Ryan Hildebrand
Ryan Hildebrand marks another turning point in his career as one of Houston's most progressive chefs with his new solo venture, triniti restaurant. Drawing inspiration from the three guiding elements of the culinary world - sweet, savory and spirits - Hildebrand will build upon his most recent work as Executive Chef at restaurateur Scott Tycer's acclaimed Textile, offering innovative, high-end dining with a unique local and organic twist.
A native Houstonian and Baylor University graduate with a degree in Graphic Design, Hildebrand decided early on to flee life in the cubicle for life in the kitchen. "I was much happier grinding it out in the kitchen for $6 an hour," says Hildebrand. "My mom and aunts were great cooks, and I used to cook all the time for friends during college."
After packing his knives and heading to the Culinary Institute of America in Hyde Park, New York, Hildebrand graduated in 2000, returning to Houston to work as sous chef under Mark Cox at Mark's American Cuisine. Following his stint at Mark's, Hildebrand went on to work with Jim Mills at Olivette at the Houstonian before opening Vic & Anthony's in 2004 as executive sous chef. He then spent two years as sous chef under Philippe Schmit at bistro modern, followed by successful stints as executive chef at Patronella's, Bistro Provence and Bistro Don Comillo before helping launch the Rockwood Room in 2009.
In 2009, Hildebrand began developing plans his vision for Triniti. The progressive American menu at Triniti will deliver local, organic, and seasonally inspired cuisine in a modern and casual setting. The 5,400-square-foot space will comfortably seat 150 guests in an open area complemented by an intimate lounge, patio seating and private dining room. The restaurant will also feature an exclusive chef's table and exhibition kitchen - familiar to Hildebrand from his days at Textile - where chefs serve food directly and interact with guests.
2018 Chef of the Year
Kevin Naderi, Roost
Chefs Advisory Board
Beginning in the late 1990's Chef Monica Pope joined in Gracie's efforts to establish a group of concerned chefs who were willing to get involved in a hands on way to teach kids to cook. Twenty-four answered the call and in 2006, we established our Chefs Advisory Board, a working committee with Monica as its Chair. Through the years, more and more chefs have joined our founding members, and today we have over 100 members in Houston and across the country. Monica Pope continues to lead the team as Chair Emeritus.
These busy professionals donate their time month after month, year after year, bringing their unique insight and perspective of food to the children, turning on their taste buds and opening their minds to new foods. It's a Recipe for Success! Would you like to join us? Drop Paris an email and get started today!
The Foundation's Chefs Advisory Board served as inspiration for the White House campaign for Chefs Move to School! Six members of our Chefs Advisory Board joined members of our Board of Directors at the White House in June 2010 for the kick-off of Chefs Move to Schools! where Recipe for Success was featured as a national model and resource. See pictures here. And read about the trip here and here.