When developers of Hotel Valencia Riverwalk asked Jeffery Balfour tocome aboard in his first executive chef position, they gave him a huge challenge: developing and running an upscale all-day restaurant, and all food, catering and room service operations for a new luxury hotel. Since then, Balfour has established himself as a rising tar on San Antonio's culinary landscape. He's also established the entire food service concept of this flagship hotel, the first of a new and expanding national brand of luxury hotels. In less than 2 years, chef Balfour has established Citrus as one of the most exciting new fine dining restaurants in thearea. Through Balfour's youthful energy and creativity, Citrus has leaped into the city's culinary scene to stay. Before coming to Citrus, chef Balfour worked alongise chef Tim Keating at the acclaimed La Reserve at the Omni Hotel.

Clive Berkman, author of Creating Empty Bottle Moments: Cooking with Clive is known as the chef, manager, and owner of one of the finest restaurants in Houston. Under his guidance, the restaurant achieved many accolades, including The DiRoNa Award and Travel and Holiday magazine’s Dining Award. It was one of only three restaurants in Texas to win Wine Spectator magazine’s Grand Award.  A native of Johannesburg, South Africa, Berkman began his culinary career in the South African Army as a kosher chef. Upon leaving the army, he attended chef training at Cassio College in London and traveled to the vineyards of Germany and France to learn the art of winemaking. After completing his education, Berkman relocated to New York and later moved to Miami, where he met his mentor, Victor Broceaux, director of research and development for Restaurant Associates. They worked together to open Reflections on the Bay in the Miami Marina. While in Miami, Berkman worked as service director for Banker’s Club of Miami and later as part of a regional team for Club Corporation of America, operating several clubs in the Miami area. In 1982, he moved to Houston and began his illustrious career at Charley’s 517. Berkman helped create Charley’s wine cellar and hosted themed vinter dinners with proceeds donated to various charities. He also helped carry the restaurant through the oil market crash of the mid-80’s with creative pricing strategies.  In 1997, after a fire destroyed the restaurant, Berkman reopened it as Clive’s. He also owned and operated Crème de la Crème Catering and a special events company, True Concessions. Berkman is known for his humor, warmth, creativity, and love for people. He currently provides private cooking classes and group demonstrations, creating empty bottle moments whenever possible. Berkman lives in Houston.

Internationally experienced chef, the Italian born Brunelli Guerra began working in the hospitality industry as a youth in Switzerland.  Chef Patrick Brunelli Guerra is the Executive Chef for the Hobby Marriott Hotel and  the SPIRITZ RESTAURANT.  Chef Patrick received his first culinary experience growing up in Switzerland. Where he began his culinary journey at the Hotel “Orselina” in Locarno where he completed a three year apprenticeship. He then went on to take a position as Commis Saucier at the Souvretta House, where he learned to pair exceptional food with fine wines.  He went then in Geneve to take a position as chef Tourant at the “Restaurant Parc des Eaux Vives” which specialized in Spa Cuisine & healthy lifestyle working under Claude Legras MOF 1992.  In 1996 he answered his Countries call; he was stationed in Bern where he served in the officer's dining facility. Upon his Military release Patrick traveled to Banff, Canada and the Restaurant Beaujolais as Sous-Chef, in this 100 best French restaurant in Canada.   This experience leads to Andre Ledoux French Master Chef that worked under Paul Bocuse three Michelin Star Chef, to ask Patrick to work at the Luxuries Sonnenalp Resort in Vail Colorado and then the Five diamond Hotel Omni in Houston Texas.  Patrick spent the next 2 years at the Omni Hotel Houston Chef Patrick took the position as Executive sous-chef at the InterContinental Hotel in Houston.  In 2007, he landed at the Hobby Houston Hotel where he catered to the Social scene, featuring Spiritz Restaurant, where he is preparing Global cuisine for Houstonians and well traveler visitors.  Recognized by the American Culinary Federation a Certified Executive Chef. Member of the Chaine des Rotisseure, the Les Amis de Escoffier and the prestiguis Les Toques Blanches.  Among numerous prizes, Brunelli-Guerra earned gold medals in such international culinary competitions as the 1996 Erba, Italy; 1997 Swiss  Crans Montana; and the 1999 Lethbridge in Canada.

