About me

My name is Edward Hale. I’m 38 years old, born in Istanbul, Turkey, and raised in Texas, where kitchens stay just as hot as a summer afternoon. In Texas, we know how to bring out bold flavor. We treat ingredients with the respect they deserve, especially beef, chicken, and fish.

My first cooking lessons came from my grandmother, who could turn scraps into a true feast. She didn’t just teach me how to cook, she showed me how to care about each ingredient. That early love grew into a lifelong passion for understanding meat. Whether I’m dry-aging a ribeye, breaking down a chicken in under a minute, or pulling clean, sweet flavor from a piece of trout, it’s all about paying attention and treating the ingredient right.

An Unforgettable Event In Texas

I got my real start in a local kitchen in Texas, working long shifts on the line and learning the true meaning of teamwork. Later, I trained with some amazing chefs in different Texas cities. Eventually, I opened my own little restaurant with just 40 seats. Every plate told a story. We didn’t follow trends. We focused on food that made people stop, take a bite, and smile.

Why Trust My Recipes

I’ve worked in real kitchens under real pressure, serving real people, and I’ve loved every minute of it. I opened my own spot, trained with top chefs, and learned that great food isn’t about following trends. It’s about care, respect, and truly knowing your ingredients. I’m not here to impress. I’m here to share what works, what matters, and what keeps people coming back to the table. You can trust me because I’ve lived it, and I still love the heat of the kitchen.

About The Secret

My cooking style is based on solid technique but never about showing off. I love open fire cooking acid balance and using the whole animal. There is something special about turning a humble ingredient into the star of the plate a grilled chicken thigh a perfectly seared steak or a fish collar kissed by flame. And of course I enjoy the finer touches when they serve the dish.

A Great Achievement

These days I split my time between helping new restaurants find their rhythm and mentoring young cooks. I see myself in them hungry to learn full of energy and ready to work. I do not pretend to know everything. In fact some of the best lessons come from opening the fridge and getting creative. But one thing I know for sure every dish is a chance to say something and I am still excited to keep the conversation going.

For more recipes, follow me on Pinterest or Instagram

In our home, cooking beef brings warmth and joy that touches the heart before the stomach. With simple recipes and rich flavors, I hope to bring that same magic into your kitchen.

My Dream and Vision

Growing up in Texas left a mark on my heart and shaped the way I see food. I still remember the smoky backyard barbecues, the scent of mesquite wood in the air, and the way neighbors always brought a dish to share. My dream was always simple. I wanted to cook meals that brought people together, just like we did back home. Every time I step into the kitchen, I carry a little piece of Texas with me. It keeps me grounded in the joy of real, honest cooking.

I really hope one day you’ll visit my restaurant, enjoy the food, and feel the love I put into every dish.

If you ever need help or have a question, just visit the Contact page.

I’m always here to support you.

Let’s be friends ❤️