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    Pastry Chefs of the Year

    These 12 pastry chefs bake up the best in Houston's restaurant scene

    Eric Sandler
    Mar 10, 2020 | 4:00 pm

    UPDATE:The CultureMap Tastemaker Awards, originally scheduled for April 2, will now be held on August 6. The story has been updated with the new date.

    ---

    Meals don’t have to end with dessert, but they should, dammit. A chocolate tart, a perfectly executed slice of pie, a piece of cake — nothing provides comfort and satisfaction in quite the same way as a perfect dessert.

    Our nominees for the 2020 CultureMap Tastemaker Awards Pastry Chef of the Year understand the importance of ending a meal properly. These 12 talented individuals all turn out memorable sweets (that are never TOO sweet, obviously), and many of them craft savory breads, kolaches, and other items, too.

    Remember, doughs are temperamental. They require both creativity and chemistry to achieve the proper result. With that in mind, it would be disrespectful not to order these chefs’ creations.

    Who will win? Find out August 6 at the Tastemaker Awards party. We’ll dine on bites from this year’s nominated restaurants before emcee Bun B reveals the winners. Buy tickets now.

    Allison Rene Thiessen - 1751 Sea & Bar
    After working at restaurants such as One Fifth and Rainbow Lodge, this chef reunited with fellow Southern Goods alum J.D. Woodward at this Heights-area seafood restaurant. 1751 takes a global approach to its menu, and that continues with its desserts. Sure, a diner could opt for something subtle like a citrus pavlova or mini hot chocolate, but it’s Thiessen’s show-stopping coconut cake that earns the most consistent raves.

    Alyssa Dole - The Kirby Group
    No matter she works — Dole has been previously nominated for her work at both Coltivare and Pinkerton’s BBQ — our panel keeps recognizing her work. The Kirby Group bars (Wooster’s Garden, Holman Draft Hall, Heights Bier Garten, and Pitch 25) have always had culinary offerings that exceed expectations, which Dole contributes to by fashioning items such as housemade breads for sandwiches and pretzels. The sweet side comes out in HBG’s brunch menu, which includes kolaches and blueberry muffins.

    Chris Leung - Cloud 10 Creamery
    A presence on Houston’s dining scene for more than 10 years — we still have fond memories of the pies he served at the late, lamented Bootsie’s — Leung maintains Cloud 10’s status as Houston’s most intriguing ice cream shop. Over the past year, he’s expanded his output to power Cloud 10’s three scoops shops and its growing retail/mail order business. Even as newcomers enter the market, Cloud 10 staples like rnutella with marshmallows and cafe sua da remain consistent crowd pleasers.

    Julia Doran - Nancy's Hustle
    The chef’s parmesan cheesecake with black pepper honey is just as essential to a meal at Nancy’s as the Nancy cakes and lamb dumplings are, but it’s hard to resist whatever creation Doran has just added to the menu. Just try to resist the brand-new creme fraiche semifreddo with a molten chocolate cake center and salted kumquats. Tiny Champions, the new pizzeria she’s opening with chef Jason Vaughn and beverage specialist Sean Jensen, will provide her with another outlet for her sweet and savory talents.

    Otto Sanchez and Matthieu Cabon - Magnol French Baking
    With experience working in Las Vegas for superstar chef Joël Robuchon, Sanchez and Cabon bring Michelin-level experience to their joint venture. Open less than a year, Magnol has quickly earned a following for its classic French baguettes and croissants. Going to the bakery on Saturday mornings may yield other treats such as eclairs that show off the duo’s precise techniques.

    Rebecca Masson - Fluff Bake Bar
    Permitting hassles and construction hiccups have delayed Masson’s debut of her new location near The Heights, but the wait should be coming to an end soon. When it does, she’ll expand her menu with new items such as croissants and kolaches made with products from Truth BBQ. Her signature sweets like the Veruca Salt cake and Couch Potato cookie nail the perfect sweet-salty balance; that’s why they’ve become modern Houston classics.

    Samantha Mendoza - Killen's Restaurants
    Ronnie Killen may be known for his meaty repertoire, but no meal at his restaurants is complete without one of Mendoza’s sweets. Whether it’s milkshakes at Killen’s Burgers, delicate chocolates at Killen’s Steakhouse, or the churros a Killen’s TMX, her confections always satisfy. The biggest challenge is remembering to save room for them.

    Sharon Leonard - Sweet Bribery
    A veteran of restaurants such as Uchi and State of Grace, Leonard’s found her calling at this retro-styled ice cream shop in The Heights. Flavors like cookies and cream or mint chocolate chip may sound familiar, but Leonard imbues them with a depth of flavor that transcends their supermarket counterparts. Sweet Bribery’s winning combination of ice cream, baked goods, and booze (beer and wine) gives it a special niche in the suddenly-crowded roster of Heights ice cream options.

