The 1855 Black Angus Beef family includes an elite group of chefs who share a passion for creating unforgettable eating experiences with the consistency and quality of 1855 Black Angus Beef. Do you want to rep the title of 1855 Featured Chef? Capture the spotlight on our website and social media channels? Be a brand champion for 1855, sharing why you are so passionate about offering 1855 on your menu?
To be selected as the next 1855 Featured Chef, there are a few requirements that must be met:
Our Featured Chefs will be recognized on the 1855 Black Angus Beef website, as well as featured on the 1855 social media channels, resulting in broader awareness for your name and your restaurant, not to mention bragging rights for being selected as a Featured Chef. Additionally, 1855 will arrange for a prize package including a chef knife, bag, coat, and hat to be delivered to you.
Chef de Cuisine,
Island Prime and C Level
“1855 is very consistent in taste and shape and has great meat flavor.”
Chef Consultant, Ben E. Keith Foods—West Texas Division
“Nothing compares to the tenderness of 1855!”
Executive Chef, Twist
"I always receive great quality with 1855 beef. The marbling is beautiful, and the taste is outstanding."
How do your customers respond to having 1855 beef on your menu?
Being single sourced Angus, the guest is confident in knowing they are getting a quality product. Our staff is trained to inform the guest regarding the importance of single sourced Black Angus.
How does the fact that it’s Angus affect the eating experience?
Angus tends to marble naturally, much better than most breeds. Sizing is very consistent, so cutting a nice thick NY strip or ribeye, knowing that I will get enough marbling, is done with ease.
How do you like to prepare the cuts you use?
We are a steakhouse, so we broil with 1100 degree broiler, season with just Spanish sea salt, brush with beef fat drippings and that’s it.
How does 1855 beef compare to other premium (Upper 2/3 Choice & Prime) programs?
I switched to 1855 because of the consistency. Always coming out of Grand Island, I know what I am getting.
Besides a traditional steak (NY Strip, Ribeye, Filet, etc.), what’s your favorite cut of 1855 beef to prepare: Favorite non‐typical/unique cut?
Spinalis!! We get it in every once in a while.
Do you have a favorite wine to pair 1855 beef with?
Italian Barrolo
What’s your favorite dish or type of cuisine to cook/eat why?
I love cooking close to home, so going local is my favorite cuisine. I like what is fresh and in season, letting flavors stand on their own, charring vegetables for flavor, putting a nice bark on a ribeye, all very simple techniques.
How would you define your cooking style?
Simple, refined, clean, not one for over saucing or complicating a great quality protein.
What are your top 3 to 5 tips or suggestions you’d give novice cooks or cooks at home?
Take your time, and have fun. Cook with the heart, and no short cuts!
What’s your favorite ingredient?
Hatch chili honey vinegar! I would put that on everything if I could!
What do you enjoy most about being a chef?
Watching nightly as people eat the food I love.
What would you choose as your last meal?
Beef ribs, coleslaw, and my enemy, fresh cut fries! Wash it down with nice Malbec, and I am good to go.
San Francisco native, Chef Mike Suttles, was able to enjoy every benefit of this “melting pot” community, including exposure to exotic cuisine at a young age. “I remember my first experience with traditional Kimchee, a spicy and extremely pungent Korean condiment…I loved it! Not something that every nine year old can say.” Chef Suttles attributes his culinary curiosity to his childhood memories shopping and cooking with his grandmother. A native of Nicaragua, she was amazingly talented in both Nicaraguan and Italian cuisine.
Chef Suttles began his career in a small family owned and operated restaurant in the Fillmore District of San Francisco where he was hired as a dishwasher and prep cook. Through hard work and perseverance, he reached his goal of becoming an Executive Chef. “The day I was tossed an apron and asked to cook on the line began my career as a chef. It was then that I decided to go to the Cincinnati Culinary Academy.”
After graduating culinary school in the early ‘90s, a brief trip to San Diego became life changing. Suttles fell in love with the city and decided not to return home, opting instead to accept a Chef position for the Ladeki Restaurant Group. He then went on work for Chef Derek Ridgeway at Charlie’s in Cardiff. In 1998, Chef Mike was given the opportunity to work as the Executive Chef at Bellefleur, where he met David and Lesley who were managing the property at the time.
