Executive Chef

Driven by a love of hunting that allowed him to experience the freshest of the hunt, he began developing his skill and artistry of butchering. In 2011 Russell was approached to open a French Eclectic restaurant in Midtown and has been making delicious, fun twist on French classics ever since.

Executive Chef

From a young age, Dominick Lee knew he loved being in the kitchen with other like-minded culinary wizards. While in school, Lee would traverse to restaurants and soak up as much knowledge as he could from the top chefs in New Orleans. “I’ve had the great fortune of getting to work and train under some incredible chefs over the years,” Lee commented.

Owner & Chef

Chef PJ Edwards’ childhood was spent living all over the South before his family moved to La Vernia, TX - a place he still considers home. Edwards’ love for food started at an early age helping his mom and grandmother cook on holidays, while spending his weekends at national barbecue competitions with his dad.

Chef De Cuisine

After having received his Bachelor in Hospitality Management from the University of North Texas, Lopez followed his passion of becoming a chef. Chef Lopez has an impressive list of culinary achievements, including being the winner of the Hardies Knockout cooking competition at the Hardies food show. He now oversees the Tipping Point Restaurant and Terrace.

Executive Chef

Chef Monjaras began his love for cooking at the age of 15 inspired by his dad. Before starting at Frankie B. Mandola’s Catering in February 2006, Adolfo Monjaras spent many years working in some of the best restaurants in New Orleans such as NOLA Restaurant, Pierre Maspero’s, Café Giovanni, & Orleans Grapevine Wine Bar & Bistro.

Owner & Chef

Pedro was born in La Habana, Cuba and immigrated to the United States in the early 1960s. He grew up in New York City and was introduced to the restaurant industry as a teenager working in his father's modest Spanish restaurant in Manhattan during the 1970s. Pedro took the helm of the family business after his father passed away in 1992

Owner & Chef

Jose Parisi attended culinary school at the Instituto Gastronomico de Caracas in Venezuela where he received his degree in Culinary Arts. Interestingly enough, he also received an education in Food Photography from Barcelona, Spain. Chef Parisi has previously won the Best Catering Service award in Caracas, VE.

Chef de Cuisine

A graduate of Le Cordon Bleu Culinary Arts Academy, Chef Krystle knew from an early age that cooking would be her life’s path. Her culinary knowledge comes from both education and experience, having grown up in a family where cooking was something they all did together.

Executive Chef

Chef Juan Arellano was raised between Houston and New Jersey and is a self-trained chef. Arellano started his career washing dishes at 16 in Ninfa’s and worked his way to the line. He continued to hone his skills as he moved from the sauté station to kitchen manager before joining El Tiempo Cantina as Executive Chef.

Specialty Chef

Inspired by the great chefs she has worked with and the intense passion she carries for food and the kitchen itself, she strive to be better and greater every day. Chef Alexis enjoys experimenting with ingredients and getting to know different cultures while learning how to reproduce their authentic meals.

Executive Sous Chef

Chef Bailey has pushed to bring the food at the Marquis to the “next level”. He began his culinary journey after he finished school at Texas A&M by attending the Culinary Arts Program at the Art Institute of Houston.  He is truly passionate about being a chef and enjoys providing guests with those all-important memorable experiences. 

Executive Chef

Chef Harris Esparza had been in the kitchen, learning the tricks of the trade and experimenting with food for 20 years. His dedication never wavers and he takes pride in his love for learning and creating new innovative ways to present and cook his food.

Executive Chef

Chef De La Cruz has over 33 years of culinary experience. He began his career at Oak Hills Country Club in San Antonio in 1985, where he started as a dishwasher and soon began to move into the culinary department and studied under the guidance of Paul Rossmeier a Certified German Executive Chef.

Chef

Chef Jesse Esquivel started his love affair with cooking at the age of 17 when he got his first job as a food runner at Perry’s Steakhouse. Chef Esquivel has become the newest addition to the Ouisie’s Table culinary team, bringing his own modern touches to their award winning southern kitchen.

Executive Chef

Hernandez began his culinary journey at 14, working as an assistant in a pastry kitchen. Over the past 20-plus years, he has held prominent positions at renowned restaurants throughout Mexico, Manhattan and his adopted hometown of Houston, where he returned in 2010 after a nearly three-year hiatus in New York City.

Chef

Chef Mouzakes began his culinary journey at 13 years old on Long Island. He continued to train under some of the leading French-trained chefs in the world. Mouzakes plans include reinventing Texas favorite recipes, incorporating modern cooking techniques and creating new seasonal and off-menu dinners.

Chef

Diamond is the new Kitchen Manager at SING in the Heights for Lasco Enterprise. At the sweet age of 24 Diamond is a sassy unique Houstonian chef with an Austin, TX “weird” flare. Diamond has a unique range and variety of cuisines from all different backgrounds.