Bryan Caswell

"All of our food is born from these types of places. It's the foundation of what we do."

Staying true to his Gulf Coast roots, Chef/Owner Bryan Caswell imparts his love for fishing and the ocean in his seasonally-changing, award-winning Reef restaurant. Diners love the spot's refined blend of locally-grown produce and use of Third-Coast-caught seafood, as do foodies on the national stage. He has expanded his restaurant empire with Little Bigs, Stella Sola and the recently-opened El Real Tex-Mex. Caswell has been named a Finalist for a James Beard Award, Food & Wine magazine named him one of the "Top 10 Best New Chefs," and he was named to Continental Airlines' Congress of Chefs. In 2010, Caswell also competed on the third season of The Food Network's The Next Iron Chef and is now hosting Best in Smoke, also on The Food Network. 

Randy Evans

"A lot of people miss Houston's rich history—homegrown and immigrant—because they stay in their own little bubble and don't really know what their city has to offer."

Hot on the heels of opening his new certified-green restaurant, Haven, Executive Chef and Co-Owner Randy Evans continues to source locally-grown produce in his modern Texas-style cuisine. The restaurant—which opened in December ’09—is the product of Evans’ more than decade-long experience in Houston’s culinary scene. As Executive Chef of Brennan’s Restaurant, the Art Institute-grad was named one of three “Chefs of the Future” by Texas Monthly magazine. In 2010, Esquire magazine named Haven one of the top 20 new restaurants in the U.S. For insider recipes, check out Evans’ award-winning cookbook, The Kitchen Table.

Monica Pope

"We always say that it's the people that make Houston what it is. These are the people that make Houston."

Dubbed the "Alice Waters of the Third Coast," German-born, Houston-reared chef Monica Pope has been revolutionizing Houston's culinary scene since she opened her first restaurant in 1992. She shares her passion for connecting local farmers and consumers in her successful Midtown Farmers Market, weekly cooking classes, online cookbook and t'afia and Beaver's restaurants. Pope has also enjoyed national recognition in the form of a James Beard award nomination and a spot competing on 2010's second season of Bravo's Top Chef Masters. She is the only Texas woman chef to be named Best New Chef by Food & Wine magazine thanks to her inventive, “eat where your food lives” cooking style.

Chris Shepherd

"There are actually very few people living in Houston that are originally from here, so we have access to so many cultures—things to see and things to taste. People need to take advantage of that."

Midwest-raised Chef Chris Shepherd spent weekends as a child scouring farms throughout Oklahoma in search of straight-from-the-vine tomatoes, fresh corn and peas. He recently left boundary-pushing Catalan restaurant—-a place Robb Report recently declared one of its 100 favorite restaurants in the world—-to begin work on Underbelly, featuring locally-sourced food inspired by the ethnic diversity of Houston. The Art Institute-alum and former Executive Sous Chef-turned-Sommelier of Brennan's will bring his farm-to-table passion to fruition at the new spot, set to open Fall 2011. In the meantime, Shepherd's creations can be sampled in the new food menu he developed for Anvil Bar & Refuge.

David Cordua

"One of my favorite aspects of food are the stories behind what we eat. Houston is a city with fantastic food stories. You can spend a lifetime eating your way through it."

As a child of one of the city’s most well-respected food families, Chef David Cordua has had a distinct advantage in Houston’s culinary for most of his life. At age 15, he worked at his family’s Americas restaurant before attending college at the University of Santa Clara, where he earned a finance degree. After college, Cordua moved to France, attending Le Cordon Bleu and training in Paris’ most well-known kitchens, including La Tour d’ Argent. Two years later, he moved back to the California bay area, manning the stoves at top restaurants before returning to Houston to open a second Americas outpost in The Woodlands. Now, Cordua is executive chef of the third Americas location, which opened in River Oaks in 2010, the same year he was named Up-and-Coming Chef of the Year by My Table magazine.

Michael Cordua

Restaurateur and entrepreneur, Michael J. Cordúa has blazed a trail of New World cuisine in his more than two decades in Houston. Today, Cordúa is the owner and executive chef of seven Houston area restaurants - Churrascos River Oaks, Churrascos Westchase, Americas Post Oak, Amazon Grill, Artista and Americas Woodlands, as well as MjC Events, a full service catering company. He opened a third Americas location in the heart of River Oaks in Fall 2010.

Kevin Floyd

“Houston is much more then just the cookie cutter restaurants and bars that you see next to major highways, I want to help Houstonians discover the treasure that have always been hidden close to home.”

In the short time since native Houstonian and local beer nerd Kevin Floyd helped open Anvil Bar and Refuge, the highly-successful Montrose venture has raked in national accolades and consumer kudos for its craft beer program. In addition to an extensive knowledge of brew, Floyd also brings operations expertise to the table, having worked previously as a manager of Logan’s Roadhouse, opening 25 restaurants throughout the Midwest. With his help, Anvil has quickly established itself as the go-to destination for beer aficionados, thanks to its dozen draft selections, showcasing hard-to-find varieties. In fall 2011, Floyd and his business partner Bobby Heugel expanded their business with a craft-beer venture called The Hay Merchant.

