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.
Perini Ranch Steakhouse honored as an America's Classic by the James Beard Foundation.
“Tails of Perini Ranch” by Gus Perini is published.
Work... Work... Work...
Perini Ranch Country Market opened for business in downtown Buffalo Gap.
The Supper Club by Perini Ranch, located in Buffalo Gap, opens for private events.
The Gap Cafe by Perini Ranch, debuts featuring Salty Roan Bakehouse and much more.
Our second cookbook is released in November, Perini Ranch Steakhouse: Stories and Recipes for Real Texas Food.
Tom cooked on the Rachael Ray Show in New York City.
We are still here...