Originally from Miami, Florida, Chef Raul A. Del Pozo began his culinary career at 16 years old. With more than 15-years working for fine dining establishments, Chef Raul brings a wealth of knowledge and experience to Steak 44, Dominick’s Steakhouse and Ocean 44.
“Having the ability to work alongside Jeff, Mike, and Dennis Mastro is incredible. To create new, innovative ideas is a dream come true,” says Chef Raul.
Chef Raul is the newest player in Prime Steak Concepts working alongside Chief Executive Chef Marc Lupino, who has been overseeing the company’s family of steakhouses for the past two decades.
“I describe our roles as a true partnership. Chef Lupino’s responsibility is handling the day-to-day operations, and my responsibility focuses on the future and continued culinary growth of our concepts.”
Chef Raul is always formulating new culinary creations. In fact, he is all about making a memorable and magical dining experience for guests.
“I recommend the Hamachi Crudo & Torched Scallops to start and our secret Butchers cut. Pair it with the delectable brand-new shells & cheese or our Boursin Whipped Potatoes. These items combined are my all-time favorite meal.”
And the Mastro team is thrilled to have Chef Raul evolve their offerings.
According to Jeff Mastro, Prime Steak Concepts co-owner, “Raul is a wonderful complement to our culinary team, but beyond that, his position is designed so he can focus solely on helping my brother Mike and I improve what we do as we grow. We strive to make each of our restaurants and menu items be the best it can be.”
Heading into fall and winter, menus spanning Steak 44, Dominick’s Steakhouse and Ocean 44 are getting revamped and we scored a first look at the new items as described by Chef Raul himself.
- Caviar Cones Mini sesame cones filled with a horseradish crème fraiche, & Siberian osetra. This dish is garnished with chive oil & 24ct. gold! It’s an excellent option for those looking for the perfect introduction to fine Caviar, as well as the Caviar Enthusiast.
- Whole Roasted Branzino Filet Seasoned with our house-made fish rub and paired with a Chardonay lemon butter, it’s the cleanest fish you’ll ever have (and reminiscent of eating Dover sole in France)!
- Kobe Wine Fed Striploin seared to perfection and paired with a yuzu ponzu sauce & spicy mustard, this is the king of kings when it comes to Kobe Beef. The cattle eat residuals of the wine fermentation in the region thus enhancing the richness in flavor and tenderness. The epitome of “melt in your mouth” texture.
“There are so many wonderful restaurants here in our hometown, and the fact that our concepts continue to thrive, as well as being warmly welcomed by longtime residents, new members of the community, and visitors, is both gratifying and humbling at the same time. It is better than we could’ve imagined,” says Jeff Mastro.
Prime Steak Concepts
Steak 44
Located in Phoenix on 44th Street at Camelback, this steakhouse is housed in an 8,400 square foot landmark. The upscale urban oasis boasts a vibrant bar, glass expo kitchen, and intimate dining suites and multiple dining rooms.
Ocean 44
Across from the luxury wing of Scottsdale Fashion Square, Ocean 44 is a luxurious and contemporary fine dining seafood + steak concept. Specializing in world-class seafood, diners can indulge in USDA Prime + Wagyu beef including a very rare Kobe A5 wine-fed offering.
Dominick’s Steakhouse
Situated in a stunning and energetic atmosphere in the Scottsdale Quarter, Dominick’s is continuously awarded the Best Arizona Steakhouse by diners and critics. Opt to dine poolside on the restaurant’s rooftop.