Karla Rosa Garcia is the founder and owner of Wonder Pops, a Houston-based artisan ice pop company inspired by local agriculture, global flavors, and the joy of bringing people together through food. Born and raised in El Salvador, Karla developed an early appreciation for fresh tropical fruits, vibrant flavors, and the role food plays in creating community. After making Houston her home, she launched Wonder Pops with a simple vision: to create handcrafted frozen treats made with real ingredients and unexpected flavor combinations that reflect the diversity and creativity of the city she loves. What began as a single pushcart at local farmers markets has grown into a beloved Houston brand serving community events, private celebrations, and wholesale partners throughout the region. Drawing inspiration from seasonal ingredients and her Latin American roots, Karla creates flavors that balance nostalgia, craftsmanship, and culinary curiosity. Through Wonder Pops, Karla is building more than a dessert company—she is creating opportunities for connection. Whether at a neighborhood market, a community gathering, or the Wonder Pops patio in The Heights, her goal is to create moments of joy, one pop at a time.

Chef Don Bowie is a renowned entrepreneur and chef based in Houston, Texas, known for his innovative culinary creations and commitment to hospitality. As the founder of Taste Kitchen + Bar, he has helped redefine Houston’s dining scene with a unique blend of flavors that reflects both his creativity and passion for food. With a culinary career spanning more than two decades, Chef Bowie developed his love of cooking in his grandmother’s kitchen before pursuing formal culinary training and building his reputation in kitchens across the country. At Taste Kitchen + Bar, he showcases a signature style that combines bold flavors, fresh ingredients, and thoughtful presentation. His menu celebrates global influences while incorporating local Texas flavors, creating dishes that are both memorable and approachable. Beyond the restaurant, Chef Bowie is a recognized figure in the culinary world, having appeared on television programs and culinary platforms where he shares his expertise and passion for cooking. His engaging personality and culinary talent have earned him a loyal following and recognition from food lovers across the country. As an entrepreneur and mentor, Chef Bowie is dedicated to supporting the next generation of culinary professionals. He actively invests in mentorship, education, and community initiatives that inspire young people to explore careers in food and hospitality.

Chef Christian brings decades of culinary experience from Houston, New York, and Mexico City back home to Downtown Houston. Deeply rooted in Houston’s food scene, his cooking reflects the diverse cultures that make up the nation’s most diverse city. At Barbacana, Chef Christian offers both à la carte and tasting menu experiences that showcase local, seasonal ingredients through a creative and thoughtful lens. Diverse, imaginative, and approachable, Barbacana is dedicated to defining what “Houston cuisine” means today, with every dish crafted with intention, passion, and a deep sense of place.

Blood Bros. BBQ was started in 2014 as a pop-up by three childhood friends: brothers Robin and Terry Wong and their longtime friend Quy Hoang. In 2018, the trio opened their brick-and-mortar restaurant in Houston’s Bellaire Triangle. Throughout their journey, Blood Bros. BBQ has earned national recognition, including spots on both The New York Times Top 50 Restaurants and Texas Monthly’s Top 50 BBQ Joints in 2021. In 2022, Hoang was named a finalist for the James Beard Award for Best Chef: Texas. The restaurant also received a Michelin Bib Gourmand designation in 2024 and 2025.

Born and raised in Houston, Texas, Michael Castillo’s culinary journey began at the prestigious Houston Country Club, where he rose through the ranks to become Restaurant Chef and developed a deep appreciation for global cuisine. In 2012, he joined the opening team at Uchi Houston as Sous Chef, where he honed his technique, refined his palate, and began developing a distinctive culinary style rooted in precision and creativity. By 2014, Michael was promoted to Chef de Cuisine at Uchi’s original Austin location, leading the kitchen of one of the city’s most celebrated restaurants. After his tenure at Uchi, he spent time in Portland exploring new culinary influences before returning to Texas in 2017 to launch a private dining business. In April 2025, Michael joined Duckstache Hospitality as Culinary and Operations Chef, helping oversee kitchen operations across all concepts and supporting the team in executing special events. He brings with him more than a decade of experience, steady leadership, and a passion for storytelling through food.

Chef Reginald Scott is a Houston-based culinary powerhouse, pitmaster, and community advocate originally from Memphis, Tennessee. He seamlessly blends classical French training with deep Southern roots to create food that tells a rich story of culture and flavor. After rising through the ranks as Executive Sous Chef at Houston’s acclaimed Kulture under Chef Dawn Burrell, a pandemic-era pivot led him back to the pit. This gave rise to his renowned boutique barbecue concept, The Smoke, which quickly expanded from farmers markets into a busy brick-and-mortar storefront and mobile food fleet. Among his most popular ventures is Flipp’N Chickens, a crowd-favorite food truck serving crispy Memphis-style wings alongside a strong mission of community mentorship and second-chance employment. Stepping into his next culinary evolution, Chef Reginald recently opened his highly anticipated newest concept, Coarse by The Smoke, in Independence Heights. Serving as his creative magnum opus, Coarse elevates casual Southern food through bold international influences, delivering a refined, chef-driven dining experience that pushes the culture forward.

