Chef Spotlight: Executive Chef Brian Christman of DEL FRISCO'S DOUBLE EAGLE STEAK HOUSE NY

Brian Christman began working in the culinary field when he was 15, working specialty events and at a fast food restaurant in Oshkosh, Wisconsin, where he grew up and met his mentor, the late Channing Boyle. He worked at Fratellos over a couple of summers while attending college at the University of Wisconsin-Green Bay where he studied business administration and majored in accounting. While in Green Bay, he reconnected with Chef Boyer who was opening Brett Favre's Steakhouse where Christman began working the grill and was quickly moved to sous chef. It was during this period Christman realized his undying passion for the restaurant business and decided to pursue a career as a chef. He continued to train in restaurants, and eventually left Brett Favre's to work at the Mission Grille, a fine dining restaurant in Door County, Wisconsin. At the Mission Grille, Christman realized his creative potential and polished his management skills. From there, he returned to Brett Favre's Steakhouse to replace his mentor as the executive chef, where he enjoyed seven years of success.

In 2008, Christman relocated to San Diego and began work for Mastro's in Orange County. After a year with Mastro's, he moved to Los Angeles to head up the flagship location in Beverly Hills. He spent two and a half years in Beverly Hills, growing his role to include culinary creation, culinary purchasing, management training and building a culinary training program for the company, traveling to all nine locations. In July of 2012, Christman returned to his roots in the Midwest to live in Chicago, and joined the Smith & Wollensky team as executive chef. In fall of 2014, Christman joined the Del Frisco's team as executive chef of the iconic Del Frisco's Double Eagle Steak House New York. He loves working with fresh seafood and using his extraordinary culinary skills to impress guests with perfectly-plated creations.

What was your earliest interest in cooking?

My earliest interest in cooking came in high school, at the age of 17. I had the opportunity to step into a "from scratch" Italian kitchen on the water in my hometown, and summers were very busy with a lot of boats docking at the river the restaurant was located on. This was my first taste of high-quality food, a fast-paced kitchen and the teamwork it took to execute at a high-level.

Who were some of your career mentors?

Chef Channing Boyer was the Chef at the above mentioned restaurant (Fratello's in Oshkosh, WI), and immediately he was someone I wanted to learn from. I continued to learn from Chef Channing during a summer break from college and later at Brett Favre's Steakhouse in Green Bay, WI, where I attended college to study Business Administration and Accounting. I have had many mentors along the way, since every person you work next to in this business can teach you something (good or bad), but Channing was the first.

What culinary styles have influenced your career?

Italian, Seafood, and Cajun cuisines have all been culinary styles I have had the opportunity to study closely. I have applied these styles to high-end Steak and Seafood restaurants throughout my career. I also personally enjoy cooking Latin American and classic American BBQ cuisine.

What do you consider the most distinguishing features of your work as a chef?

The thing that defines me most in my career is the impact I've had on the people that work under me. Many have gone on to run their own kitchens, or find their successful paths in this industry. This makes me the most proud. My personal style is to take on busy restaurants and find ways to structure consistency and efficiencies that simplify the execution of a busy service. I have left every restaurant I have worked in a better place than I found it.

What is your favorite meal?

I love all types of cuisine for different reasons. My go-to is Mexican food, but in NYC there are so many authentic options that you can't find anywhere else in this country. I eat a lot of Italian food here.

Tell me a little bit about your restaurant for our readers.

Known as one of the city's most iconic steak houses, Del Frisco's Double Eagle Steak House New York is a contemporary steak house with a see-and-be-seen buzz, dishing up bold, delicious cuisine complimented by an expansive, award-winning wine list and warm, genuine hospitality. Our menu boasts rare cuts of Prime, wet-aged steaks such as the Bone-In Filet Mignon and Wagyu Longbone, along with fresh seafood like our signature Crab Cake and eclectic side dishes that build their own buzz.

Del Frisco's Double Eagle Steak House is located at 1221 Avenue of the Americas, New York, NY 10036. Call 212.575.5129, e-mail delfriscos.nework@dfrg.com and visit their web site for menus and reservations at http://delfriscos.com/steakhouse/new-york.

Photo Credit: Courtesy of Brian Christman