Chef Anthonie Dekker
Executive Chef and owner, Anthonie’s Market Grill
Growing up in Holland, and mesmerized by American westerns, becoming a chef in the heart of Texas might have seemed like a dream from the wild west. But once stateside, Chef Dekker honed in on the gastronomy of our eclectic region including serving as the Executive Chef to the Houston Texans, and then settling into an impressive stint as a private chef on one of Texas’ largest cattle ranches, serving the likes of American legends like George H. W. Bush and George Strait.
Yet, Chef Dekker had his sights on something of his own. Today, the serene, white-fenced fields of Simonton is home to Anthonie’s Market Grill. Drawing a crowd from miles, one sunset sip of a Cowboy Coffee on the back patio, to a bite of their refreshing Crab Ranchero Dip, followed by one of their mesquite fired steaks, finished with a heaping bowl of vanilla bean banana pudding is promised not to disappoint.
Full menu & reservations at Anthonies.com
Chef Stephen Chiang
Executive Chef, Kirkwood
If there are two words to describe Kirkwood’s Chef Chiang, it might be eclectic and intentional. From a multicultural background that spans Taiwanese and German-Mexican roots, to his classical training in French cuisine and experience in Michelin-starred kitchens of NYC, Chef Chiang now brings a flavor and style all his own back to Texas.
Fine dining no longer requires a drive downtown. Just east of Katy, Chef Chiang and his team pride Kirkwood as being a welcoming neighborhood restaurant atmosphere, with an elevated and polished dining experience. “We’re chasing connection,” he says. “When guests feel seen, heard and celebrated, that’s when you’ve done something meaningful”
At the heart of Kirkwood is their attention to detail, and an intentional menu with unforgettable showstoppers like their hamachi crudo, miso tuna wonton tartare, Double-Bone Duroc pork chop, truffle parmesan ravioli and steak frites. Guests can also be delighted with Golden osetra caviar service and a Chateaubriand, a prime, center-cut McClaren Farms beef tenderloin carved table side for two to three guests to share.
With an open kitchen concept clad in copper complementing the main dining area, plus a curated private dining room and a sunroom centered around a curved, double-sided fireplace - they have somehow made a five star dining establishment feel like home.
A concept that was every bit as intentional as the stellar menu, boasting character, charm and legacy tied into the restaurant group’s owner and namesake Mac Haik. Known for his automotive empire around town, you’ll find nods to his background from Porsche style seating around the wrap around bar, to the magnolia flower symbol of Kirkwood paying tribute to his home state of Mississippi.
Returning to Houston in 2020, Chef Chiang made his mark revamping menus and championing a farm-to-table ethos. And at Kirkwood, his passions are coming to life on every plate. “Execution and consistency are everything to me,” he states.
Personal touches that bring a level of care to otherwise bustling surroundings. A place where walking in the front door feels like an exhale into something comforting, somewhere delectable and someplace special.
Full menus and reservations at KirkwoodRestaurant.com
Chef Carlos Ramos
Chef, Culinary Director and Co-Owner of Latin Bites Kitchen
Taking home the coveted grand prize at Katy Sip N Stroll’s spring event, Chef Ramos has made a name for himself as a culinary pioneer in Peruvian fusion favorites at Latin Bites Kitchen.
Some of their house signature dishes include their award-winning passion fruit tuna taco ceviche, their Lomo Saltado, a Wok-seared beef tenderloin in a savory Chinese-Peruvian sauce, their pork confit sandwich with fried sweet potato slices, salsa criollo and ahi amarillo mayo, and their house style rice infused in cilantro and Peruvian corn.
Promising bold flavors you’re unlikely to find anywhere else, Chef Ramos’ talents are taking things up a notch in our Katy gastronomic scene.
Full menus and information at LatinBitesCafe.com
Chef Lori Pope
Executive Chef & owner, Harvest Kitchen & Bakery
Serving comfort on a plate, is Katy’s gem Chef Lori Pope of Harvest Kitchen.
Nourishing hearts is the mission behind Chef Pope’s fresh dishes. From serving food during missionary trips throughout her childhood, to expressing her love and service right here in our own neighborhood, the pursuit to restaurant entrepreneurship wasn’t an easy one, but one that has been more than worth it.
From crowd favorite brunch dishes like the fried goat cheese waffle or lemon berry french toast, to hearty plates like the bbq brisket benedict and the hot chicken sandwich, one thing is for sure.
There’s always a seat at their table waiting for you.
Full menu and hours at HarvestKitchenBakery.com
Chef Fadi Dimassi
Executive Chef & owner, Fadi’s Mediterranean Grill
Chef Dimassi puts his passion simply, “fresh ingredients, traditional Lebanese flavors, and food made to bring families together around the table.”
“Growing up in Saida, Lebanon my greatest inspiration was my mother and the meals she prepared for our family. Growing up by the Mediterranean Sea, fresh ingredients and vibrant flavors were simply part of everyday life, and that gave me a deep appreciation for food from an early age.”
“My favorite dish to make is freekeh with chicken. It’s a traditional Lebanese dish that feels very personal to me because it represents the kind of food I grew up with - simple, wholesome, and full of flavor.”
Full menu at FadisCuisine.com
Chef Casey Castro
Executive Chef & owner, Astor’s Table
Bringing together the soulful flavors of his African heritage with the techniques and influences gathered throughout his culinary journey, Chef Castro reflects on the style and inspiration behind his cooking.
“Food was how our family celebrated, connected, and showed love. Growing up in Africa and later traveling the world, I discovered that every culture has a story to tell through its cuisine. Becoming a chef has allowed me to honor those traditions while creating unforgettable dining experiences that bring people together around the table.”
“One dish that truly represents my style is my Grandma Lovinggood’s Braised Oxtail. I believe great food should tell a story, and this dish reflects family, tradition, and the passion I put into every plate that leaves my kitchen.”
Astor’s Table also boasts unique offerings including sips from Chef Casey’s Social Hour Menu, exotic meats including camel, ostrich, buffalo and Japanese A5 Wagyu, and their Brunch Social Favorites like oxtail breakfast tacos, empanadas and their pancake flight.
Full menu & reservations at AstorsTable.com
Chef Gabriel Reyes
Executive Chef & owner, Socarrat
Donning the motto “where Spanish passion meets Texan hospitality” - Socarrat is turning up the heat in Villagio Town Center.
Bridging the excellence from his award-winning restaurants in the Canary Islands, to tabletops right here in our own backyard, Chef Reyes brings the bold flavors of paellas, tapas and Mediterranean cuisine into a posh setting.
He explains, “my inspiration has changed and evolved over time, but what has spanned the length of my career is the wish to create pleasure and happiness through food.”
“I believe the confit suckling pig dish, which is cooked at low temperature with a reduction of its own juices, is the dish in which we employ a simple technique, much patience, and respect for the product. We do this in order to serve up a gastronomic jewel full of flavor and different textures without having to add any other ingredient in its elaboration!”
Simple pleasures that pack a jolt of authentic, worldly and unique experiences.
Full menu & reservations at SocarratTX.com