As vice president of culinary for Del Frisco Concepts, chef Ariel Fox oversees menu development at Del Frisco’s Grille at Irvine Spectrum Center – and nearly 35 other highly regarded restaurants.
Del Frisco’s began as a casual spinoff of Del Frisco’s Double Eagle Steakhouse in Dallas where local cattlemen knew it to be the finest purveyor of prime beef.
Today, it draws inspiration from bold flavors and market-fresh fare, with a menu that serves regional favorites using locally sourced ingredients. That’s important to Fox, who spent her teenage years working at a small farm in Northern California.
In 2019, she won an all-star season of Gordon Ramsay’s Fox TV reality series “Hell’s Kitchen.” She now serves as a guest judge on the Food Network series “Beat Bobby Flay,” and is the author of two books, which detail her culinary journey and passion for seasonal ingredients.
How does your background influence the menu at Del Frisco’s?
It always finds a way in. I have my Latin heritage, but I’m Italian and French trained. Right now, we’re adding a bit more Mediterranean influence – a puttanesca-style branzino, a short rib osso buco.
What would you order tonight at Del Frisco’s?
Cheesesteak egg rolls and my deviled eggs – peppadew peppers inside, crispy bacon vinaigrette, so addictive! I love topping a steak with a crab cake and our Cajun lobster sauce. It’s not on the menu – ask for the Prime Pair.
What are your impressions of Irvine Spectrum Center?
It’s so beautiful – I like to go shopping then have something to eat!
What is the most rewarding part of your job?
Writing menus with people around the country, bringing northeastern tastes to the Northeast, southern flair to the South, in California solid flavors, some spice, healthy, clean food.
With so many restaurants out there to pick from, why choose Del Frisco’s Grille?
It’s the people. We have a great team that really cares about what they do, that believes in what we offer. When we add new dishes or cocktails, they get behind it. They like sharing their favorites. Guests feel they’re part of our family.
More Chef-driven favorites
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Zov Karamardian has for decades been the grande dame of the county’s chefs and restaurateurs. Her mezze platter and Moroccan salmon salad never fail to inspire. Her new lamb egg rolls – with roasted corn, fresh herbs, garlic labneh and roasted red-pepper aioli – honor her Middle Eastern roots while delighting her savvy foodie fans.
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Chefs Hiro Igarashi and Nori Akasaka came here from Tokyo on a mission: to serve authentic, from-scratch ramen. Meltingly tender slow-braised pork chashu stars in two ramens – shoyu and 24-hour-simmered tonkotsu – and in a spicy cold noodle dish. Only one reason to forgo that glorious chashu: the ultimate vegan ramen.
