Fleming’s Prime Steakhouse & Wine Bar is nationally acclaimed for its prime meats, chops, fresh fish and poultry. Offering a contemporary yet warm environment with sophistication and engaging ambiance, Fleming’s always seems to get it right. The service is warm and friendly, the setting delightfully relaxing yet there is an air of sculpted perfection and professionalism. We recently sat down with Chef Jason Gray and Wine Manager Susanne Johnston of the Tucson Fleming’s to get their take on pairing steak and wine.

WI: Jason, I imagine that it takes a prolonged period of study and experience to become a chef. Can you trace for us your history leading up to becoming a chef at Fleming's?

Jason: I worked for a local mesquite broiled steakhouse called the Silver Saddle for three years, first as a busser and server and later as a line cook. While that experience was valuable as a foundation, I knew that I wanted more responsibility as a chef. When a position opened up at Outback Steakhouse, I jumped at the opportunity. I started as a sauté cook and after some time moved up to grill cook and finally house manager over a ten year period. Eventually, I was offered a chef position at the new Tucson Fleming’s where I have been ever since. Playing a pivotal role in such a prestigious steakhouse is the culmination of my years of restaurant experience. It offers me the opportunity and challenge to provide our customers with the finest cuts and preparations of beef possible.