I got my start in restaurants a year after high school, around 2003. I was lucky enough to be hired at Uptown Sushi here in Houston by Don Chang—even though I was super green. That’s where I first learned knife skills and began working with Japanese ingredients.From there, I bounced around a few other sushi spots in Houston before realizing I wanted to dive deeper into the kitchen and the industry as a whole. In 2009, I moved to Oregon to attend the Oregon Culinary Institute.I ended up staying in Oregon for eight years, really growing as a young cook. I worked at places like The Heathman Hotel, Paley’s Place, Laurelhurst Market, and Radar. After Portland, I spent a bit of time in Los Angeles before heading to New York, where I worked at Chefs Club, The Usual, and Small Batch.By 2019, I felt it was time to come back home—to be closer to family and friends. In 2020, I partnered with my close friends David Tu and Gary Ly to open 93' Til—a record bar featuring rotating seasonal food, wine, and cocktails.

Chef John Nguyen has built a remarkable career working in some of the country’s finest kitchens. From honing his craft at San Francisco’s Michelin-starred SPQR and Michael Mina to leading the culinary team at Paragon and Fairmont Austin, Chef John has always been driven by a passion for excellence. He most recently played a pivotal role as the pre-opening Executive Chef at The Laura Hotel in Houston. Now, at Le Meridien, he brings his creativity and experience to deliver an elevated, unforgettable dining experience.

Born in the northern Italian region of Verona, Alberto Marcolongo fell in love with hospitality and cooking at an early age, inspired by time spent in the kitchen with his mother and grandmother.His passion led him to study at the Istituto di Istruzione Superiore Jacopo da Montagnana, followed by numerous impressive roles at celebrated restaurants around the world. After working at the renowned Ristorante D’O with Chef Davide Oldani near Milan, Alberto joined Hotel de Paris Monte Carlo in 2011, where he worked under Executive Chef Franck Cerutti—one of Alain Ducasse’s closest collaborators. It was Cerutti who encouraged Alberto to move to Paris and join the team at Alain Ducasse au Plaza Athénée.Alberto continued to hone his craft across London, Singapore, and Italy before beginning his journey at Benoit New York as Executive Sous Chef in 2019. When personal matters brought him back to Europe, he remained within the Ducasse Paris group, taking on roles at Ducasse sur Seine and Cucina Mutualité.Still, he felt a strong pull back to New York and to Benoit. In 2022, he eagerly returned—this time to lead the culinary team as Executive Chef at the restaurant that had originally sparked his love for the city.Now at the helm of Benoit, Alberto upholds Chef Ducasse’s vision of delectable French cuisine that artfully blends timeless classics with modern inspiration. While cooking is both his profession and his passion, Alberto also enjoys biking, CrossFit, and reading cookbooks—his favorite kind of reading material.

Chef Travis Lenig is the Executive Chef and Owner of Field & Tides in The Heights, Houston. With over 28 years of experience in fine dining, Chef Lenig has built a career rooted in culinary excellence, leadership, and a passion for hospitality.He began his culinary journey studying at the Art Institute of Houston before leaving to pursue hands-on experience in the restaurant world. He first joined Clark Cooper Concepts as a sous chef at Ibiza, where he spent three years developing his technique and leadership skills. In 2006, Claire Smith brought him on as Executive Chef at her newly opened Heights restaurant, Shade, where he contributed to menu development, daily operations, and back-of-house cost and labor management.In 2008, Chef Lenig joined Mark’s American Cuisine as Executive Sous Chef under acclaimed owner Mark Cox. There, he helped oversee all kitchen operations and contributed to the restaurant’s success, which included grossing $10 million annually.By 2011, Chef Lenig was tapped to become Executive Chef of the newly launched Liberty Kitchen in Houston Heights. He later played a vital role in the opening of three additional Liberty Kitchen locations—River Oaks, Garden Oaks, and Treehouse—while serving in an expanded leadership capacity with F.E.E.D. TX.Like many chefs, Chef Lenig dreamed of one day opening his own restaurant. That dream became reality in October 2016, when he departed from Liberty Kitchen to pursue his independent vision. In February 2017, he opened Field & Tides, a warm and welcoming neighborhood restaurant known for its Gulf Coast-inspired cuisine and Southern hospitality.Chef Lenig continues to bring his deep culinary expertise and personal passion to the restaurant, serving both loyal guests and first-time diners in the heart of The Heights.

