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Southlake Style

Aaron Henschen Executive Chef of Del Frisco’s Grille, Southlake TX

Aug 05, 2015 03:49PM ● By Dia

Aaron has been a member of the Del Frisco’s Restaurant Group family for eleven years. Acclaimed for his experience at Sullivan’s Steakhouse, Executive Chef Aaron Henschen has now taken upscale casual dining to a new level with the Del Frisco’s Grille concept.

 Chef Henschen shows us his innate talent for preparing bold flavors and market-fresh ingredients with Del Frisco Grille’s eclectic menu that features a tempting mix of prime steaks, fresh seafood and twists on American comfort cuisine. Del Frisco’s Grille combines a comfortable and social atmosphere with exciting cuisine, an expansive wine list and hand crafted cocktails.

 He began as a line cook at Sullivan’s Steakhouse in Raleigh, North Carolina and worked his way up to Executive Chef three years later. He went on to open Sullivan’s Steakhouse in Leawood, Kansas as the Executive Chef where he oversaw all kitchen operations, marketing, excelled in cost control and maintained this success for many years. Aaron won Best Steak in Metro Magazine’s annual Metro Bravo Awards in Raleigh, and he won Best Presentation at Taste of Leawood in 2010.

 Aaron has always had a passion for food and credits both of his grandmothers for sparking his interest. One owned and ran a German restaurant in Northern Michigan, the other lived on a farm in Northwest Ohio.  He loved learning about new types of food, regions of cuisine and was inspired by the aspect of feeding people to create an experience in a restaurant environment, as well as working on the farm and being a part of the cultivation process.

 “Cooking fresh fish is so amazing. There is nothing better than catching a 60-pound tuna, filleting it yourself and then preparing it for friends.”

 When Aaron isn’t in the kitchen, he enjoys cheering for his Ohio State Buckeyes and spending time with his greyhounds. He also spends a lot of time supporting local charities and participating in events with The North Tarrant Food Bank, as well as The Texas Rangers Foundation.

Aaron’s advice for aspiring chefs is to “have an open mind. You have to be willing to learn daily, as the culinary world is always changing. You also have to love being around other people because teamwork is extremely important in the kitchen.”

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