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 Applying balance to kitchen artistry, Robert Del Grande began captivating his Texan clientele in 1981 at Café Annie with his approach to Southwest American cuisine. Robert combines varying flavors and textures by balancing hot with cold and crisp with creamy. These innovative techniques promoted him to the top of Houston's culinary community.
Primarily self-taught, Robert's career started in Houston when he picked up a few shifts at his in-laws' restaurant between his Ph.D. in biochemistry and post-doctorate work. He found his niche and never looked back. In 1992, he opened the Rio Ranch and was saluted by high-profile culinary organizations including James Beard, Nation's Restaurant News, and Restaurants and Institutions for his imaginative, well-composed plates. Robert Del Grande shows how he does it in COOKING WITH MASTER CHEFS, as he prepares Filets of Beef in Chile Sauce and two Southwestern relishes.
 Julia Introduces Robert del Grande
Sea Scallops with Wild Mushrooms
Fillets of Beef in Pisilla-Chile Sauce
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