German Mosquera is the creative force behind Wild Concepts and a graduate of the Culinary Institute of America. With over 18 years of culinary experience spanning New York, New Orleans, San Antonio, and Houston, he has refined his craft in acclaimed kitchens such as Abac in Barcelona and Biga on the Banks.In Houston, German has led standout restaurants including Roots Bistro and La Colombe d’Or. Known for his bold, nostalgic, and artful style, his work encompasses fine dining, farm-to-table, fast casual, and large-scale catering. Every dish he creates reflects his rich heritage—playful, soulful, and unexpected.‍

Cochinita & Co. is a Houston-based restaurant celebrated for its vibrant, authentic Mexican cuisine. Founded by Victoria Elizondo in 2016, the concept began as a humble pop-up and has since grown into a beloved staple in Houston’s East End. Known for its commitment to fresh, locally sourced ingredients and bold, traditional flavors, Cochinita & Co. brings the spirit of Mexican home cooking to every plate. The restaurant has received widespread recognition for its culinary excellence, including prestigious James Beard Award nominations.

Drake Leonards is the Executive Chef-Partner of Eunice in Houston, Texas. A native of Eunice, Louisiana, Drake grew up on a rice farm and began his restaurant career at the age of 15, working as a dishwasher in a local eatery.Driven by his passion for food, he earned a Bachelor of Science degree in Culinary Arts from Nicholls State University. During his time there, Drake completed an externship at BRG Hospitality’s flagship restaurant, Restaurant August, in New Orleans and was part of the opening team for the group’s third concept, Luke.Upon graduating in 2008, Drake moved to New York City to work at Café Boulud under acclaimed chefs Daniel Boulud and Gavin Kaysen. There, he deepened his understanding of French country cuisine—drawing parallels to the Southern Louisiana flavors of his upbringing—and refined his technique in the restaurant’s award-winning kitchen.He then spent two years living and working in the Black Forest region of Germany, traveling throughout Spain, France, Switzerland, and England, collecting culinary experiences and inspiration along the way.In 2012, Drake returned to New Orleans to further hone his Provençal culinary style at BRG’s La Provence, followed by roles as Sous Chef at Restaurant August and later at Luke, where he was promoted to Executive Chef in 2014.After three years leading Luke, Drake took the leap into the Houston culinary scene with his own concept: Eunice, a modern Creole brasserie named in honor of his hometown. The restaurant opened in 2018 and marks BRG Hospitality’s first venture in the Houston market.Drake now resides in Houston with his wife and two children. He embraces the city’s dynamic culinary landscape and enjoys blending the rich traditions of Eunice, Louisiana, with the hospitality and elegance of New Orleans in every dish he creates.

Chef David Skinner’s culinary journey began early, inspired by his grandmother’s captivating cakes and nurtured through summers spent preserving fruits and vegetables. Guided by her, he immersed himself in cookbooks and sought out unique ingredients, even launching entrepreneurial ventures at a young age.While attending Oklahoma State University, Skinner founded Christopher’s on Washington, a fine dining restaurant celebrated for its use of fresh ingredients and refined presentations, heavily influenced by California’s culinary style.Known for his innovative approach, Chef Skinner has been lauded as the “Willy Wonka of food,” earning acclaim for his pioneering culinary creations that continuously push the boundaries of traditional dining.His latest project, Ishtia, reflects his Choctaw heritage and draws inspiration from ancestral stories. The restaurant offers an immersive experience of indigenous culture through food and storytelling. Each dish tells a narrative, highlighting the diversity and richness of indigenous cuisine. The tasting menu features traditional ingredients and combines both classic and modern culinary techniques, showcasing how these elements have shaped indigenous cultures across North and South America.Chef Skinner’s work embodies a commitment to culinary excellence, innovation, and cultural celebration.‍

Both Chef Travis and Chef Ray are alumni of the famed Barbuto in New York City. Their professional partnership spans nearly a decade, beginning when Chef Travis hired Ray while he was still a student at the Culinary Institute of America. Since then, they have collaborated in kitchens across NYC, Nashville, and now Houston, crafting New American cuisine with strong Mediterranean influences.

