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meet our chefs: Rich Penny
Born in California, Chef Penny developed the foundational principles which allowed him to find success in the culinary arts at a very early age. Rich Penny is in charge of creating innovative culinary delights, including a wide variety of inspired seafood dishes. Chef Penny believes in a progressive menu along, with utilizing local ingredients that changes regularly to align with what’s new in the culinary world. His expertise, attention to detail, and master artistry is a powerful combination that has earned him accolades and honors through the culinary world.
welcome to our kitchen
A message from our Senior Vice President of Culinary, Kathy Ruiz
meet our Chefs & re-create their recipes
For a full list of ingredients follow the links in bios and enjoy featured recipe videos
Concept Executive Chef for the McCormick & Schmick’s Group
John Baker is the Concept Executive Chef for the McCormick & Schmick’s Group of Restaurants including Jake’s Famous Crawfish in Portland and McCormick’s & Kuleto’s in San Francisco for Landry’s. In addition to being in charge of the daily culinary operation of over 30 restaurants, John Baker is also a creator of the unique culinary direction of all menus. Chef John Baker believes in a menu that highlights the bounty and flavors of the season with a focus on sourcing local products and sustainable species of seafood featured on daily menus. His signature recipe is Pan Seared Chilean Sea Bass with Dashi and you can try it here with Landry's Kitchen.
Carlos E. Rodriguez
VP of Culinary - Saltgrass Steak House
Carlos E. Rodriguez’ hard work and southern culinary flair has proven to be successful in the competitive landscape of high-end steak houses. As an Executive Chef for Landry’s Inc, Carlos has proven his culinary chops at restaurants all across the country including Saltgrass Steak House and Vic and Anthony’s Steakhouse. Chef Rodriguez has worked with Landry’s, Inc. for over 18 years. He began as the opening chef of Vic & Anthony’s Steakhouse where guests devour his famous Maple-Glazed Quail, along with signature Gulf Coast cuisine and the highest quality steaks. His culinary vision earned Vic & Anthony’s numerous awards, including Best Steak House and Top 10 Steakhouses in the United States. Must try - Soy Sauce Tuna Poke Bowl.
Featured video recipes
Enjoy bonus recipe videos from our chefs
Landry's Select Club members
Earning points is easy and enjoyable, especially when it comes alongside the best quality seafood in the marketplace. Learn how you can become an exclusive member to start saving today.