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ONE on ONE with HOUSTON Chefs Rebecca Masson & Randy Evans

Rebecca Masson

Fluff Bake Bar

“ Houston has an amazingly diverse ethnic food culture.  I love discovering all that this city has to offer.  It always brings me inspiration.”

– Rebecca Masson, Houston Culinary Tours


Pastry Chef Rebecca Masson , a recent contestant on Top Chef Just Desserts, has earned a pretty sweet reputation in Houston’s culinary world. Known locally as the “sugar hooker,” this Le Cordon Bleu grad has manned the mixer at restaurants like New York’s Daniel and The Red Cat, as well as Houston’s Catalan, Ibiza and 17* Restaurant. In the time since leaving her last post, Masson has consulted for top spots (Stella Sola, Gravitas and Canopy), helping create signature items for their dessert menus. Fans are also able to taste drive her premium pastries at Chef Ryan Pera’s Revival Market.

Houston culinary scene in one word:



Favorite local ingredients:

Strawberries, eggs, sorghum


Always in my refrigerator at home:

Lone Star beer, leaf lard


If I weren’t a chef, I’d…

be an accountant… really


Favorite cocktail:

Maple Leaf at Anvil (Boubon, maple syrup, lemon juice)


Inspiration for my menu:

Childhood favorites, either from my mom or great grandmother



Randy Evans


“ A lot of people miss Houston’s rich history – homegrown and immigrant – because they stay in their own little bubble and don’t really know what their city has to offer”.

– Randy Evans, Founding Chef, Houston Culinary Tours


Hot on the heels of opening his certified-green restaurant, Haven, Executive Chef and Co-Owner Randy Evans continues to source locally-grown produce in his modern Texas-style cuisine. The restaurant – which opened in December ‘09 – is the product of Evans’ more than decade-long experience in Houston’s food scene. As Executive Chef of Brennan’s Restaurant, the Art Institute-alum was named one of three “Chefs of the Future” by Texas Monthly magazine. In 2010, Esquire magazine named Haven one of the top 20 new restaurants in the U.S. For insider recipes, check out Evans’ award-winning cookbook, The Kitchen Table.


Houston culinary scene in one word:



Favorite local ingredients:

Humanely raised veal from Black Hill ranch outside of Katy


Always in my refrigerator at home:

Yard Eggs


If I weren’t a chef, I’d…

be an interior designer/builder


Favorite cocktail:

Old Fashioned


Inspiration for my menu:




2012 Culinary Tour Schedule


Coffee & Dessert with Rebecca Masson/Ruben Ortega/Avi Katz


Farm Tour with Claire Smith/Randy Evans


Vietnamese with Byan Caswell/Ryan Pera


All tours depart from Central Market, 3815 Westheimer, at 11 a.m. and return at 4 p.m. Tour proceeds benefit Foodways Texas, which preserves, promotes and celebrates the diverse cultures of Texas.


Visit HOUSTON.comHOUSTONCulinaryTours.com

Greater Houston Convention and Visitors Bureau

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