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    Food Fight

    Legal drama involves prominent Houston restaurateur and chef of buzzy River Oaks eatery

    Eric Sandler
    Nov 24, 2015 | 12:38 pm

    A legal drama that pits one of Houston's most prominent restaurateurs against this fall's hottest new restaurant may be drawing to a close. On October 26, Tony Vallone, through his company CBR Services, Inc., filed suit in Harris County District Court alleging that former Ciao Bello chef Bobby Matos violated the non-compete provisions of his employment agreement when he left to become the executive chef at State of Grace, Ford Fry's buzzy new restaurant in River Oaks.

    Update: On November 25, both parties filed a document with the court in which they agree that "the case can be dismissed without prejudice." It's over.

    Those provisions prevent Matos from working for "a competing business with Employer at a restaurant within three miles of Ciao Bello that serves specialty cuisine substantially similar to the specialty cuisine of Ciao Bello," soliciting Ciao Bello employees to work for State of Grace and disclosing confidential information such as "proprietary recipes" and financial information, according to documents filed with the court by CBR Services.

    For his part, Matos not only disputed all of Vallone's claims but received support from Terrence Gallivan, chef/co-owner of The Pass & Provisions, who stated in an affidavit that "In my opinion, these two restaurants serve entirely different cuisines. Ciao Bello is definitely Italian. State of Grace is not Italian. In my estimation, the food at State of Grace is influenced by the American South, Texas and Tex-Mex cuisines."

    Vallone had sought a temporary restraining order to prevent State of Grace from serving seven dishes that he asserted violated the recipe provisions of the non-compete agreement: white bolognese with garganelli pasta, grilled shrimp with lime broth, beignets, oxtail tortellini, burrata salad, Gulf Coast Cobb salad and scallops with crispy squid rice.

    However, a judge denied the request on November 6.

    "There is no lawsuit," Vallone stated to CultureMap when reached for comment. Despite the definitive nature of the statement, the case remains officially active. Online records do not show that any motion withdrawing the lawsuit has been filed with the court.

    More likely is that Vallone has decided to withdraw the case or the parties have reached a settlement, but no one with direct knowledge of the situation is talking. Matos's attorney declined to comment, and Vallone's attorney has yet to respond to phone calls and emails about the case.

    A court will decide whether dishes like garganelli pasta in white bolognese make State of Grace substantially similar to Ciao Bello.

    State of Grace preview
    Photo by Eric Sandler
    A court will decide whether dishes like garganelli pasta in white bolognese make State of Grace substantially similar to Ciao Bello.
    chefs
    news/restaurants-bars

    coming to fredericksburg

    Star Houston chef signs on to luxurious Hill Country hotel

    Eric Sandler
    Oct 22, 2026 | 3:00 pm
    Aaron Bludorn headshot
    Courtesy of Bludorn Hospitality Group
    Aaron Bludorn is opening a new restaurant in Fredericksburg.

    Houston chef Aaron Bludorn is coming to the Hill Country. The chef’s Bludorn Hospitality Group will open a restaurant and lead the culinary program at The Kimpton Fredericksburg, a luxury hotel that’s expected to open in late 2027.

    The still-unnamed restaurant will be a fresh concept from the company that’s behind five Houston restaurants — its flagship fine dining concept Bludorn, seafood restaurant Navy Blue, French-inspired Perseid at the Hotel Saint Augustine, and two locations of Bar Bludorn, including its recently-opened location in The Woodlands. Later this year, Bludorn, his wife Victoria Pappas Bludorn, and their business partner Cherif Mbodji, will open a new restaurant in San Antonio.

    “We really loved the idea of being out in Fredericksburg. With us opening in San Antonio, we’ll already have a team out there,” Bludorn tells CultureMap. “We’re a growing Texas hospitality group. We see it as a great opportunity to grow our brand with Texans in really cool spaces.”

    Bludorn adds that the restaurant will be a new concept from the company. Details, including its name and menu, will be released closer to the opening.

    “We were drawn to Aaron’s ability to create a dining experience that feels both approachable and elevated, where exceptional food and thoughtful service come together in a way that makes every guest feel welcome,” said Blake Berg, senior vice president of development & construction for hotel owner DC Partners. “We recognize that experiential dining is an important part of what makes a destination successful, particularly in a market as distinctive as Fredericksburg. Our vision is to build on the area’s existing culinary character while introducing a new level of creativity, quality and hospitality. Aaron understands that balance. His philosophy aligns with our intentional approach to The Meuse, where every element is designed to complement the community, create a lasting impression and give people a reason to return.”

    First announced in 2025, the Kimpton Fredericksburg is a 210-room luxury hotel. In addition to the Bludorn restaurant, it will offer a 10,000-square-foot outdoor pool and deck, a state-of-the-art fitness center, and more than 18,000 square feet of meeting and event space.

    The hotel will anchor The Meuse, a 22-acre mixed-use development with more than 70,000 square feet of retail space. Previously announced tenants include Houston-based Padre’s Wine Company, Texas bootmaker Lucchese, westernwear label Double D Ranch, gourmet food company Fischer & Wieser, and Jackson Ballard Gallery.

    Aaron Bludorn headshot

    Courtesy of Bludorn Hospitality Group

    Aaron Bludorn is opening a new restaurant in Fredericksburg.

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