The Annie Café & Bar | Houston Texas
ROBERT DEL GRANDE CHEF EMERITUS & PARTNER
Chef Robert Del Grande was born in 1954. He received his BS in Chemistry and Biology from the University of San Francisco in 1976 and his PhD in Biochemistry from the University of California at Riverside in 1980. In 1981, while courting his future wife Mimi, Chef ventured to Houston where Mimi was visiting her sister and brother-in-law, who had opened Cafe Annie two years earlier. They needed a chef. Robert began experimenting in the kitchen and soon thereafter, became the Executive Chef and partner. In 1996, Great Chefs returned to Houston where Chef Del Grande had opened a second restaurant, Rio Ranch. This time he prepared an appetizer Spicy Shrimp with Avocado Salsa and Fried Tortilla Chips and two entrées, Country Style Pork Ribs and Cinnamon Roasted Chicken. In 1986, Great Chefs were in Houston and taped Robert at Cafe Annie for their Great Chefs of the West series. It was the epicenter when Southwestern cuisine shook up the American dining scene. He prepared three dishes, an appetizer Cream of Cilantro Soup with Mussels, an entrée of Grilled Squab (that almost burned the restaurant down), and a Chocolate Cake dessert. In May of 2009, Cafe Annie closed and two months later in July “Restaurant RDG” (initials of the chef) opened a few blocks away. Chef Robert and his brother-in-law, Lonnie Schiller, have been founders and partners in other ventures, like Cafe Express and Taco Milagro. Still, he finds time to play in his band “The Barbwires” with Dallas Great Chef Dean Fearing. And the awards keep coming at him, one of the latest was that he was named in 2013 as “One of the Coolest People in Food”.
BRIAN SUTTON EXECUTIVE CHEF
A native of Colchester, England, Brian Sutton brings more than 26 years of experience in the hospitality industry to Berg Hospitality Group as the new Executive Chef of The Annie Café & Bar and Turner’s. Working in hotel and restaurant kitchens around the world, Brian’s knowledge of building and operating culinary programs as an Executive Chef make him the perfect asset and successor to the award-winning Robert Del Grande. Prior to moving to Houston, Brian spent time honing his skills in the wine country as the Executive Sous Chef of Calistoga Ranch, an Auberge Resort in Napa Valley from 2014-2017. After earning a name for himself there, Joseph Phelps Vineyards recruited him to launch the winery’s first culinary program as the Executive Chef. Building the program from the ground up, Brian improved the functionality of the kitchen, hired and trained kitchen staff, and designed and executed menus based on seasonal ingredients to pair with and enhance the wines of the vineyard. Prior to starting his career, Brian worked at a local pub from an early age before he enrolled in the Hospitality Program at the renowned Colchester Institute of Culinary Arts where he chose to spend an extra year in the Pastry Department to further his expertise. Upon graduation, Brian was recruited to work at Keswick Hall, a luxury resort in Charlottesville, Virginia. This appointment was followed by chef positions in France and Switzerland before returning to the U.S. to join the Garrett Hotel Group, where he rose the ranks at their Relais & Chateaux properties including the Inn at Five Graces in New Mexico, The Willcox in South Carolina along with Lake Placid Lodge (Forbes Four Star) and The Point Resort (Forbes Five Star) in New York. During his time at Lake Placid Lodge and The Point, where he eventually became the Executive Chef, Brian met Berg Hospitality Founder & CEO, Benjamin Berg, and they developed a lifelong friendship.
1800 Post Oak Boulevard, Houston, TX
HOURS
Sunday 11:00 am - 9:00 pm
Monday - Thursday 11:00 am - 10:00 pm
Friday - Saturday 11:00 am - 11:00 pm