Chef Adolfo discovered his love for cooking at the age of 15, inspired by his father while growing up in San Miguel de Allende, Mexico. He later moved to Houston to pursue his culinary dreams, starting his career in restaurant kitchens as a dishwasher and line cook, where he gained invaluable hands-on experience.Seeking to expand his skills, Chef Adolfo relocated to New Orleans to become the Sous Chef at The Original Pierre Maspero’s. A few years later, he joined the culinary team at NOLA Restaurant, where his career flourished under the direction of Celebrity Chef Emeril Lagasse. It was there that he honed his techniques and deepened his expertise in Cajun and Creole cuisine.Following Hurricane Katrina in 2006, Chef Adolfo returned to Houston and took on the role of Executive Chef at The State Grille. Drawing on his New Orleans training, he infused the menu with vibrant, soulful flavors, introducing bold Cajun-Creole influences to the restaurant’s offerings.Over the years, Chef Adolfo’s culinary journey has taken him across the globe. He has developed mastery in a wide range of cuisines, including Classic Italian, Cajun/Creole, Regional American, Tex-Mex, and more.Today, Chef Adolfo serves as Executive Chef at Mandola’s Catering, where he leads menu development and execution for events ranging from intimate dinners to large-scale celebrations of up to 6,000 guests. Whether serving in Houston’s premier venues or private residences, Chef Adolfo is committed to elevating each dining experience through thoughtful presentation, bold flavors, and a personal connection with every client.His passion, creativity, and dedication to excellence are what make Chef Adolfo a standout in the culinary world.‍

Situated at the intersection of Travis and Franklin Streets in Downtown Houston, Barbacana is a casual fine-dining restaurant led by Chef Christian Hernandez. With experience in Michelin-starred kitchens from New York City to Mexico City—and having helmed acclaimed Houston establishments such as BCN and March—Chef Christian now brings his decades of fine-dining expertise back home in a refined yet approachable setting. Barbacana offers both an à la carte menu and a Chef’s Tasting Counter, presenting a diverse and lighthearted homage to Houston’s multicultural landscape. Drawing inspiration from the most diverse city in the country, Chef Christian and the Barbacana team are committed to building a progressive, sustainable restaurant through thoughtful low-waste initiatives. The beverage program features custom-crafted cocktails and a wine list of over 70 selections, highlighting both benchmark producers and innovative modern winemakers who work naturally and biodynamically.

Born and raised in Peru, Executive Chef Diego Ponce brings a vibrant culinary heritage and a deep passion for global flavors to Alora. He received his formal training at the prestigious Instituto Cultural Peruano Norteamericano (ICPNA), where he refined the techniques and philosophies that continue to shape his cuisine today.Diego’s culinary journey spans luxury hotels and acclaimed restaurants across Peru, Brazil, and Houston. His experience includes time in renowned Michelin-starred kitchens in Brazil, such as DOM, as well as leadership roles at world-class establishments including the Four Seasons Hotel and The Post Oak Hotel in Houston. Most recently, he served as Executive Sous Chef at the InterContinental Houston.At Alora, Chef Diego curates a bold and refined menu that harmoniously blends Vietnamese and Peruvian influences. His commitment to quality, creativity, and cultural storytelling forms the foundation of Alora’s kitchen—elevating every dish into a memorable experience.

Chef Michael Hoffman, Executive Chef of Brasserie 19, brings a wealth of culinary creativity and experience to this beloved French-style brasserie. His casual yet refined approach shines through in a menu that is both approachable and crave-worthy.Michael’s dedication to his craft, his team, and the restaurant is evident in his daily leadership. With finesse and passion, he guides the Brasserie 19 culinary team, consistently delivering exceptional dining experiences that reflect his deep respect for French cuisine and hospitality.Michael's culinary experience comes from well-known restaurants, including Ibiza Food & Wine Bar where he served as Chef de Cuisine, Café Annie and Mark's American Cuisine, among others.