Born in El Salvador and immigrated to the United States with his family at the age of 16.  As a kid he always enjoyed his mom’s home cooking. At that point he fell in love with food and dreamed of being a chef. As a high school student Chef Ricky started his career on the ground floor as a pastry chef assistant and baker at Tony Vallone’s original restaurant on Post Oak, Tony’s.  From that point Chef Ricky skills took him through a journey through every position in the kitchen.  Within less than a year he was promoted to Sous Chef at the Grotto on Woodway.  By 1998, he was Executive Chef of the original Grotto, when it was still located Highland Village.  Since then, Chef Ricky has been involved with the opening of the new Grotto at Westheimer and 610.  During his tenure, Chef Ricky has had the honor to work under and be influenced by such chef’s as Mark Cox of “Mark’s”, Marco Wiles of “D’Marco’s” and Bruce McMillian of “Amici’s”.When Landry’s acquired Grotto in 2004, he has become even more indispensible by helping recruit staff, and supervise training at all the new Grotto locations. These include The Woodlands, Dallas, Las Vegas and most recently at Palm Beach.  His talents also include team-building, catering corporate events and other special events such as My Table and the Houston Livestock Show and Rodeo.  Chef Ricky has prepared meals for some very high profile guests.  The list included the former President George. H. Bush, Barbara Walters, Larry King to just name a few.  In his free time he enjoys his family, church and travel activities.

Named “Rising Star” chef by Restaurant Hospitality, Best Chef in San Antonio by the San Antonio Current, Best New American Restaurant in San Antonio by Zagat Survey® 2006 and 2007, Most Romantic Restaurant (The Lodge) by the San Antonio Express-News in 2002, 2004, 2006, and 2007, Best place for a Special Occasion in 2003 by the San Antonio Express News, Best of the City 2007 by San Antonio Magazine, Best New Restaurant (BIN 555) for 2006 by the San Antonio Current, 2005 New Achiever Award, Texas Tech University College of Human Sciences, Nations Top Meatball (BIN 555), Bon Appetit 2007.  Jason Dady is young in years but an old soul in the kitchen.  As Executive Chef and Owner of The Lodge Restaurant of Castle Hills and Bin 555 Restaurant and Wine Bar, Dady has a passion preparing the best ingredients to perfection and providing exceptional service for each and every guest.   Dady’s history in food and hospitality began at the side of his grandparents.  One set of grandparents have owned a small tavern for over 40 years where customer service is the priority, while his other grandfather was a master butcher who handed down his personal set of knives Jason still uses today.  Dady holds a B.A. in Restaurant, Hotel and Institutional Management from Texas Tech University and moved to San Francisco to continue his culinary education at the California Culinary Academy (CCA).  He worked at the world-renowned Stars Bar and Dining. After graduating from the CCA he set his sights on Napa Valley and the Beringer Wine Estate.  There he perfected his wine pairing techniques and New American-style cuisine.  Dady moved to San Antonio sensing an opportunity to bring his simple principles of providing warm, attentive service and exceptional cuisine to one of the fastest growing cities in the country. In October 2001, at the tender age of 24, Dady opened The Lodge Restaurant of Castle Hills along with his wife, Crystal, and brother, Jacob. The Lodge Restaurant brought new life to the Slimp Estate Mansion built in 1929 as a private home nestled on 44 acres on the highest hill in the area, the namesake for the city of Castle Hills. The Lodge Restaurant now set on two and a half acres of gnarled oak trees is a secret hill country escape nestled in the heart of the city. The unique setting provides romantic ambiance and when coupled with Dady’s revolving market-driven menu and the exceptional service of his staff, the result is the ultimate dining experience that Texas has to offer.  The Lodge Restaurant, named four-times as the Most Romantic Restaurant by area food critics, has been praised in Zagat Survey®, Food & Wine, Texas Monthly,  Southern Living, AAA Texas Journey, United Hemispheres, San Antonio Express-News, San Antonio Woman, San Antonio Current, Hill Country Directions, Country Lifestyles, C San Antonio  and Scene in SA.  His hard work and attention to detail earned him “Rising Star” Chef recognition and a cover photo in Restaurant Hospitality magazine in 2004 and in 2005 was honored as a guest chef at The James Beard House in New York City. In 2006, Dady opened BIN 555 Restaurant and Wine Bar motivated by a personal desire to enjoy the food he loves in a contemporary environment. BIN 555 reflects Dady’s expanding culinary universe where he creates Mediterranean-inspired tapas and small plate taste-sensations from fresh, local and seasonal products.  A large patio with a river stone fireplace sets the mood and encourages guests to sit back, relax and share a bottle of wine from an extensive affordably-priced list. BIN 555 was named Best New Restaurant by the San Antonio Current in 2006 and was recognized with top meatballs in the country by Bon Appétit in November 2007. BIN 555 has received praise by Texas Monthly, San Antonio Express-News, Scene in SA, C San Antonio and San Antonio Woman.    Dady loves what he does and it shows in every dish he creates and continues to surprise his guests with new fresh tastes that define great dining.

