Chef Chat, Part 1: Carlos Rodriguez of Vic & Anthony's

Keep Houston Press Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Houston and help keep the future of Houston Press free.

As we entered Tilman Fertitta's venerable mansion, Vic & Anthony's, we were greeted by his stalwart concept chef, Carlos Rodriquez. He told us about the ins and outs of this dynasty's crown jewel.

Eating Our Words: How long have you been with Vic & Anthony's?

Carlos Rodriguez: Since the very beginning. We began this venture eight years ago, and I was hired to help design the benchmark Landry's concept from the start (hence the title "concept chef"). Tillman put his father and uncle's name on the door and gave Tim (Director of Operations) and me the honor of making sure they were proud to be there. We spare no expense here, and that's orders from the top. We source the highest quality seafood and steaks and are expected to. Tillman told me firsthand, "Spare no expense. Make my father proud." I hope I have done just that.

EOW: Vic's has two kitchens, one upstairs and one downstairs. How do you manage operating both at the same time?

CR: They both run almost every day. I have complete trust and faith in our chain of command, starting with my sous chefs. I run expo, or continuous service, on both floors, and it is always a good workout. We don't believe in hotboxes, so even for catered events we make everything fresh. The one time I actually used a hotbox it caught on fire and set off the sprinkler systems. That was a message from God: "Carlos, no more hotboxes." I listen to signs like that.

EOW: What sort of events does Vic & Anthony's have space for?

CR: We don't look at size. A family of ten is welcome to call us to reserve a private cellar room for a graduation party if they like. Our goal with our catering services is to make sure every person that is our guest receives the same special attention we pay our visitors in our main dining facility. We call it recreating the "experience."

EOW: Is there a good time for first-timers to come to Vic & Anthony's?

CR: I think a great introduction for the everyday family would be Friday lunch and dinner, where we offer our signature burger to enjoy. A little less costly than the imported Australian lobster tails, I might add.

EOW: Wow, imported lobster tails? What else can one expect from your food service?

CR: Signature Gulf Coast cuisine, live Maine lobsters, King Crab, my personal maple-glazed quails and, of course, a mean steak.

Check back tomorrow as we find out more about Carlos Rodriguez and ask him about the Vic & Anthony's in Las Vegas.

Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Press community and help support independent local journalism in Houston.


Join the Press community and help support independent local journalism in Houston.