Provided
Chef Theodore Tom
When newly appointed executive chef Theodore Tom walks into Cattlemen’s Steakhouse, he isn’t just taking over a kitchen — he’s inheriting nearly eight decades of Stockyards history. Tom, who comes from the acclaimed SW Steakhouse at the Wynn Las Vegas, is the latest big move for the iconic restaurant, which has long been a temple to charbroiled beef in Fort Worth.
His arrival comes on the heels of a multimillion-dollar renovation begun last year, which refreshed Cattlemen’s dining rooms, added a 6,000-square-foot patio with a full-service bar, and introduced accessibility upgrades, including an elevator and chair lift. At the time, director of operations Eric Kelly described the project as a way to modernize without losing the Western saloon spirit that defines the place.
Now Tom is charged with shaping the menu for both the steakhouse and the forthcoming Cattlemen’s Club, a private Western-inspired members' space from Taylor Sheridan – yeah, that guy – set to debut this fall.
The chef promises to balance tradition with innovation. Cattlemen’s faithful will still find the classics — Chicken Fried Steak, hand-battered onion rings, calf fries — but Tom is also introducing dishes like Steak Tartare with serrano chiles, Wagyu Meatballs over smoky polenta, and a Lone Star Crab Cake dressed in Texas remoulade. At the center of it all remain the Four Sixes ® Ranch USDA Prime steaks: a 32-ounce Dry Aged Tomahawk Chop, a Cowboy Bone-in Ribeye, a New York Strip, and the Trail Boss Ribeye, each kissed by the live oak flames that have always defined the restaurant’s kitchen.
For a restaurant that has stood in the Stockyards since 1947, Cattlemen’s has always thrived by adapting. With Tom at the helm, the latest chapter looks to be one where the old West and new West meet — over a perfectly charred ribeye.
“We saw a tremendous opportunity to bring Chef Tom with his experience at one of Las Vegas’ finest steakhouses to Fort Worth,” said Sheridan. “His experience creating bold flavors and showstopping presentations with our Four Sixes Ranch Prime beef in one of the most world-class, 5-Star hotels will translate well to reinvigorating a Cattlemen’s Steakhouse for future generations.”
