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chef-steveChef Steve Haug of Del Frisco’s fame moves to the executive chef spot at Grazia Italian Kitchen in Pearland.  Haug began his career at the Dallas-Fort Worth Del Frisco’s flagship location in 1997 before moving to the Houston Galleria location in 2007 as executive chef.  His latest move to the popular Pearland restaurant aligns with Grazia owner Adrian Hembree’s vision to elevate Grazia to the next level.

Haug’s experience among the ‘best of the best’ of the industry encompasses the right set of skills Hembree needs to keep his restaurant evolving while maintaining the humble passion at Grazia’s roots.

The different energy brought by Haug can be seen in new food items on the menu. Take for example the Cajun-spiced mahi over black truffle lobster risotto with lemon beurre blanc sauce, which has become a best seller since being added to the menu less than a month ago.  Another stellar example is the rack of lamb lollipop creation by Haug, which intertwines Italian soul food with a new fusion.

Haug says, “My job is easier at Grazia simply because the community loves this restaurant and the great foundation of delicious Italian food already established.”  Haug enjoys spending time meeting guests and asking about their dining experience to help him learn more.

According to Hembree, “Chef Steve instinctively knows what to do and he fills a void with a new level of discipline to the business.  It’s a great collaboration and we feel very blessed.”

Haug rounds out the culinary powerhouse formed by Adrian Hembree, general manager Larry Bates, and Peter Clifton, who brought the same magic to The Noble Experiment – Hembree’s new speakeasy in Pearland – as Haug is bringing to Grazia.

On the Horizon…

DSC07114Grazia guests can expect to see a new, website featuring both Grazia and The Noble Experiment set to roll out later this month.  In addition to a calendar with event offerings, and updates on new menu items, the website will announce the release dates for the upcoming cocktail classes offered by Clifton.

Designed to educate the consumer about the craft of the cocktail, the intimate, 90-minute classes will be available for a group of 10 people and feature a specific cocktail.  Clifton says “classes will be about cocktails, bitters, shrubs, syrups, garnishes, and fusions.”  The ‘student’ will learn to create three cocktails, enjoy passed hors d’oeuvres, and savor a bit of the behind the scenes magic of the speakeasy.

Stay tuned for details about upcoming culinary classes offered by Haug that take the mystery out of great cuisine when the chef shares a few tricks of the trade.

It’s no secret, the Grazia team is heating things up in Pearland with their inventive approach to a dining experience.