Chef and Pastry Chef Profiles

Andres Bautista

Andres Bautista has redefined the traditional steakhouse cuisine. From Acapulco, Mexico, Mr. Bautista has trained in Dallas restaurants for over 20 years, gaining a broad palette of culinary knowledge from several kitchens.

Today, with the support of restaurateur Al Biernat, Chef Andres has built a diverse menu that has quickly become a Dallas staple in the restaurant scene. Managing the kitchen operations of the restaurant, Chef Andres is devoted to the creativity of his menu, and keeping Al Biernat's among the top steakhouses in the country.

 

Guadalupe Vega

Ever since Guadalupe Vega smelled the sweet fragrance of the pastries in the kitchen of her first restaurant job in Dallas' Fairmont Hotel she knew she wanted to be a pastry chef.   Starting as a pastry assistant at Nana, a restaurant in the Hilton Anatole, she later became a head pastry chef of Joey Vallone's restaurant in Dallas. When Vallone left Dallas to join his father's Houston legacy, Lupe assumed the position of pastry chef at Al Biernat's.   Guadalupe is always thinking of the customer and strives to make her dessert recipes just right.

 

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MENU HIGHLIGHTS

Prime Beef
Our prime beef selection is designed to satisfy anyone's taste in steak - big cut or small cut, more marbling or less marbling, bone-in or no bone. Patrons rave about the melt in your mouth Kobe filet mignon.
Jumbo Lump Crab Salad
Our power lunches offer a variety of entrée size salads.   We recommend the jumbo lump crab salad as a favorite.
Peanut Butter Banana Pie
Desserts prepared daily on site ensure quality, freshness, and taste.   The peanut butter banana pie is just as handsome as it is tasteful. .
Pan Seared Sea Bass
Many steakhouses concentrate entirely on the grill. Dr. Phil dines with us just to have the Pan Seared Sea Bass over Lobster Risotto. It's a favorite of many of our regular customers.