Del Frisco's Double Eagle Steakhouse
James A. Teutemacher brings 31 years of experience in the restaurant industry to his new position as Executive Chef of Del Frisco's Double Eagle Steakhouse, Chicago.
Jim always enjoyed cooking and being in the kitchen with his father. Recognizing the enthusiasm and passion, his father convinced a good friend, a local Greek diner owner, to give him the opportunity to work in the restaurant as a grill cook at just 14 years old. And that is where it all began for Teutemacher. He worked there for five years then moved over to The Spa, a well-known restaurant in Burns Harbor, Indiana where he trained under notable Executive Chef Steve Harney. Through him, he learned the core fundamentals of the prep, sauté, broil, frying, baking and line cook stations and developed his own technique in each. After six years under Harney’s guidance, Jim knew he wanted to become an Executive Chef and manage his own kitchen.
From there on, he held Executive Chef positions at steakhouses including Millennium Steakhouse in Chicago and Innsbrook Country Club in Merrillville, Indiana. Most recently before joining Del Frisco’s, Jim was the Executive Chef at Sullivan’s Steakhouse in Chicago for 13 years, also owned by Del Frisco’s Restaurant Group. With his past experience, he carries extensive knowledge with a significant specialty in steakhouses. For Jim, being creative, making people happy through the enjoyment of the food he produces and teaching others how to do so is truly what he loves about being a chef.
As Executive Chef of Del Frisco’s in Chicago, Jim currently manages the staff, inventory and financial control of the kitchen. In addition to this role, he continues to support charitable causes and community organizations that are important to him and the company.
Jim currently resides in Frankfurt, Illinois with his wife, two sons and two dogs. He is an avid Chicago White Sox fan, loves all Chicago sports and enjoys watching cooking shows.