Chef Adolfo's culinary journey began at 15 in San Miguel De Allende, Mexico, inspired by his father. After moving to Houston, he gained experience in various roles before becoming Sous Chef at The Original Pierre Maspero’s in New Orleans. Under Chef Emeril Lagasse at NOLA Restaurant, Adolfo refined his Cajun/Creole skills. Post-Hurricane Katrina, he returned to Houston as Executive Chef at The State Grille, and now leads Mandola’s Catering, curating menus for events and elevating dining experiences.

Houston by way of Indiana, Chef Voelz has cooked all over the country before finding his way to Bludorn’s team. Chase earned his Associate degree in Culinary Arts and bachelor’s degree in food service management from Johnson & Wales University in Denver, Colorado, before pursuing a career in hospitality. For the last 12 years, Chase has refined his craft in the country’s most sought-after kitchens including Café Boulud in New York, Husk in Nashville, and Roister in Chicago. His excitement about Southern food and passion for Bludorn’s menu is clear. Catch him exploring the Farmer’s Market and local restaurants alongside his wife Nikki and their English Bulldog, Huckleberry.

Christine Ha, the blind winner of "MasterChef" Season 3, is a New York Times bestselling author with her cookbook Recipes from My Home Kitchen. Passionate about Vietnamese food and disability advocacy, she has served as a culinary envoy for the American Embassy, co-hosted "Four Senses," and judged "MasterChef" Vietnam. Her restaurant, The Blind Goat, was a James Beard semi-finalist for Best New Restaurant in 2020. In 2020, she also opened Xin Chào with Tony Nguyen, earning James Beard nominations for Best Chef, Texas in 2022 and Outstanding Chef in 2023.

Chef David Skinner's culinary passion was ignited by his grandmother's cakes and summer preserves. He founded Christopher's on Washington at Oklahoma State University, gaining acclaim for its fresh, California-inspired cuisine. Known as the "Willy Wonka of food," Skinner is celebrated for his innovative approach. His latest venture, Ishtia, reflects his Choctaw heritage, offering a tasting menu that combines traditional and modern techniques to celebrate indigenous culture through food and storytelling.

Chef Drake Leonards, a native of Eunice, Louisiana, began his culinary journey as a dishwasher at 15. He earned a culinary degree from Nicholls State University and trained at Restaurant August and Luke in New Orleans. His career includes stints in NYC’s Café Boulud and the Black Forest, plus travels through Europe. Back in New Orleans, he refined his skills before opening Eunice, a modern Creole brasserie in Houston, where he now celebrates his roots and culinary heritage.

Ed Nguyen of Potente merges his Vietnamese heritage with Southern roots. A graduate of The Art Institute of Houston, Ed was inspired by his mother’s traditional Vietnamese cooking in Savannah, GA. His innovative style blends these culinary traditions, creating unique and memorable dishes. Ed's dedication and passion for his craft shine through in his fusion cuisine, offering a distinctive dining experience at Potente.

Houston native Chef Evelyn García, co-owner of JUN & Kin HTX, trained at the Culinary Institute of America. She cooked at NYC's Jean George Spice Market, Masak, and Kin Shop, developing a passion for Southeast Asian cuisine. After 10 years, she returned to Houston, founding Kin HTX and opening JUN. Evelyn was a finalist on Top Chef's 19th season. Chef Henry Lu, from the Bronx, started at his parents' Chinese restaurants. He studied at the French Culinary Institute and worked at top NYC spots like Pearl and Ash and Llama Inn. He led Four Happy Men Hospitality Group before moving to Houston in 2020 to co-found byKin HTX and open JUN in 2023.

German Mosquera is the executive Chef for Wild concepts and brings over 15yrs of culinary creations with imaginative playfulness.

Chef Joe Murphy, a Las Vegas native, developed a passion for Japanese culture and cuisine early on, even forging Japanese swords as a teen. He studied Japanese and Business Management in college and began his culinary journey as a dishwasher at Sen of Japan, a top Kaiseki restaurant. Mentored by the owner and head chef, he quickly advanced in the kitchen, mastering the art of Japanese cooking. Joe’s journey from the bottom up taught him the values of humility, discipline, and the pursuit of excellence in his culinary career.

Jonathan Esparza, originally from Los Angeles but raised in Guadalajara, Jalisco, Mexico, was inspired by his mother’s cooking from a young age. Though initially pursuing a career in medicine, a chance encounter with a culinary school in Puerto Vallarta shifted his path. He earned a culinary degree from Universidad Tecnologica de Bahia de Banderas, Nayarit. Jonathan began his career at Four Seasons Resort Rancho Encantado Santa Fe, eventually rising to Chef de Cuisine. In 2024, he became the Restaurant Chef at Toro Toro, Four Seasons Hotel Houston, overseeing its culinary operations.

