Featuring the Executive Chefs from Landry's Signature Group restaurants, the annual Signature Houston Chef Series returns June 1 - August 13. Evolving over the years to highlight the culinary talent of each chef, the 2016 Houston Chef Series focuses on a Global Culinary Adventure, with each chef crafting their menu based on his culinary travels and inspirations. Hosted Wednesday evenings throughout the summer at 7 pm, guests have the opportunity to exclusively interact with Chef during the dinner, learning about the cuisine & pairings of each course. The finale dinner on Saturday, August 13, hosted by Vic & Anthony's Steakhouse will feature all chefs with each preparing a course. Join us for an incredible dining experience of merriment, camaraderie and exquisite cuisine.
See below for more information about each chef and to view their menus
Having grown up in a restaurant family, it is no surprise that Jason developed a passion for the culinary arts. At the age of 12, Jason started working in his family's restaurants, where he spent most of his time in the kitchen stuffing jalapenos. It was not until 2006 that he decided to learn about different cuisines by opening four different concepts over the next three years, ranging from casual Mexican to upscale steak and seafood. He first became Executive Chef at the age of 27 at a Japanese restaurant in Sugar Land. In 2012, he became Sous Chef at Brenner's on the Bayou. Through hard work and dedication, Jason became Executive Chef at The Original Brenner's Steakhouse in west Houston. Chef Cole's cooking inspiration is Southwest/Southern driven, stemming from being a proud native Texan.
Chef Ricky Cruz's love of cooking began while growing up in El Salvador. Upon relocating to the Unites States at the age of 16, Chef Ricky was hired as a pastry chef assistant at the renowned Tony's on Post Oak Boulevard. Eager to learn, Ricky built his skills and worked through every position in the kitchen. He eventually became Sous Chef at Grotto Ristorante where he continued to excel. In a matter of a few years, he was named Executive Chef. During his career, Chef Cruz has prepared meals for high profile guests including former President George. H. Bush, Barbara Walters, Larry King and Oprah Winfrey.
California Culinary Academy graduate chef Trevor White helmed the stoves at some of San Francisco's finest restaurants such as the Red Herring Bait Bar and Grill, Betelnut Pan Asian Brew House, Basque Spanish Tapas and was the Executive Chef of the Fog City Diner. Trevor has traveled throughout Alaska supporting the Copper River Salmon Association, and has been invited to cook at the James Beard House in NYC. As Corporate Regional Chef, Trevor supports operations for The Oceanaire Seafood Room, Morton's The Steakhouse and Morton's Grille nationally bringing a fusion of sophistication and quality that, sets the stage to create dining experiences that delight all the senses.
Chef Frank Lewis has more than 25 years of restaurant experience under his chef hat. He originally began his culinary career as a dish washer before moving up the ranks and earning the title Executive Chef. Before joining Morton's The Steakhouse in 2007, Chef Lewis worked at various well-known steakhouses, including Ruth's Chris Steakhouse and Sullivan's Steakhouse.
Native Texan Chef Ryan Braden studied at the Art Institute of Houston where he graduated in 2004. Since then, he has had the privilege of training at some of the nation's optimum gastronomic establishments under the finest chefs. In 2009, Chef Braden was given the opportunity to serve in the Landry's Signature Restaurant Group as Executive Sous Chef at Brenner's on the Bayou. The award-winning Chef was named Executive Chef of Brenner's on the Bayou in 2011 where he now welcomes you to indulge in his epicurean delights.
Chef Jose Parada was born in El Salvador where he developed his interest for cooking from his mother-a woman who had a knack for creating fantastic family-size meals with little means. At 21, Parada came to the United States and began his culinary career at Willie G's. Interested in learning a different aspect of the industry, Chef Parada joined the management team at the original Dennis Seafood House before returning to Willie G's in the late 1990s. In his free time, Chef Parada can be found worshipping at his Hispanic Community Church.
Andrew Oliver was originally raised in Austin, Texas where he pursued his culinary education at Le Cordon Bleu. As part of his culinary program, Chef Oliver worked as a sauté cook at the McCormick & Schmick's Downtown Austin location. Chef Oliver remained with the McCormick & Schmick's family after graduating, eventually helping the opening of The Domain location before relocating to Houston as a Sous Chef in 2008. After assisting with the opening of three additional Houston locations, Chef Oliver was promoted to Executive Chef in 2011.
World-class dining is second nature to Carlos Rodriguez, Corporate Chef for Landry's Signature Group-Restaurants. Chef Rodriguez has worked with Landry's, Inc. for over 14 years, spending much of his time at Vic & Anthony's where guests devour his famous Maple-Glazed Quail, along with signature Gulf Coast cuisine, live Maine lobster, king crab and the highest quality steaks. His culinary vision has earned Vic & Anthony's numerous awards, including Best New Restaurant, Best Steak House and Top 10 Steakhouses in the United States.
Chef Michael M. O'Connor has been cooking since he was old enough to dress as a chef for Halloween at the age of three. After spending his younger years cooking at his mother's side in Milwaukee, WI, he was lured to Houston in 1997 to study economics at Rice University where he simultaneously explored his passion for cooking outside of his studies. In 2002, Chef Michael decided to pursue the culinary arts more seriously and studied under Certified Master Chef Fritz Gitschner and other chefs from around the world. For more than six years, Chef Michael has brought his diverse skill set to Vic & Anthony's.