In 2002, Chef Suttles began working for the Cohn family at the award-winning Blue Point Coastal Cuisine as a Sous Chef under the skillful watch of Executive Chef Jonathan Hale. Suttles felt at home in this San Diego supper club environment and enjoyed the opportunity to fine tune his culinary skills. In 2006, after proving himself to be a valued member of the Cohn Restaurant Group team, David Cohn and Chef Deborah Scott approached him with the opportunity to become Chef de Cuisine at Island Prime and C Level. Chef Mike couldn’t be happier than he is now at Island Prime and C Level, “Being able to work with Deborah Scott for the past seven years has not only taught me about excellence in cuisine, but about the importance of Southern Hospitality, which no one embraces more than she does.”
In his spare time Chef Mike enjoys keeping active. Mike visits his family regularly and takes them on rafting, hiking and camping trips. He has been boxing for the past 25 years and has competed at the semi-professional level several times. He now devotes his time to training inner city kids and teenagers. The extraordinary work ethic that Mike has gained in the ring has also applied to his profession as a chef. “Lesson #1 in boxing – check your ego at the door. I feel that translates well to the kitchen.”
How long have you used 1855 beef?
Over 3 years.
What do you like about 1855 beef?
The deep beef flavor, consistent sizing and marbling. More than anything, the assurance that I am showing our operators the very best!
How do your customers respond to having 1855 beef on your menu?
Customers appreciate that the operator cares enough about their experience to serve premium beef. It shows your desire to serve the very best!
How does the fact that it’s Angus affect the eating experience?
Well, Angus has been a “buzz word” for several years. However, Angus—with its superior marbling, flavor and incredible tenderness—definitely affects each guest’s eating experience.
How is Angus beef different than other beef?
The marbling, which makes it much more tender, as well as juicy.
Why is offering Angus beef on your menu important to you?
It shows our commitment to guest satisfaction; our desire to serve the best.
What 1855 cuts of beef do you use?
Ribeye, Strip, Tenderloin, Top Butt
How do you like to prepare those cuts?
I am a big fan of letting the beef shine. Simple Kosher salt and coarse black pepper on the grill. I do like to roast and pan sear, as well.
How does 1855 beef compare to other premium (Upper 2/3 Choice & Prime) programs?
I believe, by 1855’s performance, it’s just a better product. I appreciate the fact it comes out of only one plant compared to 30+ plants. I also am a big fan of their marketing of this great product.
Besides a traditional steak (NY Strip, Ribeye, Filet, etc.), what’s your favorite cut of 1855 beef to prepare: Favorite non-typical/unique cut?
I love the Coulotte muscle off the Top Butt. It’s a nice bias cut; the second most tender cut of meat on the beef. It is such a great product with multiple applications.
Do you have a favorite wine to pair 1855 beef with?
Cabs work well with the bold flavor of 1855.
What’s the perfect doneness (Rare, Medium, etc.) and why? Brings out the flavor the most?
I’m a perfect medium guy. The texture, juiciness and flavor are fabulous at a perfect medium.
What’s your favorite dish or type of cuisine to cook/eat and why?
In addition to 1855, I’m an advocate of fish. I believe people who don’t like fish have had it prepared improperly or handled improperly. I love a nice grilled red snapper with a beef medallion. Also, shrimp with beef; it’s a simple marriage of flavors.
How would you describe your cooking style?
Fresh flavors. Let the product speak through the dish. I like to create complex flavors using simple ingredients. Let the protein and fresh ingredients shine; these are the best flavors!
What influences/inspires you and your cooking style?
I am a disciple of Chef Thomas Kellers. I love his story and his style, which is to use the freshest ingredients to create natural layers of flavors.
What are your top 3 to 5 tips or suggestions you’d give novice cooks or cooks at home?
1) Don’t be afraid! Cook what you like. 2) Get organized; prep is important, and a plan or menu even MORE important. 3) Create YOUR dish; make it yours with your flavors 4) Use FRESH whenever possible. 5) Most importantly, bring your friends and family “Back to The Table.” Food is a facilitator, so enjoy that time together.
What’s your favorite ingredient?
Obviously, garlic (lol). I also love smoked paprika, honey and srirracha.