At a young age Chef Luis's culinary journey began, inspired by the rich flavors and traditions of his family's kitchen. Chef Luis joined our Liberty Kitchen team a little over a year ago. He has quickly become an integral part of our family. His extensive experience as a chef allows him to create a unique and unforgettable dining experience. His dedication and enthusiasm is evident in every plate, giving each guest an unforgettable dining experience.

Chef Robledo helm the kitchen at Mayahuel in Houston, TX, offering a sophisticated dining experience that marries fine dining with a casual, inviting atmosphere. Mayahuel promises to deliver an unforgettable culinary journey, showcasing the depth and diversity of Mexican gastronomy.

Chef Man Nguyen has over 25 years of culinary experience, specializing in Japanese cuisine. Before joining Hando as Executive Chef, he was Sushi Chef at Nobu Houston since its opening in 2018. At Hando, he oversees two hand roll bars, blending his deep knowledge of Japanese cuisine with a fresh approach to hand rolls. Nguyen's previous roles include Executive Chef at Azuma on the Lake and Sushi Chef positions at 400 Sage and Soma Sushi.

Chef Marcos Juarez, with Hidden Omakase since November 2022, previously honed his skills at Uchi, contributing to its Denver and Miami openings. Raised in Lubbock, his passion began with family cooking, including annual Thanksgiving meals with his oldest sister. After graduating from the Art Institute of Austin, he trained in Japanese cuisine at Sushi NiNi and Uchi. With 14 years of experience, Chef Marcos now shares his expertise and love for Japanese food with Houstonians.

Chef Michael Hoffman, the Executive Chef of Brasserie 19, brings extensive culinary creativity and experience to the classic French-style brasserie. Michael's casual, yet refined approach echoes throughout his approachable yet crave worthy menu. Michael’s commitment to his team and restaurant is apparent as he leads the Brasserie 19 team daily with finesse. 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.

Blood Bros BBQ began as a popup by three childhood friends, brothers Robin and Terry Wong and their longtime friend Quy Hoang in 2014. In 2018 the trio opened their brick and mortar in the Bellaire triangle, adding longtime friend Arash Kharat as their culinary director in 2022. Accolades include: New York Times Top 50 and Texas Monthly Top 50, plus Hoang earned a James Beard finalist nod for Best Chef Texas in 2022.

Raised on the central coast of California, Chef Shaun King took an interest in global cuisine at a young age. Having grown up on a farm, King’s mother preferred to source fresh produce and proteins from local purveyors rather than groceries, and he considers her example one of his greatest inspirations. King's cheffing experience includes stints at Chef Rick Moonen's RM Seafood and Sushi Samba in Las Vegas, Martis Camp in Lake Tahoe, The Dawson in Chicago, PABU and the Mina Group's Ramen Bar in San Francisco, and Momofuku in Las Vegas.

Trained classically in a 35-seat French restaurant in London in the 1980s, just days after graduating high school, Chef Steve Marques has cooked on six of the seven continents and numerous Michelin-starred restaurants as an employee and a stagiere. He brings expansive knowledge, techniques, and ingredients into the fascinating ice cream he creates, to delight and surprise guests - flavors like Pho, Brisket, Chicken and Waffles, and more.

Born and raised in Massachusetts, Chef Tim Reading started his culinary career in a Vocational High School in Attleboro. He worked his way up from dishwasher to line cook at a local country club. After high school, he attended the CIA in Hyde Park, NY, completing his externship at the Two Michelin Stars Gourmet Restaurant Lerbach in Germany. He then worked under Chef Michael Schlow in Boston. In 2018, he moved to Houston, worked at Caracol, started his own business, and later joined Underbelly Hospitality. Now, he is excited to begin a new chapter with Culinary Khancepts at River Oaks Theater and Leo’s Restaurant.

Chef Lenig began his culinary career with Clark Cooper Concepts as a sous chef at Ibiza restaurant. After a three-year stint at Ibiza, he was offered the executive chef position at Shade in The Heights. Every chef dreams of opening their own restaurant someday and Chef Lenig is no exception, so in February of 2017, he opened Field & Tides in The Heights. Chef Lenig enjoys bringing his vast culinary experience of 28 years to the table, serving both familiar faces and new patrons alike.

Both Chef Travis McShane and Ray Melendi are alumni of the famed Barbuto in NYC. The chefs have worked together for nearly a decade, beginning when Chef Travis hired Ray while he was a student at the CIA. They have collaborated in NYC, Nashville, and now Houston, creating New American fare with strong Mediterranean undertones at OSTIA.

Chef Yotam Dolev dreamed of becoming a chef since childhood. Born in Manhattan and raised in Modi’in, Israel, he moved to Houston after serving in the Israeli army to pursue his passion for cooking. Dolev joined Doris Metropolitan in 2018, advancing to sous chef and later to lead chef at Hamsa in 2022. As head chef of Hamsa and Sof Hospitality, he perfects a menu inspired by his Israeli childhood and family favorites. Diners can enjoy his curated “Yalla Yalla” experience at Hamsa.