• Home
  • popular
  • EVENTS
  • submit-new-event
  • CHARITY GUIDE
  • Children
  • Education
  • Health
  • Veterans
  • Social Services
  • Arts + Culture
  • Animals
  • LGBTQ
  • New Charity
  • TRENDING NEWS
  • News
  • City Life
  • Entertainment
  • Sports
  • Home + Design
  • Travel
  • Real Estate
  • Restaurants + Bars
  • Arts
  • Society
  • Innovation
  • Fashion + Beauty
  • subscribe
  • about
  • series
  • Embracing Your Inner Cowboy
  • Green Living
  • Summer Fun
  • Real Estate Confidential
  • RX In the City
  • State of the Arts
  • Fall For Fashion
  • Cai's Odyssey
  • Comforts of Home
  • Good Eats
  • Holiday Gift Guide 2010
  • Holiday Gift Guide 2
  • Good Eats 2
  • HMNS Pirates
  • The Future of Houston
  • We Heart Hou 2
  • Music Inspires
  • True Grit
  • Hoops City
  • Green Living 2011
  • Cruizin for a Cure
  • Summer Fun 2011
  • Just Beat It
  • Real Estate 2011
  • Shelby on the Seine
  • Rx in the City 2011
  • Entrepreneur Video Series
  • Going Wild Zoo
  • State of the Arts 2011
  • Fall for Fashion 2011
  • Elaine Turner 2011
  • Comforts of Home 2011
  • King Tut
  • Chevy Girls
  • Good Eats 2011
  • Ready to Jingle
  • Houston at 175
  • The Love Month
  • Clifford on The Catwalk Htx
  • Let's Go Rodeo 2012
  • King's Harbor
  • FotoFest 2012
  • City Centre
  • Hidden Houston
  • Green Living 2012
  • Summer Fun 2012
  • Bookmark
  • 1987: The year that changed Houston
  • Best of Everything 2012
  • Real Estate 2012
  • Rx in the City 2012
  • Lost Pines Road Trip Houston
  • London Dreams
  • State of the Arts 2012
  • HTX Fall For Fashion 2012
  • HTX Good Eats 2012
  • HTX Contemporary Arts 2012
  • HCC 2012
  • Dine to Donate
  • Tasting Room
  • HTX Comforts of Home 2012
  • Charming Charlie
  • Asia Society
  • HTX Ready to Jingle 2012
  • HTX Mistletoe on the go
  • HTX Sun and Ski
  • HTX Cars in Lifestyle
  • HTX New Beginnings
  • HTX Wonderful Weddings
  • HTX Clifford on the Catwalk 2013
  • Zadok Sparkle into Spring
  • HTX Let's Go Rodeo 2013
  • HCC Passion for Fashion
  • BCAF 2013
  • HTX Best of 2013
  • HTX City Centre 2013
  • HTX Real Estate 2013
  • HTX France 2013
  • Driving in Style
  • HTX Island Time
  • HTX Super Season 2013
  • HTX Music Scene 2013
  • HTX Clifford on the Catwalk 2013 2
  • HTX Baker Institute
  • HTX Comforts of Home 2013
  • Mothers Day Gift Guide 2021 Houston
  • Staying Ahead of the Game
  • Wrangler Houston
  • First-time Homebuyers Guide Houston 2021
  • Visit Frisco Houston
  • promoted
  • eventdetail
  • Greystar Novel River Oaks
  • Thirdhome Go Houston
  • Dogfish Head Houston
  • LovBe Houston
  • Claire St Amant podcast Houston
  • The Listing Firm Houston
  • South Padre Houston
  • NextGen Real Estate Houston
  • Pioneer Houston
  • Collaborative for Children
  • Decorum
  • Bold Rock Cider
  • Nasher Houston
  • Houston Tastemaker Awards 2021
  • CityNorth
  • Urban Office
  • Villa Cotton
  • Luck Springs Houston
  • EightyTwo
  • Rectanglo.com
  • Silver Eagle Karbach
  • Mirador Group
  • Nirmanz
  • Bandera Houston
  • Milan Laser
  • Lafayette Travel
  • Highland Park Village Houston
  • Proximo Spirits
  • Douglas Elliman Harris Benson
  • Original ChopShop
  • Bordeaux Houston
  • Strike Marketing
  • Rice Village Gift Guide 2021
  • Downtown District
  • Broadstone Memorial Park
  • Gift Guide
  • Music Lane
  • Blue Circle Foods
  • Houston Tastemaker Awards 2022
  • True Rest
  • Lone Star Sports
  • Silver Eagle Hard Soda
  • Modelo recipes
  • Modelo Fighting Spirit
  • Athletic Brewing
  • Rodeo Houston
  • Silver Eagle Bud Light Next
  • Waco CVB
  • EnerGenie
  • HLSR Wine Committee
  • All Hands
  • El Paso
  • Houston First
  • Visit Lubbock Houston
  • JW Marriott San Antonio
  • Silver Eagle Tupps
  • Space Center Houston
  • Central Market Houston
  • Boulevard Realty
  • Travel Texas Houston
  • Alliantgroup
  • Golf Live
  • DC Partners
  • Under the Influencer
  • Blossom Hotel
  • San Marcos Houston
  • Photo Essay: Holiday Gift Guide 2009
  • We Heart Hou
  • Walker House
  • HTX Good Eats 2013
  • HTX Ready to Jingle 2013
  • HTX Culture Motive
  • HTX Auto Awards
  • HTX Ski Magic
  • HTX Wonderful Weddings 2014
  • HTX Texas Traveler
  • HTX Cifford on the Catwalk 2014
  • HTX United Way 2014
  • HTX Up to Speed
  • HTX Rodeo 2014
  • HTX City Centre 2014
  • HTX Dos Equis
  • HTX Tastemakers 2014
  • HTX Reliant
  • HTX Houston Symphony
  • HTX Trailblazers
  • HTX_RealEstateConfidential_2014
  • HTX_IW_Marks_FashionSeries
  • HTX_Green_Street
  • Dating 101
  • HTX_Clifford_on_the_Catwalk_2014
  • FIVE CultureMap 5th Birthday Bash
  • HTX Clifford on the Catwalk 2014 TEST
  • HTX Texans
  • Bergner and Johnson
  • HTX Good Eats 2014
  • United Way 2014-15_Single Promoted Articles
  • Holiday Pop Up Shop Houston
  • Where to Eat Houston
  • Copious Row Single Promoted Articles
  • HTX Ready to Jingle 2014
  • htx woodford reserve manhattans
  • Zadok Swiss Watches
  • HTX Wonderful Weddings 2015
  • HTX Charity Challenge 2015
  • United Way Helpline Promoted Article
  • Boulevard Realty
  • Fusion Academy Promoted Article
  • Clifford on the Catwalk Fall 2015
  • United Way Book Power Promoted Article
  • Jameson HTX
  • Primavera 2015
  • Promenade Place
  • Hotel Galvez
  • Tremont House
  • HTX Tastemakers 2015
  • HTX Digital Graffiti/Alys Beach
  • MD Anderson Breast Cancer Promoted Article
  • HTX RealEstateConfidential 2015
  • HTX Vargos on the Lake
  • Omni Hotel HTX
  • Undies for Everyone
  • Reliant Bright Ideas Houston
  • 2015 Houston Stylemaker
  • HTX Renewable You
  • Urban Flats Builder
  • Urban Flats Builder
  • HTX New York Fashion Week spring 2016
  • Kyrie Massage
  • Red Bull Flying Bach
  • Hotze Health and Wellness
  • ReadFest 2015
  • Alzheimer's Promoted Article
  • Formula 1 Giveaway
  • Professional Skin Treatments by NuMe Express

