Press Release: May, 2018, modernluxury.com
By Nickole Kerner Bobley
Photography by Rouse Photography
After conquering an 18,000-plate banquet at The Aria Resort & Casino in Las Vegas and putting the Fairmont Scottsdale Princess Resort on the culinary map, celeb chef David Morris moved to Texas and has made bold new changes at Robard’s Steakhouse at The Woodlands serving as executive chef for Howard Hughes Hospitality, whose concepts also include The Westin at The Woodlands and the Embassy Suites at Hughes Landing.
“Howard Hughes was an innovative, authentic and eccentric leader,” Morris says. “I wanted the philosophy of the foods and the atmosphere we serve it in to reflect his character.” As a result, Morris is fully focused on bringing in the very best and freshest products and produce available to market, including “dock to door in 24” seafood, prime certified Angus beef, and other specialty meats and poultry. His new menu offers a 50-day dry-aged Texas wagyu beef out of College Station, specialty lettuces hydrogrown by Sustainable Harvester in Hockley and even honey from 100,000 resident bees on the grounds at the resort itself.
Originally from Los Angeles, Morris studied at Le Cordon Bleu College of Culinary Arts – Scottsdale and Arts Institute of Phoenix before taking on the demanding position of chef garde manger at The Mandalay Bay Resort and Casino. He then climbed through the ranks in Sin City before finally being drawn to Texas by The Howard Hughes Corporation.
Now, he’s tweaking the menu and upping the game at Robard’s, and he’s even brought in executive pastry chef Ryan Witcher, a friend from Scottsdale, to create a new Sunday brunch that includes bottomless mimosas, a bloody mary bar, fresh seafood and ceviche stations, cured and smoked meats, cheeses, specialty pastries from Witcher, and Morris’ fresh seasonal selections.
In addition to an updated menu, the steakhouse is also undergoing a major luxury remodel by Dallas-based Studio 11 Design. “Hughes would have loved dining here,” Morris says, taking a sip of Old Rip Van Winkle bourbon on the beautifully renovated bar patio overlooking the Panther Trail golf course and lake. “Cheers to authenticity.” We couldn’t agree more!
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About Robard’s Steakhouse:
Challenging expectations with creativity and enthusiasm, Robard’s showcases the pioneering spirit of its namesake Howard Robard Hughes, Jr. With cuisine that is as exceptional as it is varied and a vibrant, refined atmosphere, an evening at Robard’s engages lovers of great food from the moment they walk in the door and inspires a lifetime of discovery. Under the leadership of Area Executive Chef David Morris, an unrelenting passion shines through in the menu with sophisticated cuts of dry-aged beef, artisanal breads, fresh-catch seafood, inventive desserts, and handcrafted garden-to-glass cocktails. To learn more or to make a reservation, please visit http://www.robardssteakhouse.com/.
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