OCTOBER 4, HOUSTON TX.

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Explore the landscape of Houston’s top culinary artists as they compete with the finest ingredients from local purveyors

Texas based Chefs

Martin Preferred Foods will bring together chefs across Texas to show off what’s new, what’s to eat, and what’s to know. From micro to macro, tastemakers and attendees will see what’s making the cut.

Showcase Food

This is not your typical “foodie event;” rather, it’s a collage of chefs that will gather for one night to showcase food and menu ideas that will set future trends.

Shared Insights

Food professionals will share ideas, insights, and techniques with invited guests as well as the media. Findings will be published the day of the event to the media.

Represented by Martin Preferred Foods, The Epicurean Project is the first food show of its kind.

Part culinary think-tank, part idea incubator, the Epicurean Project is the arbiter of what’s hot in the world of food in Houston.

Martin Preferred Foods will bring together local Houston chefs to show off what’s new, what’s to eat, and what’s to know. From micro to macro, tastemakers and attendees will see what’s making the cut.

This is not your typical “foodie event;” rather, it’s a collage of chefs that will gather for one night to showcase food and menu ideas that will set future trends.

The Epicurean Project and Martin Preferred Foods is proud to support Recipes for Success

Recipe for Success Foundation is dedicated to combating childhood obesity by changing the way our children understand, appreciate and eat their food, and by educating and mobilizing the community to provide healthier diets for children.

Learn what is happening in the food community as our professional panel and keynote speakers engage one another about current trends in fine cuisine

Chef Colin Shine

Frank’s Americana Revival

Chef Colin Shine, Executive Chef behind the imaginative reinterpretation of classic Americana cuisine at Frank’s Americana Revival in the River Oaks neighborhood of Houston, joined Frank’s Americana Revival on day one in 2012 and has been a key influence on the restaurant team.

Martha De León

Pax Americana

De León enrolled in culinary school at The Art Institute of Houston and graduated in 2011 with a Bachelor of Science in Culinary Management. De León focuses on using the same fresh ingredients that Pax has always used, while implementing her style and creativity and rotating menu items in and out throughout the seasons.

Chef Greg Martin

Bistro Menil

Chef Greg Martin is a native Houstonian with a sense of pride at what an incredible world class city his home town has become.  A chef who has worked tirelessly in the background of Houston’s culinary scene creating and supporting food trends and standards.  Bistro Menil is Greg’s effort to bring his culinary travels home for others enjoyment.

Russel Kirkham

Artisans Resturant

After working for several years honing his skills and creativity Chef Russell moved to Houston to attend the prestigious Art Institute of Houston in pursuit of a culinary arts degree. Since graduating Chef Russell has had the opportunity to work at many well-known Houston restaurants including Noe Restaurant, Max’s Wine Dive, Brasserie Max & Julie, Beaver’s, Feast, and Divino Italian Restaurant.

Nicole Routhier

Partner And Culinary Director

Born in Vietnam to a Vietnamese restaurateur mother and a French father, Routhier began cooking at a young age, and later moved to Hyde Park, NY to study at the prestigious Culinary Institute of America. Her second book, Cooking Under Wraps, earned the Julia Child Award for best single subject, and Nicole Routhier’s Fruit Cookbook was a James Beard Award nominee for best single subject.

Travis Lenig

Executive Chef & General Partner, Field & Tides

Every chef dreams of opening their own restaurant someday and Chef Lenig is no exception.  In October of 2016, Chef Lenig was presented with the opportunity to follow that now, attainable dream.  He is looking forward to bringing his vast culinary experience to the table and serving familiar faces and new patrons alike at his first restaurant, Field & Tides.

RSVP Now

Pre-register now and we’ll contact you with more details when it’s time to complete your registration

Apply for an Invitation Code

Pre-register now and we’ll contact you with more details when it’s time to complete your registration

Pre-register now and we’ll contact you with more details when it’s time to complete your registration

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When

10.4.17 | 6:00 pm

Where

2000 Edwards St.
Houston, TX 77007

A collaborative melting pot of Houston’s finest cuisine and chefs

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