Adrian Hembree (Owner/Operator)
Adrian began his career in the food service industry as a dishwasher in a small Italian restaurant in Brenham, Texas while attending college. He worked his way up the ladder to one of the leaders in the kitchen. Toward the end of college, he began working in foodservice sales. He worked his way up from Territory Manager, to Trainer, to ultimately the Vice President of Sales for an Italian Food distributor. The time period he spent in foodservice sales widened his product knowledge; he knows food product like the back of his hand. He took his sales role beyond just selling product to restaurants. He helped customers as if it were his own restaurant. From menu designing/writing, employee hiring/training, buying, you name it…he worked alongside many owners, to help them create success. He became tired of corporate America, and wanted something for himself; this is where his entrepreneurial spirit brought him to his next stage in life. He quit his VP job, sold his house, and moved his wife and daughter in with his Father and Mother in law. They saved for a year to buy and build their first franchise. For the next 10 years he worked in developing and branding restaurants. He had many trials and tribulations that not only did he learn from, it also helped grow his faith in God stronger than what it was before. While training for his first Ironman (Triathlon of 140.6 miles), he met a group of wonderful friends. Ultimately, it was some of these friends that he partnered up with and created Grazia. Adrian’s motto is Grazia = Grace. Grace is something we all need everyday in our lives.
Chef Steve Haug (Executive Chef/Operator)
Steve was born in Ohio, got his first job when he was 16, flipping burgers for Rally’s. After a year of that he started working at Ryan’s steakhouse taking on most responsibilities in the kitchen, while going to Ohio State University for engineering. 2 years after that he decided a change of scenery would be good and moved to Panama City Beach, Florida and worked at several beach bars and restaurants. The “island” life wasn’t for him so after 2 years he moved to Dallas, TX. Applied with Del Frisco’s and started out as a broiler cook, and after a year was promoted to sous chef where he also attended University of North Texas, pursuing a degree in hotel and restaurant management. Joining Del Frisco’s proved to Steve the restaurant business is where he loved being so he continued to flourish as sous chef 9 years. In the fall of 2007 Steve was transferred to Houston, Tx to take over Executive Chef position at the Del Frisco’s located at the galleria. 8 years later Steve met Adrian and his partners and fell in love with the concept and vision that is Grazia Italian Kitchen. He joined the team October 2015.