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    Austin Simmons speaks

    Houston chef breaks his silence on sudden exit from Woodlands restaurant

    Eric Sandler
    Jan 7, 2025 | 3:56 pm
    Austin Simmons Tris Southern Smoke Festival 2024

    Austin Simmons is trading his knives for a horse.

    Photo by Emily Jaschke

    Chef Austin Simmons has broken his silence about his sudden departure from Tris, the fine dining restaurant in The Woodlands that closed following his resignation.

    Shared exclusively with CultureMap, Simmons provided a lengthy statement about why he chose to end his tenure as both executive chef of Tris and president of Piney Woods Hospitality, the subsidiary of Black Forest Ventures that operated both Tris and The Kitchen, a casual restaurant in The Woodlands.

    Despite Black Forest’s decision to close Tris rather than continue on without him, Simmons is proud of the work he did and the team he built to execute his vision for the restaurant.

    “I enjoyed and appreciated my time as Executive Chef and President of Piney Woods Hospitality, and I hated to leave,” he writes. “I am grateful to the owners and to The Woodlands residents for their support over the years, and I am very proud of the 16 years of working extremely hard and of what we accomplished during those years.”

    Deciding to leave wasn’t easy, but he felt he could no longer continue operating in the space given its current condition. He cites issues that stem from the building’s time as Hubbell & Hudson, a grocery store that closed in 2014, and its companion restaurant Hubbell & Hudson Bistro, the restaurant that became Tris in 2018. Black Forest Ventures, the majority partner in Tris owner Piney Woods Hospitality, also has a separate subsidiary that owns the building that housed Tris and its predecessors.

    Simmons continues as follows:

    Due to current issues with the Tris lease, site, and the landlord's unwillingness to negotiate on fundamental operational items, I had to, in good faith, resign as President & Executive Chef. The space was remodeled twice by previous presidents and owners after the market closed. It was nothing but the easiest band aid for the landlord. We spent way too much time fixing legacy issues in plumbing and AC. We had a flood from the building last year and the response from the landlord after the TRIS team squeezed for 8 hours to save the space was nothing short of a force out.

    It was clear they no longer wanted to be in the restaurant industry at this location. I did everything I could all year to negotiate the future space and lease issues to save Tris, but unfortunately, I got nowhere. My job as a leader is to mitigate risk and make sure there is a future for the team. A sustainable runway for growth and development and we can invest back into the team. When this road came to an end after all these years it left me with very few choices.

    I wish them nothing but the best and look forward to my next venture going forward.

    Simmons was busier than ever in 2024 as he fulfilled multiple roles for Tris, The Kitchen, and Black Walnut Cafe, the fast casual restaurant operated by Black Forest Ventures. Not only did he oversee culinary operations from both Tris and The Kitchen, but he consulted on a new menu for Black Walnut that debuted at the Rice Village location in late 2023 before being implemented at the reestaurants other locations in Houston and Dallas. In addition, he created a new version of The Kitchen for the recently-opened Terminal D West at George Bush Intercontinental Airport. He also cooked at numerous charitable events and fundraisers, including making his debut appearance at the Southern Smoke Festival. After burning the candle at both ends, he says he's looking forward to spending more time with his family.

    As for his next move, the chef says he’s trading his knives for a horse by launching his own breed of wagyu cattle under the name Chef Austin Wagyu Hoof to Fork. More details about that project will be released once the product is ready for market, but he’s looking forward to getting better beef into the hands of chefs who are as obsessed with their ingredients as he is.

    When he returns to restaurants remains to be seen, but it's hard to imagine that someone who's dedicated his entire career to feeding people has hung up his whites permanently.

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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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