Top Tier Valley Restaurant Group Names New R&D Chef

Scottsdale-based Prime Steak Concepts announced the appointment of Chef Raul A. Del Pozo to serve as its new R&D Chef for Steak 44, Dominick’s Steakhouse and Ocean 44.  The Valley’s trio of top tier restaurants are owned by James Beard Nominees Mike and Jeff Mastro, along with their father Dennis and partner Scott Troilo.

In the new role, Chef Raul is now working alongside Chief Executive Chef Marc Lupino, who has been overseeing the company’s family of steakhouses for the past two decades, including Steak 48 and Ocean 48, which are located and expanding in various cities across the country.

Originally from Miami, Florida, Chef Raul began working in kitchens when he was 16 years old. With more than 15-years working for fine dining establishments including The Ritz Carlton, Bouley and Restaurant Daniel in New York City and Alinea in Chicago, Chef Raul bring a wealth of culinary knowledge and experience that will now be used to innovate, and bring new ideas and new flavors to the company’s already established first class restaurants.

“I am incredibly excited and honored to be a part of this esteemed culinary team,” said Chef Raul A. Del Pozo. “We already serve award-winning cuisine and we give guests a world-class experience and now my job will be to continue this journey of innovation in our offerings and to continue upholding a high level of food quality that is always performing and exceeding our guest’s expectations at the highest level imaginable,” said Chef Raul Del Pozo.

Here in the Valley Chef Raul is excited to introduce an arsenal of new flavor profiles and several new dishes this spring to Ocean 44. Those dishes include a new hearty Mac and Cheese dish, a new King Crab Mac and Cheese, Roasted Cauliflower and a new Spring Pea Ravioli that is already receiving accolades.  The fresh ravioli is filled with fresh spring peas and sweet corn cream and then drowned in chive oil for a delicious bit that almost looks too good to eat.

There is also a new scallop appetizer which features Torched Scallops with Uzo Ponzu truffle crema and Siberian Sortea Caviar.

Guests now have three Caviars to choose from at Ocean 44, Dominick’s Steakhouse and Steak 44, including Caviar Cones at Ocean 44. The newest addition to the curated caviar experience, the Caviar Cones are a light and earthy bite with abundant flavor. The mini sesame cone is filled with horseradish crème fresh and topped with Siberian Osetra Caviar. These savory cones bring adult flavor in a nostalgic form that will delight your inner child.

Also launching this spring is a new Whole Branzino Filet at Steak 44.   Chef Raul calls the Whole Branzino Filet a stunning dish that is oven roasted with charred lemons and burre blanc.

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