In the heart of Silicon Valley, Alexander’s Steakhouse has claimed a Michelin star for three years running and has built a reputable legacy over nearly two decades, showcasing an impressive array of local and imported beef. But what many may not know is that the founder and chairperson, Chanile Chang, is originally from Taiwan. When asked about her recipe for success, she underscores the significance of staying true to one’s roots.
With several locations across the Bay Area, including San Francisco, Palo Alto, Mountain View, and Cupertino, Alexander’s Steakhouse has made a name for itself since its launch in 2004, known for its American grilling style and offerings of Japanese wagyu.
Chang explains that the restaurant’s name draws inspiration from Alexander the Great, who built one of history’s largest empires by the age of 30. “Naming the restaurant after Alexander resonates powerfully with our guests,” she says. “It’s memorable.”
For Chang, maintaining fidelity to her original vision is her guiding principle, and it’s advice she offers to aspiring entrepreneurs in the food industry. “The biggest mistake in hospitality is when customers forget about you,” she asserts. “People don’t come to Alexander’s for French cuisine. If someone thinks of steak, we want Alexander’s to be the name that comes to mind. If the management is disorganized, guests will certainly forget you.”
As is common among Asian American entrepreneurs, Chang has faced challenges regarding her ethnic identity. Despite her leadership role, skepticism from an industry largely dominated by white individuals has not been uncommon. She also navigates the cultural nuances inherent in dining etiquette, a task made more complex by a diverse clientele.
Chang recounts a troubling episode where some staff members made disparaging remarks about Asian American customers on social media, criticizing their dining etiquette. She acted swiftly, letting those employees go. “This situation highlights the need for educational and inclusive practices across cultures,” she remarks. “Asian individuals are learning to integrate into mainstream culture, and local dining staff are also adapting to engage with us.”
Many of Chang’s guests come to the restaurant to celebrate special milestones like birthdays and anniversaries, often spending savings they’ve set aside for months or even a year. “We approach this with immense gratitude as we serve our guests,” she reflects. “It’s an honor for us that they choose to commemorate these significant moments here.”
Looking to the future, Chanile Chang expresses a desire for her restaurant to be recognized for its origins. “I want to proudly proclaim that we are a restaurant founded by Chinese individuals, successfully operating in the high-end dining sector.”
When discussing the culture within her restaurant, Chang emphasizes the importance of treating guests with utmost respect. “We want our staff to communicate and conduct themselves with grace, while creating a relaxed and joyful atmosphere,” she explains. “I’m running a business that fosters happiness, and it’s my goal for our guests to truly feel that.”
In a stroke of culinary innovation, Alexander’s Steakhouse has introduced Japanese kimchi as a unique sauce pairing for steak. This sweet and sour addition has quickly become a favorite among many Asian diners, enhancing the savory flavors of the meat.