The winner of the 2017 James Beard Foundation Award for Best Chef: Southwest, Hugo Ortega started with very humble beginnings. Raised in Mexico City and Puebla, he developed his love of cooking from his mother and grandmother, a revered mole maker. At 17, Hugo left Mexico for Houston and began his career in the restaurant industry as a dishwasher and busboy at Backstreet Cafe before graduating from Houston Community College’s Culinary Arts program. He later became executive chef and owner of the restaurant. Alongside his wife, Tracy Vaught, Hugo’s American dream continued with the openings of Hugo’s, Caracol, Xochi, URBE, and Zaranda. Hugo has published two cookbooks, Hugo Ortega’s Street Food of Mexico and Backstreet Kitchen: Seasonal Recipes from Our Neighborhood Cafe. Tracy and Hugo also created the menu for Hugo’s Cocina at IAH Airport. Hugo is the first Mexican-born chef to win a James Beard Award, and on June 20, 2017, Mayor Sylvester Turner declared “Hugo Ortega Day” in Houston in honor of his achievement. He also received the 2017 Craig Claiborne Lifetime Achievement Award from the Southern Foodways Alliance. In 2019, Vaught established the Hugo Ortega Endowment at Houston Community College’s Culinary Arts Program to support current and future culinary students, and the lobby of the new building was named in Hugo’s honor.

Hailing from Rosenberg, Texas, Chef Bosch says he “learned from the streets,” but carries serious culinary chops from time spent at Uchi and under Chris Shepherd at Underbelly before coming to Loro as Chef de Cuisine. Over the course of his career, he’s held more roles than most job descriptions could ever capture: philosopher, preacher, psychologist, coach, teacher, babysitter, medic, cook, confidant, best friend, worst enemy, janitor, electrician, dishwasher, painter, food runner, translator, alarm clock, driver, co-signer, pharmacist – all while cooking up delicious creations along the way. When asked why he chose a culinary path, Bosch keeps it simple: “I always loved pirates.” Professionally and creatively, he’s inspired by teaching new cooks the old school - passing down the grit, discipline, and heart that shaped him along the way.

Milo was born and raised in Chengdu, Sichuan. He came to the U.S. for college and worked in the oil and gas industry for 12 years. Always passionate about cooking and food, Milo began serving Sichuan staples with his own twist at local Houston farmers markets on weekends in December 2021. In the summer of 2024, with the encouragement of his wife, Cydny, Milo left his corporate career and opened Bashi, his first restaurant.

Chef Lung Ly is the chef and owner of 93 Til in Houston. A graduate of the Oregon Culinary Institute, he has spent more than two decades in the culinary industry, cooking in Portland, Los Angeles, Houston, and New York City. He trained under acclaimed chefs including Vitaly Paley, Didier Elena, Tom Colicchio, and Philippe Boulot. His cooking is shaped by classical technique, whole-animal butchery, and a deep passion for charcuterie, with a focus on blending craftsmanship, heritage, and seasonal flavors.

I’ve been baking since I could see over the countertop. I entered the culinary world through a nontraditional path, growing up on a cattle ranch outside of Houston and studying agriculture and business with plans to work in international agriculture and development. After a few years — and a lifetime of baking at home — I felt called to build something of my own that reflected the values and ideas I wanted to share. Honeychild’s began at farmers markets, where I developed both my voice and my community. From there, I expanded into partnerships with local restaurants and eventually into retail with Whole Foods. In 2021, I opened my first brick-and-mortar location in Houston. My work is rooted in a deep respect for ingredients, storytelling, and the ways food connects people to culture, land, and one another.

Geoff Hundt has been part of the Local Foods Group family for 15 years and currently serves as Executive Chef for Local Foods Market Rice Village and Rice University. He began as Sous Chef for the original Benjy’s before stepping into the Executive Chef role. In 2022, he opened the Heights restaurant d’Alba, named CultureMap’s Best New Restaurant, where he still serves as a silent partner. With more than 25 years in the restaurant industry, Geoff first entered kitchens while pursuing a chemistry degree before earning his culinary degree from The Art Institute of Houston. He later worked with Monica Pope at Boulevard Bistro and T’afia, where he developed a strong appreciation for locally sourced ingredients. His career also took him abroad to Italy, including time at the Michelin-starred Terrabianca. A California native, Hundt’s cooking style leans Italian and Mediterranean with West Coast influences, emphasizing bright flavors, seasonality, and ingredient-driven cooking. Outside the kitchen, Geoff enjoys fishing, hiking, camping, and rock climbing. He is an Eagle Scout and enjoys spending time outdoors with his wife and young son.