Executive Chef Jeffrey Everts joined The Houstonian Hotel, Club & Spa in 2005.  Over the course of his successful career, Chef Everts has earned national acclaim for his inspired and creative culinary talents.  His combination of classic cooking techniques and a uniquely personalized creative flair has won him favor both from diners and from some of the nation’s premier culinary publications.  Just prior to arriving at The Houstonian, Everts served as Area Executive Chef for Kor Hotel Group in Los Angeles, where he led the kitchens and oversaw operations for the Avalon Hotel’s blue on blue and Citron at Viceroy Palm Springs.  In 2001, Everts was executive chef at Boston’s Spire restaurant, located at the hip boutique hotel NINE ZERO.  Shortly after opening with Everts leading kitchen operations and menu creation, Spire was named by Food and Wine as one of ‘America’s 50 Best Hotel Restaurants” and included on Bon Appetit’s 2003 “Search of the Best.”  He began his career in the hotel restaurant world as chef tournant at The Hotel Bel Air under James Beard Chef Gary Clauson, before joining Westin Hotels & Resorts.  With Westin, Mr. Everts served as Executive Chef at The Westin South Coast Plaza, home to Joachim Splichal’s Pinot Provence restaurant.  His extensive travels with Westin introduced him to new flavors and ideas throughout the country and beyond, including the Westin St. John in the U.S. Virgin Islands.  Everts has enjoyed the tutelage of a host of outstanding chefs throughout his career who have both taught and inspired him.  While attending culinary school in Scottsdale, Arizona, he worked as cook tournant under James Beard Award winner Alex Stratta at the five-star Mary Elaine’s.  It was under Stratta’s guidance that Everts first discovered and explored the art of classic French cooking and, in the process, found a passion that would fuel his career.  He also had the pleasure of working under James Beard Chef Gary Clauson at The Hotel Bel Air in Los Angeles.

Molly Fowler combines her years of catering expertise with her wide-ranging experience as a cooking instructor to demonstrate entertaining with ease, flair and impact.  Her high-content, fast-paced presentations brim with creative energy that keeps audiences laughing and learning.  Molly’s teaching style is relaxed and fun, presenting everyday foods in a "gourmet" way for the in-home cook to prepare with ease. She shares unique practical tips for creating tasty, beautiful meals for families and for events.  Molly’s rapport with her classes fosters an atmosphere of anticipation and fun.  A recent guest summed up Molly’s teaching method by announcing to the group that the evening was “more like a great dinner party than a cooking class”!  Molly is an effective instructor to novice and experienced cooks, sharing tips, tricks, and shortcuts to delicious flavors and food combinations.  She is an expert in the use of familiar and exotic culinary implements and is adept at their demonstration.  She presents recipes from everyday ingredients with gourmet flair.  Her “company-worthy” menus, presentation techniques, and table displays are inventive and inspirational, yet can also be applied by those who are just beginning their own traditions of elegance and style.  Molly’s students frequently recount their ease and success in recreating recipes and menus first learned in her classes.  Molly’s credo, “Make every day an occasion”, reflects her attitude and approach to cooking.  Her skill, humor, and food artistry come together in presentations that provide a delicious serving of information and entertainment!

