The Executive Chef at Catbird has a vast experience working at renowned establishments such as The Mansion on Turtle Creek and David Burke’s Fishtail in NYC. He has also been named one of Houston’s five best chefs in 2012 and worked at Uchi under Tyson Cole & Philip Speer.
The Executive Chef's Louisiana roots seamlessly influence each menu at Catbird, with creole nods that add a unique and flavorful touch to the dishes.
The Chef de Cuisine at Catbird started at James Beard-nominated restaurants in Connecticut and was an essential part of opening a groundbreaking restaurant from a James Beard-nominated chef. He also previously worked under the Executive Chef at Catbird.
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