When Eddie Diaz, head chef of the Steamboat House, was growing up, he took an early interest in cooking. He would often pick up tricks and recipes from his mother.
"We opened up a deli when I was younger, which really grew my passion for cooking," he said. "I was always the one in the kitchen helping [mom] cook the meals."
Diaz's passion led him through culinary school and eventually to the Steamboat House, where he first started as a sous-chef and worked his way up to head chef and manager.
"They liked my style and I always followed through, so I naturally ascended the ranks," he said. "I have been working with some of the people in the kitchen for five years. From day one to being a general manager, I have enjoyed every step."
Diaz attended culinary school at Culinary Institute LeNorte in Houston and graduated in 1998. He spent the next several years honing his craft at Peche' Seafood in Austin and through an externship with the Houston Country Club. He has been working with Steamboat House for nine years.
Chilean Sea Bass
"It's my most favorite fish in the world."
20 oz Bone in Rib Eye
"It's an awesome cut of prime rib. We wet-age all of our steaks, which makes a big difference in the quality."
In the kitchen
Diaz said his personal favorite thing to cook is seafood, but steaks are a close second. He also cooks with a bit of a French style, which he learned at LeNorte, he said. The French chef who taught him how to cook barely spoke a word of English.
8045 N. Sam Houston Parkway W.
Hours: Mon.–Thu. 11 a.m.–2 p.m., 5–9:30 p.m., Fri. 11 a.m.–2 p.m., 5–10 p.m., Sat. 5–10 p.m., Closed Sunday