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    Chefs on the Move

    Do the chef shuffle: Here are comings and goings at 8 Houston restaurants

    Eric Sandler
    Nov 28, 2017 | 10:00 am

    The world of Houston restaurants moves pretty fast. Those who don’t stop and look around once in awhile might miss some of the changes taking place.

    In that spirit of that lightly modified thought from Ferris Bueller, here’s a quick round-up of chef moves that have taken place over the last few months.

    After seven years at the Four Seasons hotel, Maurizio Ferrarese left his role as the executive chef at Quattro in October. At this month’s risotto festival, the chef told CultureMap that he’s putting together a business plan and contemplating his next move. The hotel has not yet determined his replacement.

    Gary Ly, who earned a CultureMap Tastemaker Awards Rising Star Chef of the Year nomination for his work as Underbelly’s chef de cuisine, left the acclaimed restaurant in early November. A representative tells CultureMap that chef-owner Chris Shepherd will be working alongside sous chef Greg Peters until he decides on Ly’s replacement.

    Bramwell Tripp has left his position as executive chef and co-pitmaster at The Pit Room to move to Austin, the restaurant announced on Facebook. During his tenure, the Montrose barbecue joint earned CultureMap's best new restaurant of 2016 and a coveted spot on Texas Monthly's list of the state's 50 best barbecue joints. Owner and general manger Michael Sambrooks remains in place.

    Hassan Obaye has taken the executive chef role at Le Colonial in River Oaks District. Obaye comes to the upscale Vietnamese restaurant after a stint at La Table. According to the restaurant, Obaye’s and culinary director Nicole Routhier’s new menu rolls out December 1. Check out this sneak peek of these new menu's Vietnamese spiced lamb chops courtesy of local food writer Mai Pham.

    Honey & Vietnamese-spiced lamb chops grilled until just charred & caramelized, coconut curry ratatouille. Another beautiful marriage of French & Vietnamese on the soon-to-be-released menu @lecolonialhouston in @rodistrict!

    A post shared by Mai Pham ✨ (@femme_foodie) on

    Nov 18, 2017 at 2:43pm PST

    Up-and-coming chef Kenneth Hamilton is the new chef de cuisine at Harold’s in the Heights, the restaurant announced. Hamilton, whose resume includes time at Helen in the Heights and Reef, will work with executive chef Antoine Ware to create Harold’s seasonal, Southern-inspired cuisine.

    Veteran Houston chef Mark Cox can now be found at Fratelli’s in Spring Branch, the restaurant announced in October. Cox is working with executive chef Alejandro Rodriguez on the Italian-inspired menu that includes classics like spaghetti carbonara and veal marsala. While Cox’s dishes at his legendary restaurant Mark’s American Cuisine were priced in the special occasion category, most of the entrees at Fratelli’s cost less than $30.

    Ben McPherson and Krisp Bird & Batter have parted ways. The fast casual fried chicken sandwich concept recently opened its second location in the Heights. McPherson tells CultureMap that he's "super excited" about his next project but isn't ready to reveal the details yet.

    Jaime Zelko has departed from The Ivy & James at Evelyn’s Park in Bellaire. The restaurant’s website lists John Kim as its head chef and kitchen manager. Zelko’s longtime partner Dalia Zelko remains a co-owner of the restaurant with business partner Edgardo de la Garza.

    Know another chef who recently left a job or started a new one? Let us know in the comments.

    Maurizio Ferrarese has left Quattro at The Four Seasons Hotel Houston.

    Executive Chef Maurizio Ferrarese
    Photo courtesy of Four Seasons Hotel Houston
    Maurizio Ferrarese has left Quattro at The Four Seasons Hotel Houston.
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    oh bevin

    Houston bartender's new book celebrates cocktails and sexuality

    Craig D. Lindsey
    Apr 14, 2026 | 1:15 pm
    Bevin Biggers Aphro cocktail
    Photo by Troy Ezequiel Montes
    Bevin Biggers writes about sex and cocktails in her new book, Aphro.

    “There's a lot of stigma about sexuality, especially with black women.”

    Louisiana-born, Houston-based mixologist/multidisciplinary artist Bevin Biggers says as she’s flipping through the pages of her literary debut Aphro: A Cocktail Book on the Sexual Response Cycle. A veteran of Houston’s bar and restaurant scene, who has worked nightspots from Montrose to the Heights and collaborated with big-name alcohol brands (and who also isn’t afraid to call out shady establishments), Biggers has created a project that’s part cocktail manual and part Black, female sexuality manifesto.