A native of Australia, Common Bond’s Culinary Director, Chef Jason Gould, has more than 35 years of dedicated restaurant experience, ranging from London’s acclaimed Michelin-starred Mirabelle restaurant to top kitchens across the globe. Jason made his mark in Houston as the co-owner of Gravitas, a modern bistro in the historic Fourth Ward that was named Texas Monthly’s New Restaurant of the Year in 2005. Today, Jason oversees all Common Bond locations, offering Houstonians an exceptional place to gather, dine, and connect over excellent bistro fare and extraordinary pastries.

Travis Lenig is the Executive Chef and Owner of Field & Tides in Houston Heights. After attending The Art Institute of Houston, he pursued his passion for cooking and built a career in upscale fine dining kitchens across Houston. Chef Lenig began his career with Clark Cooper Concepts as Sous Chef at Ibiza before being tapped by Claire Smith to lead the kitchen at Shade in The Heights. In 2008, he joined Mark’s American Cuisine as Executive Sous Chef under Chef Mark Cox, overseeing kitchen operations at one of Houston’s landmark restaurants. He later became Executive Chef of Liberty Kitchen Houston Heights and helped open additional Liberty Kitchen locations for F.E.E.D. TX. In February 2017, Chef Lenig opened Field & Tides, bringing more than 30 years of culinary experience to a restaurant centered around seasonal ingredients, Gulf Coast flavors, and warm hospitality.

Victoria Elizondo is a celebrated chef, cookbook author, and owner of Cochinita & Co. in Houston, Texas. Known for her vibrant, authentic, and locally sourced Mexican cuisine, Elizondo has made a significant mark on the Texas culinary landscape by shifting the narrative away from traditional “Tex-Mex” and toward the rich, indigenous flavors and regional traditions of Mexico.

Chef Jane Wild is a Houston chef, baker, and creative known for her whimsical, ingredient-driven approach to food rooted in seasonality, sustainability, and community. Through naturally fermented breads, vibrant seasonal cooking, and deeply local sourcing, her work blends artistry, storytelling, and thoughtful hospitality. After opening the beloved Jane & John Dough Bakery in Tomball and leading kitchens including The Dunlavy and Golden Bagels & Coffee, Jane returned to her roots as a full-time farmers market vendor in 2020 before opening Jane & The Lion Bakehouse in 2025. Guided by her “100% crap free” philosophy — no seed oils, no synthetics, no shortcuts — the Bakehouse has quickly become known for its sourdough, low-waste kitchen practices, clean bakes, and intentional approach to food. Her work has been recognized by: • CultureMap Tastemaker Awards — Best Pop-Up/Startup Winner (2024); Best New Restaurant and Best Dessert Program finalist (2026) • CNN Travel — Top 25 Most Romantic Restaurants in the World • Edible Houston — Local Hero: Best Chef (2019) • Houston Chronicle — Best 5 Pie Recipes (2019) • Houstonia Magazine — Top 100 Restaurants + “Worth the Drive” Pick • Featured in Houston Cooks cookbook (2018–19)

Bringing her own breadth of experience, Chef Delgado learned the art of cooking as an expression of family love from her grandmother. Her family recognized her talent and encouraged her to attend culinary school. After graduating from Culinary Institute Lenotre in 2009, Delgado worked in the kitchen at Benjy's. During that time she was also part Chef Ronnie Killen’s brigade for both of his trips to cook at the James Beard House back in 2011 and 2012. Delgado then joined Chef Mark Holley at Holley’s Seafood Restaurant & Oyster Bar where she spent four years, eventually ascending to sous chef and second-in-command. In 2017, she spent two months working alongside Chef Omar Pereney for President Bush Sr. and First Lady Barbara Bush. Chef Delgado later accepted the Executive Chef position at Vibrant, described as a one of a kind concept in Montrose where she was challenged with creating an entire menu serving high frequency foods for nourishing the body using only ingredients completely free from gluten, dairy, refined sugars, peanuts, soy, GMO’s and gum. She accomplished this challenge with outstanding results, leading Vibrant to a successful launch and building an enthusiastic following for herself before leaving to join The Original Ninfa’s as executive chef.

