Why Chefs Love Aztec

“Nothing beats the flavor of food cooked on a true wood-burning grill. Our guests can taste the difference.”

Dean Fearing

Dean Fearing
Owner, Fearing’s at the Ritz-Carlton
Dallas, Texas

TV Chef: “Dean’s Cuisine”, FOX 4 Dallas
“A Taste of the Southwest”, Multi-station line-up

Cookbook author of "The Texas Food Bible"

He is recognized as a “Pioneer of American Cuisine” by The Culinary Institute of America, and was also presented with the Silver Spoon Award for sterling performance by Food Arts.

“Grilled food is important to both my Frontera Grill and Topolobampo. We look at commercial grills with a critical eye. We’ve found that the Aztec Grill is a wonderful addition to our kitchen as it consistently produces grilled food that’s more flavorful and moist than competing grills. It’s easy to start and clean, and that’s made it a big hit with our staff.”

Rick Bayless

Rick Bayless
Owner, Frontera Grill, Toplobampo, Xoco,Bar Sótano, Frontera Cocina
Chicago, Illinois

TV chef: “Mexico One Plate at a Time”, PBS
“Iron Chef”, PBS. Winner of Bravo’s title " Bravo’s Top Chef Masters"

Multiple Daytime Emmy nominations for Best Culinary Host.

Author of nine cookbooks

“The Aztec is quite simply the best wood-fired grill I’ve ever used. Our chefs love it, and our guests love the flavor.”

Chris Ward, executive chef at The Mercury, photographed on Thursday, Sept. 4, 2014    (Rex C. Curry/Special Contributor)

Chris Ward
Co-owner, Mercury Grill,
Dallas, Texas

“Rising Star Chef” by the James Beard House Foundation

“Best Chef in Dallas” by D Magazine