Rick Bayless is a television personality, restaurant owner and chef whose specialty lies in Mexican Cuisine. Rather than stick to traditional recipes, he has thrown in a few modern interpretations. In regards to his work on television, we learned that he frequently appears in Mexico: One Plate at a Time, which is a PBS sponsored series. Keep reading to learn unknown facts about his wife Deann Bayless.
Other than that, Rick has also featured on Iron Chef America. In addition to this, Bayless has also written a cookbook. Let’s go through facts we should know about Rick, ranging from his restaurants, recipes to his daughter.
Rick Bayless Net Worth.
Chef Bayless has built his impressive net worth through his career in the culinary arts. For a while, he worked as an executive chef for Lopez y Gonzalez, which is a restaurant based in Ohio.
Other than that, Rick also runs eleven different restaurants, all of which generate a significant income. Another avenue Bayless makes his money from is from his cookbooks.
Rick and Lanie’s Excellent Kitchen Adventures, for example, retails for $19 on Amazon. His other book, Mexican, every day, is available for $25. He was also the proprietor of Frontera Foods, which dealt with the production of various food products.
Back in 2015, Rick made the list for the top 20 most successful chefs; this came after he recorded an impressive $7.8 million that year. Presently, Rick Bayless’s net worth stands at $30 million. It is a figure that is set to keep rising, especially after the COVID-19 pandemic clears up.
Rick Bayless Restaurants.
In this paragraph, we are going to look at some of the restaurants the chef Bayless runs.
First in our list of Chef Rick Bayless Restaurants is Frontera Grill. It’s a Mexican themed restaurant located in 445 N Clark St, Chicago. The Frontera was launched nearly three decades ago and is one of the most famous restaurants in the city.
Its success is no small part due to the high-end, albeit simple food on offer at the establishment. On the menu, you can find specialties like Enfrijoladas.
These are tortillas chips marinated in black bean sauce with chorizo, fresh cheese, crema, and baked tomatillo salsa.
Some of the other foods on display are Duck in Mole Coloradito, Fried Sweet Plantains, and Dúo De Flanes. The latter is a classic Mexican dessert with a modern interpretation. There is also a private room ‘the Morales’ which offers ample space for parties and events.
This is another Chicago based restaurant. Here, customers get to eat in an exquisite, art-filled space. The restaurant was first opened back in 1989 by Rick and his wife.
It shares quite a few similarities to the Frontera Grill. To date, this Rick Bayless restaurant has been recognized with a number of accolades.
These include An Outstanding Restaurant Award in 2017, as well as 1 Michelin Star. The menu includes specialties like the Platillos Fuertes, which is made with either lobster, hen, or lamb, dressed in a refined chili sauce.
The restaurant sits in the heart of Chicago and is a casual Mexican street food spot. Every single one of their ingredients is acquired from local farms. The establishment gives Rick the opportunity to experiment with complex, delightful, and inventive Mexican Street Food.
Its most popular dish is the Ahogada, which is a pork carnitas sandwich with black beans and pickled onions. The food is dipped in a tomato-Arbol chile broth.
Another delightful dish they serve in Rick Bayless restaurant XOCO is the Pepito. It consists of Braised short ribs with black beans, caramelized onion, pickled jalapeños, and Jack Cheese.
The Sotano is located in Frontera Grill, 443 N Clark St, Chicago. Its menu consists of a combination of habanero-glazed fried chicken bites, wagyu steak with pureed sunchoke, and burgers. It is a cocktail bar that sits in the alley behind the Frontera Grill.
Rick Bayless restaurant Tortas Frontera is located at O’Hare Airport. The place gives its clientele the chance to try out various Mexican flavors. They can also get hand-shaken margaritas, pulled pork sandwiches, and hand-crafted tortas.
This Mexican themed establishment has three different locations in Newport Beach, Santa Monica, and La Jolla.
It offers its customers a taste of Mexico with foods like the classic guacamole, which consists of chunky avocado, tomatoes, onions, fresh lime juice, cilantro, and serrano chile. They also specialize in a few other dishes like the Ahi Tuna Tartare, Lobster Benedict, and the Enchiladas Suizas.
Rick Bayless Restaurant Leña Brava.
It sits at 900 W Randolph St, Chicago. They specialize in delicacies like braised short ribs, bake-and-serve enchiladas, and wood-oven shrimp.
Cruz Blanca Brewery & Taqueria.
This Rick Bayless Restaurant is located in 904 W Randolph St, Chicago. This restaurant offers its clientele delights such as half-cured flank steak, chicken or Portobello, and the chorizo.
Most of Rick’s restaurants are famous in its location and do an outstanding business. It goes without saying income from these restaurant chains is the primary income source of Rick Bayless Net Worth.
Rick Bayless is married to wife Deann Bayless Since 1979.
Chef Rick is indeed a married man. His wife’s name is Deann Bayless. Details surrounding the early stages of their relationship are scarce. Yet, we were able to uncover that they met a mutual friend’s party, which Deann happened to be hosting. Rick was very impressed with the food on display, and the two quickly got to talking.
