New executive sous chef brings creativity to menus
Neal Cox recently was named executive sous chef at The Houstonian Hotel, Club and Spa, where he oversees all operational functions of the culinary department, including four onsite restaurants Olivette, The Manor House, Center Court and The Gazebo their managers and staff.
Cox joins The Houstonian from Pappas Bros. Steakhouse, where he was executive chef for five years. Prior to that time, he also worked at Zula, Trevisio, Americas and Churrasco's.
Cox started his career in 1990 as a server and bartender, before attending culinary school at the
Art Institute of Houston in 1998.
I am very excited to join The Houstonian, and take on more responsibilities with our variety of outlets and restaurant offerings," Cox said.
Cox joined the culinary field as he always has had a passion for cooking. He enjoys the aspect that cultures have on food and the influence food and menus have on so many different levels, and especially finds interest in the culture and history behind the food and its regional influences. He would like to use some creativity in the kitchen to cook for" the guests, and not to" them.
We are delighted to bring Neal on board to join our team," said Jeff Everts, executive chef. His outstanding culinary background and passion for cooking will serve to enhance what we consider an already fine product at each of our four restaurants."
Cox and his wife live in the Richmond area. In his spare time, he enjoys fishing and spending time with his family.
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