Chef and next-generation restaurateur Aaron Bludorn’s mission is to create meaningful experiences through food and hospitality. Hailing from the Pacific Northwest, Aaron’s passion for the kitchen began early, during his first job as a dishwasher and prep cook at a small diner on Bainbridge Island. Inspired by the camaraderie he witnessed in restaurants, he pursued a career in hospitality and began his formal training at the prestigious Culinary Institute of America (CIA) in Hyde Park.His education at CIA launched a successful career working alongside some of the country’s most celebrated chefs, including Michelin-starred Chef Douglas Keene and Daniel Boulud. While serving as Executive Chef at Manhattan’s Café Boulud, Aaron met his wife, Victoria Pappas Bludorn, and appeared on Netflix’s hit culinary competition show, The Final Table. That same year, he was honored by Star Chefs with New York City’s Rising Star Community Chef Award.In 2019, the Bludorns moved to Houston, and in 2020 they opened their namesake restaurant, Bludorn. In the fall of 2022, Aaron opened his second restaurant, the seafood-inspired Navy Blue, located in the heart of Rice Village. This was followed by Bar Bludorn in March 2024, and most recently, Perseid, which opened in January 2025 inside Hotel Saint Augustine.Chef Aaron is deeply devoted to Houston, supporting numerous charities through special dinners and menu items, and hosting events that bring the culinary community together.

Bringing a wealth of experience, Chef Delgado learned the art of cooking as an expression of family love from her grandmother. Recognizing her talent early on, her family encouraged her to pursue formal training at the Culinary Institute Lenotre, from which she graduated in 2009.She began her professional journey in the kitchen at Benjy’s and was also part of Chef Ronnie Killen’s brigade during both of his appearances at the James Beard House in 2011 and 2012.Delgado later joined Chef Mark Holley at Holley’s Seafood Restaurant & Oyster Bar, where she spent four years and rose to the role of sous chef and second-in-command.In 2017, she spent two months working alongside Chef Omar Pereney, cooking for President George H. W. Bush and First Lady Barbara Bush.Chef Delgado then accepted the Executive Chef position at Vibrant, a unique concept in Montrose focused on high-frequency foods designed to nourish the body. She was challenged with creating an entirely new menu using only ingredients free from gluten, dairy, refined sugars, peanuts, soy, GMOs, and gums. She met this challenge with outstanding results, leading Vibrant to a successful launch and cultivating a strong following before moving on to join The Original Ninfa’s.

Luis Robledo Richards is an award-winning Mexican chef and chocolatier with over 25 years of experience. A graduate of the French Culinary Institute in New York—where he received the “Outstanding Alumni Award”—he trained at acclaimed restaurants including Daniel and Le Cirque in Manhattan, and later at École Lenôtre in Paris under MOF chefs Jean-Louis Clément, Stéphane Glacier, Frédéric Anton, and Philippe Gobet.Robledo Richards has held key roles in Michelin-starred kitchens such as Le Pré Catelan and the restaurant at Hotel Baltimore Sofitel in Paris. In 2001, he became Executive Pastry Chef at Le Cirque New York, where his Red Fruit and Vanilla Napoleon was named one of the world’s top dishes by Alan Richman. He later led the pastry program at the Four Seasons Hotel New York.In 2006, he returned to Mexico City to open Tout Chocolat, an award-winning chocolate and pastry shop. He has since been named one of North America’s Top 10 Chocolatiers by Dessert Professional Magazine and “Chef of the Year” by Vatel Club Mexico. In 2019, The World’s 50 Best Restaurants honored him as Latin America’s Best Pastry Chef.Robledo Richards recently partnered with Culinary Khancepts to launch Mayahuel, a modern Mexican restaurant and cocktail bar in Houston’s Autry Park, blending heritage with refined technique. He has served as Head of Barry Callebaut’s Chocolate Academy in Mexico City and appeared as a judge on Netflix’s Sugar Rush: The Baking Point. His book, Larousse del Chocolate, won a gold medal at the 2019 Gourmet World Cookbook Awards.

Chef Cory Nguyen, son and business partner of acclaimed chef Trong Nguyen, is a driving force behind the continued evolution of Crawfish & Noodles. A proud graduate of the University of Houston’s Hilton College of Restaurant Management, Cory has been immersed in the restaurant industry since the age of 13—spending much of that time honing his culinary skills alongside his father.Deeply rooted in the values and bold flavors that built the restaurant’s reputation, Cory now plays a pivotal role in its ongoing growth, both in the kitchen and behind the scenes. From managing media relations to helping open and now operating Crawfish & Noodles, he is actively shaping the future of the family legacy while honoring its cultural and culinary foundation.