Born in North Africa and Raised in France by Polish Parents, Chef Jacques Fox Demonstrated an Early Aptitude for Cooking Even Before He Graduated From High School in 1973.  After Graduation, Chef Jacques Attended a Two Years Culinary Program at College D’Enseignement Technique, Le Marquisat in Tulle, France.  Chef Jacques Arrived in Paris in 1975 and Worked at Maison Prunier, a Famous Seafood Restaurant.  In 1976, Chef Jacques Joined Elitair Maxims, Where He Became Executive Chef after Four Years.  Chef Jacques Left Paris in 1983 to be an Executive Chef for the World Renowned Club Mediterrannee (“Club Med”), Working at Resorts in Sicily (Kamarina), New Caledonia (Noumea), Haiti (Port au Prince), Maldives Islands (Farakulafushi), Greece (Kos), Israel (Eilat), the United States of America (Cooper Mountain) and France (Les Menuires and Tignes).  Chef Jacques Has Also Worked for The Four Star Hotel Bentley (Alexandria, Louisiana); the Nassau Bay Hilton and Marina (Nassau Bay, Texas); Moody Gardens, a Multi-Million Dollar Property (Galveston, Texas); and the Wentletrap Restaurant in the Five Star Tremont House Hotel (Galveston, Texas).  He Is a Certified Executive Chef (C.E.C.) and a Member of La Confrerie de la Chaine des Rotisseurs with Which He Held the Title of  Conseiller Culinaire des Etats-Unis (He was a National Board Member In-Charge the Young Chef Competition for the Past Seven Years). During that time, Chef Jacques traveled through United State and the World to different Culinary School Site including, Vienna Australia, Istanbul Turkey, Paris France, Cape Town South Africa, Bermuda, Calgary Canada and Singapore. Chef Jacques Is Now Conseiller Culinaire Honoraire des Etats-Unis Conseil D’Honneur. Chef Jacques was the Executive Chef at the Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston.  This includes the 86 Room University of Houston Hilton Hotel and Conference Center with 30,000 Square Feet of Meeting Space, Two Full-Service Restaurant Operations and a Wine Cellar.  In Addition to His Culinary Work, Chef Jacques Is a Certified Hospitality Educator (C.H.E.) from the American Hotel and Motel Association Educational Institute.  Chef Jacques Guests Lectures Hotel and Restaurant Management Undergraduate Students in a Course known as the Barron’s International Dinner Series.  Chef Jacques Also Coordinates a Culinary Cooking Series with Radio Station FM 99.1 and FM 96.5 and Team Tough Conrad N. Hilton College Continuing Education Classes on a Wide Variety of Culinary Aspects from Army Club Management to Bed and Breakfast Operations. Chef Jacques Also Presented “The Chef’s Club” Every Month, a Journey into the Realm of Culinary Delights.  Chef Jacques Was also the Director of Education for Alain & Marie Lenotre Culinary School in Houston Texas, Lenotre Culinary School Emphasize in Classical French with Modern Techniques. Chef Jacques Participated in Continental Airline Cooking Workshop, Wine Tasting and Chef-on-Board Call (Congress of Chef).  Chef Jacques Was the Executive Chef for The Briar Club in Houston Texas, an Upscale City Club Situated in River Oak and Most Recently, Chef Jacques was the Executive Chef at Miramont Country Club a Five Star Country Club Named Best 10 Golf Club In Texas.  He is now the Executive Chef/Director of Food and Beverage for the Briarcrest C.C., the Oldest Bryan/College Station Country Club Open in 1955.  

Garret Fujieda, a young chef with training in some of the country’s leading restaurants from Hawaii to New York, is the Executive Chef of The Remington Restaurant at the St. Regis Hotel, Houston.  An honor graduate of The Culinary Institute of America in New York, Fujieda is from Hawaii who began his professional career as a Chef’s apprentice in the famed Greenbrier Resort in White Sulphur Springs, West Virginia. In 1998 he joined the kitchen team of the New York Times’ 3-star Gotham Bar and Grill where he worked as Chef Tournant.  Lured back to the islands with a offer to be Executive Sous Chef of the Sheraton Waikiki in Honolulu, Fujieda began winning both awards and critical attention while chef of the hotel’s fine-dining, signature restaurant, The Hanohano Room.  In 2002, he left one ocean for another when he joined The Diplomat Resort and Spa and The Diplomat Country Club in Hollywood, Fla. At the high-end luxury resort, he began as the Banquet Sous Chef, but was soon promoted to Chef de Cuisine and then Executive Sous Chef, the position he held until accepting the position at the upscale Houston hotel.  As Executive Chef, he orchestrates the menus and culinary productions of both The Remington and The Remington Bar.

Shanna Horner O’Hea, who holds dual citizenship in Ireland (courtesy of her immigrant grandfather) and the United States, grew up on the go, with childhood years spent in Massachusetts, California, Rhode Island and Illinois. She earned an undergraduate degree in art in 1994 from North Park University (Chicago, IL), enriching her college years with study abroad experiences in England and Italy. After a sojourn in Seattle (WA), which included a marketing position at the Starbucks plant with the requisite latte making, and stints as a line cook at a wharf restaurant in Cundy’s Harbor (ME) and a culinary intern with ARAMARK Campus Dining Services at M.I.T. (Cambridge, MA), Shanna  attended the Culinary Institute of America (CIA), graduating in 1998. Her CIA externship saw her traveling again – this time to Florida on assignment with the Four Seasons Hotel (Palm Beach Gardens, FL).  Shanna’s post-CIA career began in 1999 with her employment at one of New York City’s most prestigious residences as assistant to Michel Boulard, former pastry chef to the King of Belgium and one of the City’s premier, private French chefs. She and Chef Boulard spent the summer months in London, where the social events of the household took on an international and even royal flavor. In 2001, Shanna accepted the position of private chef and estate manager for a prominent Westchester County (NY) family. In 2003, Shanna and her husband Brian O’Hea, whom she first met as a member of her CIA class, have been the Chef-Owners of The Kennebunk Inn (Kennebunk, ME). This 1799 property with 25 guest rooms and suites and a 100 seat restaurant, anchors Main Street in one of Maine’s most popular tourist destinations. Shanna and Brian have recreated the Inn’s restaurant as Academe…Maine Brasserie and Tavern. The menu of Academe is intentionally broad and the style of service informal to cater to both local, year-round residents and tourist season patrons from around the world. The classical pastry skills Shanna learned from Chef Boulard underlay the dessert creations of Academe.  The contemporary culinary creativity of Shanna and Brian set in a late 18^th century, historic inn has been noted in numerous recent reviews. As one reviewer put it, “The youthful energy of owners and chefs Brian O’Hea and Shanna Katherine Horner O’Hea has transformed the dining room of the Kennebunk Inn into Academe a top notch brasserie where the quality of the cuisine is matched only by the cozy fireplace-warmed atmosphere.” Down East Magazine, February 2007.  Shanna and Brain both enjoy travel for culinary inspiration and professional development.  The past three years, Shanna has been a conference chef for the Women Chefs & Restaurateurs national conference, and she is thrilled to be an invited chef for The Grand Wine and Food Affair this year.

