The Frisco Gun Club will take private dining to a new level when their luxurious location opens this fall. Scott Romano has accepted the Executive Chef position at the new Frisco Gun Club.

Originally from New Jersey, Scott attended the Culinary Institute of America in Hyde Park, New York, where he honed his skills as a chef. He has worked for over a decade under famed chefs such as Charlie Palmer and Wolfgang Puck. And beginning this fall, he will helm the kitchen at the brand new, one-of-a-kind Frisco Gun Club. 

Scott Romano

Photo by Shannon Skloss Photography

The Frisco Gun Club will be the nation’s largest indoor luxury gun range, complete with lavish private restaurant, bar and cigar lounge for VIP Club members. Truly a unique experience, the Club will offer public and private access to its 40 indoor gun ranges including four 100-yard rifle lanes.  In addition, there will be a 100 person training room, on-site gunsmith and gun vault, a 7,000 square foot retail showroom, and a casual café open to the public, which will also be operated by Romano.  Set in the heart of one of the fastest growing areas in the country, the Frisco Gun Club will couple the luxury and private service of a country club with the amenities of a fully-staffed gun range. 

Chef Romano was mentored early by Charlie Palmer, after working the line at Aureole, Palmer’s flagship property in New York, before heading the kitchen at Alva, a bistro housed in the Flatiron District of Manhattan. In the summer of 2002, Alva was re-invented as Kitchen 22, Palmer’s version of an ideal neighborhood restaurant with simplicity as the guiding principle. The concept expanded to include Kitchen 82, on the Upper West Side of Manhattan; Romano served as chef de cuisine at both of these popular restaurants, which were innovative in their straightforward cooking. 

In 2004, Romano headed to California and took over the kitchen at Astra West, Palmer’s catering and events space in Los Angeles. Romano was then recruited by Wolfgang Puck as part of the team at the legendary kitchen Spago, which put Los Angeles on the culinary map. Shortly thereafter Romano moved into the Beverly Wilshire’s CUT Steakhouse, before being lured to Texas to helm Charlie Palmer on the Joule, a Dallas Morning News 4-Star restaurant.

Chef Romano has been recognized as a prominent New Jersey native chef during a feature at the James Beard House. He was recognized and invited back to a packed brownstone showcasing some of his new Texas roots by sprouting an all game menu in early 2012.

Most recently, Romano has used his personalized talents in the private sector and as the corporate chef for Nick and Sam’s Grill in Dallas.

The Frisco Gun Club is located at 6565 Eldorado Parkway in Frisco. For more information on the Frisco Gun Club and Chef Romano, visit