By
Erin Coulehan
Photography by
Katherine Kocian
Each month at 1700° Steakhouse, a quiet transformation unfolds that redefines what fine dining means in El Paso. At the helm is Executive Chef Andres Padilla, whose curated Chef’s Dinners are fast becoming one of the city’s most sought-after culinary experiences.
Designed as a sensory journey, these multi-course meals showcase seasonal ingredients, bold regional inspiration, and a masterful hand in balancing flavors. Just as important, they tell a story about the land, the people, and the creative spirit that defines Padilla’s approach to food.
“We’re building more than just dishes,” Padilla says. “We’re building a connection between my team, our guests, and the community around us. That’s what makes this meaningful.”
That connection is rooted not only in Padilla’s passion but in an impressive culinary pedigree that spans some of the country’s most celebrated kitchens.
Before coming home to El Paso, Padilla served as culinary director for Frontera Restaurants, the renowned group founded by Chef Rick Bayless, opening the acclaimed El Presidente in Washington DC, and overseeing concepts in Philadelphia, New York City, DC, and south Florida. There, he led acclaimed Chicago spots such as Leña Brava, Cruz Blanca, and the Michelin-starred Topolobampo, where he held the title of chef de cuisine. Additionally, he served as Corporate Chef of Mexican Concepts for Starr Restaurants under the acclaimed restaurateur Stephen Starr. Chef Padilla’s resume also includes early stints under Chef Douglas Rodriguez at De la Costa and as sous chef at high-end concepts Fiamma and Asia de Cuba in Scottsdale, Arizona.
His accolades are as layered as his dishes.
While at Topolobampo, Padilla earned and maintained a Michelin Star in 2011, received a nomination for Best Chef de Cuisine in 2013, and was honored with the Chicago Tribune Dining Award in 2015. In 2016, he received the Instituto del Progresso Latino Alta Cocina Award, and the following year, Topolobampo was named James Beard Foundation Outstanding Restaurant.
Padilla’s educational foundation is just as strong: he holds a bachelor’s degree in Hotel, Restaurant, and Tourism Management from New Mexico State University and an associate’s degree in Culinary Arts from the Scottsdale Culinary Institute.
These experiences – and the discipline they instilled – are brought to life at 1700° through his Chef’s Dinners. Each menu is entirely unique, reflecting not only the freshest local produce but also Padilla’s personal reverence for food as both art and craft.
The May dinner began with vibrant welcome bites like croqueta de plátano macho and a playful lobster roll taco, paired with crisp Sauvignon Blanc from Paso Robles. From there, the evening unfolded into courses like aguachile negro campechano, a seafood medley in a spicy black broth, and scallops in mole amarillo, enhanced by the richness of Oaxacan yellow mole and seasonal vegetables sourced from Full Circle Farms.
“Every dish involves personal expression, technique, and execution,” Padilla explains. “Unlike something you buy off a shelf, this food is ephemeral. It happens in the moment, and it’s made for you.”
But creating that kind of culinary adventure comes with a challenge, especially in a city where some diners may not be used to high-concept or globally-inspired menus. For Padilla, the key is balance: offering flavors that surprise without overwhelming, and plating sophistication in a way that still feels warm and inviting.
“Fine dining can feel intimidating,” he acknowledges. “But it doesn’t have to be. Our job is to make guests feel comfortable, respected, and excited to try something new.”
That philosophy shows up in everything from how the servers describe dishes to how Padilla chooses ingredients with just enough familiarity to be inviting – like ripe plantain, chorizo oil, or creamy queso fresco – then layers in complexity with unexpected touches: lavender-thyme sorbet, black garlic demi-glace, or pickled strawberries with bee pollen.
“I want guests to take a risk and try something they haven’t had before, but never feel like they’re being tested,” he says. “The dinner should feel like a conversation, not a lecture.”
Equally intentional are the wine pairings.
Selections from Napa, Paso Robles, and the San Luis Obispo Coast accompany each course, deepening the experience. The team collaborates with expert sommeliers to highlight not only what’s in the glass, but how it elevates what’s on the plate.
At the heart of it all is Padilla’s unwavering commitment to mentorship and sustainability.
“Some of the folks I work with, this is the biggest professional experience they’ve had,” he says. “Bringing in what I’ve learned throughout my career – being able to share that with them – is one of the most fulfilling parts of my job.”
His team sources thoughtfully. Pecans come from local farms year-round. Produce from nearby growers like Full Circle in Las Cruces brings freshness and locality to the forefront of the plate. One idea Padilla is eager to bring to El Paso? A preservation project he once led in Chicago, where thousands of pounds of tomatillos and tomatoes were roasted and frozen at peak ripeness to use year-round.
“It’s a way to extend the life of the harvest,” he says, “but it also honors the ingredient at its best moment.”
Chef Padilla’s respect for food is grounded in emotion as much as technique. He lights up when talking about summer tomatoes or the first bite of a perfectly balanced dessert.
Take this May’s finale: a lemon cream panna cotta with honey gelee, lavender-thyme sorbet, pickled strawberries, bee pollen, and whipped crème fraîche – a delicate, dreamy end to a bold evening.
For Padilla, these dinners aren’t about status or spectacle.
They’re about impact.
“If someone leaves feeling like what they ate mattered – that someone put thought, love, and skill into it – then I’ve done my job.”