Michael Kramer, the executive chef of VOICE restaurant and lounge at Houston’s acclaimed Hotel ICON, loves an adventure and relishes a challenge.  Outside the kitchen, the Los Angeles native turns to physical feats.  An avid surfer and outdoorsman, Kramer also competed as a semi-professional cyclist for many years.  But it is within the walls of a kitchen that the chef emerges as a leader and an innovator of exciting and cerebral cuisine.  Dubbing his style Modern American, Kramer’s dishes meld classic French techniques with a distinctly regional focus, looking no further than VOICE’s own backyard, including South Texas, the Gulf Coast and neighborhood farmer’s markets, to source premium game, seafood and produce.

A graduate of the California Culinary Academy in San Francisco, Kramer’s training with legendary chefs no doubt cultivated his energy and creativity.  Prior to graduation, the budding chef worked with Roland Passot at La Folie, where he learned the art of butchering and studied the culinary great’s deft use of seasonings.  While under Wolfgang Puck at Spago, Kramer learned sauce-making and efficiency on the hot line.  And at the Mansion on Turtle Creek, Dean Fearing helped Kramer hone his management skills and understand the importance of establishing synergy between the kitchen and the service staff – both critical elements of achieving the five-star dining experience.

In 1999, Kramer was recruited by McCrady’s in Charleston, SC to serve as executive chef.  During his time in Charleston, Kramer led McCrady’s to become one of the city’s most acclaimed fine dining establishments.  The restaurant received numerous local and national accolades under his leadership, including the Di Rona Award for “Distinguished Restaurants of North America” and Esquire magazine’s “Top 24 Best New Restaurants in America”.  Additionally, McCrady’s was featured in such publications as Food & Wine, Bon Appetit, Gourmet and The New York Times.

Kramer’s latest adventure began with his move to Houston in 2007 to conceptualize VOICE – a job that required the chef to oversee construction/design, staffing and menu implementation.  His vision gives VOICE a uniquely Houston-centric inflection by initiating culinary trends rather than following the lead of the east and west coasts.  And a winning combination of fresh, local flavors, cutting-edge techniques and artful presentation has positioned VOICE as a premier dining destination.

Since opening in April 2008, VOICE has been selected by Esquire and Travel + Leisure magazine as one of the top new restaurants in the country, by Texas Monthly magazine as the best new restaurant in the state and by My Table magazine, the Houston Chronicle and the Houston Business Journal as one of the top restaurants in the city.

Under the stewardship of Destination Hotels & Resorts, Hotel ICON, a landmark, neo-classical property, underwent a $4-million transformation to create a fitting setting for VOICE and a delicious backdrop for Chef Kramer’s regionally inspired Modern American cuisine.  Chef Kramer makes his home in Houston’s Rice Military area, where his wife Sheldon mans the stove under the watchful eye of dogs Buddy and Roxy.  For more information, please call 713-224-ICON (4266) or log onto www.hotelicon.com.

