Saint Arnold's new chef
Houston’s oldest craft brewery taps new chef for its buzzy beer garden and restaurant
Chase Reid is Saint Arnold's new executive chef.
Houston’s oldest craft brewery has found a new chef to lead its popular restaurant. Chase Reid is now the executive chef at Saint Arnold Brewing Company’s beer garden and restaurant.
Hired a couple of months ago, Reid replaces chef Ryan Savoie, who had been with the brewery since 2013. A French-trained chef, Reid came to Saint Arnold’s attention after well-regarded stints at Hop Scholar Ale House in Spring and the Historic Hill House and Farm in Willis.
“I’m thrilled to join the talented team at Saint Arnold and build on the legacy they’ve created in Texas,” Reid said in a statement. “I love the creativity that comes with cooking and have always been passionate about craft beer. I’m very much looking forward to combining the two.”
Recent visitors to Saint Arnold have gotten a first taste of the chef’s work with pizza specials and new additions such as a house made bratwurst burger. He’s also the culinary mind behind Saint Arnold’s recent Doughnut Sunday offerings that pair freshly fried treats with different beers from the company’s portfolio on the firs Sunday of every month. Overall, he’s focused on maintaining the quality and consistency that has been the restaurant’s hallmark since it opened in 2018.
Reid will more formally introduce himself to the brewery’s fans at the upcoming Great Pumpkin Beer Dinner. Held on Halloween night, the meal will feature a five-course menu paired with seasonal and limited release beers, including 2013 Pumpkinator, 2023 Pumpkinator, and 2020 bourbon barrel-aged Pumpkinator with cocoa nibs. See the full menu and purchase tickets ($125) on the Saint Arnold website.
“Chase’s enthusiasm for both food and beer got all of us excited to have him joining our team,” Saint Arnold founder Brock Wagner added. “Our Beer Garden & Restaurant is a welcoming place to enjoy our world class beers. We have the same standards for our food as we do for our beer and are always working to elevate and create an experience that will keep our guests coming back again and again.”