    Speaking out

    Cancer survivor Robert Del Grande beat the disease with pragmatism and a littlephilosophy

    Jeremy C. Little
    Feb 21, 2011 | 6:00 am

    A conversation with Robert Del Grande can go in many directions simultaneously, oscillating between sardonic semi-humor, poetic reflection, scientific methodology, esoteric philosophy and aloof introspection. A man with a PhD in biochemistry, a James Beard Award, and his own celebrity chef garage band tends to see things from multiple perspectives.

    It is from those myriad vantage points the Dr. Del Grande carefully examines and reflects on his battle with prostate cancer – a topic he pensively circles with the intellectual detachment of a scientist and the emotional complexity of a poet.

    In a single breath he mixes statistical metaphor with Shakespeare to deconstruct an unanticipated confrontation with his own mortality. With the notable exception of his father, who died of cancer in his late '80s, the Del Grande family tree is otherwise healthy and strong. There were no warning signs; Robert is with us today only by chance.

    His diagnosis seven years ago was a product of wife Mimi’s maternal over-vigilance, punctuated by a bit of misplaced hubris from Robert.

    “Mimi was feeling run down and a bit cranky and went in for some tests,” he recalls. “She wound up needing a thyroid booster. She said I’d been a bit cranky — and to this day I find that claim ‘a bit cranky’ ridiculous and unfounded — and insisted I get myself checked out. Skilled at not rocking the marital boat, I acquiesced and went through a battery of tests. During the medical interrogation of yeses and no’s, they got to the PSA test option and originally weren’t going to do it because I was only 47 at the time. I said ‘No, go ahead. Prove my wife wrong.’”

