Richard Chamberlain When he enrolled in home economics just to meet girls, who would have thought Richard Chamberlain, Chef/Proprietor of Chamberlain's Prime Chop House would instead find his life work? Certainly not his home economics cooking teacher or Chef Chamberlain but twenty years later everyone agrees it was a match. Now the thirty five year old chef grills up some of the finest beef found in Texas for Dallas' most discriminating beef eater at Chamberlains Steak and Chop House. On opening Chamberlain's Steak and Chop House in 1993, Chamberlain took to heart the staple cuisine of his native state and decided to put a modern spin on the appetizers and lamb and side dishes. While keeping with the traditional fare of a chop house by offering veal, lamb and pork chop, Chamberlain's also offers impeccable seafood. The specialty of the house is clear and refined flavors for which Chamberlains reputation has been built. Shortly after opening, Chamberlain's Steak and Chop House was named one of the countries top new restaurants of 1993 by Bon Appetite magazine. This is in addition to being the highest rated steak house in Dallas by The Dallas Morning News as well as The Dallas Observer. In February 1997, Texas Monthly named Chamberlain's one of the Top 10 Steakhouses in the state and Best Steakhouse for epicures. Prior to opening his own place, Chamberlain spent three years as the executive chef of the exclusive Little Nell hotel in Aspen, Colorado where he receive national attention for pioneering American Alpine Cooking. The Little Nell restaurant was ranked among the top ten in the United States by Restaurants & Institutions. Because of his deliciously innovative combinations of traditional European alpine cooking with American taste of today, Chamberlain was nominated by the James Beard Foundation for "The Best Chef in the Northwest" award and also received reviews by top newspapers and magazines including Connoisseur, Elle, Dossier, Ski, Destinations, Harper's Bazaar, Food & Wine, Esquire and W Magazine. From 1986-1989 Chamberlain served as executive chef of San Simion Restaurant in Dallas. During his tenure at San Simion, his refinement of American Regional Cuisine earned him the distinction of being selected as one of the "Rising Stars to Watch" by Food & Wine Magazine. In addition, Chamberlain also served as executive chef at Ratcliff's in Dallas, as executive sous chef at the world famous Hotel Bel-Air in Los Angeles, and as executive sous chef under Dean Fearing at the critically acclaimed Mansion on Turtle Creek. Chamberlain received his formal training in culinary arts at El Centro in Dallas while simutaneously serving his apprenticeship at The Mansion on Turtle Creek. His favorite past-time is cooking with his wife while his six year old daughter supervises while snacking on smoked salmon and capers. Enjoy a special recipe now from Richard and "Jim White's Food and Wine On Line". Honey Cured Elk Wrapped in Chop House Bacon Elk 2 Elk tenderloins 8 Slices of smoky bacon 2 Tablespoons of honey 2 Tablespoons of soy 1 Tablespoon of cracked pepper 3 Ounces of olive oil *Combine oil, soy, honey and cracked pepper and rub over elk generously. Allow to marinate for two hours. *Remove from marinade and wrap with bacon. Place in oven at 425 degrees for approximately 14 minutes or until bacon is crisp. Serve with garlic sage potatoes and summer greens with warm cherry dressing. Nominate your favorite chef for a profile "Chef Profiles" email: jwdineline@aol.com