Terrence Gallivan

“As chefs we are constantly looking to discover something new and to be inspired. Many of the stops along the culinary tours provide an opportunity for people to explore and learn about the amazing diversity Houston has to offer.”

For more than a decade, Chef Terrence Gallivan has been quietly practicing inspired cooking. The New England Culinary Institute grad—who discovered his passion working at a bistro in his hometown of Fredericksburg, Virginia—went on to man the stoves at NYC’s Charlie Palmer’s Aureole, The Modern, Gordon Ramsey at the London Hotel and Fiamma. In spring 2008, he took over as executive chef at August, before (ironically) spending the month of August in Houston, helping create The Just 8 Project—a wildly-popular one-month pop-up restaurant with Chef Seth Siegel-Gardner and Chef Justin Yu. Although Chef Gallivan returned to NYC for a brief stint as executive chef of Alto, it wasn’t long before he returned to Houston for good, where he co-founded Pilot Light Restaurant Group. He and Chef Siegel-Gardner are currently working on opening their signature restaurant in Houston.

Bobby Heugel

“Houston's soul is reflected in the variety of bars found throughout the city. The best bars in our city remain definitely Houstonian, in nature, and are run by folks who love connecting with neighbors and sharing their passionate view for what makes a great bar."

James Beard-nominated mixologist Bobby Heugel has forever changed the way locals look at libations. The native Houstonian bartended his way through college, participating in a drink program that highlighted quality spirits and fresh ingredients, while earning a Masters in Inter-Cultural Communication. After college, Heugel continued to pursue the craft, turning out creative cocktails at Benjy’s and Beaver’s Ice House, before launching Montrose’s Anvil Bar and Refuge with co-owner and childhood friend Kevin Floyd. In fall 2011, the duo will expand with a craft-beer venture, The Hay Merchant, located next door to Chris Shepherd’s Underbelly. Since launching in 2009, Anvil has been named one of the “Top 10 New Cocktail Bars” by Bon Appetit magazine and one of “The 25 Best Cocktail Bars in America” by GQ magazine.

Mark Holley

"There's a mystique behind our creativity and what we do day in and day out, what we're so passionate about. I want people to get the same comfort feel out of the food and the experience that I get out of it."

Born and raised in Dayton, Ohio, Chef Mark Holley grew up working alongside his mom in the kitchen, preparing old family recipes like spoon bread and sweet potato soufflé. From there, the Garfield Training Center alum apprenticing at the Odyssey Restaurant, before moving to Houston and working with the world-renowned Brennan's family. During that time, he helped man the stoves at New Orleans' Commander's Palace and as Chef de Cuisine at Houston's Brennan's restaurant. In 2000, Holley went on to launch the award-winning Pesce restaurant, where he serves up new American seafood, infused with Asian, Creole, Southern and Mediterranean flavors.

Jonathan Jones

"I feel fortunate to be a Houstonian. It's the most ethnically and culturally-diverse food city in North America—definitely the food capital of our fair Republic. Viva Texas!"

A native of La Porte, Beaver's executive chef Jonathan Jones gained his appreciation for food at a very young age. He is the stepson of a European cook, grandson of a butcher and was heavily influenced by neighbors who steeped him in Mexican food and culture growing up. Jones is best known for creating the menu and shaping the concept at Max's Wine Dive, where he received both local and national media accolades. The Art Institute of Houston alum has extensive experience cooking in such restaurants as Chez Nous, Ouisie's Table, Aries, Riviera Grill and Americas in The Woodlands. In 2002, before coming to Beaver's, Jones opened his own Northern Italian restaurant, Café Chiasso, which saw rave reviews and earned Jones a nomination for Houston's “Best Up-and-Coming Chef” from My Table magazine.

Rebecca Masson

“Houston has an amazingly diverse ethnic food culture. I love discovering all that this city has to offer. It always brings me inspiration.”

Pastry Chef Rebecca Masson, a contestant on Top Chef Just Desserts, has earned a pretty sweet reputation in Houston’s culinary world. Known locally as the sugar hooker, the Le Cordon Bleu grad has manned the mixer at restaurants like New York’s Daniel and The Red Cat, as well as Houston’s Catalan, Ibiza and 17* Restaurant. In the time since leaving her post, Masson has consulted for top spots (Stella Sola, Gravitas, Canopy), helping create signature items for their dessert menus. Fans are also able to taste drive her premium pastries at Chef Ryan Pera’s Revival Market.

Hugo Ortega

"Houston has an 'open door policy.' It has welcomed me—and many others—with its arms outstretched. It is rich with ethnic urban markets, shops and eateries. Many Mexican products are available here, so it feels like home."

Mexico City-born Chef Hugo Ortega has come full circle. After putting down roots in Houston more than 25 years ago, Ortega worked his way through the restaurant ranks as line cook at Prego, Executive Chef at Backstreet Café and now as the culinary brainchild behind Montrose-set Hugo's restaurant. There, he's rediscovered the foods of his homeland, serving up Authentic Regional Mexican cuisine and gaining national nods on Bon Appetit's "Top Table" list and as a "Restaurants We Love" in Gourmet magazine.

