Jeff Everts, The Houstonian, Food and Beverage DirectorJeff began his culinary career in Scottsdale, AZ, where he attended cooking school. While there, he worked as a chef tournant at The Hotel Bel Air under James Beard Chef Gary Clauson, then joined Westin Hotels & Resorts, where he worked both domestically and abroad, including at the restaurant Pinot Provence at the Westin South Coast Plaza and at the Westin St. John in the U.S. Virgin Islands. In 2001, Jeff became executive chef at Boston's Spire restaurant, in the boutique hotel Nine Zero. Just before joining the Houstonian, he served as Area Executive Chef for Kor Hotel Group in Los Angeles. He has garnered national recognition for the Houstonian's culinary offerings since coming to Houston.
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? Get in touch 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.