About Destination Hotels & Resorts
Hotel ICON is one of more than 30 independent, upscale hotels, resorts and conference centers by Destination Hotels & Resorts, the fourth largest independent hospitality management company in the country. To protect and preserve the unique communities in which the company operates, Destination launched Destination Earth, an environmental sustainability program in 2008.  New for 2009 is the 582-room Terranea Resort situated on the Palos Verdes Peninsula in southern California.  The 102-acre ocean front resort features a 25,000-square-foot destination spa, three swimming pools, three restaurants and a Todd Eckenrode-designed par three golf course.  In addition to Terranea in the greater Los Angeles area, Destination operates properties in key metropolitan areas and resort markets including Washington, D.C., Denver, San Diego, Santa Fe, Aspen, Palm Springs, Houston and Lake Tahoe.  Destination is a subsidiary of Los Angeles-based investment, development and management firm Lowe Enterprises.  For more information on the properties in the Destination Hotels & Resorts collection, please visit www.destinationhotels.com.

For more information about Hotel ICON, please log onto www.hotelicon.com or call 713-224-4266.

Chef Peter Laufer is the Executive Chef for the InterContinental Houston and “the Restaurant” .  Chef Peter received his first culinary experience growing up in Munich, Germany.  Where he began his culinary journey at the Hotel Bauer in Munich where he completed a three year apprenticeship. He then went on to take a position as Commis de Gardemanger at the Weinhaus Schwartzwaelder, where he learned to pair exceptional food with fine wines.  He left Munich to take a position as Commis de Tourant at the Hotel Alpina in Garmish-Partenkirchen which specialized in Spa Cuisine & healthy lifestyle.  1989 he answered his Countries call; he was stationed in Mittenwald where he served in the officer's dining facility catering to members of NATO and parliament ministers. Upon his Military release Peter traveled to Gstaad, Switzerland and the Grand Hotel Bellevue as the Chef de Partie, promoted to Sous Chef in the 14 point Gault Millau restaurant.   This experience lead Robert Speth, the 2004 Michelin Star Chef of the Year, to ask Peter to work at the 18 point Gault Millau Restaurant Chessery.  Peter spent the next eight years in the luxury cruise industry refining his culinary skills in South America, the Caribbean, the United States, Canada, the Mediterranean, Northern Russia and Scandinavia. During this time he was part of the Team introducing Freestyle Cruising. 2001 Chef Peter took the position as Executive Chef for Sandals Resort in Jamaica.  In 2002, he landed at the Miami InterContinental Hotel where he catered to the Miami Social scene.  Chef Peter is thrilled to have made his last stop 2004 on this culinary expedition at the InterContinental Houston featuring the restaurant. Where he is preparing Global cuisine for Houstonians, presidents, and other world leaders. Recognized by the American Culinary Federation a Certified Executive Chef. Member of the Chaine des Rotisseure and the Les Amis de Escoffier.

1n 1999, when Rebecca Masson realized that baking was more than a hobby, she applied to culinary schools around the world and jumped at the opportunity to attend Le Cordon Bleu in Paris, France.  In 2000, Masson became an intern at Hotel le Bristol, an acclaimed five-star hotel and one of Paris’ finest, where she was invited to accompany Executive Chef Eric Frechon on a trip to New York City to prepare meals for the French Consulate.  After completing her pastry studies in France, she headed straight to New York in 2001 to further develop a blooming culinary calling.  That year, Masson joined Daniel Boulud’s newest restaurant, db Bistro Moderne, as a pastry cook.  Eight months later, Masson moved to Boulud’s flagship restaurant, Daniel, rated four stars by the New York Times.  By 2003, she was Pastry Chef at The Biltmore Room, a new restaurant that garnered three-star reviews from every major New York City newspaper for its globally influenced progressive American cuisine.  In early 2004, Masson became Pastry Chef at The Red Cat in Manhattan’s Chelsea District, where restaurant patrons flocked to savor her French-based desserts that melded home baked American flavors topped off by her signature creativity.  Owner, Jimmy Bradley, invited Masson to share a few of restaurant’s favorite desserts in The Red Cat Cookbook published in 2006.  Opportunity knocked again in the summer of 2006, Masson moved across the map to Houston to join Chef Ryan Pera in the posh *17 Restaurant at the Alden Hotel, where the press noted that Pastry Chef Masson ‘had ice cream licked.’  Further reflecting Masson’s culinary knack, she was named Best Pastry Chef by Houston’s My Table magazine and awarded best ice cream by H Texas magazine.  In 2007, she joined forces with Chef Charles Clark of Ibiza and Chef Chris Shepherd of Catalan to share her delightful desserts such as Maple Syrup Crème Brulee with Lardoons and Walnuts and Milk Chocolate Peanut Butter Ice Box Pie.  Masson has since consulted with some of Houston’s best restaurants, such as Stella Sola, Gravitas, Canopy and Bailey’s, creating signature dessert menus for them. 

