Our Food

At The Houstonian, we craft memorable dining experiences with only the freshest ingredients, daily baking, scratch cooking, and culinary creativity.

The seasonality of our menus is another reflection of this vision, providing great flavor and nutrition through the use of fresh, local and regional products, meats, seafood, poultry, vegetables, spices and ingredients. We tend an on-site garden and strive for sustainability by processing and preparing food that doesn’t deplete natural systems. We also develop and cultivate knowledge-sharing relationships with regional growers and farmers from whom we purchase our food.

Our Experiences

We promise our guests authenticity and accuracy of our regional and themed menus, food, wines, spirits and beverages.

The culinary presentation will always reflect the powerful flavors, colors and aromas that are uniquely found and prepared in the region presented. Themed and category menus are carefully explored and updated to include classic and on-trend offerings.

Our People

We consistently deliver delicious and memorable food by empowering our seasoned chefs, cooks, bakers and culinary team to excel creatively. 

Our culinary team brings many cultures, work experiences and certifications to The Houstonian, and we celebrate their inspiration and contribution. Simply stated, we believe exceptional people is the key ingredient in creating unforgettable dining experiences. 

Our Culture

The mission of The Houstonian Hotel, Club & Spa is to make people’s lives better through business.

Our Chefs

Drawing inspiration from the cultural influences of the city, Executive Chef Neal Cox and his Culinary Team at The Houstonian, with their wide range of impressive restaurant experience, infuse a distinct flavor on one of the top culinary destinations in the country. 

Cox, former Chef at Pappas Bros. Steakhouse, has gathered together a team with over ten decades combined experience in the industry. Executive Sous Chef Jesus Babaran’s well rounded experience includes Las Vegas institutions Le Cirque at the Bellagio and Renoir at the Mirage.  The Manor House Chef Roland Soza, formerly of Brennan’s of Houston, along with Sous Chef Jeff Boudreaux of Café Rabelais and Brasserie Max and Julie, bring a unique flair for infusing elements of creole cooking with Texas cuisine.

Pastry Chef Catherine Rodriguez boasts an impressive resume, having studied in Switzerland and worked at Tartine in San Francisco, named by USA Today as "America’s Top Bakery”. Chef Jeff Leichliter, University of Houston alum, has been instrumental in menu development the past 10 years for The Manor House, Olivette and Arbor Grill, specializing in using locally sourced ingredients for each dish.

The Houstonian is home to an exclusive Culinary Excellence standard that can be seen throughout the Campus thanks to the dedication of our Culinary department.

Neal Cox
Executive Chef

Catherine Rodriguez
Pastry Chef

Jeff Leichliter
Olivette Chef de Cuisine

Roland Soza
The Manor House Chef

Jeff Boudreaux
The Manor House Sous Chef