When you speak with Chef Geroge Kapetsonis of The Vail Ranch Steakhouse you hear and also feel that he has a true love of food, family, good times and his culinary art...

Here is a man who literally at the age of 5 was hunting and fishing for his family's food in New Orleans and catching it! This is no joke or exaggeration. He was even cutting the family's home grown vegetables with a butter knife at that same very tender age. George has true warm heartfelt memories of meals with his family, memories  of creativity, love, perfect times together and food that was more than comfort food - it was food that warmed his heart... A feeling that George carries with him to this day more than ever.

George put it ever so eloquently... "Hunt for your food, farm for your veggies and make a meal happen".

George moved to Las Vegas as a young boy and always had somewhat of an interest in food. When he went into the workforce he worked in your usual suspects of fast food establishments. He always easily climbed up each of the employee rosters wherever he hung his apron. Yet as George tells it today, he never expected to be a Chef, even as much as his Mom always knew and told him that he would be!

After a number of years in the restaurant business George opted for a change of pace and got a position at a local video game store. One day a friend of George's from his restaurant past came in and told him he could get him a position busing tables at a local restaurant making at least one hundred dollars a night. George was all over that! What happened next astounded and took George completely by surprise!...

To begin with, the restaurant was made famous by being Joe Pesci's Italian restaurant in the movie Casino! It is the real Piero's. As a matter of fact the pasta chef from there is actually in a scene from the movie. But this is not what got his attention...

What was so earth shattering to George, was as soon as he walked in for his interview, the synchronization of restaurant sounds that he had heard so many times before, sounded somehow now... different... and in a surprisingly good way - the old familiar sounds had somehow melded into a well orchestrated symphony of music, one with a theme of making beautiful meals all in unison. Genuinely what he now heard was the sound of art to his suddenly opened authentic culinary ears... It was at that absolute moment that it hit George like a Gourmet Frying Pan that he actually and indisputably wanted to truly do whatever it took to be a Chef!

George wanted to move up the employee roster even quicker here than he did anywhere else he had ever worked. So he then took a very bold move that broke almost every rule in the unwritten restaurant handbook, especially in a Las Vegas Iconic restaurant such as Piero's. All of the employees told George that this is just not done - you can't do that! George knowing what he wanted for his future proceeded anyway. Being just a busser, he took the audacious initiative to speak directly to the "Chef"! He asked if he could someday possibly maybe help chopping and cutting vegetables (as he knew this was his strong point). The Chef mumbled back something like "yea, someday, whatever"...

Not too long after that courageous first move George did get that chance! Someone on the "Line" called in sick and the Chef gave him his big break. From that day forward George split his time between the front of the restaurant and the back of the restaurant (George's new found life). George worked practically every station (even including the pastry area) in the back of that restaurant and earned the respect of everyone, especially the Chef! An important aspect to note here is that up to this point in his career George had, had no formal training whatsoever and yet had garnered the utmost respect of a very prestigious star establishment!

From here George decided to take his training to the next level, he proceeded to enroll in and then subsequently graduate from the prominent and influential "Le Cordon Bleu" of Culinary Arts in Las Vegas.

George's career then brought him here to Southern California where based on his new honed skills and contacts in the industry, he was able to land a position at Pechanga's Famous Great Oak Steakhouse.  It's here that George made some of his greatest contacts and started learning the true Gourmet skills of preparing 5 star Steakhouse dishes.

George's goal of being a Chef came true at the young age of only 24! His fast paced career took off even quicker and based upon his natural ability, passion and reputation he was then offered the position of "Chef" at the influential and high-status Rancho Bernardo Inn's Legendary restaurant "Veranda" . Here George worked skillfully to gain the respect and admiration of professionals that had been in the restaurant industry for over 30 years... Mission Accomplished!

As George now was married and starting a family he decided that he wanted more of a "Temecula" style setting to raise his family in...

George continued his Epicurean success at Penfold's In Old Town (Now The Gambling Cowboy) and then The Temecula Creek Inn. All of this fully prepared him for his current position as Executive Chef of The Vail Ranch Steakhouse.

Ron Walton's Vail Ranch Steakhouse is unlike any other steakhouse in this or practically any other area. In his mission of making Vail Ranch the best that it could possibly be, he has created an environment where his guests literally are assured of being served the "perfect" steak. His insistence on using only USDA Prime grade beef is only the beginning of what makes Vail Ranch so special. All prime grade beef is perfectly aged in Vail Ranch's unique dry storage walk in locker on proud display for all patrons. Along with in house final butchering and high temp infra red broiling this all combines with George's honed skills to achieve a plated steak available no where else, one which offers the most incredible flavor while ensuring maximum tenderness. With these amazing steaks as a centerpiece George is able to work his culinary expertise using only the best of the best.

Temecula Night Out recently had the opportunity to visit with George and hear of his remarkable journey to executive chef as noted above. Even more exciting though, during our visit with him he took us through the entire process of all thats involved in offering that evenings Prime grade steak menu. It all starts with his seasoned selection of the specific sides of beef that have been aged to perfection, (no less then 28 days). Once this was done we then moved into the prep area of Vail Ranch's state of the art kitchen where all the magic happens. 

We were then introduced to Joe, Vail Ranch's master butcher who would take these sides of Prime grade and turn them into the perfectly trimmed and freshened cuts that will be offered on that night's menu. Watching Joe make these steaks is like truly being in the presence of an artist. With over 30 years of butchering experience Joe knows exactly what it takes to transform this superior beef into a finished product that is beyond compare. 

After Joe's work is done, George is left with a perfectly marbled and hand trimmed steak cut, (in our case a generous sized bone-in Rib Eye) that will literally almost melt upon the palates of Vail Ranch's guests when they are served. While we waited for our steak to freshen, (achieve optimum room temperature and consistency) before broiling George shared with us some his other wonderful menu items. We were treated to an absolutely delightful Lobster Bisque with a Crab Beignet centerpiece and a mouth watering fresh ruby red Ahi appetizer special. These represent just a small sampling of what Vail Ranch's creative and unique menu offers as compliments to its main entrees. 

After enjoying these, it was back into the kitchen where George and our "perfect" steak were waiting. After light seasoning with his own special blend, into the high temp, (1800 degrees) infra red broiler our steak went. Approximately ten minutes later after being removed from the heat and being basted with a special butter and then going back in for final grilling our medium rare Rib Eye was ready! As we eagerly cut into it, we were treated to a flavor explosion that dazzled our taste buds along with a fork cutting tenderness that literally almost did melt in our mouth. It was indeed, the "Perfect" steak as selected, prepared and cooked by the "Master" of steaks Vail Ranch's George Kapetsonis.      

Being an Executive Chef at the young age of 28, Chef George looks at life this way... "All that I have learned, experienced and accomplished has made me a better Chef, Husband, Father, Friend, Mentor and Manager - and for George - it's only just beginning! 

Do yourself a favor, bring the whole family - even the kids and make sure to visit Temecula's Signature Vail Ranch Steakhouse where George's culinary talents are fully on display... all to completely please and entirely satiate your awaiting palate...