Brand Update 2020

CHEF ASHLEY BRENEMAN
CHEF PETER ROSENBERG
Chef Ashley cut her teeth in one of the most
famous kitchens in Los Angeles alongside
culinary icon Nancy Silverton, and now runs the
kitchen at the brand’s Culinary Center. An eye
for precision with a Millennial edge, Breneman
keeps tabs on what’s hip and trendy in the food
world and marries it with unique cuts of beef
for her guests. Chef Ashley went out of the box
with her classic steak tartare, using traditional
Certified Angus Beef ® tenderloin for the raw beef
content, placing it atop a sous vide leek, and
finishing it with crème fraiche and fresh fish roe.
Breneman made pasta from kohlrabi stuffed
with short rib and saffron cream sauce, topped
with a toasted bread crumble.
A native of what is now Zimbabwe, Chef Peter
Rosenberg’s journey has taken him through some
of the best-known dining rooms in Memphis
and Dallas. Rosenberg’s time in Texas is everpresent
in his food, which often includes highend
interpretations of barbecue and smoked
meats. Chef Peter is a huge fan of the coulotte,
which he utilized in the form of a traditional
California tri-tip barbecue: Santa Maria-rubbed,
lightly smoked, roasted and served next to crispy
tobacco onions with scored mango garnish, and
finished with his sassy habanero mango sauce.
Rosenberg notches up old-school corn chowder
with braised short rib and thinly sliced blue corn
tortillas with a lime crema.
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