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 chef to answer a few questions about themselves, and so far we’ve shared the answers of Leslie Ross, Monica Richards, Rocco Nankervis, Travis Lenig, Brandi Key and Peter Garcia.

This week we spotlight our main-course chef Kelly Boyd (Rainbow Lodge) who will prepare a duo of American bison. For a look at the complete Houston Culinary Awards dinner menu, click here.

Chef Kelly Boyd, Rainbow Lodge 2

Photo by Kevin McGowan

NUMBER OF YEARS YOU’VE BEEN HONING YOUR CRAFT? 

18 years. My first job in the industry was a prep cook/grill cook.

WHO IS/WAS YOUR MENTOR IN THE RESTAURANT BUSINESS?

Chef J.P. Randolph

FAVORITE INGREDIENT OR KITCHEN GADGET YOU CAN’T LIVE WITHOUT?

Freshly chopped garlic and tongs … and music!

YOUR FAVORITE HOUSTON HOLE-IN-THE-WALL:

Three Sheets Bar and Grill

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

Bramble, Corner Table, Bovine & Barley, SaltAir, D&T Drive Inn, Holley’s, Killen’s BBQ, Harold’s in the Heights, Frank’s Americana Revival and White Star Bar.

THE BEST THING ABOUT MY JOB IS…

Having the ability to make a memorable connection with someone through my passion of food.

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

If I weren’t a chef, I would be a TV personality of some sort.