by Steven Doyle
If you have ever dined at one of chef Richard Chamberlain’s restaurants (Chamberlain’s Steak and Chop, Chamberlain’s Fish Market Grill) you will detect his attention to the finer details and his passion for his craft.
Being a chef was almost predetermined by his love for food and art. It was after high school Chamberlain enrolled in the culinary program at El Centro College in downtown Dallas while working at the Trail Dust Steakhouse, the kitschy, country and western-themed restaurant then off Walnut Hill Lane.
“I needed the money since I was going to school, and it really was a dream job at the time. It was three grill cooks and 60 waitresses,” Chamberlain mentions to us with his sly grin.
The day Chamberlain graduated he made a life changing career move and arranged for an interview at The Mansion on Turtle Creek with Christian Chemin, the chef who had opened The Mansion. He scored during that interview and his career was set into motion. After a few short years Dean Fearing, also on kitchen staff at The Mansion, moved on to help open and be executive chef at a happening new restaurant called Agnew’s in 1982, and Chamberlain was hired as his sous chef.
Sous Vide Prime Tenderloin of Beef with Wagyu Bacon Grits and TX Whiskey Peppercorn Sauce
“This was a good time for cuisine. We were all starting to use unusual ingredients. This was when cooking magazines were buzzing about Alice Waters and to some degree Wolfgang Puck. Stephan Pyles just opened his first restaurant. We all cooked hard, enjoyed creating, and loved our work,” Chamberlain remembers.
Chamberlain then worked at a series of restaurants, expanding his kitchen skills. The list includes the Los Angeles Hotel Bel-Air, Ratcliffes, San Simeon and eventually the original Sfuzzi’s in Dallas. A few years later Chamberlain was recruited to chef in Aspen, Colorado, at The Little Nell hotel. At The Little Nell Chamberlain soon was creating New American Alpine Cuisine that set the tone for Chamberlain’s Steak and Chop House, which he opened in 1993. That was followed eight years later by Chamberlain’s Fish Market Grill.
His menu is ever-changing and stays fresh with new offerings each season. Chamberlain recently announced his latest and we have photographic proof. The chef has also shared his popular creamed corn recipe, which is a perennial favorite of his guests.
Hamachi with Truffle Citrus Glaze
Grilled Lamb Chop with Velhuizen Blue Cheese Salad
Seared Sea Scallop with Roasted Cauliflower Bisque
Chamberlain’s Creamed Corn with Apple Wood Bacon
Ingredients: 2 tbsp unsalted butter, half medium onion – small dice, 1 tsp garlic, half tsp fresh thyme, 1 tbsp apple wood smoked bacon – cooked and crumbled, 1 cup cream, 2 tsp parmigiana, 2 cups fresh cooked corn
Step 1. Melt butter and saute onions for 3 to 5 minutes or until translucent
Step 2. Add garlic and thyme and continue cooking for 3 minutes. Add bacon, continue cooking for 3 minutes.
Step 3. Add cream and reduce by 25 percent. Then add corn and continue reducing cream another 25 percent.
Step 4. Finish with salt, pepper and cheese, then plate.
