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Cutting-edge culinary creations, incredible flavors, expert techniques, and some of the most creative minds in the world of food: that’s what you’ll find in our kitchen.

Inspiration
What we're cooking vangaurds and visonaries

BEEF BRILLIANCE

Bring on the Funk

Aged 280 days – yes, 10 times longer than the average restaurant steak – a Certified Angus Beef ® striploin turns up the flavor. It’s topped with a buttery scallop and a decadent portion of foie gras – because why not?

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Charcuterie Beauty

Gourmet nibbles and bits appear all the time from the Culinary Center. This spread includes house-made beef prosciutto, Scotch eggs, tenderloin bresaola, bourbon-cured top round, and beef bacon.

Shank You Very Much

A split beef shank bone is the perfect foundation for a bed of delicately-garnished ribeye ceviche with charred tomato, jalapeño and soy sauce.

charcuterie tray

VANGUARDS AND VISIONARIES

Chef Rick Tramonto

Chef Rick Tramonto

Seafood R’Evolution, Jackson, Miss.; Restaurant R’Evolution, New Orleans

Winner of two James Beard Awards

Chef John Folse

Chef John Folse

Seafood R’Evolution, Jackson, Miss.; Restaurant R’Evolution, New Orleans;White Oak Plantation, Baton Rouge

Louisiana Cajun/creole cuisine trailblazer

Chef David LeFevre

Chef David LeFevre

The Arthur J, Los Angeles

Michelin-starred winner of Food Network’s Iron Chef Gauntlet Season Two

Chef Jeremiah Bacon

Chef Jeremiah Bacon

Executive Chef, The Oak Steakhouse, and Chef/Owner, The Macintosh, Charleston, S.C.

Featured in Food + Wine, Garden & Gun, Esquire, BuzzFeed, Men’s Journal, OpenTable and more

Tom and Lisa Perini

Tom and Lisa Perini

Perini Ranch, Buffalo Gap, Texas

James Beard Award for American Classic Restaurant

Chef Cindy Hutson

Chef Cindy Hutson

Executive Chef/Owner: Ortanique, Miami and Cayman; Zest, Miami and Jama

Zagat’s 10 Best, Food Arts Emerging Tastemaker, Gourmet’s America’s Top Tables Garden & Gun, Esquire, BuzzFeed, Men’s Journal, OpenTable and more


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