Brian O'Hea grew up on Long Island (NY) and was destined to become a New York City policeman – at least that would have been the bet, given the fact that his paternal grandfather was a New York City policeman, as was his father, as was his older brother. Brian’s early passions were soccer, hockey and the New York Yankees. His introduction to the food industry came during high school when he began working part-time for the Bagel Boss Café, an affiliation he maintained through college in the early to mid 1990s. Following high school Brian decided to test the waters of a culinary career by enrolling in the Restaurant Management program of Nassau Community College – graduating in 1996. Two internship experiences with Walt Disney World (Orlando, FL) at the Dixie Landing Resort and the Grand Floridian Resort exposed him to the possibilities of life in a high quality kitchen. Still hedging his bets by retaining his application option in the New York City Police Academy, Brian enrolled in the Culinary Arts program of the Culinary Institute of America (CIA).  Several significant occurrences at the CIA between 1997 and 1998 gave shape to Brian’s future professional and life plans. First, both his classroom experiences and his externship at the Ocean Reef Club (Key Largo, FL) confirmed his long-term interest in the kitchen. Second, his introduction to a CIA classmate, Shanna Horner, led to their marriage in 2001 at an historic inn on the coast of Maine.  Following graduation from the CIA, Brian took a position as Executive Chef in the campus dining division of ARAMARK before moving on to become a private chef for a prominent French family in New York City. He then accepted a position on the kitchen staff of the 5757 Restaurant at the Four Seasons Hotel (New York City), followed by a position with the Greenwich Country Club (CT).   Since 2003 Brain and Shanna have been the Chef-Owners of The Kennebunk Inn (Kennebunk, ME). This 1799 property with 26 guest rooms and suites and a 100 seat restaurant, anchors Main Street in one of Maine’s most popular tourist destinations. Shanna and Brian have recreated the Inn’s restaurant as Academe…Maine Brasserie and Tavern. The menu of Academe is intentionally broad and the style of service informal to cater to both local, year-round residents and tourist season patrons from around the world. The contemporary culinary creativity of Shanna and Brian set in a late 18^th century, historic inn has been noted in numerous recent reviews. As one reviewer put it, “The youthful energy of owners and chefs Brian O’Hea and Shanna Katherine Horner O’Hea has transformed the dining room of the Kennebunk Inn into Academe a top notch brasserie where the quality of the cuisine is matched only by the cozy fireplace-warmed atmosphere.” Down East Magazine, February 2007. 

Designed by Austin’s Michael Hsu Designs, the dynamic and sexy interiors of Raku, playfully engages with classic Asian design from a previous era and gives it a modern language. The 6,800-square-foot restaurant features two opposing design themes: one stylish and contemporary with heavy use of red mosaic tile and white oak décor; and the other traditional with life size samurai warriors and drums. Much of the artwork will be created on-site, by a local artist, who will entertain guests nightly with his canvas drawings. One stylistic detail, new to Houston, is 60,000 pounds of red, nylon rope that took one week to install. Imported from Japan, the layers of three-inch wide rope drape the ceilings and walls of Raku’s 1,200 square feet bar area. Other stand out features include, twenty-five foot high ceiling and grand windows; banquette seating throughout; sushi and tempura bars; and three individual ‘dining spaces’ all connected by flowing curtains, that provide guests with privacy. Executive Taka Sekiguchi brings his mastery of the cuisine to the Raku kitchen, with more than 15 years of experience in Japanese and Pan-Asian cooking. Taka honed his culinary skills working in Japan at traditional Japanese restaurants including Sankafu and Shokudo En. New to Houston, Taka has taken quickly to using local produce and approaches his dishes with the heart of Texas in mind. “Chef Taka will bring our Japanese culture alive with his amazing creations and presentations of Japanese cuisine blended with Texas flair,” said Chiu. Taka’s Texas fancy is evident in creative dishes, such as: Warm Tomato Water Soup with kabocha pumpkin, lump crab, osaka seaweed and mitsuba leaf; Texas Mesquite Smoked Scottish Salmon, with boursin cheese, watercress, orange marmalade salad, salmon roe and chive oil; Texas wagyu beef with roasted pear tomato, scallion, whipped kabocha, star anise and aged sake demi glaze; and Tontoro, a 12 hour slow braised Berkshire pork jowl with lady apple comport, reduction of au jus and candied Texas pecan.

