THE ORIGINAL COWBOY CHEF - GRADY SPEARS
Born in Fort Worth, Texas, he grew up dreaming of being a cowboy. In high school Grady traded his cleats and football pads for boots, spurs and a rope. He soon began working in the cattle business for the well known Vann-Roach Cattle Company. Not always the glamorous side of buying and selling (which he later did), but the down and dirty side of the feedlots, learning all about the cow. This qualified him for jobs working on ranches and truly living his cowboy dreams. He also witnessed the hard work, integrity and no nonsense truth that is the signature of a cowboy. So he packed up his saddlebags and headed west. West that is to the Fort Davis mountains, the Marfa lights and the town of Marathon, where land is king and home to the famous Gage Hotel. It was here that after a cook quit unexpectedly, Grady grabbed an apron, cooking utensils and picked up a pan….hence a chef was born. He furthered his craft back on the ranch where supplies were limited. Using the chuckwagon chuckboard and the campfire, he began cooking what we now refer to as Cowboy Cooking.
Since then, he’s created menus and concepts in his signature cowboy style for a multitude of restaurants beginning with The Reata Restaurant, which he co-owned in Alpine,TX, Fort Worth, TX and Beverly Hills, CA. The Roadrunner in Las Vegas, NV, The Chisholm Club, in Fort Worth, TX, The Nutt House, in Granbury, TX, Line Camp, in Tolar, TX all just to name a few. His cookbooks to date are A Cowboy in the Kitchen, The Great Steak Book, Cowboy Cocktails, The Chisolm Club, The Texas Cowboy Kitchen and Cooking The Cowboy Way. Stay tuned for new books to be released in 2020, staying true to his Texas upbringing and focusing on his Texas style.
Enthralling cooks of all levels of expertise with his endearing and joyous approach to hearty fare, Grady was named “One of the top 5 Chefs” by Restaurant and Institutions, and “Rising Star of 1999” by Restaurant Hospitality. He has been widely praised by such prestigious publications as The New York Times, Texas Monthly, P.O.V., Martha Stewart Living, Country Homes, Southern Living, and countless others.
Over the years, Grady has cooked on television for shows that include: Good Morning America, The Today Show, The Rosie O’Donnell Show, Donnie and Marie, as well as various shows for The Food Network, including The Cowboy’s Kitchen, Food Fights and others. Let’s not forget Barney!
In 2010, Grady began working with NRG Stadium, creating menus for The Houston Texans, The Houston Livestock Show and Rodeo.
He continues to promote the cowboy way of life and the western culture with his new book concepts, various broadcasts and television projects including his cooking show due to air in 2020 as well.
Grady Spears, the original Cowboy Chef is cowboy cuisine!