Born and raised in Hawaii, Chef Troy Guard began his career working with his mentor, Chef Roy Yamaguchi, at the Kahana Bar & Grill in Maui. Under Yamaguchi’s tutelage, Troy traveled to Asia, opening multiple outposts over the span of eight years in Hong Kong and Tokyo before landing in New York. Back stateside, Guard settled in as executive chef of the hotspot TAO. After putting down roots in Denver, Colorado, Troy opened his first restaurant, TAG, which led to his now diverse restaurant portfolio. TAG Restaurant Group is currently comprised of sixteen restaurants representing eight concepts, from the bubbly breakfast joint HashTAG to the quick-casual Bubu to the modern steakhouse Guard and Grace, and everything in between. While the concepts vary widely, each reflects Troy’s Hawaiian roots alongside global influences creatively woven throughout the menus. Guard is also deeply involved in local and national philanthropic efforts, participating in a variety of cultural and charitable events. Named one of the “Great Regional Chefs of America” by the James Beard Foundation, he regularly participates in events benefiting the Beard House, along with many other philanthropic initiatives in Denver.

Shawn’s culinary career has taken him across the country to six states, spanning both sweet and savory kitchens, including pastry chef roles at three-star, two-star, and one-star Michelin restaurants. As he has navigated his career from city to city, Shawn has formed meaningful connections that have fueled his passion for the industry. Whether through sharing food or the rewarding process of mentorship, he thrives on bringing people together. Camaraderie represents his vision of creating a welcoming culture where he can help others grow while sharing his passion for hospitality. Following his education at the New England Culinary Institute, Shawn worked with some of the country’s most renowned French chefs in Philadelphia, New York, and Chicago. He worked under Jean-Marie Lacroix at the Four Seasons Hotel Philadelphia and later at the chef’s namesake restaurant, Lacroix at The Rittenhouse. In 2007, he joined the opening team for L’Atelier de Joël Robuchon at the Four Seasons New York before moving on to work in the kitchen of Laurent Gras at L2O. Shawn has more than 25 years of experience, splitting his time between the savory side and pastry. As Executive Pastry Chef in San Francisco, his leadership helped elevate Quince from two to three Michelin stars and Saison from two to three Michelin stars. During his tenure, Saison also earned four stars from the San Francisco Chronicle. Among his many accomplishments, Shawn was recognized as a “Best New Pastry Chef” by Food & Wine magazine in 2012, named “Best New Pastry Chef” by San Francisco’s 7x7 magazine, and honored as a “Rising Star Chef” by StarChefs. Outside of the kitchen, Shawn is an avid cyclist. He has ridden and raised money for causes including No Kid Hungry’s Chefs Cycle, Bike to the Beach for Autism Speaks, and Bike Around the Bay for the Galveston Bay Foundation. More recently, he has become involved with Southern Smoke and the James Beard Foundation’s sustainability initiatives.

Belen Bailey is the founder and heart behind Sweets by Belén, the first and only Peruvian and Latin-inspired dessert boutique in Houston and Katy. After 15 years as a high school Spanish teacher in Louisiana and Texas, she traded textbooks for whisks and followed the dream that had quietly lived in her heart for years. A self-taught baker with a passion for creating joy, Belén built Sweets by Belén from the ground up, pouring love, creativity, and endless late nights into every detail. Her desserts are deeply inspired by treasured recipes from her mother and grandmother — recipes that carry the sweetness, strength, and resilience of generations of powerful women. Today, alongside her incredible female-led team, Belén continues creating desserts made with fresh ingredients, tropical Latin flavors, and a touch of nostalgia. Every cake, alfajor, and spoonful dessert is meant to do more than taste delicious — it’s meant to make people feel loved, celebrated, and connected. Somos La Casa Más Dulce del Mundo en Houston & Katy.

Chef Thomas Bille is the award-winning chef and co-owner of Belly of the Beast in Spring, Texas, where he crafts deeply personal cuisine rooted in his Mexican American heritage and shaped by global technique. In 2025, Chef Bille was named Best Chef: Texas by the James Beard Foundation, becoming the only Houston-area chef to receive the honor that year. A first-generation Mexican American raised in Los Angeles, Chef Bille grew up immersed in a rich cultural landscape. Influenced by the diverse culinary traditions of his childhood and his father’s work as a French-trained chef, Bille developed an early passion for cooking. He entered the professional culinary world at age 27, rapidly rising through the ranks in Los Angeles kitchens and eventually serving as Executive Sous Chef at the acclaimed restaurant Otium. His culinary training includes experience across fine dining, gastropubs, hotel kitchens, and stages at Michelin-starred restaurants. In 2018, Chef Bille relocated to Texas with his wife and business partner, Elizabeth Bille, where they opened Belly of the Beast. The restaurant reflects his personal journey — a refined, globally inspired kitchen grounded in Mexican flavors, French technique, and seasonal, soulful cooking. Signature dishes such as empanadas de papa y queso, street corn agnolotti, and nori-topped tuna tostadas showcase his innovative and boundary-pushing approach. Chef Bille continues to lead with humility and purpose, viewing food as a medium for storytelling, connection, and cultural preservation. Through Belly of the Beast, he and his team strive to create an intimate dining experience that honors tradition while pushing creative boundaries.