The restaurateur talks legacy, leadership and why hospitality has been the backbone of his North Texas restaurant career

Steve Fields has spent decades shaping the North Texas dining scene, long before his name became synonymous with the iconic Plano steakhouse. For many in the region, he’s been a familiar presence in hospitality circles through a career that stretches from early nightclub days in Dallas to influential restaurant concepts like Truluck’s and his own flagship, Steve Fields Steakhouse.

His path into restaurants wasn’t exactly conventional, but over time, a mix of grit, late nights and hands-on experience helped define a leadership style built around visibility, consistency and a strong sense of connection with his guests and the community.

After closing his longtime Plano restaurant in 2019, Fields stepped away from the dining room he had built over 14 years. But the story didn’t end there. In 2024, he returned with a refreshed version of the concept in a new space just down the road, reintroducing the steakhouse with a lighter, more modern design while keeping its core identity intact.

Today, both Fields and his restaurant remain firmly embedded in the North Texas hospitality landscape — an enduring presence in a dining scene that continues to evolve around them.

1. What first pulled you into hospitality and restaurants?

My degree in college was in criminal justice, so I was a police officer for three and a half years. Then I got into the nightclub business. I dated the nightclub owner’s daughter, so I really started in the nightclub business in the early ’80s.

I started as a barback, then bartender, then manager, general manager. I moved up the ladder. In 1983, we opened a club here in Dallas, so I moved to Dallas as the general manager. It was called Studebakers. Anybody over 60 will remember it. It was in NorthPark and very popular for about 15 years.

Later, I went down to the West End and did an entertainment complex called Dallas Alley — 85,000 square feet of nightclubs, 10 nightclubs, one cover charge. It was real popular in the late ’80s and early ’90s. Every night was something different — music, dancing, bands. The energy and excitement was addicting to me. I got addicted.

As I got older, the hours were long and hard — 12-hour days, home at 4 in the morning. My old partner from Studebakers opened a restaurant called Truluck’s, and that’s really how I got into the restaurant business. We were all getting older and wanted to get home before midnight, so I hooked up with him and opened Truluck’s in Addison in 1997, then Uptown in 1998. Once we opened those two Truluck’s, I was hooked.

2. What’s the biggest key to creating experiences people come back for?

I think the key is hospitality. Consistency in food is important, outstanding customer service is important, but 80% of what we do is hospitality.

Restaurant guests are smart. You’ve got to treat them with respect and always try to accommodate whenever possible. At my restaurants, I try to be as visible as possible. So if you’re at the restaurant, Steve Fields is there. If you have a problem, I’m going to try to take care of it.

You almost feel like part of the community. I want customers to know I’m there for them, working to make their dining experience as good and as perfect as possible.

3. How have you adapted as dining and guests have changed?

The competition in steakhouses is crazy; it’s very, very competitive. You have to be cost-conscious today because food prices are so high.

You want customers to feel like they got their money’s worth. With rising prices, that’s one of the biggest reasons a lot of restaurants are closing. It’s tough times. I don’t think people go out as much anymore with all the delivery services.

But on our side, when we’re at the restaurant, we see a guest smiling, having a good time, leaving with a smile on their face. If we take care of one customer at a time and don’t overthink it, that’s what matters.

4. What do you hope people say about you and the places you’ve built?

I’d say, “Steve is always there. He was personable and approachable.”

I work a lot of nights and a lot of hours. I’m a very positive person, outgoing, and I’ve been involved in the community and local charities. I’ve been in Plano for 24 years; that’s a long time. I’ve enjoyed seeing young guests come back as adults with their children.

Mostly, I’d hope people say I worked hard and I cared about being part of the community.

5. What are you most proud of?

Two things. I have four of the greatest daughters in the world. They’re in their 30s and 40s now, and my wife and I raised four wonderful girls.

And just the hard work I’ve put into everything I do — trying to make everything and everyone involved successful.

This article originally appeared in Local Profile Magazine. Read more here.

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