Shortly after, they started dating. Deann even talks about cooking for him the first time he came to her apartment. They walked down the aisle on July 28th 1979. Deann even lived with him during Rick’s stint in Mexico.
After 41 years of marriage, Deann and Rick only have one child together; Lane Ann Bayless. She was born on the 6th of May 1991, and turned 29 a few weeks ago. She and her father have a very close relationship and work together on some of his shows.
Chef Bayless and his wife must have been too preoccupied setting up their vast culinary empire to have more children. Both Deann and her husband are the founding members of the Frontera Grill chain, which dates back to 1987.
In a recent interview, Deann revealed that their personalities were best suited for each other. Rick brought a creative edge to the table, whereas she is more of a big-picture kind of woman.
A short bio on Rick Bayless wife, Deann.
Chef Rick’s wife’s full name is Deann Groen Bayless. She has spent nearly three decades in the restaurant industry. Everyone knows that Deann is the organizational glue that holds the Bayless Culinary Empire together. Before this, she was also an English teacher back in Taiwan during the Vietnam War.
Additionally, Deann is an avid reader who enjoys the works of Tasha Alexander, Jacqueline Winspear, and Alexander McCall Smith. After graduating from high school, Chef Bayless’s wife moved to Ann Arbor, where she spent most of her 20s. In fact, this is where she’d meet her future husband.
His daughter Laine Bayless follows in his footsteps.
Much like her father, Laine Bayless has an interest in the culinary arts. How do we know? Well, she has appeared on a few of her father’s culinary based shows. These include the likes of At the Table With and Mexico: One Plate at a Time.
Rick is an Author.
Chef Bayless has a number of published works under his belt. His very first title came with the release of Authentic Mexican: Regional Cooking from the Heart of Mexico.
It was published back in 1987. Since then, he has released a few other books: More Mexican Every day, Rick Bayless’s Mexican Kitchen, Salsas That Cook, Fiesta at Rick’s, and Mexico: One Plate at a Time.
Rick Bayless foray into television came back in 1986 with the show, 1986 SeaWorld Holiday Bowl. His big break however did not come until he starred in ‘Julia’s Kitchen with Master Chefs.’ Rick’s other credits include Mexico: One Plate at a Time, which ran for nearly 15 years, The Chef Whisperer, Jimmy Kimmel Live, America’s Test Kitchen, and Rick’s Rooftop. In total, he has appeared on 28 different shows.
Rick Bayless’ Top 10 Recipes.
Adobo Marinade for Lamb Barbacoa.
- 1teaspoon salt, 1tablespoon vegetable.
- 3/4teaspoon sugar.
- six garlic cloves, peeled and cut.
- 1/2cup ground ancho chile powder.
- one 1/2teaspoons dried oregano.
- and 3tablespoons vinegar
- Heat the oil in a pan.
- Add the garlic and let it simmer almost to the point of browning.
- It should just take about a minute.
- Add the other ingredients and an additional cup of water.
- Whisk the mixture thoroughly, and let it simmer for about 10 minutes.
- Let it cool to room temp, then store in a jar and refrigerate.
Grilled Tostadas with Chorizo, Tangy Guacamole, and Fresh Cheese.
- 6 ounces of crumbled Mexican queso fresco.
- two dozen corn tortillas.
- 1 pound of fresh Mexican chorizo sausage.
- 1/2pound of cut tomatillos.
- Hot green chiles.
- 1/4cup fresh-rendered pork lard.
- 1/4cup cilantro.
- a large ripe Avocado
- Put the tortillas in a single layer and cover it with a napkin.
- The next step is to make the tangy avocado sauce.
- Focus on the chorizo by heating it over medium heat.
- Leave it for about 10 minutes, as by this time, it will have browned.
- Put everything in a serving dish.
- Next, you are ready to Grill and serve the Tlayudas.
Cheesy Shrimp Tacos.
- 1 tablespoon ketchup.
- 12 ounces of ripe tomatoes.
- Fresh serrano chiles to taste.
- 8 ounces of shredded Mexican melting cheese.
- 15 corn tortillas.
- ¼ cup of chopped cilantro.
- 1 pound of small shrimp.
- a large garlic clove.
- 1/3 cup of vegetable oil.
- 1 small white onion.
- a tablespoon Mexican hot sauce
- First, you’ll have to make the salsa by mixing chiles, cilantro, tomato, and onion.
- Season with salt.
- The next step will be to prepare the shrimp filling.
- Mix in the ingredients- heavy skillet, 2 tablespoon of oil, and salsa vegetables.
- Throw in the shrimp and stir until they are barely cooked.
- The next step will be to assemble the encamaronadas.
- Heat the bottom of the skillet with oil.
- Lay in a tortilla, and scatter some shredded cheese.
- Gently fry everything for 2 to 3 minutes until its crisp.
- Serve with hot sauce.
Rick Bayless Recipe: Cauliflower Gratin.
- 2 large fresh poblano chiles
- ¼ cup of grated Mexican queso anejo
- 3 pounds of cauliflower
- 1 ½ cups of heavy cream
- 2 tablespoons of butter
- ¼ cup of diced shallots
- 1 tablespoon of flour
- Preheat the oven.
