Aaronbrhas been a member of the Del Frisco's Restaurant Group family for eleven years.brAcclaimed for his experience at Sullivan's Steakhouse, Executive Chef AaronbrHenschen has now taken upscale casual dining to a new level with the DelbrFrisco's Grille concept.
Chef Henschen shows us his innate talent for preparing boldbrflavors and market-fresh ingredients with Del Frisco Grille's eclectic menubrthat features a tempting mix of prime steaks, fresh seafood and twistsbron American comfort cuisine. Del Frisco's Grille combines a comfortablebrand social atmosphere with exciting cuisine, an expansive wine list and handbrcrafted cocktails.
Hebrbegan as a line cook at Sullivan's Steakhouse in Raleigh, North Carolina andbrworked his way up to Executive Chef three years later. He went on to openbrSullivan's Steakhouse in Leawood, Kansas as the Executive Chef where he oversawbrall kitchen operations, marketing, excelled in cost control andbrmaintained this success for many years. Aaron won Best Steak in MetrobrMagazine's annual Metro Bravo Awards in Raleigh, and he won Best Presentationbrat Taste of Leawood in 2010.
Aaronbrhas always had a passion for food and credits both of his grandmothers forbrsparking his interest. One owned and ran a German restaurant in NorthernbrMichigan, the other lived on a farm in Northwest Ohio. He loved learning about new types ofbrfood, regions of cuisine and was inspired by the aspect of feeding people tobrcreate an experience in a restaurant environment, as well as working on thebrfarm and being a part of the cultivation process.
“Cookingbrfresh fish is so amazing. There is nothing better than catching a 60-poundbrtuna, filleting it yourself and then preparing it for friends.”
WhenbrAaron isn't in the kitchen, he enjoys cheering for his Ohio State Buckeyes andbrspending time with his greyhounds. He also spends a lot of time supportingbrlocal charities and participating in events with The North Tarrant Food Bank,bras well as The Texas Rangers Foundation.
Aaron'sbradvice for aspiring chefs is to “have an open mind. You have to bebrwilling to learn daily, as the culinary world is always changing. You also havebrto love being around other people because teamwork is extremely important inbrthe kitchen.”
Previous page: Chef Howard Wang Next page: Chef Jarad Bissell