Since the opening of the first Bob’s Steak & Chop House in Dallas, Texas in 1993,
the name “Bob’s” has been synonymous with a great steakhouse experience.

Building on the reputation earned in the original Dallas location, Bob’s now has
restaurants in San Francisco, New York, Tucson, and in the Dallas suburbs of Plano, Grapevine and
Fort Worth. Each Bob’s has created a fine reputation of its own by tightly adhering to the
high standards created at the first Bob’s.

All locations are examples of the traditional American prime steakhouse, combining simple
elegance, a lively atmosphere, big drinks, fine wines and large cuts of the finest prime
steaks, chops and seafood.

Indeed, reviewers have called Bob’s the best in town. Others rank us among the best in the
country. Come visit us at any Bob’s location and enjoy the taste of prime beef served by
people who take real pride in the name “Bob’s Steak & Chop House.”

Food & Beverage

Restaurants

Bob's Steak & Chop House

Bob Sambol

Katy Dewinter

Dominique Kharas

Ashlee Rashid

Moriah Patterson

Allyson Shields

Charley Baltazar-Duran

Diana C.

Debra L. Miller

Kirby Dolliole

Vila J.

Kayla Lyles

The Culinary Operations team at Bob's Steak & Chop House is dedicated to upholding the restaurant's high standards of quality and excellence in food preparation. This team, led by the Chef De Cuisine, focuses on crafting exquisite dishes featuring prime steaks, chops, and seafood, while also innovating seasonal menus and ensuring consistency across all locations. Additionally, the Lead Pastry and Pantry and production dessert chefs enhance the dining experience with expertly crafted desserts, solidifying Bob's reputation as a premier steakhouse destination.

Culinary Operations

Food and Beverage Service

Events Management

Culinary Operations

About

Team members

Other teams at Bob's Steak & Chop House

Food and Beverage Service

Events Management