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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.

    Mathieu Cabon.

    StarChefs Magnol French Baking Mathieu Cabon
      
    Courtesy of StarChefs
    Mathieu Cabon.
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    Where to Eat Brunch Now

    10 Houston restaurants spicing up brunch with fresh new flavors

    Brianna Griff
    May 16, 2025 | 10:14 am
    Smoked Salmon Latke Kirsten Gilliam Okto Brunch
    Photo by Kirsten Gilliam
    Okto's newly launched brunch features fresh dishes like this smoked salmon latke.

    Houston’s weekend routine just got a jolt of new flavors. From a Peruvian-Vietnamese mash-up to a Mediterranean feast in Montrose and a seafood-driven spread in Autry Park, a wave of both new and established Houston restaurants are rolling out fresh takes on everyone's favorite weekend indulgence. Whether it’s four riffs on eggs Benedict or savoring a foie-gras macaron while being serenaded by a violin, these 10 new options are delivering bold brunches with global influences and tipsy tinctures.

    Alora Restaurant and Bar
    Located in the former Kau Ba space in Montrose, this restaurant touts itself as Houston's only Peruvian-Vietnamese restaurant. For brunch, chefs and married couple Diego Ponce and Makala Ponce have created a menu that fuses the two cuisines — think Lima Hot Chicken and Pandan French Toast ($19) with aji limo pepper balanced by the sweetness of pandan. The Bò Né ($28) is a Vietnamese twist on steak and eggs alongside Comté cheese, pate, and tomatoes, while the salmon on crispy toast ($22) is crowned with guacamole, pickled vegetables, and a passion fruit vinaigrette. Beverages include the Alora Bloody Mary ($15) with pickled quail eggs and green mango. Alora serves brunch 11 am-3 pm on weekends.

    Smoked Salmon Latke Kirsten Gilliam Okto Brunch
      

    Photo by Kirsten Gilliam

    Okto's newly launched brunch features fresh dishes like this smoked salmon latke.

    Chardon
    The Thompson Hotel's fine dining restaurant launched in February, transporting both guests and diners to France with its fare. Chardon has become a destination in its own right, and the addition of weekend brunch makes it even more appealing. Classics like Quiche Lorraine ($18) and Croque Monsieur ($32) sit on the menu alongside creations of delicate Lox et Crêpe with dill crème fraîche ($26) and the Avocado and Haricot Vert Tartine topped with a jammy soft-boiled egg ($17). The Bisous Tower ($23/person) proffers a selection of savory pastries and small bites like foie gras macarons and Texas cornbread madeleines. A violinist sets a soft soundtrack while patrons dine. Brunch is 11 am–3 pm on weekends.

    il Bracco
    The Galleria-area Italian spot just upgraded its weekend offerings with several new bites. Housemade pastries include zeppole with orange marmalade ($10), blueberry focaccia ($9), and an artichoke and arugula scone ($12). The weekend-only bucatini carbonara is now joined by shakshuka alla verde, the restaurant's riffs on eggs in purgatory ($19); frittata with with asparagus, goat cheese, tomatoes, and arugula ($17); and a mortadela sandwich on focaccia ($16). Pair them with a mimosa, espresso martini, or a breakfast martini with a little orange marmalade. Brunch is served Saturday and Sunday from 11 am-3 pm.

    Maximo
    The West U. restaurant's weekend brunch offers a range of masa-based dishes. Consider egg Benedict that swaps the traditional English muffin for masa cornbread or cinnamon-sugar coated masa waffles that are topped with cheesecake whipped cream, Japanese peanuts, and agave syrup. Huevos ahogados, drowned in green tomatillo salsa, are served with a side of corn tortillas to soak up every bite of the mushrooms, greens, and Oaxacan cheese. Pair them with cocktails such as the Java-Horchata Flip (sake, coffee liqueur, horchata, whole egg, peanut chili crisp) and the Sangria Tango (tomatillo, cucumber, coriander, green chili, with the guest’s choice of agave or Mexican gin). Brunch is served on Saturday and Sunday from 11 am-3 pm.

