Tickets to the 2015 Houston Culinary Awards dinner on Sunday, October 4, are going fast. Well over half of the 320 tickets have already been sold, and there’s a reason for it. Of course we’re all anxious to see who wins Chef of the Year or Best New Restaurant, but we also can’t wait to taste what the impressive 2015 HCA chef team will bring to the table.

2015hcachefs1This year’s chef and bartender line-up includes Leslie Ross (Treadsack), Monica Richards (Picos), Travis Lenig (Liberty Kitchen & Oysterette), Brandi Key (Coppa, Punk’s Simple Southern Food, SaltAir Seafood Kitchen), Rocco Nankervis (The Oceanaire Seafood Room), Peter Garcia (El Meson), Kelly Boyd (Rainbow Lodge) and Alyssa Dole (Revival Market, Coltivare).

We asked each chef to answer a few questions about themselves, and we will publish their answers throughout the weeks leading up to the Houston Culinary Awards night. These are some of Houston’s finest restaurant talent.

Last week we shared Leslie Ross’s (bar director of Treadsack) answers, and this week we’re featuring our other HCA bartender Monica Richards (beverage directory of Picos).

NUMBER OF YEARS YOU’VE BEEN HONING YOUR CRAFT? WHAT WAS YOUR FIRST HOSPITALITY JOB?

15 years — I grew up in the business, and it has always been a passion of mine. My first hospitality job was rolling and pressing tortillas with the ladies in the kitchen at our original Picos location in Bellaire.

WHO IS/WAS YOUR MENTOR IN THE RESTAURANT BUSINESS?

My father Arnaldo Richards (owner and executive chef of Picos). I have the unique privilege to work alongside my life-long mentor every day.

FAVORITE INGREDIENT AND/OR CULINARY GADGET YOU CAN’T LIVE WITHOUT?

Tequila, lime and a good chef’s knife. You can’t do much with fruit without a good knife, and you can’t create exceptional cocktails without fresh juice.

YOUR FAVORITE HOUSTON HOLE-IN-THE-WALL?

My favorite place to get a good drink and an amazing pizza late night after a long day at work is Capone’s on Richmond.

WHICH RESTAURANTS AND/OR BARS HAVE YOU NOT YET VISITED, BUT ARE ON YOUR LIST?

SaltAir Seafood Kitchen, because Brandi Key is a badass and I have always loved her food. Johnny’s Gold Brick because I really respect what that restaurant team does as a whole, and the moves they are making in the Houston culinary scene are inspiring.

THE BEST THING ABOUT MY JOB IS…

The one thing that never changes and is the reason why we have been so successful is our staff. My restaurant is a big family. The best thing about it all is the people, the relationships built and the memories we have made over the last 30 years.

IF I WEREN’T A _________ I WOULD BE _________.

If I weren’t a beverage director I would be furniture and home goods importer. I love Mexico, and the furniture and textile industry there is unique and fascinating to me.