The culinary scene in Scottsdale is getting a fresh twist with the appointment of a new research and development chef at Prime Steak Concepts, the group behind high-end eateries Steak 44, Dominick’s Steakhouse and Ocean 44. Raul Del Pozo, a chef with a swanky pedigree stretching from New York City to Miami, has joined the team to spice up their menus with innovative dishes that are already a hit among the local food aficionados. Del Pozo has been at the helm of the R&D since late last year, infusing the restaurant's menus with new life and flavor according to a recent article by ABC15.
Del Pozo's trajectory has taken him through several fine-dining establishments across the country before landing him in the Valley. In a statement to Phoenix Business Journal, Del Pozo said, "It was the foundation that was laid before I was here that attracted me [to this role]. I hope that I can do them justice and continue to expand upon it." The Prime Steak Concepts' group boasts some of leading reviews nationwide and is often the go-to choice for Valley business executives.
Apart from the local favorites, Del Pozo's new creations are also slated to feature in Prime Steak Concepts' outposts such as Steak 48 and the upcoming Ocean 48 in Newport Beach, California. His culinary zest is not only elevating the Scottsdale venues but also about to tantalize taste buds well beyond Arizona's borders. His signature new appetizers like torched scallops with Uzo Ponzu truffle crema are turning heads and pleasuring palates, as reported by ABC15.
The collaborative spirit in the kitchen is palpable, with Del Pozo working alongside Chief Executive Chef Marc Lupino and the ownership team, which includes brothers Mike and Jeff Mastro, their father Dennis, and partner Scott Troilo. Del Pozo underscored the teamwork involved, saying, "It's 100% a group effort,” in an interview with the Phoenix Business Journal. "It's very rare that an item comes to the table and it's one and done. We'll tweak it and have multiple conversations on that one dish, and then present it multiple times before we even say ‘Let's roll with it.’"
"You want to stay current in this business," said Jeff Mastro, one of the restaurant owners and a James Beard Award nominee. His philosophy on keeping the menu fresh and modern involves regular revamps and the addition of seasonal items. The decision to bring on Del Pozo has elevated the expectations – and the results – of what an R&D chef can contribute to the brand's success, as noted by Mastro to the Phoenix Business Journal. Among the seasonal delights, the spring pea ravioli with sweet corn cream and chive oil is already becoming a crowd favorite.
