Throughout the weeks leading up to the 2015 Houston Culinary Awards, we’ve been getting to know the impressive HCA chef and bartender team.
We asked each team member to answer a few questions about themselves, and so far we’ve shared the answers of Leslie Ross, Monica Richards, Rocco Nankervis and Travis Lenig.
This week we spotlight our third and final passed-appetizer chef, Brandi Key (SaltAir Seafood Kitchen, Punk’s and Coppa Osteria), who will serve tuna tartare with red quinoa. For a look at the complete HCA dinner menu, click here.
Number of years you’ve been honing your craft? What was your first hospitality job?
18 years. My first hospitality job was with Pappadeaux as a server in Dallas.
Who is/was your mentor in the restaurant business?
Chefs John Franke and Milton Smartt. And, then of course, my parents. I watched them run their business for the better part of my life, and my work ethic and drive come from them.
Favorite ingredient and/or culinary gadget you can’t live without:
Gotta have Meyer lemons and microplanes.
Your favorite Houston hole-in-the-wall:
Al’s Quick Stop for a taco or falafel
Which local restaurants and/or bars have you not yet visited, but are on your list?
Holley’s, BCN, Tiger Den
The best thing about my job is…
If I weren’t a _________ I would be _________.
If I weren’t a chef, I would be a photographer.
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