Ruben Ortega

“I hope guests enjoy a relaxing afternoon filled with wonderful sweets, great coffee and will discover new places that they tell their friends about!”

Born and raised in Mexico City, Chef Ruben Ortega inherited a love for pastries from his aunt, who baked and sold sweet bread in his mother’s Mexican village. At age 17, the young man left home and moved to California, where he took a dishwashing job at an Italian restaurant—a move that he eventually parlayed into a line cook position. A few years later, he came to Houston to work with his brother Hugo at Backstreet Café and study in the Culinary Arts Program at Houston Community College. After graduation, Chef Ortega enjoyed pastry positions at eatZi’s Market & Bakery, Michael Cordúa’s award-winning Américas and Churrascos restaurants, as well as Aries, before taking a pastry chef role at Montrose’s Hugo’s restaurant. Today, Chef Ortega continues to oversee the American and Italian-style dessert menus at Backstreet Café.

Ryan Pera

“The diversity of regional foods is one of the many things that makes Houston a great city. I’m always exploring.”

With nearly two decades worth of restaurant industry experience, chef Ryan Pera has certainly earned his kitchen cred. Recently nominated as an “Up and Coming Chef of the Year” by My Table magazine, Pera has worked in the kitchens of New York’s Le Cirque restaurant and Chef Jonathan Waxman’s Washington Park, before serving as executive chef at Alden Hotel’s *17 Restaurant and, most recently, The Grove. In fall 2010, Pera left the downtown spot to team up with Revival Meats owner Morgan Weber on Revival Market. The duo’s Heights-set concept provides a brick-and-mortar outpost for locally-sourced cheeses, produce, breads and meats, among other offerings.

Seth Siegel-Gardner

“Making this city grow into a food-tourist destination means starting with the chefs. And our greatest tool is education; educating ourselves and others.”

Real estate fate brought Chef Seth Siegel-Gardner back to his hometown of Houston. After manning the stoves at NYC’s Aquavit, Alto and Maze, as well as H-Town’s Laidback Manor and Chicago’s C-House, a vacant restaurant opportunity in Houston’s Montrose neighborhood prompted the talented chef to pack up in summer 2010 and make his way back to the Lone Star state. Together with longtime friend Chef Terrence Gallivan and West Coast-trained Chef Justin Yu, the trio launched the Just 8 Project—a one-month, boundary-pushing culinary venture that was well-received and sold out nightly. Shortly thereafter, Siegel-Gardner signed on as consulting chef at Kata Robata, before launching the Pilot Light Restaurant Group with Chef Gallivan. The two are currently working on opening their signature restaurant in Houston.

Claire Smith

“Houston has so many diverse offerings and many people miss out by staying in their ‘comfort zone’ all the time. Step out and have something different once in awhile, you never know what might become your new favorite food!”

For the past two decades, chef and restaurateur Claire Smith has helped launch some of Houston’s most influential culinary ventures. From the Daily Review Café and Heights-set Shade to the locally-inspired Canopy, Chef Smith’s unique approach on contemporary comfort food has won her regular national press coverage and countless culinary awards. A native of Houston’s historic Southampton neighborhood, Chef Smith earned an undergraduate degree in Art and Art History from Rice University before attending (and graduating Valedictorian) at San Francisco’s California Culinary Academy. She worked at the legendary vegetarian restaurant, Greens, as well as under Rick Hackett at his Oliveto Restaurant in Oakland, before returning to work in Houston. Her restaurants have been highlighted in Travel + Leisure, Texas Monthly and Esquire magazines.

Robb Walsh

"Houston's food scene is unique because of the many cultures that rub up against each other here."

Three-time James Beard award-winning food writer Robb Walsh has devoted his career to exploring and interpreting foodways. As a child, Walsh watched his Eastern European grandmother communicate through her cooking, while his father worked as a restaurant purveyor. Today, the veteran critic has enjoyed stints on National Public Radio's Weekend Edition, as a food columnist for Natural History magazine and a writer for Gourmet, Saveur, Garden and Gun and Fine Cooking. He has authored several books including Sex, Death & Oysters, which was voted one of the Best Cookbooks of 2009 by Eat Me Daily, and the recently-released The Tex-Mex Grill.

Justin Yu

“I want to show people the breadth and depth of Houston's food culture and to be able to share and gain new perspectives on the food with them.”

Native Houstonian and Chef Justin Yu has crisscrossed the globe honing his culinary skills. He earned his bachelors in Hotel and Restaurant Management at the University of Houston and culinary arts degree from New York’s Culinary Institute of America. In Houston, Chef Yu worked at *17 and The Grove, before heading west to man the stoves at the vegetable-focused, Michelin-rated Ubuntu in Napa Valley. In 2010, he ventured back to his hometown, teaming up with Seth Siegel-Gardner and Terrance Gallivan for the Just8 Project—a wildly-popular one-month pop-up restaurant—before traveling abroad to work. In Europe, he served as a stagier at In de Wulf in Belgium and AOC and Geranium in Denmark. Chef Yu is opening Oxheart Restaurant in downtown's Warehouse District in Spring 2012.