What do you enjoy most about being a chef?
Teaching and helping people create their own flavor. Preparing that “great meal” for folks and watching their enjoyment.
What’s in your fridge at home?
Chopped garlic, eggs, some cod fillets, fresh veggies, juice and a few Stellas.
What would you choose as your last meal?
New York strip, topped with grilled shrimp in a scampi sauce, fresh sautéed veggies and smoked gouda smashed potatoes.
After 18 years as an Executive Sous Chef and Chef at multiple country clubs in his home state of Nebraska, Chef Bud Andersen moved to Texas and was a customer of Ben E. Keith Foods for over 2 years before joining the Keith family. He is now the Chef Consultant for Ben E. Keith Foods—West Texas Division in Amarillo, Texas, a position he has held for the past 16 years. As the Chef Consultant, Chef Bud supports regional restaurants in developing concepts and menu applications, new menu items, food cost/inventory control, staff training and hiring, as well as the overall profitability of the establishment. His cooking style comes from a unique desire to create complex flavors using simple ingredients.
In 2008, Chef Bud won Best Chef Amarillo and is the current director serving as host for this local culinary competition.
Chef Bud also is a part of the Markon “Ask a Chef” team, providing insight and answers to operators around the U.S. about produce applications as well as developing product for Markon. In 2015, Chef Bud was a part of a team that developed a blend now packaged by Markon called the Urban Blend, mixing the wonderful textures of baby kale with the peppery flavor of arugula.
In March 2012, “Back to the Table with Chef Bud,” a half-hour cooking show, premiered on KACV in Amarillo. The show was received very well, and plans are under way to produce multiple episodes of the show.
Chef Bud currently appears on his weekly television culinary spot “Good Life, Good Food with Chef Bud,” on KVII ABC 7 Daybreak at 6:30 on Monday Mornings. If that’s not enough, he participates in many charitable events and speaking engagements at area high schools. “Food is a facilitator. Since the beginning of time, man has gathered together to eat. Enjoy this time!”
Like Chef Bud on Facebook: “Good Life, Good Food with Chef Bud”
What do you like about 1855 beef?
Consistency. 1855 beef is consistent, tender and simply a great product.
How do your customers respond to having 1855 beef on your menu?
They appreciate the great cuts and flavor profile. I don't add a lot because it doesn't really need anything. The rich flavor of 1855 is delicious without a lot of seasoning.
Besides a traditional steak (NY Strip, Ribeye, Filet, etc.), what's your favorite cut of 1855 beef to prepare: favorite non-typical/unique cut?
Short ribs. They braise really well and are a nice, hearty option for the fall.
What's your favorite ingredient?
A good onion. I couldn't do without it in the kitchen.
What's in your fridge at home?
Good craft beer, at least four different kinds. And always great cheeses.
What would you choose as your last meal?
Spaetzle with unbelievable cheeses and smothered with caramelized onions.
What are your top 3 to 5 tips or suggestions you'd give novice cooks or cooks at home?
1. Before you host a party, try it on your own.
2. Make sure your grill is hot.
3. Good beef doesn't need a whole lot, so don't overdo it with spices.
4. Sear the steak to seal the flavor inside.
Executive Chef Peter Kaiser has led the team at Here To Serve’s Twist restaurant since its opening day in 2003, after establishing the company’s seafood-centric restaurant, Goldfish, as a defining force in Atlanta’s Perimeter-area dining. His innovative style and inventive tapas have made Twist one of the most popular spots in Atlanta. A native of Liechtenstein, Kaiser is a master of many culinary styles and has a strong background in French and German cookery.
His early career placed him in the kitchens of many notable restaurants, including Chez Max (a two-star Michelin-rated restaurant) and Barometer, both in Zurich. Kaiser moved to the United States in 1985, and in Atlanta worked for the famed Buckhead Life Restaurant Group before joining forces with Here To Serve founder and CEO Tom Catherall.
In addition to leading one of the busiest kitchens and most diversified menus in Atlanta, Kaiser is an avid distance runner and gardener. Kaiser also donates his time and skills to various charities for auctions such as Project Open Hand and The Atlanta Community Food Bank. He lives in Roswell with his wife, Valerie; they have two children, Danielle and Christian.