A Houston steakhouse mini-chain has hired a nationally-known chef previously based in Las Vegas to oversee and develop its culinary program. Perry's Restaurants has named chef Rick Moonen as Master Development Chef to oversee menu development, innovation, and quality control for all concepts.
According to a release, Moonen has consulted with Perry's for over a year and will continue to work with Grant Hunter, Perry's corporate chef.
Perry's Steakhouse & Grille began in 1979 as a small butcher shop, and has grown into a chain with 14 locations in Chicago, Denver, and across Texas. They feature Prime beef, tableside carvings, and flaming desserts, along with a bar concept called Bar 79.
Moonen has won a James Beard award for "Best Chef: West" and is an authority on seafood, as well as an author who has appeared in magazines such as Food & Wine, Bon Appetit, and USA Today.
He's also a TV regular on The Food Network, Top Chef Masters, Good Morning America, and more.
Perry's founder and owner Chris Perry applauds Moonen's creativity, passion, and talent. "We look forward to collaborating with him and having our culinary program benefit from his insight," he says.
“It is an honor to align myself, at this great stage of my career, with Perry’s Restaurants,” Moonen said. “Culture, tradition and innovation is what drives us as we grow in the hospitality industry.”
Moonen's output for Perry's includes new off-the-menu seafood items available for a limited time including red snapper crudo and European sea bass encased and roasted inside a salt dome.
Perry's has three locations in the Dallas-Fort Worth area, in Uptown, Frisco, and Grapevine.