Remembering Alex Au-Yeung

Passionate chef behind acclaimed Katy restaurant has unexpectedly died

Alex Au-Yeung has died.

Photo by Kimberly Park

One of Houston’s most prominent chefs has died. Phat Eatery owner Alex Au-Yeung passed away on March 21 due to cancer, the restaurant announced. He was 52.

Au-Yeung had not publicized his diagnosis. He had been working with Phat Eatery directors of operations Kevin Lee and Marvin He to open the restaurant’s second location in The Woodlands, according to a statement. In a post on Instagram, Lee and He vowed to open the new restaurant in his honor.

“Our goal now is to honor Alex’s legacy by applying everything he taught us to ensure The Woodlands restaurant is a huge success, just as he envisioned,” they wrote.

After growing up in Hong Kong, Au-Yeung moved to Houston at age 19. He returned to Hong Kong to study cooking before opening Phat Eatery in 2018.

The restaurant achieved widespread acclaim, including multiple CultureMap Tastemaker Award nominations and a James Beard Award semifinalist nomination for Best Chef: Texas in 2022. The New York Times included the Katy restaurant in an article titled “America’s Next Great Restaurants Are in the Suburbs. But Can They Thrive There?”

In an appearance on CultureMap’s “What’s Eric Eating” podcast, Au-Yeung shared his reaction to being recognized by the Beard Awards.

“When I got the call, I closed my office door and cried. It was unreal. It was not something I expected,” Au-Yeung said. “I understand we work hard, but working hard does not mean we deserve something this big. I believe it will be tied to my name for the rest of my life. It’s an accomplishment that I’m very proud of. Sometimes I think about it — wow, that actually happened.”

Beyond his culinary skills, Au-Yeung earned a reputation for his incredible generosity. He participated in almost every fundraiser and contributed donations to a wide range of worthy causes. He also served as a friend and mentor to many in Houston’s hospitality community.

Tributes from across Houston’s culinary community immediately poured in. James Beard Award winner Chris Shepherd, who recently filmed an episode of his Eat Like a Local TV show with Au-Yeung, recalled his passion for sharing Malaysian cuisine with Houstonians.

“He was a sweet, amazing soul that put his culture into his food and wanted to show people what he was doing,” James Beard Award winner Chris Shepherd tells CultureMap. “This is a loss for our city. He was doing something fantastic and teaching us something new. What a good human.”

In a post on Instagram, Burger Bodega owner Abbas Dhanani shared similar thoughts.

“I haven’t been able to find the words. These last couple days have left me in a state of complete shock,” he wrote. “He is no longer with us, but he left a legacy behind and we will make damn sure that legacy lives on.”

Jonathan Horowitz, president of the Houston Hospitality Alliance, remembered Au-Yeung for his passion and generosity.

The Houston restaurant community has lost one of its brightest stars and one of its most genuine, humble, and giving individuals. Chef Alex put his heart and soul into everything he did — not just the food he cooked, but also how he conducted his business and interacted with those around him. Through his restaurant in Katy Asiatown, he brought the joys of delicious Malaysian cuisine to the Houston culinary scene, and he rightly was recognized locally and nationally as a true ambassador for his culture. Moreover, through his enthusiastic work with local organizations, food groups, and culinary competitions, he greatly impacted countless Houstonians. He will be deeply missed, and his contributions will be felt for many years to come.

"Chef Alex was an inspiration and role model to me," Khói Barbecue owner Don Nguyen said. "His vision, ability to share his Asian-American story through food, his genuineness, and kindness are things that will always stick with me. He will be dearly missed."

Emily Williams Knight, president and CEO of the Texas Restaurant Association, also provided a statement. The TRA will name its People's Choice Award after Au-Yeung.

It’s difficult to explain the shock and heartbreak that the Texas Restaurant Association family is feeling after the loss of Alex Au-Yeung. Alex was one-of-a-kind, personifying the traits that make the hospitality industry so special. He’ll be remembered as a leading chef and entrepreneur because he excelled at bringing delicious global flavors and impeccable service to Houston-area diners. But even more than that, we’ll remember Alex as a servant leader whose joy in lifting up his team members, family and friends was infectious.

The public is invited to visitations for Au-Yeung, which will be held April 1 from 9 am - 6 pm and April 2 from 9 am - 2 pm at Sugar Land Mortuary, 1818 Eldridge Road, Sugar Land, Texas. In lieu of flowers, the chef’s family has requested donations be made to the Southern Smoke Foundation in his honor.

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Coming soon to Fredericksburg

Houston restaurant vet serves up Roman-style eatery in the Hill Country

Photo courtesy of Bottega Salaria

Valerio Lombardozzi is opening Bottega Salaria in the former home of La Bergerie.

Valerio Lombardozzi’s culinary career has taken him to the world’s finest kitchens, including restaurants owned by icons like Alain Ducasse, Giorgio Locatelli, and Joël Robuchon. In Houston, he led La Table and Tavola, where he earned a reputation for being one of the city's most engaging front of the house personalities.

But his latest project might be his biggest accomplishment yet. The hospitality veteran is opening Bottega Salaria, a homey Italian osteria and artisan market, in the former home of La Bergerie at 312 E Austin St in his adopted home of Fredericksburg.

Lombardozzi says the restaurant, expected to arrive in winter 2026, fills a gap in the Hill Country dining scene, but, more importantly, it's a reflection of his personal history and time spent working at his family’s restaurant in Rome.

“[It’s about] where I grew up, how I grew up, and how I eat,” he shares.

The three-concept experience is inspired by Italy’s Via Salaria, the ancient route Italians used to transport salt from the Adriatic Sea to Rome. The menu acts as a sort of travelogue, borrowing from the different cultures along the road, and the way village fishermen and shepherds ate.

Lombardozzi is quick to say he didn’t want to open a chef-driven restaurant. Instead, the osteria will serve traditional Roman staples such as cacio e pepe, amatriciana, carbonara, saltimbocca with sage and prosciutto, and branzino carved tableside.

“I was one of the last to be exposed to the old generation of professionals who knew how to carve elegantly for the guests,” he says.

The adjacent bottega will stay open during restaurant hours, offering fresh pasta made on-site, house-made sauces, imported Italian pantry items, cheeses, salumi, breads, and biscotti. Patrons will be able to shop for individual items or put together custom gift baskets.

Outdoors, La Fraschetteria will debut a new hospitality experience in the U.S. The self-guided experience invites diners to grab wine directly from garden shelves, gather a spread of meats, cheeses, bread, or pasta, and linger around long communal tables lit by string lights.

Keeping the chit-chat going will be a thoughtful beverage program anchored by a primarily Italian wine list and imported beer. Lombardozzi says the cocktail menu might be a surprise, offering only gin and tonics, spritzes, and negronis. The latter has been made into a game where diners roll dice to determine the evening's combination of gin, vermouth, and bitters.

After dinner, guests can select an amaro from a rolling cart, sip grappa and limoncello, or sip a neat whiskey.

Lombardozzi shares that he wants Bottega Salaria to be just as comfortable for Fredericksburg locals as it is for destination travelers. Beyond daily service, Bottega Salaria plans community events such as garden wine nights with live music, Sunday movie nights, and hands-on cooking classes.

The space is designed for ease with a warm palette combining olive green and pomegranate reds. The decor blends heritage and modernity, bringing in objects like antique mirrors, plates, custom-made lamps, and even old tablecloths and curtains for an Old World feel.

"We’re not just opening a restaurant,” Lombardozzi says. “We’re creating a gathering place. A home for everyone who loves Italian food, culture, and the joy of sharing a meal with others.”

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