Prime Steak Concepts

Scottsdale’s Prime Steak Concepts, owners of Steak 44, Ocean 44 and Dominick’s Steakhouse has hired industry veteran Chef Raul A. Del Pozo as their new R & D chef. The Miami Fla. native started working in restaurants at the age of 16 and has more than 15 years of fine dining experience around the country. His experience includes working with Ritz Carton, Bouley and Restaurant Daniel in New York City and Alinea in Chicago. The knowledge and experience he brings will help him with innovative new ideas and flavors to the well-established restaurants.

New R & D Chef Raul A. Del Pozo

“I am incredibly excited and honored to be a part of this esteemed culinary team,” said Chef Raul A. Del Pozo. “We already serve award-winning cuisine and we give guests a world-class experience and now my job will be to continue this journey of innovation in our offerings and to continue upholding a high level of food quality that is always performing and exceeding our guest’s expectations at the highest level imaginable,” said Del Pozo.

New on the menus at Prime Steak Concepts

Chef Del Pozo is working with Chief Executive Chef Marc Lupino who’s overseen the local restaurants and helped expand Prime Restaurant Concepts outside of Arizona. He’s already introduced new flavor filled dishes at Ocean 44 including King Crab Mac & Cheese, Roasted Cauliflower and Spring Pea Ravioli to rave reviews. The new Torched Scallops features Uzu Ponzu truffle crema and Siberian Sortea Caviar. Guests at all three local restaurants now have 3 caviars to choose from and Caviar Cones are available at Ocean 44. Light and earthy, the mini sesame cone is filled with horseradish crema and topped with Siberian Ostera Caviar. At Steak 44 Chef Raul plans to introduce a Whole Branzino Filet. His “stunning dish” will be oven roasted with charred lemons and buerre blanc.

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