    Melrose
    Created by CultureMap Tastemaker Awards Chef of the Year Emmanuel Chavez, the Montrose lounge serves clever riffs on enduring brunch favorites. Options include charred tomatillo chilaquiles with poached eggs, an acai bowl served in a half coconut, hanger steak with eggs and chimichurri, and a breakfast sandwich made with scrambled eggs, cheese, and brown sugar-roasted “billionaire’s bacon” on a brioche bun. The Melrose Tower channels New York's iconic Sadelle's restaurant with its house-cured lox, mini bagels, chive cream cheese, and accoutrements. Drink options include a spritz, Bloody Mary, and a michelada verde made with tomatillo juice. Brunch is served on Sunday from 11 am-3 pm.

    MF Lobster and Seafood
    The weekend spread at this Autry Park destination aims to elevate Houston’s brunch offerings. Think Benedicts made with silky hollandaise cascading over lobster, braised bacon, pork belly, or classic Canadian bacon (yes, that’s four varieties of the dish). The indulgence continues with wagyu steak and eggs, buttery Maine lobster popovers, and bagels and lox featuring Ora King salmon and roe. For the sweet tooth, choose a brioche pain perdu with caramelized apples and whipped maple mascarpone, or end the meal with a dark chocolate pot de crème. MF Lobster and Seafood serves brunch on Saturday and Sunday from 11 am-2:30 pm.

    Okto
    Sof Hospitality’s Mediterranean restaurant kicks off Sunday with a late-morning feast of fresh flavors such as pan con tomate salad with grilled sourdough and bruleed burrata ($20) and the rich notes of the beet-cured lox atop a potato apple latke ($22). Other highlights include an omelet with blue crab and mascarpone ($24) and a crepe Suzette ($16) accentuated with Grand Marnier, candied orange, and whipped ricotta. Okto’s spot at the trendy Montrose Collective boasts a spacious patio and ample underground parking (or valet). Brunch is served Sunday from 11 am-4 pm at Okto.

    Relish Restaurant and Bar
    The second outpost of this River Oaks staple opened in Memorial’s Town and Country Village at the end of 2024, but only added brunch to its repertoire at the end of April. Flaky herb biscuits ($9), buttermilk pancakes topped with brandied pecans ($15), and a salmon citrus salad with champagne vinaigrette ($24) are just a few of the dishes available. The Italian baked eggs ($18) in a pomodoro sauce with Italian sausage and grilled sourdough is a highlight of the menu. Diners can take advantage of all-day happy hour deals on select cocktails, beer, and wine, with a full espresso bar for those abstaining or still recovering from the previous night’s festivities. Relish serves brunch from 10 am-3 pm on weekends.

    Santé Lounge
    The Upper Kirby lounge’s patio is sure to be a destination for the posh set this summer. Santé's Sunday Funday Brunch features an elevated twist on classics like Dubai chocolate croissants, the grilled-to-order Santé burger with brioche, and a platter laden with five chilled seafood preparations. Patrons can listen as a live DJ spins tunes while relaxing on the patio with its cabanas, chandeliers, and greenery. Order the deviled egg trio (Nashville hot chicken, Tobiko caviar, and ramen egg) and sangria (with white or red wine) for the table. Brunch at Santé is from 12 pm-4 pm on Sunday, with a required dress code.

    Traveler’s Cart
    The Street Market Brunch is an international affair with cinnamon-dusted Morning Churros ($8), Chinese breakfast dumplings ($12) paired with a sambal-oyster-soy sauce, and charming fish-shaped Japanese taiyaki waffles ($9) with yuzu custard filling. Or dig into Turkish cilibir eggs ($15) seasoned with Aleppo pepper, smoked paprika, and za’atar oil. The global tour continues at the bar with "around-the-world" mimosas, a build-your-own Bloody Mary cart, and Don’t Stop the Carnival ($13), a punchy Brazilian coffee cocktail of rum, sweetened condensed milk, and toasted coconut. Traveler’s Cart serves brunch from 10 am-3 pm on Saturday and Sunday.

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