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    Foodie News

    The surprises and snubs of the Houston Culinary Awards: Who's your chef?

    Sarah Rufca
    Jul 29, 2011 | 10:20 am

    Before StarChefs.com came calling, before the James Beard Awards rediscovered Houston restaurants, there were the My Table awards. For 15 years, editor/publisher Teresa Byrne-Dodge has given out the My Table Houston Culinary Awards to local chefs, restaurateurs, sommeliers and more who make Houston dining interesting, exciting and excellent.

    The 2011 awards finalists (as chosen by an esteemed panel of local foodies and writers) were announced on Wednesday, and online voting to determine the winners begins Monday. The 25 winners will be announced on Oct. 2 at the Hilton Hotel at the University of Houston. It's the most delicious gala of the year, catered by a crew of nominated chefs.

    Among the most prestigious awards are many familiar names and a few surprises. For Restaurateur of the Year, the nominees are names of those who have dominated the Houston scene for years: Claire Smith, Harris & Chris Pappas, Marco Wiles, Mark Cox, Schiller-Del Grande, Tracy Vaught and Elouise Adams Jones.

    For Chef of the Year, the honorees are split between those who have shown consistent excellence in their concepts— Mark Cox, Hugo Ortega and David Denis — and a few that wowed Houston with something new relatively recently, like Anita Jaisinghani with Pondicheri, Marco Wiles and Poscól, Randy Evans of Haven and Ryan Pera for his work at Revival Market.

    In Up-And-Coming Chef of the Year, only given to those under 35, the field is so crowded that a few faves (like Justin Basye and Adam Dorris) were left off. The contenders? Brandon Fisch (formerly at Yelapa), David Grossman of Branch Water Tavern, Tony's Grant Gordon, Jason Chaney of The Barbed Rose, Jeramie Robison of Restaurant Cinq, Haven's Philippe Gaston and Rolando Soza of Bistro Alex. This much talent in town surely bodes good things for Houston's foodie future.

    The Houston Foodie Star Awards also recognize everything from the favorite food truck to the favorite burger and favorite mixologist.

    Who do you think got snubbed? (Randy Rucker? Jamie Zelko? Alex Padilla?) Who are your favorite nominees? Do you generally agree or disagree with the finalists?

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    H-E-B names 3 innovative Houston food companies among 'Texas Best'

    Brandon Watson
    Sep 18, 2026 | 4:00 pm
    H-E-B Quest for Texas Best Hive Food Co.
    Photo courtesy of H-E-B
    Hive Food Co. is known for its infused honey.

    After months of pouring over video submissions, H-E-B is entering the final leg of its annual grocery games. The San Antonio-based supermarket chain has narrowed down the finalists for its annual Quest for Texas Best competition, including three from Houston.

    Ten innovative Texas entrepreneurs were chosen from a record-breaking 978 entries representing more than 500 companies spread across the Lone Star State.

    Now in its 13th year, the contest asks Texas small businesses to put their best foot forward for the chance to win a combined $100,000 in cash prizes and the opportunity to be stocked on H-E-B shelves. Since the competition's beginning, the grocer has discovered more than 1,000 unique products, many of which have become literal household names.

    “Quest for Texas Best is more than a competition; it is a launchpad for Texas entrepreneurs,” said James Harris, senior director of diversity & inclusion and supplier diversity for H‑E‑B, in a release. “H‑E‑B began as a small business, and we know firsthand how powerful the right opportunity can be.”

    This year, the San Antonio and Houston regions were at the head of the pack with three finalist nods each. But the entrepreneurs hailed from all over the state — from border town Roma to Fort Worth suburb Haltom City. The top 10 hopefuls include:

    • Boerne — Coley’s Foods Inc., a frozen cookie dough company
    • Floresville — Dean & Peeler Meats, a beef producer known for its smoked Gouda sausage and Angus tallow
    • San Antonio — WFN Foods, maker of heat-and-serve taco fillings like beef barbacoa, pork carnitas, and carne guisada
    • Roma — In Your Smokin' Face, a spice company specializing in bold chile piquín and carne asada blends
    • Haltom City — Sol Dias, a gourmet paleta and Mexican ice cream company
    • Glenn Heights — Uncle Marc’s, a manufacturer of barbecue seasonings, rubs, and sauces
    • Houston — Doggie Express, a small-batch maker of decorated treats for canine celebrations
    • Houston — Big Bayou Cocktail Sauce, a saucy supplier branching out to Bloody Mary and margarita mixes
    • Houston — Hive Food Co., beekeepers known for gourmet infused honey
    • Bastrop — La Fregona, creators of a chile sauce for elotes and esquites

    The final contenders will pitch their products on October 8 at H-E-B's headquarters in San Antonio, where judges will determine the top four winning products and award $50,000 to the Grand Prize winner and the "Texas Best" title — an honor that guarantees placement on H-E-B store shelves.

    The first-place winner will receive $25,000, the second-place winner will receive $15,000, and the third-place winner will receive $10,000.

    Since 2014, H-E-B has handed out nearly $2.75 million in prize money to Texas entrepreneurs. But Quest for Texas Best isn’t just about capital: the winners receive marketing, mentoring, and supplemental support to grow their brands. Fifty-five Texas small businesses that took part in the contest have achieved $1 million in sales and earned a commemorative H-E-B Million Dollar Club belt buckle.

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