Chef Biography
Robert McGrath was born in Kentucky and raised in Texas. He was going to school for pre-med in Texas, when a professor suggested he consider a career change. His classical training began in France, then chef de cuisine at the Four Seasons Hotel in Austin, Texas. Great Chefs first discovered Bob McGrath while he was the executive chef at the Four Seasons Hotel in Houston.
He then went on to become chef/owner of Sierra Grill in Houston and Brio Vista in Austin before moving out to Scottsdale, Arizona where he opened the Roaring Fork in 1997. Great Chefs caught up with him there in 2000, to tape three dishes for their Great Chefs of America series. He has since gone on to open numerous other restaurants, in the Phoenix/Scottsdale area: Renagade Canteen, Spotted Donkey Cantina, and more recently, theMarket Street Kitchen @ DC Ranch in North Scottsdale. He won the James Beard Award as Best Chef in America Southwest, after being nominated five times, in 2001.
Recipes
Sugar and Chili-cured Venison Chop
Serving: 4 Print Sugar and Chili-cured Venison Chop By Great Chefs October 6, 2015 Venison chops are rubbed with a spiced mixture and set aside to cure for four hours. They are pan-seared and served with a warm salad of potato, red onion, and bacon. Thick pork chops could be used instead of venison. Ingredients […]
Skillet Gratin of Crawfish Tails, Pearl Onions, Green Beans, and Foie Gras
Serving: 5 Print Skillet Gratin of Crawfish Tails, Pearl Onions, Green Beans, and Foie Gras By Great Chefs September 15, 2015 Elegant, delicious, and just a bit informal, these individual skillets of crawfish gratin are topped with slices of foie gras. Try them without the foie gras for a casual at-home dinner as well. Ingredients […]