Born and raised in Houston, Texas, Executive Chef Kirk Thompson brings deep local roots and a vibrant culinary spirit to Leo’s River Oaks. A proud graduate of the Culinary Institute Lenôtre, Kirk discovered his passion for cooking early in life and has built a career defined by creativity, precision, and heart.His culinary journey began under the mentorship of James Beard Award-winning chef Chris Shepherd, where he honed his craft in some of Houston’s most celebrated kitchens, including the rotating concepts of One Fifth: Romance Languages, Gulf Coast, Mediterranean, and Red Sauce, as well as Georgia James Tavern and Wild Oats. He later broadened his experience working alongside Adam Vero at Troy Guard’s acclaimed steakhouse, Guard and Grace.In early 2024, Kirk joined Culinary Khancepts, Inc. as part of the opening team for Leo’s River Oaks. As Executive Sous Chef, he led research and development and spearheaded kitchen hiring efforts.Kirk’s cooking reflects his belief that food should spark connection and joy—values he shares with his wife, who is also a chef.With a deep respect for tradition and a bold approach to flavor, Chef Kirk Thompson is redefining dining in Houston, one inspired dish at a time.

Jaime Calvillo is a passionate Executive Chef with over 30 years of hands-on kitchen experience and a deep love for bringing people together through food. Currently leading the culinary team at Liberty Kitchen & Oysterette in Houston, Jaime is celebrated for his creative approach to menu development, strong leadership, and unwavering commitment to quality.His career includes time at iconic Texas establishments such as Landry’s and Tookie’s Seafood, where he built collaborative teams and crafted memorable dishes that left a lasting impression on guests.Jaime’s culinary philosophy is rooted in mentorship, consistency, and the belief that food should not only nourish but also connect. Fluent in both English and Spanish, he is ServSafe certified and highly skilled in all aspects of kitchen operations—from cost control and vendor relations to stunning plate presentation.Whether designing a seasonal menu, mentoring aspiring chefs, or leading a bustling dinner service, Jaime brings heart, discipline, and creativity to everything he does.‍

Blood Bros. BBQ began in 2014 as a pop-up started by three childhood friends—actual brothers Robin and Terry Wong, and their longtime friend Quy Hoang. In 2018, the trio opened their first brick-and-mortar location in the Bellaire Triangle. In 2022, they welcomed another longtime friend, Arash Kharat, as their Culinary Director.Throughout their journey, Blood Bros. has earned widespread acclaim, including being named one of the New York Times Top 50 Restaurants in America and one of Texas Monthly’s Top 50 BBQ Joints in 2021. In 2022, Quy Hoang was honored as a finalist for the James Beard Award for Best Chef: Texas.

Blood Bros. BBQ began in 2014 as a pop-up started by three childhood friends—actual brothers Robin and Terry Wong, and their longtime friend Quy Hoang. In 2018, the trio opened their first brick-and-mortar location in the Bellaire Triangle. In 2022, they welcomed another longtime friend, Arash Kharat, as their Culinary Director.Throughout their journey, Blood Bros. has earned widespread acclaim, including being named one of the New York Times Top 50 Restaurants in America and one of Texas Monthly’s Top 50 BBQ Joints in 2021. In 2022, Quy Hoang was honored as a finalist for the James Beard Award for Best Chef: Texas.

My story—like those who came before me—is one of perseverance, excellence, and necessity.After spending more than 25 years in corporate America, I launched my business to build a legacy for my family and reclaim the time, talent, and culinary genius of those whose contributions to the craft of ice cream making have too often gone unrecognized. My goals were simple but ambitious: to create products that celebrate the Pan-African and Pan-Latin diasporas—and to tell stories.I didn’t have to look far for inspiration. There was James Hemmings, crafting French-style vanilla ice cream in the kitchen at Monticello; Sallie Shadd, credited with creating strawberry ice cream; Augustus Jackson, the White House chef who introduced the method of using rock salt to freeze mixtures more efficiently; Alfred Cralle, the inventor of the ice cream scoop; and Rafael Malfavón Andrade, the Mexico-born creator of the paleta. These pioneers are my "why"—my greatest inspirations.Drawing from recipes and foodways passed down by generations of foremothers across four continents, I began my entrepreneurial journey. I taught myself ice cream chemistry and completed the prestigious Penn State University School of Agriculture & Dairy Science Ice Cream Program—then got to work.Some of my proudest accomplishments include being featured in the National Ice Cream Day edition of the Miami Herald and the Charlotte Observer; appearing on Great Day Houston with Debra Duncan; being honored in the Museum of Ice Cream’s national Black History Month campaign; earning back-to-back wins at the Houston Livestock Show and Rodeo’s Uncorked! Best Bites competition; and creating custom ice creams and sorbets for foodies and chefs throughout Houston.

