moving up

Aaron Bludorn's rising star protégé moving from Memorial to Montrose

Bar Bludorn Aaron Bludorn Alexandra Pena

Chef Allie Peña is returning to Bludorn in May.

Photo by Lauren Holub Photograph

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.”

Alexandra Pena Chase Voelz Bludorn 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.

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Pizaro's on the move

Family-owned Houston pizzeria rises with 2 new locations

Photo by Sergio Trevino

The Meyerland location will serve New York-style pies.

A Houston pizzeria will expand its footprint with two new locations in Meyerland and George Bush Intercontinental Airport (IAH). Slated to open in March 2027 and October 2026, respectively, the new locations will allow more Houstonians to enjoy Pizaro’s Pizza’s creative pies.

Brother-and-sister owners Matt Hutchinson and Nicole Bean, along with Nicole’s husband Brad Bean, have claimed a former dry cleaners at 9150 Chimney Rock for a new location that will operate for to-go and delivery only. Diners will have the option of picking up their orders via the restaurant’s drive-through. It is intended to make Pizaro’s most accessible to customers in West U., Meyerland, Bellaire, Westbury, and other surrounding neighborhoods.

Pizaro's Pizza Brad Bean, Nicole Bean, and Matt Hutchinson Brad Bean, Nicole Bean, and Matt Hutchinson are the owners of Pizaro's Pizza.Courtesy of Pizaro's Pizza

Notably, the Meyerland location will only serve styles of pizza that travel well, such as New York, Chicago cracker thin, and Detroit, a rectangular-shaped deep dish pie with crispy edges. It will not serve the wood-fired Neapolitan-style pies served at Pizaro’s existing locations in Montrose and the Energy Corridor.

On the other hand, the IAH restaurant, which will be located in Terminal B, will serve a variation on Neapolitan-style pizza that’s cooked in a gas-fired oven. For security and safety reasons, restaurants at the airport are not allowed to cook with wood. Nicole Bean tells CultureMap the IAH outpost will serve 10-inch, personal-sized pies.

Chicago cracker thin has been a special at both locations over the past couple of years. It will join the menu full time next month, Bean says.

“We’ve wanted to expand for a really long time. In 2020, we started to take steps toward making that dream a reality, but then the pandemic happened and we halted all planning,” Nicole Bean added in a statement. “We revisited the idea in 2024, and last year all the pieces started falling into place. Both locations fit the criteria of what we were looking for, and we’re thrilled to bring our pizzas to first timers and the customers we’ve fostered relationships with throughout the years.”

This year has been a dynamic one for Houston pizzerias. Winnie's co-owner Benjy Mason and chef Jason Kerr teamed up to open Shredder's, a retro-style pizzeria serving New York-style pies. In Spring, Pi Pizza and Gold Tooth Tony's founder Anthony Calleo recently opened Galaxy Pizza. In July, chef Angelo Emiliani began serving wood-fired pies at Angie's Pizza in the Heights.

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