A 25-year Houstonian veteran of the restaurant industry, Chef John Sheely came to cooking not by choice, but by default. While attending high school and during his first years after graduating, he worked in restaurants to earn spending money. Too young to work up front in restaurants that served alcohol, he fortuitously ended up in the kitchens of some of Vail’s best dining establishments (where he lived for 18 years). He eventually purchased his own restaurant, L’Ostello, which he operated for two years before deciding to return to Houston and open the very successful Riviera Grill. With excellent reviews came prestigious awards, such as being named a Top Ten chef by Houston City magazine and also being honored as a Modern Master by noted restaurant critic John Mariani. Sheely founded the critically acclaimed Mockingbird Bistro, one of Gourmet magazine’s 2002 Top New Restaurants in the nation. Currently, Sheely is working on a new concept that combines his Texas roots with a French style of cooking to create his irresistable signature cuisine.

In June 2008, Josh Watkins’ desire for creative culinary expression and for greater fine dining challenges led him to The University of Texas at Austin’s hotel. As executive chef, Watkins oversees and directs all of the hotel and conference center’s culinary programs including The Carillon signature restaurant, the Tejas (conference dining), Gabriel’s Café, the OneTwenty5 Café, all banquet and catering functions, and the university’s Blanton Café at the Blanton Museum of Art.

With four kitchens and 50 staff, Watkins delivers the kind of exquisite menus that have made him one of Austin’s most celebrated chefs. The mouth-watering cuisine offered throughout the hotel is inspired by his love of fresh produce, visits to local and sustainable farmers, and uncompromising selection of quality ingredients. Watkins makes every meal at the center a destination dining experience. 

As Addie Broyles of the Austin American Statesman put it, “Only a chef with Josh Watkins energy and excitement could pull off in a short time the opening of multiple dining facilities at the new AT&T Executive Education and Conference Center on the south edge of the University of Texas campus.”

Watkins’ culinary journey began at a young age when he enrolled for classical training at the California Culinary Academy in San Francisco. With the skills he acquired at the academy, Watkins fostered a library of culinary possibilities built on his diverse cultural experiences, expertise in fine food, and knowledge of exemplary wines.

His tutelage alongside such great and famed chefs as Reed Heron and Scott Warner (Chef Reed Heron’s Black Cat restaurant in San Francisco), and William Koval (French Room in Dallas, Texas) garnered him the Chef de Cuisine position on the Driskill Grill culinary team at the age of 23 and an appearance on The Food Network’s, “Iron Chef America.” When the Driskill Grill’s nationally acclaimed Executive Chef David Bull departed in 2007, Watkins was named executive chef and again earned the restaurant a five-star rating.

In less than a year at the university’s hotel and conference center, Watkins has already achieved recognition for his culinary vision. Texas Monthly’s February 2009 issue recognized The Carillon as an honorable mention in its “Where to Eat Now: 2009” coverage of best restaurants in Texas.

Trevor White brings his culinary prowess to Houston as the Executive Chef of The Oceanaire Seafood Room, Houston’s premier power seafood restaurant.   Prior to joining The Oceanaire, Chef White gained praises as Executive Chef of Bossa Fine Latin Cuisine in Houston.   Chef White, a graduate of the California Culinary Academy in San Francisco, began his career training under the Executive Chef Peter Merriman at Merriman’s Restaurant, Kamuela, Hawaii, and Merriman’s Bamboo Bistro, Ma’alaea Harbor, Maui. It was there that he participated in the Masters of Food and Wine in Maui with TV Food Network’s Chef David Rosengarden.  Chef White has commanded the stoves of some of San Francisco’s finest restaurants such as the Red Herring Bait Bar and Grill, Betelnut Pan Asian Brew House, and Basque Spanish Tapas. Before moving to Houston, White was the Executive Chef of the celebrated Fog City Diner in San Francisco.  On September 5, 2007 Chef White lent his culinary vision and talents to New York’s prestigious James Beard House where he participated in The Oceanaire’s “Ultimate Seafood Experience.”  A fusion of sophistication and quality combined with his natural culinary talent and artistic flair, Chef Trevor White sets the stage to create dining experiences that delight the senses. 

After careers in real estate and on Wall Street, native Austinite Kevin Williamson chose a career in cooking.  His work included cooking in La Jolla, California, New York City and Aspen, Colorado.  While in Aspen, he worked for the famed Ajax Tavern with Chefs Michael Chiarello and Nick Morfogen.  Chef Williamson returned to Austin in 1996 where he worked as Chef for the original Central Market, located on North Lamar.  In 1998, Williamson opened Ranch 616, a South Texas-style ice house reminiscent of his many years hunting and fishing the lands of South Texas and the Gulf of Mexico-- where ice houses served him some of his finest meals and memories.  At Ranch 616, Williamson combines the flavors of the Gulf Coast with the spices of the border towns of Texas.  As quoted by Texas Monthly, “If there was a Texas-style diner in Manhattan, it would be Ranch 616.”