- Heat up a large pot of salted water, add cauliflower florets and let them simmer for 5 minutes.
- Melt the butter overheat and cook the shallots until they soften.
- Stir in flour until it is properly cooked.
- You’ll also need to remember to avoid lumps by whisking the cream in intervals.
- Mix with the queso Anejo and the poblano puree, then let everything boil till the sauce thickens.
- Combine the olive oil, panko crumbs, and almonds in a separate bowl.
- Add the Cauliflower and bake it for about 20 minutes.
Red-Chile Slow-Cooked Fennel.
- ¼ cup of salsa macha
- 2 medium fresh fennel bulbs
- After making sure that the oven is at 325 degrees, chop the bulb in half, and separate everything into four wedges.
- Put the wedges in a dish, and sprinkle a quarter cup of water and the salsa macha on to it.
- Season it with salt, and cover everything with foil.
- Bake it for about an hour.
Rick Bayless Recipe: Corn, Bacon, And Serrano Ramekins.
- 1 cup of half and half (whole milk and light cream)
- 8 large eggs
- 4 ½ cups of sweetcorn
- ½ teaspoon of paprika (smoked)
- 6 strips of thick bacon
- 1 cup of thinly sliced white onion
- 2 garlic cloves (minced)
- 3-4 finely sliced chilies
- Preheat the oven to 325 degrees and place 12-6 ounce ramekins in a large roasting pan.
- Blend the half and half, eggs, 3 cups of corn, 1 teaspoon of salt, and paprika until corn is finely chopped.
- Cook the bacon in a very skillet over medium heat until crispy.
- Once cool, crumble and divide between the ramekins.
- Use 1 tablespoon of the bacon fat to sauté the onion and then add the garlic, chilies, and ½ teaspoon of salt.
- Add the remaining 1 ½ cups of corn to the mixture.
- Distribute the corn mixture between the ramekins, followed by the eggs, and then mix.
- Add hot water to the roasting pan and then bake for 40-45 minutes and sprinkle with paprika.
Rick Bayless Recipe: Lazy Salsa.
- 4 ripe medium-sized tomatoes
- 1 white onion (cut in half)
- 3 jalapenos
- 4 garlic cloves
- Grill all ingredients until they are well charred (10 minutes for garlic, 15 minutes for chilies, 20 minutes for tomatoes and onions)
- Let the mixture cool.
- Use a food processor to combine the chiles and garlic.
- Stir in the tomato mixture and season with salt.
- 1 scant teaspoon of salt
- ¾ cup of vegetable oil
- olive oil or a mixture of the two
- Fresh hot green chili to taste
- 1/3 cup of fresh lime juice
- ½ cup of packed cilantro
- 1/2teaspoon grated lime zest
- Mix all the ingredients in a blender.
- Taste and season with salt.
- Store in a jar with a tight lid and refrigerate it until you are ready to use it.
Chef Rick Bayless Recipe: Fresh Tamarind Pulp.
- 1 pound of fresh tamarind pods- usually about 16- look for the flexible ones that flake easily.
- While holding the pod, loosen the stem before firmly pulling it out.
- Peel off its shell.
- Boil some water in a pan, then add the tamarind.
- Gradually lower the heat and let it stand until it is soft- this usually takes about an hour or so.
- Dislodge the soft brown tamarind pulp from the materials and seeds.
- 1 1/3 cups of fresh lime juice
- ½ cup of sugar,
- 1quart of water
- Mix the lime, sugar, and water in a pitcher.
- Add more sugar as you taste it to get the sweetness balance you desire.
- Serve it with ice.
His Brother is a famous Sports Columnist.
Skip Bayless is a writer, television personality, and sports analyst. He was born on the 4th of December 1951 in Oklahoma City. At 68, Skip is two years older than his brother Rick.
Skip has made himself a household name by featuring on shows like First Take, Fox Sports 1, and The Sports Reporters. Bayless has also enjoyed a minor acting career, making a cameo in the 2006 film Rocky Balboa.
Over the years, Skip has had a few brushes with some larger than life athletes. He is not afraid of making harsh remarks and has caught the ire of basketball star, LeBron James, and NFL athlete, Aaron Rodgers.
These rumors are completely unsubstantiated. Rick has been married to his wife for 41 years and even has a daughter. The rumors must have stemmed from the fact that his line of work is often considered feminine. Yet this is not true. As far as we can tell, Rick is straight.
Age & DOB.
Rick Bayless was born on November 23rd, 1953, in Oklahoma City. He is 66 years old, presently.
Nationality and Ethnicity.
Being a native of Oklahoma, Rick is an American regarding his nationality. In as far as his ethnicity is concerned, he is white.
Social Media accounts and activities.
A look at Rick Bayless’s Instagram account reveals that he has a following of 127K. We also learn that he is a regular contributor to the Chicago Tribune. Most of his page showcases his work as a chef. He regularly offers fans new recipes they can work on.
Switching focus to his Facebook account, we learned that he has about 400K followers. Much like his Instagram, this page is also dedicated to his work in the culinary arts. Just recently, he uploaded a video on how to make Fried Quesadillas and Cilantro Tequila Tonic.