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ONE on ONE with HOUSTON Chefs Ryan Pera & Bryan Caswell


Ryan Pera

Revival Market

“The diversity of regional foods is one of the many things that makes Houston a great city. I’m always exploring.”

–  Ryan Pera, Houston Culinary Tours

 

With nearly two decades- worth of restaurant industry experience, Chef Ryan Pera has certainly earned his kitchen cred. Recently nominated as an “Up and Coming Chef of the Year” by My Table magazine, Pera has worked in the kitchens of New York’s Le Cirque restaurant and Chef Jonathan Waxman’s Washington Park, before serving as executive chef at Alden Hotel’s *17 Restaurant and, most recently, The Grove. In fall 2010, Pera left the Downtown spot to team up with Revival Meats owner Morgan Weber on Revival Market. The duo’s Heights-set concept provides a brick-and-mortar outpost for locally-sourced cheeses, produce, breads and meats, among other offerings.


Houston culinary scene in one word:

Dynamic

 

Always in my refrigerator at home:

Limes and simple syrup

 

If I weren’t a chef, I’d…

be sane, but know something is missing

 

Favorite cocktail:

Why, a margarita of course,
rocks and salt, shaken vigorously

 

Inspiration for my menu:

Salty, sweet, sour and hot

 

 

Bryan Caswell

Reef

“All of our food is born from these types of places. It’s the foundation of what we do.”

– Bryan Caswell, Founding Chef, Houston Culinary Tours

 

Staying true to his Gulf Coast roots, Chef/Owner Bryan Caswell imparts his love for fishing and the ocean in his seasonally changing, award-winning restaurant, Reef. Diners love the spot’s refined blend of locally-grown produce and use of Third-Coast-caught seafood, as do foodies on the national stage. Caswell has expanded his restaurant empire with Little Bigs, Stella Sola and the recently-opened El Real Tex-Mex. He has twice been named a Finalist for a James Beard Award, Food & Wine magazine named him one of the “Top 10 Best New Chefs,” and he was named to Continental Airlines’ Congress of Chefs. In 2010, Caswell also competed on the third season of the Food Network’s The Next Iron Chef and hosted Best in Smoke, also on the Food Network.


 

Houston culinary scene in one word:

Home

 

Favorite local ingredients:

Underutilized Gulf fish – tripletail, trigger fish, amberjack, cobia, wahoo, croaker, blacktip shark

 

Always in my refrigerator at home:

Blue Bell ice cream, La Espiga de Oro tortillas, La Croix with lime

 

If I weren’t a chef, I’d…

be an outfitter (hunting and fishing guide)

 

Favorite pre-dinner cocktail:

Wild Turkey and club soda, no fruit

 

Inspiration for my menu:

Houston – its diverse group of cultures – Southeast and Southern Texas

 


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.

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VisitHOUSTON.comHOUSTONCulinaryTours.com

Greater Houston Convention and Visitors Bureau


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