    Because the examining doctor wasn’t on the Del Grande’s insurance plan, Robert was awarded a $1,200 bill.

    “For that price I told them I hoped they found something wrong,” he says, now humbled at the arrogance of his own remark. “This is why the Greeks are so careful about joking, given their deities’ malicious sense of humor.”

    A few days later Robert returned home after an ordinary day directing the kitchen at Cafe Annie. Mimi, appearing uncharacteristically sullen, called him into the family living room to deliver news of what seemed impossible. She sat while Robert stood, unaware of what was coming.

    “Your PSA is 6.5,” she said as calmly as she could. “The doctor says you need to go get checked right away.”

    Ever proud of his equanimity, Robert Del Grande felt an augural chill run up his long spine.

    Opting to forgo what he perceived as a redundant battery of tests, a biopsy was performed confirming the worst: Prostate cancer.

    “If we hadn’t caught it, it would have been bone cancer in four to five years,” Mimi says with a mixture of relief and residual terror, a recognition of what might have been. Diagnosis in hand, Robert, defeated and out of witticisms, began treatment the usual way — with a couple glasses of whiskey.

    “All a diagnosis does is convert your life into a statistical proposition,” he says, still audibly frustrated nearly a decade later. “Your chances of survival are this percent and the number of people your age who have the same illness are that percent. If you do radiation we can guarantee with high probability 20 years or more of a good life. If we do nothing you might have only six to seven years depending on a number of factors that are hard to accurately determine.”

    He rattles off numbers and years and various scenarios. The cynicism is unmistakable. The numbers didn’t add up in his favor.

    “It’s like in Hamlet,” he says reaching thoughtfully for the right passage. “Not a whit, we defy augury. There is special providence in the fall of a sparrow / If it be now, 'tis not to come; if it be not to /
come, it will be now; if it be not now, yet it will come—the / readiness is all.”

    With alternatives ranging from slim to slimmer, and fate holding the better cards, Robert faced the inescapability of his own "what was to come."

    “There was no use in getting emotional over it. I felt this sort of freedom, guiltless track of saying 'there it is.' It’s one of those cards from the deck. I felt the same way when my car crashed into the wall of the freeway. I said ‘this is going to happen.’”

    At the insistence of Dr. Peter Schulam, a close friend who happened to be a distinguished urologist at UCLA, Robert chose to have the surgery done on the West Coast. Already committed to healthy diet and exercise, he ran four miles each day to be in top shape for the impending procedure.

    On the way into the operating room, Robert gave an impromptu lecture on philosophy to the nurses and surgical staff, paraphrasing Spanish philosopher Jorge Ortega y Gasset’s supposition that reality = ideas + beliefs.

    “Ideas accrete facts while beliefs accrete coincidences,” Robert recounts, obviously amused at his selection of topic, given his condition at the time. “The combination gives you the web and weave of life. Some cases compel us to test the worth of facts while others leave us infinitely interpreting a confusion of circumstances. The idea 'you may have cancer' is met with initial disbelief, or the belief 'no I don't – this can’t be.’ Then the game is on. The facts accrete until belief changes to accommodate.”

    Robert’s own experience folds into this philosophical construct. He had cancer, but believed – as a statistical proposition – that he would survive it.

    “I wasn’t scared [going in for the operation] because I don’t remember any of it,” he states matter-of-factly. “Mimi was crying, apparently. I’m told that I asked her why she was crying. I was the one going into the surgery; I should be crying, except that I was so loaded from the pre-anesthesia drip that I told the anesthesiologist ‘you’d make an excellent bartender.’”

    Following the operation, Del Grande convalesced at Dr. Schulam’s home in L.A., passing the recovery time with long walks along the Pacific coast with Mimi always by his side.

    “Schulam later told me that I became the subject of several seminars,” Robert says with a scientist’s pride. “Surgeons rarely, if ever, have the opportunity to closely observe a patient day-to-day following an operation. The recovery in California was only the beginning. I’ve been careful since then, having PSA exams every six months. Since the first one didn’t go so well, I’ve been far less arrogant about it.”

    Robert talks about the cancer now with a somewhat surprising level of eloquence and certitude, given how infrequently he voluntarily broaches the subject. His anecdotes, quips, and emotional remembrances carry a subtle, complex combination of anger and guilt; anger that fate chose him; guilt that he survived with such relative ease and with so little pain where others have not. It’s a natural conflict characteristic of a deeply thoughtful man shaped by a traumatic experience wrought by random circumstance.

    He wagged his finger at death, and through a whole lot of chance and little bit of science, was given another precious shot at life, a reality he carries with him every day. “I took the whole thing with a sense of humor,” he says. “Because deep down I thought, I’m going to get away with it. Then you learn about people with leukemia and pancreatic cancer, and there is no humor, because the odds are far less in your favor.”

