Tom Perini's love for ranch life began as a young boy, growing up and working on his family's ranch. In 1973 he turned that passion into a career and has since become America's quintessential cowboy gourmet. After perfecting the traditional cowboy cuisine and creating a few recipes of his own, Perini moved from the back of the chuck wagon into his own restaurant on the family's working ranch. Since 1983, Perini Ranch Steakhouse has served as home to the best chuck wagon style food in America. Perini Ranch Steakhouse is proudly located on the Perini Ranch in Buffalo Gap, Texas (population 463).
The Perini Ranch Timeline
Tom Perini began catering ranch events across Texas
Perini Ranch Steakhouse opened its doors to the public
Tom and the chuck wagon made an international journey to Japan to promote US Beef
The Mesquite Smoked Peppered Beef Tenderloin was selected the mail order gift of the year by The New York Times
Perini Ranch was featured on the cover of Texas Highways
Tom served as the Texas Restaurant Association President
Tom appeared on Good Morning America, live from Austin, TX
Our cookbook "Texas Cowboy Cooking" was published
September 11, 2001 was a historic day for our country and for us. We were in Washington, D.C. preparing to cater the Congressional Picnic at the White House.
Perini Ranch returned to Washington, D.C. and finally catered the Congressional Picnic at the White House
Lisa and Tom traveled to Poland and Russia on behalf of the United States Meat Export Federation and the Texas Beef Council to promote US Beef
The Buffalo Gap Wine & Food Summit was founded by Dr. Richard Becker, Fess Parker, and the Perini’s as a non-profit with the mission to cultivate the appreciation of fine wine and food through education and industry discussion.
Perini Ranch Guest Quarters began providing lodging on the ranch
Perini Ranch Steakhouse was named the third best steakhouse in Texas by Texas Monthly
Won Best Burger on the TODAY Show in NYC
Tom was named one of the “24 Reasons Why We Love Texas” in Saveur magazine
Tom was featured on the cover of Texas Monthly
Lisa served as president of Texas Restaurant Association
Jacques Pépin visited Buffalo Gap as a guest chef at the Buffalo Gap Wine & Food Summit
Finally, air conditioning!!!
August has been an “extraordinary” month, check out Texas Highways magazine for the full story