    “We already have a lot of other s**t going on and then, on top of that, it's sex, too,” says Biggers, while sipping on a drink at a Midtown watering hole. She points out that, when it comes to media representation, Black women have been stuck with many stereotypical caricatures/portrayals throughout the decades: maids, baby mommas, lesbians, jezebels, sistas who are just plain ol’ angry. But as for Black women who freely explore their sexuality with no shame or repercussions, the culture usually comes up empty.

    “[White women] can be explorative and do all these different things. Black women do it and it’s ‘she’s a whore’ or whatever, right? So, all these caricatures kind of negatively impact how we live, and I talk about all of that here,” she says.

    Aphro originally began a decade ago as a bar concept. After years of becoming a pro in the mixology game, even honing her craft-cocktail skills while living in New York (where she became a fan of the city’s Museum of Sex), she wanted to make it a full-fledged business. Unfortunately, this hasn’t been a good time to open a bar (“Bars are expensive,” she confirms).

    Eventually, it morphed into a book project where Biggers drops sex talk, cocktail recipes, and surprising bits of African American history. “There's a lot of Black bartenders back in the day who freed their wives, their children, and themselves from slavery, using bartenderships,” she says.

    The sex lives of African Americans during and after slavery is a subject Biggers has done extensive research on. Last November, she gave her Substack readers an Aphro taste when she posted a lengthy study on chattel slavery and its impact on the orgasm gap. “It's still a real cocktail book – there are still many pages of recipes,” she assures. “But, here, I talk about stereotypes, caricatures of black women, the orgasm gap, chattel slavery, and how things almost connect to current times.” She also included a questionnaire she sent women regarding orgasms. “I asked very specific questions, and I got a lot of f—ed-up answers, which was the whole point ”

    Funded by a grant from Houston Arts Alliance, Biggers worked with Toronto-based Sure Print & Design to put Aphro into book form. She collaborated with local photographer Rosebeth Akharamen in serving up glorious color shots of the suggestively-named cocktails, made from “aphrodisiac ingredients,” Biggers had conceived.

    Drinks range from “Late Night Cinemax,” (consisting of mezcal, corn puree, chipotle honey, coconut, and a popcorn garnish) to “Locally Deflower” (which includes Texas sized herbs and “delicate floral notes to evoke a softer intimacy”). These 20 recipes are the result of Biggers spending over a decade getting to know more about classic cocktails and modern bartending techniques.

    “I come from Hiram Clarke, where it’s just Hennessy, Alize, Crown Royal,” she says. “And, then, when I came to start bartending, I was learning about Fernet and Montenegro and IPAs and good considerations of beers, and I was like, what the hell is all this? But I want to learn. I want to know what y'all know,” she says.

    We also get seductive shots of Biggers herself, all glammed up in several swanky locations, including her own living room. “I didn’t see any of these photos when she took them because we were in a rush, because of the makeup artists, and I had to do my makeup all over again,” she says. “So, this was all trust, and she knocked it out the park.”

    For Biggers, it’s all worth it if her fellow cocoa-colored beauties buy her book and start feeling more grown, Black, and sexy about themselves. “The inspiration is always being curious about this topic, but it was such a big deal in my community, of not wanting to be accused of being fast,” she says. “Even something that's mutual, it's always, what did you do to him? If it's kissing, it’s you kissed him, and it's not like, y'all kissed each other, you know. There was always punishment for something that's kind of natural. Then, when you're curious about something like that, you start to learn about it in dangerous ways… You learn through strangers, because your parents are not telling you anything about this stuff. You learn through movies. You learn through putting viruses on the f—ing computer, because you typed in the wrong thing, and now, the home computer, the family computer is f—ed up.”

    Biggers ordered a limited run of Aphro volumes that she sells on her website, which also has related merch like color prints and an adult coloring book. She still has dreams of turning her book into a watering hole one day. Until then, she’ll continue her mission of instructing women (and men) on how to stir up your sex life – as well as a stiff drink.

    ----

    Biggers will host an Aphro book release party/talk at Los Perros Cafe on Friday, April 17, at 7 pm. RSVP here.


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