    Giving advice to people facing the daunting and often gruesome challenge of cancer treatment is delicate business. Ever the pragmatist, Robert makes a practical suggestion: “Do the best you can – and this is sometimes quite difficult – to put the cancer you have in a little corner of your brain where you can visit it on your own time, but also save time to enjoy life, because it can bring you down.”

    And to the rest of us: “I could say something like the usual ‘an ounce of prevention is worth a pound of cure’ but I prefer, ‘invincibility is a statistical proposition. Therefore, hedge your bets. See a doctor.’”

    Editor's note: This article was first published at CancerForward.org.

    unspecified
    news/restaurants-bars

    most read posts

    2 Michelin-rated Houston restaurants teamed up for taco-fueled fundraiser

    Family-owned Houston pizzeria rises with 2 new locations

    Award-winning Houston smash burger restaurant sets Katy opening date

    what's next for chef sunny

    Exclusive: Outspoken Houston sushi chef sounds off on ghost kitchen pivot

    Eric Sandler
    Sep 3, 2026 | 4:13 pm
    Sunny Bertsch Chefs Bowls Three Fish Bowls
    Courtesy of Sunny Bertsch
    Chef Sunny Bertsch recently closed Kaisen Sushi.

    Chef Sunny Bertsch is moving on from his embattled ghost kitchen concept. On Sunday, August 30, he closed Kaisen Sushi and will soon replace it with two more affordable concepts.

    Like Kaisen, the ghost kitchen sushi restaurant that earned a Best New Restaurant nomination in the 2026 CultureMap Tastemaker Awards, Bertsch's new projects, called Chefs Bowls and Three Fish Bowls, will both be ghost kitchen concepts that operate in Third Ward’s Blodgett Food Hall. Bertsch explains that new concepts reflect the lessons learned from operating Kaisen for just over a year.

    “Ghost kitchens are really designed for a particular kind of business, which is essentially lower ticket average QSR food,” Bertsch says. Kaisen, where a standard order could run $60 or more per person, never did enough business to be sustainable, an issue that Bertsch spoke about regularly on social media.

    “Long story short, I didn't know what I was getting myself into by trying to put a really super nice concept in that my particular location. It was really difficult to overcome,” he says.

    Bertsch acknowledges that his inexperience in the restaurant business also played a role in the decision to close Kaisen. For example, he says he pays his staff more than traditional restaurants, but Kaisen doesn’t generate the same revenue a brick-and-mortar restaurant does due to factors such as its lower prices and lack of alcohol sales (among others).

    So he’s pivoting to two new concepts that will be more similar in price with the other concepts at Blodgett, roughly $15-25 per person. Although they’re similar and operate out of the same kitchen, listing them separately is necessary, because delivery platforms limit the radius of raw versus cooked concepts, Bertsch explains. Both are expected to launch the week of September 7, after Bertsch completes renovations to his space at Blodgett and gets the menus uploaded to third-party delivery services like Uber Eats and DoorDash.

    Sunny Bertsch Chefs Bowls Three Fish Bowls

    Courtesy of Sunny Bertsch

    Chef Sunny Bertsch recently closed Kaisen Sushi.

    Chef’s Bowls will serve rice bowls topped with proteins such as chicken teriyaki, salmon teriyaki, and steak, which will be cooked sous vide and seared to order. Bertsch hopes to stand out with a little more attention to detail than his competitors.

    “We've had access to rice bowl concepts that operate within our vicinity, and we see the kind of food that's being put out,” Bertsch says. “I want to see if I could do better. I'm not saying I am better, but I think there are some intangibles that are missing with the rice bowl space. I want to make my honest attempt at seeing if I can provide food at a lower price, and see if we can just make something from scratch that's of quality.”

    That same spirit will power Three Fish, which is named for the three proteins that are the top sellers at every sushi restaurant — salmon, yellowtail, and bluefin tuna. Bertsch intends to use the same fish that he used at Kaisen, just prepared differently. Using bluefin will differentiate Three Fish from similar concepts that use less expensive yellowfin tuna, Bertsch explains.

    “I'm really not a personal fan of yellowfin tuna. It's tasteless, and you’ve got to do a lot of dressing up of yellowfin tuna to make it taste interesting,” he says. “I'd rather have bluefin tuna. We've been testing it in the kitchen here and there when we have time, and it's so much tastier. Tuna should taste like tuna.”

    As for Kaisen, it could come back in the future. Bertsch says he’d like to find a brick-and-mortar location that would allow him to serve both dine-in and to-go customers. For now, he’s focused on making Chefs Bowls and Three Fish as successful as possible.

    news-you-can-eatkaisen sushiopeningsclosings
    news/restaurants-bars
    Loading...