Good chefs are easy to come by. Great chefs, the ones who put thought into crafting each item on their menu, keep innovation at the forefront, use locally sourced ingredients and keep their staff happy – now those are hard to find.
Luckily Houston is home to many of the best and brightest culinary artists in the country. Whether it's developing whimsical cocktails, utilizing food to tap into comfort and nostalgia or consistently executing delicious meals, we've rounded up a group of Houston's great chefs you need to know.
Alba Huerta
Owner of Julep. 2022 James Beard Award, Outstanding Bar Program and named 46th Best Bar in North America, World's 50 Best Bars 2022.
2022 was a tremendous award season for you. Have things calmed down after all the accolades?
Yes, things have calmed down a bit. We don't do this for awards, so all accolades are a surprise - we're grateful for the recognition.
After your awards and success, has anything changed?
One of the most beautiful takeaways from this experience is our guests' sense of pride when they are inside the bar. The entire community was thrilled, and they celebrated us the moment we opened for business the next day.
What drew you to the beverage industry?
The social element of bars drew me to bartend at a young age. The cocktail movement allowed me to stay in the industry and carve out a career that keeps me constantly learning and being creative.
How do you stay inspired to keep creating imaginative cocktails?
Inspiration comes from the love of our craft. Seasons change, technique changes and staff grows and changes. I don't think there's ever a time when the cocktail world has felt stagnant because techniques are constantly evolving, and so are palates.
What is your favorite Houston restaurant and your favorite dish there?
I can't pick one pairing, but here's my list of favorite dishes that I would like to have in one day: Nancy Cakes from Nancy's Hustle, Cacio Pepe Pizza from Rosie Cannonball, Lechon from Hugo's, Spicy Soy Ramen from Kata Robata, Hot Dog Service at Turner's, Grilled Branzino from BCN, and Bloody Toffee pudding at Riel.
Who is your dream dinner party guest?
The Barefoot Contessa. Ina Garten's cookbooks were the first I ever opened, and she's the queen of dinner parties and entertaining.
Travis Ford Lenig
Chef/owner of Field & Tides.
Field & Tides has been open for over five years - a long time in the finicky Houston restaurant scene. To what do you attribute its success?
We take pride in what we do, and we have a veteran staff that is well known in the industry. I think our honest approach to our food and cocktails is what keeps people coming back.
How would you describe your menu?
My cooking style is straightforward without any gimmicks—just good southern-inspired cuisine.
What are some of your favorite ingredients and regional dishes?
I love using tomatoes and herbs from my in-law's Huckleberry Farm in Round Top and enjoy cooking with crab, scallops, and Gulf Coast seafood. Making dishes with Arborio rice is also a favorite of mine.
What is your favorite Houston restaurant?
The vibe and everything on the menu at La Lucha is great. The mezcal margarita is fantastic, and their fried chicken is top-notch. Their oysters are some of the best in town.
Who is your dream dinner party guest?
I would have loved to sit and talk with Anthony Bourdain for a while. I know it might sound like a cliché response coming from a chef, but I got to meet him while I was in culinary school, and I've read his books and they kept me in the game.
Greg Gatlin
Owner, Gatlin's Fins & Feathers and Gatlin's BBQ.
How do you describe your cooking style?
Southern comfort and Americana-style with some international influences
What are the most important considerations when crafting your menu?
Connecting with guests through comfort food allows people to remember a taste, smell, or feeling from their childhood or past experiences from a Gatlin's point of view.
What would you be doing if you weren't a chef?
I'd probably either be a motivational speaker or work on the food side of sales. I could also see myself having a role in mentoring or working for a nonprofit agency. It's been an evolution for me. I went from working my way up to figuring out how to become financially stable, and now I'm looking for more than just chasing checks.
What do you think is the most overhyped food trend?
Vibe dining. I don't knock it, but it eliminates the touch and feel of quality service in the industry and takes the focus away from the actual food. I'm more of a food first person, and then I focus on the vibe of my restaurants. You always want to give people a great atmosphere and make them feel welcome when they come into your establishment, but if the food isn't good, the thrill of the vibes wears off fast.
What is your favorite Houston restaurant?
Bludorn is great. Carrabbas is excellent and has been around for a long time. A great family owns Frenchy's Fried Chicken - I hope to be around as long as they have. When you look at classic Houston restaurants, the guys at Hugo's serve authentic Mexican cuisine, and I enjoy that because it reaches into the heart of that culture. I also can't leave out my mom's cooking.
Who is your dream dinner party guest?
President Barack Obama, because he'd be cool to dine with. He seems laid back, but I think the conversation would get real and off the cuff if it wasn't on camera. The other person, who is no longer living, would be Muhammad Ali. He was such a bold person and had a forceful personality. He was very in tune with everyday life, and his perspectives on life, American culture, and African American culture were very raw and uncut.
Beto Gutierrez
Corporate Executive Chef of LASCO Enterprises - Max's Wine Dive and Boiler House in San Antonio.
How would you describe your cooking style changed over the years?
I like to create dishes that I crave or am curious about. My cooking style uses mainly Italian & French flavors and techniques that are driven by elements of Mexican and Latin ingredients. I believe what has changed or evolved is that my technique and execution are more refined, but that comes with kitchen experience. I try not to over-manipulate the process and just use great ingredients to make the dish visually appealing and delicious for our guests to enjoy.
How do you stay inspired to keep creating imaginative dishes?
To constantly cook and taste. The moment of discovery takes place in the middle of executing the dish. Then, I repeat and refine.
What is next for you?
Continue to develop my craft and mentor/inspire the younger chefs in the business.
What are your favorite seasonal ingredients for each season: spring/summer/fall/winter
artichokes in the spring
peaches and heirloom tomatoes in the summer
parsnips & sweet potatoes in the fall
winter squash such as acorn and butternut
What is your favorite Houston restaurant?
So many great ones, it's hard to decide. I usually go out for ceviche, sushi or Vietnamese
Who is your dream dinner party guest?
My wife Michele, she's my biggest fan and inspiration.