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Neal Cox
A true Houstonian, chef Neal Cox has stayed true to his city throughout his entire culinary career. Starting off in the culinary school at the Art Institute of Houston in 1998, Chef Cox progressed quickly with his passion for cooking and his interest in the culture and history behind each and every dish. He has graced the kitchens of Zula, Trevisio, Americas and Churrasco's, and also served as the executive chef of Pappas Bros Steakhouse for five years. Nowadays, he tantalizes tastebuds at the pristine Olivette in the Houstonian Hotel, Club & Spa. What makes Chef Cox unique is his ability to cook "for" the guests and not "to" them.

2018 Chef of the Year
Kevin Naderi, Roost

Chefs Advisory Board

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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!

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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.