    Shawn Gawle - Goodnight Hospitality
    A veteran of three restaurants that each received three Michelin stars — L20 in Chicago, Saison in San Francisco, and Quince, also in San Francisco — Gawle supplies both Rosie Cannonball and Montrose Cheese & Wine with a wide array of sweet and savory items. Pop into MC&W for his gooey, slightly salty-in-good-way chocolate chip cookies or Pastéis de Nata (Portguese egg custard tarts). Rosie’s signature Focaccia di Recco is one of his creations, as is the mandatory Basque-style cheesecake.

    Valerie Trasatti - Rosalie Italian Soul
    The talented pastry chef has popped up at a few different projects over the last few years — the corn cookie at Cavo Coffee is one example — but she seems to have found a permanent home at Chris Cosentino’s downtown restaurant. Finding East Coast-style Italian sweets like cannoli and cookies has always been difficult in Houston, but Trasatti turns out versions that would hold their own with the best of Boston’s North End neighborhood. Too full from chef Sasha Grumman’s handmade pastas to contemplate dessert? Don’t worry; Trasatti’s tiramisu makes for an excellent breakfast.

    Vanarin Kuch - Koffeteria
    After working in New York and Chicago, the Tiny Boxwoods veteran returned to Houston to open his bakery in EaDo. Sure, the Hot Cheetos croissant gets all the attention, but Kuch’s full roster deserves adoration. A baklava croissant loaded with honey and pistachios has an appealing crunch, and his double-height, pleasantly chewy chocolate chip cookies are irresistible. Best of all, Koffeteria’s savory options and espresso beverages make it an appealing breakfast option, too.

    Julia Doran, center, with Sean Jensen and Jason Vaughn.

    Southern Smoke 2019 Nancy's Hustle Sean Jensen Julia Doran Jason Vaughan
      
    Photo by Emily Jaschke
    Julia Doran, center, with Sean Jensen and Jason Vaughn.
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    touching down this fall

    New Houston restaurant will honor football legend turned car dealer

    Brianna Griff
    May 7, 2025 | 9:00 am
    Kirkwood Restaurant in Energy Corridor
    Courtesy of Gin Braverman
    A new restaurant inspired by Mac Haik is coming to the Energy Corridor. The sunroom is named after his wife.

    Another restaurant is joining Houston’s dining scene in the Energy Corridor — this time as an ode to a local football legend and entrepreneur.

    Kirkwood, a clubhouse-inspired restaurant from Mac Haik Restaurant Group, is opening this fall inside Energy Tower II at 11720 Katy Freeway.

    The name pays tribute to both a major thoroughfare in the Energy Corridor and Mac Haik’s legacy in West Houston, where his early real estate investments helped transform farmland into a thriving business hub. It's an upscale move for a company that's best known as the local franchisee of the brunch concept First Watch.

    “Kirkwood is about creating a sense of place — one that’s rooted in warmth, character, and a strong connection to the community,” Alec Poynter, Haik’s grandson and an MHE vice president, said in a statement. “Everything from the menu to the materials was chosen with intention, and every space tells a story.”

    What began as simply an amenity for Energy Plaza tenants gradually grew into a full-service restaurant shaped by Haik’s story and influence.

    Gin Braverman of Gin Design Group designed the 5,500-square-foot space, including a wraparound bar with automotive-inspired details (a nod to Haik’s car dealership roots), a private dining room named after his mother, and a lounge dubbed The Sunny Room in honor of his wife.

    “This project is incredibly special to us because it captures so much of what makes Houston — and Mac — unique: grit, hospitality, and pride in doing things well,” said Joseph “J.K.” Kubicki, Mac Haik Enterprises’ chief operating officer. “But the beauty of Kirkwood is that you don’t need to know the backstory to feel it. You walk in and immediately feel at home.”

    Accents of leather and dark wood, a copper-clad open kitchen, and an Astrodome-inspired art installation will add to the ambiance. Kirkwood will seat 154 guests, with an additional 16-seat private dining room and a 72-seat sunroom complete with a curved, double-sided fireplace.

    Executive chef Stephen Chiang, formerly chef de cuisine of Relish Restaurant and Bar and executive chef of the Petroleum Club, will lead the kitchen with a menu of American staples like steak frites and seafood platters, while a cocktail program will center on handcrafted Old Fashioneds.

    Kirkwood’s debut will coincide with renovations to Energy Tower II, including updates to the building’s lobby, fitness center, tenant lounge, and outdoor gathering spaces.

    Kirkwood Restaurant in Energy Corridor
      

    Courtesy of Gin Design Group

    A new restaurant inspired by Mac Haik is coming to the Energy Corridor. The sunroom is named after his wife.

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