CELEBRATE THE EVOLUTION OF CUISINE
Monday, October 7, 2019
7122 Old Katy Rd.
Houston, TX 77024
6:30 PM – 9:30 PM
The Epicurean Project?
The Epicurean Project is a culinary industry, chef-driven concept focused on supporting our communities through the passion for and power of food.
The collaboration showcased at the Epicurean Project celebrates innovation in culinary arts and benefits Recipe For Success.
The Epicurean Project invites an array of exceptional food exhibitors and top Texas-local chefs to take part in a unique, one-night, culinary experience.
Meet our 2019 Participating Chefs
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.
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.
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.
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.
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.
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.
Santiago De La Cruz
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 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.
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 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.
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.
Our 2019 Sponsors and Exhibitors
The Epicurean Project proudly partners with easily recognizable organizations within the food industry.
Chef Competition Categories
A showcase of our love for all things Texas. Featuring meats and/or ingredients sourced right here in our lone star state!
It’s game on with wild-game and other exotic meats. Participating chefs are encouraged to let their imagination run wild while cooking up delicious creations.
Asian Pacific Inspiration
Whether it’s Thailand, India, Iran, Philippines, or beyond, our chefs will let the adventurous cuisine of the Asia Pacific be their inspiration.
Flavors of South America
Chefs will create flavorful dishes inspired by delectable fare from Peru, Brazil, Argentina, and other South American countries.
Martin Preferred Foods
For the last 75 years, Martin Preferred Foods has brought custom food solutions to Houston and beyond. The Epicurean Project is our way of celebrating the always evolving landscape of the culinary arts while supporting local chefs, food organizations, and charities. The Epicurean Project is the first food show of its kind.
All ingredients used by our participating chefs during The Epicurean Project are Martin Preferred Foods sourced products – many of them being sourced directly from our home state, Texas.
Recipe for Success
The Epicurean Project and Martin Preferred Foods are proud to support Recipe 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.
Texas based Chefs
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.
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.
A Look Into Last Year’s Event
THANK YOU TO ALL OF THE TASTEMAKERS OF 2018!
2018 Chef Competition Results
Best Overall Savory Dish
Lasco – Chef Brandi Key & Culinary Team
Fig and Olive – Chef Thomas Laczynski
Best Overall Sweet Dish
Cacao & Cardamom – Chocolatier Annie Rupani
Four Seasons – Chef Emily Rosenberg
An Experience in Culinary Exploration
Experience an engaging panel discussion between culinary experts as they explore the world of cuisine and take a look ahead at the future in culinary trends.
Epicurean Project Social
Martin Preferred Foods Social
Registration is available by invite only. Please contact your Martin Preferred Foods representative to receive registration instructions. If you are not a current customer, please fill out the following form with your interest in attending.