A World of Tastes Find A Home

Written by Mont A. Kuykendall

Fine Dining

World Renown Chef Omar

Pepper Stone Steakhouse

After years of traveling the globe and creating culinary delights at some of the most exotic locations imaginable, Omar Hafidi, chef and owner of Pepper Stone Steakhouse, hopes to bring his vast experience to St. Peters, and find a new home. The restaurant, located at 1287 Jungermann Road, is a sprawling building of stone which combines old-world architecture with many unique designs; both inside and out.

“Some people are intimidated by the sheer size of the building,” comments Chef Omar, smiling. “They may doubt that they can find fine dining, at a reasonable price, in a place as expansive as this one. We can only hope that they will come in and let us prove them wrong!”

Born in Casablanca, Morocco, Omar always had a love for food. His earliest memories are of cooking at home in a family kitchen that was constantly filled with sounds, smells, and a flurry of activity as ingredients were gathered and prepared.

“There was always something baking or being cooked,” he remembers. “My mother was a big inspiration, though I wouldn’t realize how much until later in my life. She gave me the love of food. It took a while for me to realize that cooking was something that I wanted to pursue as a career.”

It was just after obtaining a B.S in French and English Comparative Literature that Omar realized something was missing. So, he decided to pursue his love of food in the hopes of finding something that was more personally satisfying and entered the world of the culinary arts. He completed formal training at the New England Culinary Institute and the Kushi Institute for Macrobiotic Nutrition, both located in Maine.

“I was trained in the classic French style of cooking,” he reflects. “It was very disciplined and required a lot of concentration; a lot of effort. And a lot of time, as well,” he says laughing. “It took almost five years just to move from breakfast to dinner preparation. But it did prepare me for the lucky break that came next!”

That break came in 1991, when Omar was offered a position with Ritz-Carlton. Over the next fourteen years, Omar moved though the ranks, emerging as an in-demand executive chef while working at some of the most prominent Ritz-Carlton properties around the world including Boston, San Francisco, Seoul Korea, Osaka Japan, Dubai in the United Arab Emirates — the first in the Middle East — and Naples, Florida where his efforts helped to earn the restaurant a coveted 4th Mobil Star rating.

“Those were some great years!” Omar says. “I was changed by each and every place I lived and worked. Japan, with its approach to food preparation really made a difference in the way I see and present food. Dubai, with its local fishing and cosmopolitan feel was a wonderful place. I wouldn’t trade any of it. Those many experiences have made me the chef I am today,” he concludes.

After leaving Ritz-Carlton, Omar worked for several years as the Food and Beverage Manager at the Chase Park Plaza in St. Louis, a historic landmark that has been visited by everyone from the Rat Pack to U.S. Presidents, movie stars to literary figures. His work there helped put the Chase back on the map. It also brought Omar to a crossroad. “I was needing a change, and wanted to invest in something of my own,” he says gesturing, pointing out the stonework, carved, etched and polished woodwork and metals throughout the restaurant’s interior. “Then I found this place and I instantly saw the potential. I think it has real character. We have worked hard to make it a special place. It is also nice to be so near the local farmers and wineries. The relationship we have with local producers insures that we always have the freshest ingredients possible.”

Pepper Stone Steakhouse is open Tuesday-Sunday night, from 5pm-10pm, and has something for everyone. Patrons have the choice of dining in the glow of subtle lighting and the sound of gently falling rain produced by several waterfalls, or outside on the partial covered patio for those who enjoy eating outdoors during nice weather. Live jazz music is provided on Thursdays and Fridays in the restaurant, and in the bar for happy hour on Tuesdays. The large and well stocked bar boasts a fireplace, several big screen TVs, and additional table seating, making it a perfect place to stop in for a drink or quick appetizer. A private room seats up to 25 people for that intimate dinner or special event, and the restaurant and staff are available for banquets, wedding dinners, and other occasions.

“We are always trying to bring excitement and something new to the table,” Chef Omar offers. “We currently have a seafood buffet on Friday nights, featuring lobster, crab, shrimp, scallops and prime rib, and a weekly Chef’s Table Choice which includes a five course dinner and a wine selection, improvised by me, for one low price. And, this September we are planning on having a Game Night (not football) where we will be preparing game such as venison, elk and wild boar during the hunting season.”

Chef Omar and his family, wife Miary and two sons Sam and Dean, continue to show support for the community they have come to love by giving time to the Make-A-Wish Foundation, Leukemia Lymphoma Society, Foundation for Parkinson’s Disease and the KWMU Annual Wine Makers Dinner.

“We want to make this our home,” concludes Omar. “We believe that caring genuinely about the customer, providing great service and fine dining at reasonable prices is the way to keep people coming back. We are committed to keeping the quality high while creating a fun and exciting place to visit and dine.”