Diners will soon notice a change in the kitchen at one of Houston’s most prominent fine dining restaurants. Beginning in late May, Bar Bludorn executive chef Alexandra “Allie” Peña will become the executive chef at Bludorn, chef-owner Aaron Bludorn’s namesake, Montrose-area restaurant.
Peña replaces Bludorn’s current executive chef, Chase Voelz, who’s leaving Houston to be closer to family. It’s a bittersweet moment for the growing hospitality group, Aaron Bludorn tells CultureMap.
“Chase is such an incredible member of our team and such a pivotal part of where Bludorn is today. We’re sad to see him go but understand he has a family he has to take care of,” Bludorn says. “I can’t say enough good things about the time I’ve spent with him. He’s an incredible leader. I’m excited to see what he does in the next part of his career.”
Chefs Alexandra Peña and Chase Voelz.Photo by Emily Jaschke
When Voelz announced he’d be leaving, Peña requested she be considered as a candidate to replace him. It will be a full circle moment for the chef, who quickly rose from prep cook to sous chef at Bludorn before moving to Navy Blue as the opening executive sous chef. To ensure continuity, Bludorn’s current executive sous chef, Clayton Shaw, will replace Peña as Bar Bludorn’s executive chef.
Aaron Bludorn recognizes that moving Peña from Memorial to Montrose will put a brighter spotlight on the young chef, who earned a nomination for Rising Star Chef of the Year in the 2025 CultureMap Tastemaker Awards. Just as she did at Bar Bludorn with dishes like a tuna tostada and smoked cabrito, Pena will have the opportunity to shape the menu at Bludorn.
“I think Allie coming is an opportunity for her to write her future and help Bludorn usher into the next generation,” he says. “As the menu changes seasonally, a lot of those changes will be hers and things she develops alongside myself. I’m not ready to give up 100 percent control, but it will be collaborative. I want to give her he opportunity to let her voice shine through.”
Of course, the restaurant’s fans shouldn’t worry. Menu staples like the short rib ravioli, oysters four ways (raw, smoked, fried, and roasted), and steak with twice-baked potato aren’t going anywhere. Bludorn confirms that weekly specials like the Wednesday night prime rib will also remain in place.
“I’m a lucky man when this thing happens. It’s bittersweet to see Chase leave, but it’s awesome to give this opportunity to Allie and her be so excited to execute on it,” Bludorn says.
