus with Pepper Vinaigrette
Serving: 4 Print Bacon-wrapped Asparagus with Pepper Vinaigrette By Great Chefs November 9, 2015 Simple to make, this hot appetizer can be assembled at the last minute. Blanched asparagus bundles are wrapped with bacon, then broiled. They are served with greens and a sprinkle of feta cheese and olives. Ingredients Pepper Vinaigrette Red Bell Pepper […]
Peppered Beef Tenderloin
Serving: 4 Print Peppered Beef Tenderloin By Great Chefs September 28, 2015 Beef tenderloins are seasoned and stuffed with grilled portobellos and grilled to rare. They are served with a mushroom sauce. Note the number times the sauce is reduced as you make it; each time, the flavors blend further and intensfy. Ingredients Grilled Mushrooms […]