Born and raised in Hawaii, Chef Troy Guard began his culinary career under the mentorship of renowned Chef Roy Yamaguchi at Kahana Bar and Grill in Maui. Under Yamaguchi’s guidance, Troy spent eight years abroad, opening multiple restaurant outposts in Hong Kong and Tokyo before eventually landing in New York. Back in the U.S., he served as Executive Chef at the iconic hotspot TAO.Troy ultimately put down roots in Denver, Colorado, where he opened his first restaurant, TAG—laying the foundation for what would become a diverse and dynamic restaurant portfolio.Today, TAG Restaurant Group encompasses sixteen restaurants across eight unique concepts, ranging from the lively breakfast spot HashTAG, to the fast-casual eatery Bubu, to the modern and elegant steakhouse Guard and Grace. While each concept has its own identity, all are infused with touches of Troy’s Hawaiian heritage and global culinary inspirations.Beyond the kitchen, Guard is deeply involved in both local and national philanthropic efforts. He regularly participates in cultural and charitable events and has been recognized by the James Beard Foundation as one of the “Great Regional Chefs of America.” His support of the Beard House and other national culinary causes underscores his commitment to giving back through food.‍

A native of Los Angeles, Jonathan Esparza was raised in Guadalajara, Jalisco, Mexico. From an early age, he was inspired by his mother’s home cooking, though his original dream was not to become a chef—but a doctor. As his plans for medical school began to shift, Jonathan found himself questioning his future. During a family vacation to Puerto Vallarta, he came across a culinary school and enrolled in a short four-month program. That experience sparked a deep passion for cooking and ultimately led him to pursue a culinary degree from Universidad Tecnológica de Bahía de Banderas in Nayarit. Jonathan launched his professional career in 2018 at Four Seasons Resort Rancho Encantado Santa Fe, nestled in the scenic Sangre de Cristo foothills of New Mexico. Beginning as a Junior Sous Chef, he managed the resort’s busy banquet operations and developed his creative culinary voice. His talent and dedication earned him swift promotions to Sous Chef and later Chef de Cuisine. In early 2022, Chef Jonathan brought his talents to Texas, taking on the role of Executive Chef at Richard Sandoval’s Toro Toro in Fort Worth. There, he left a lasting impression with his flavorful and inventive pan-Latin cuisine. In early 2024, he rejoined the Four Seasons family as Restaurant Chef of Toro Toro at Four Seasons Hotel Houston, where he now oversees all culinary operations for one of the city’s most dynamic dining destinations. Fluent in both English and Spanish, Chef Jonathan cherishes his time away from the kitchen with his wife, Janette, and their three children: Liam, Emmalee, and Ethan. Together, they enjoy visiting the zoo, exploring trampoline parks, and spending time outdoors. He also enjoys puzzles, Sudoku, and playing chess.

Chef Reginald Scott is an award-winning chef and Memphis native who is redefining Southern barbecue in the heart of Houston. With a culinary foundation shaped under James Beard Award–nominated chefs, he quickly rose to the role of Executive Sous Chef before launching his own venture. In 2022, he founded The Smoke—a fast-casual barbecue concept known for bold flavors, soulful storytelling, and next-level hospitality. Today, The Smoke operates two popular food trucks—The Smoke Mobile and Flipp’N Chickens—as well as a growing line of signature products, including the cult-favorite Best Damn Everything rubs and sauces. Chef Scott’s dishes are inspired by his roots, his daughters (Peyton’s Pickles, Parker’s Pies, and Preslee's Pickled Salad), and an unwavering commitment to excellence. A champion for second chances, Chef Scott offers mentorship and hands-on training to inspire and empower the next generation.

Born and raised in Houston, I spent 10 years cooking across the country. I came back because I missed Houston's diversity and vibrant food culture. I'm grateful to contribute to one of America's most dynamic and thriving culinary scenes.