In August of 2001, Richard Chamberlain opened his second restaurant, Chamberlain’s Fish Market Grill, to rave reviews. Relying on some of the world’s finest seafood, the restaurant has been revered as “Best Seafood Restaurant in Dallas” by Dallas Observer, a “Top Ten New Restaurant of 2001” by Jim White’s KRLD Restaurant Show, and D Magazine proclaimed, “Exquisitely prepared seafood and steaks.” AOL City Guide and Citysearch name them “Best Seafood” in 2007
Chamberlain’s Fish Market Grill features the very freshest seafood flown in daily. Ranked the #1 Local Restaurant by TripAdvisor and Diners Choice Award Winner on Open Table. D Magazine proclaimed, “Exquisitely prepared seafood and steaks.”
Get ready to enjoy delicious seafood including Oysters on the Half Shell, Alaskan King Crab Legs, Jumbo Lump Crab Cakes and Chilean Sea Bass. Alson on offer are Filet Mignon, Ribeye, and NY Strip.
Chef Richard Chamberlain
Chef Richardson Chamberlain is often mentioned as one of the “Best Chefs in Dallas” but until until we have a Dallas Top Chef cook-off people can only speculate. Instead of listening to speculation you can come judge for yourself.
Chamberlain attended the culinary arts program at El Centro College in Dallas while simultaneously working at The Mansion on Turtle Creek. Currently he serves on the board of the Dallas chapter of the American Heart Association. His continued involvement as lead Chef in Cotes du Coeur, the American Heart Association’s main fundraiser, has helped raise significant funds for their cause.
Chef Chamberlain has also released a cookbook titled “The Healthy Beef Cookbook” in which he partnered with the National Cattleman’s Beef Association and The American Dietitian Association with Co-Author Betsy Hornick, a registered dietitian.
His favorite things include volunteer work and spending time with his wife Lisa, daughter Victoria and son Stephen.
Chef Richard Chamberlain and Jeff Barker have been partners in the restaurant business for more than 25 years. Jeff Barker is the Director of Operations for both of Chamberlain’s restaurants and he's been working in the industry since he was a child.
Barker’s restaurant experience began with Lock, Stock & Barrel, then he worked his way through college in the kitchens of The Randy Tar and came out with a business degree fro the University of North Texas.
Jeff Barker says, “After I graduated college, I applied for several jobs in the restaurant business, each of which required a degree and I received offers from all of the jobs I applied for.” Barker decided, "if I’m good enough to work for all of these places, I should just open up my own business!'
Barker then launched a successful catering company until he got an offer he just couldn’t refuse, It was a management position at Dakota’s Steakhouse where he worked both the front and back of the house. Later, he added sous chef at Harvey Hotels to his culinary resume before teaming up with Richard Chamberlain to open Chamberlain’s Steak and Chop House, and of course, Chamberlain's Seafood Grill in Addison.