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Archive for the ‘Our Chefs’ Category

Keith-Brunell-small

Women, Wine & Debt – Guest Story

by Keith Brunell, Dallas, TX | Written on November 28, 2011

As everyone gears up for the holidays and all of the shopping and dining that is involved, we would like to share a story from one of our loyal guests, Chris. Below are highlights from the letter our President, Steve Provost received from Chris last week.

Dear Mr. Provost,

I’m not sure if you’ll actually read this letter but I hope you do. This is one of those good letters…the kind you read at annual retreats where inspirational stories are told.

Fifteen years ago three nurses went to grad school at Georgetown and had one day to do their Christmas shopping. As with most good tales, cocktails were involved and about 2pm holiday drinks were ordered and thoughts of shopping quickly vanished. This was the first outing of Wine, Women and Debt.

As I see from your bio, you are familiar with Tyson’s Corner and that’s where we head every year. By the second year of Wine, Women and Debt, we started meeting for lunch at Maggiano’s. In the beginning we really did shop, but then our afternoons spent drinking and eating at Maggiano’s began to take on a life of it’s own. There have been years when we only had a small handful of girls, other years we have had more than twenty!

So what is it about Tyson’s Maggiano’s that never disappoints us and has become so important for our tradition?

1. Despite the fact that the GMs change every year, they all seem to “get it.” I usually have to tell the story…”we’ve been coming here for years and would like to request the patio.” The answer has always quickly been, “no problem..of course.”

2. The staff seems to really love being there and serving us. Over the past several years we have actually requested our wait staff. They seem to know what we need or want before we even have to ask. They are as much a part of our day as we are. That’s quite a statement don’t you think…that they have become an important part of the success of our day.

3. Things we have all commented on over the years:
     Decorations-don’t skimp on holiday decorations. They create an atmosphere that says comfort and joy. It feels like Christmas in your restaurant.
     Lighting-we love the soft lighting even though we can’t see the menu anymore!
     Wine selection-there is always a reasonably priced range of wines.
     Food-always great!

Lastly, although we definitely do love the food, the food is actually not what it is all about. It’s the feeling you get when you are there. It feels like Christmas!

From the girls of Wine, Women and Debt, we wish you and yours the happiest of holidays.

Here is a copy of their most recent invite to the annual “Wine, Women and Debt” event.

If you have any personal stories that you would like to share with us, please send them to Maggianos.Socialmedia@brinker.com. We love being able to recognize our teammates and restaurants for making our guests feel special. The holidays are a perfect time to gather with family and friends and we hope we can be a place for you to create memorable experiences!

Steve Janisz-small

Contest Winner Cassi at her Chef’s Table Dinner

by Steve Janisz, Pointe Orlando, FL | Written on October 24, 2011

Last month we hosted a recipe contest for our guest to submit their favorite family-style recipe to win a special Chef’s Table Dinner at one of our locations. The contest winner, Cassi, enjoyed a lovely meal at our Pointe Orlando location with her family and friends. I created a delicous, off-menu, five-course meal accompanied by wine for Cassi. Thank you for everyone who participated, there will be more contests to come! I also want to thank my Orlando team for making this a memorable evening for Cassi and her family.


Cassi & family outside of the restaurant


Enjoying Dinner!


Cassi & I (Steve Janisz, Chef at Pointe Orlando)

Rodolphe Loil

Rodolphe Loil

by Rodolphe Loil, Houston, TX | Written on August 23, 2011

Meet one of our newest Executive Chefs, Rodolphe Loil, promoted in May at our Houston, Texas, restaurant. Born and raised in Queens, New York, Chef Rodolphe has always had a passion for cooking. He attended culinary school in 1997 in Miami and worked his way up from line cook to Chef de Cuisine and owner partner at restaurants in the Orlando and Miami area before coming to Houston.

In Houston, Rodolphe became an instructor and assistant director of the culinary arts department at the Culinary Institute Alain and Marie LeNotre prior to joining Maggiano’s in 2005 as a Sous Chef.

On his days off, Rodolphe enjoys spending time in his “man cave,” reading up on the latest trends in culinary arts. He also told us he doesn’t mind doing housework because he finds it relaxing. When dining at Maggiano’s, Rodolphe’s favorite menu item is the Veal and Mushroom Ravioli.