Born and raised in Peru, Executive Chef Diego Ponce brings a vibrant culinary heritage and a deep passion for global flavors to Alora. He received his formal training at the prestigious Instituto Cultural Peruano Norteamericano (ICPNA), where he refined the techniques and philosophies that continue to shape his cuisine today.Diego’s culinary journey spans luxury hotels and acclaimed restaurants across Peru, Brazil, and Houston. His experience includes time in renowned Michelin-starred kitchens in Brazil, such as DOM, as well as leadership roles at world-class establishments including the Four Seasons Hotel and The Post Oak Hotel in Houston. Most recently, he served as Executive Sous Chef at the InterContinental Houston.At Alora, Chef Diego curates a bold and refined menu that harmoniously blends Vietnamese and Peruvian influences. His commitment to quality, creativity, and cultural storytelling forms the foundation of Alora’s kitchen—elevating every dish into a memorable experience.

Chef Michael Hoffman, Executive Chef of Brasserie 19, brings a wealth of culinary creativity and experience to this beloved French-style brasserie. His casual yet refined approach shines through in a menu that is both approachable and crave-worthy.Michael’s dedication to his craft, his team, and the restaurant is evident in his daily leadership. With finesse and passion, he guides the Brasserie 19 culinary team, consistently delivering exceptional dining experiences that reflect his deep respect for French cuisine and hospitality.Michael's culinary experience comes from well-known restaurants, including Ibiza Food & Wine Bar where he served as Chef de Cuisine, Café Annie and Mark's American Cuisine, among others.

Chef and next-generation restaurateur Aaron Bludorn’s mission is to create meaningful experiences through food and hospitality. Hailing from the Pacific Northwest, Aaron’s passion for the kitchen began early, during his first job as a dishwasher and prep cook at a small diner on Bainbridge Island. Inspired by the camaraderie he witnessed in restaurants, he pursued a career in hospitality and began his formal training at the prestigious Culinary Institute of America (CIA) in Hyde Park.His education at CIA launched a successful career working alongside some of the country’s most celebrated chefs, including Michelin-starred Chef Douglas Keene and Daniel Boulud. While serving as Executive Chef at Manhattan’s Café Boulud, Aaron met his wife, Victoria Pappas Bludorn, and appeared on Netflix’s hit culinary competition show, The Final Table. That same year, he was honored by Star Chefs with New York City’s Rising Star Community Chef Award.In 2019, the Bludorns moved to Houston, and in 2020 they opened their namesake restaurant, Bludorn. In the fall of 2022, Aaron opened his second restaurant, the seafood-inspired Navy Blue, located in the heart of Rice Village. This was followed by Bar Bludorn in March 2024, and most recently, Perseid, which opened in January 2025 inside Hotel Saint Augustine.Chef Aaron is deeply devoted to Houston, supporting numerous charities through special dinners and menu items, and hosting events that bring the culinary community together.

Bringing a wealth of experience, Chef Delgado learned the art of cooking as an expression of family love from her grandmother. Recognizing her talent early on, her family encouraged her to pursue formal training at the Culinary Institute Lenotre, from which she graduated in 2009.She began her professional journey in the kitchen at Benjy’s and was also part of Chef Ronnie Killen’s brigade during both of his appearances at the James Beard House in 2011 and 2012.Delgado later joined Chef Mark Holley at Holley’s Seafood Restaurant & Oyster Bar, where she spent four years and rose to the role of sous chef and second-in-command.In 2017, she spent two months working alongside Chef Omar Pereney, cooking for President George H. W. Bush and First Lady Barbara Bush.Chef Delgado then accepted the Executive Chef position at Vibrant, a unique concept in Montrose focused on high-frequency foods designed to nourish the body. She was challenged with creating an entirely new menu using only ingredients free from gluten, dairy, refined sugars, peanuts, soy, GMOs, and gums. She met this challenge with outstanding results, leading Vibrant to a successful launch and cultivating a strong following before moving on to join The Original Ninfa’s.

Luis Robledo Richards is an award-winning Mexican chef and chocolatier with over 25 years of experience. A graduate of the French Culinary Institute in New York—where he received the “Outstanding Alumni Award”—he trained at acclaimed restaurants including Daniel and Le Cirque in Manhattan, and later at École Lenôtre in Paris under MOF chefs Jean-Louis Clément, Stéphane Glacier, Frédéric Anton, and Philippe Gobet.Robledo Richards has held key roles in Michelin-starred kitchens such as Le Pré Catelan and the restaurant at Hotel Baltimore Sofitel in Paris. In 2001, he became Executive Pastry Chef at Le Cirque New York, where his Red Fruit and Vanilla Napoleon was named one of the world’s top dishes by Alan Richman. He later led the pastry program at the Four Seasons Hotel New York.In 2006, he returned to Mexico City to open Tout Chocolat, an award-winning chocolate and pastry shop. He has since been named one of North America’s Top 10 Chocolatiers by Dessert Professional Magazine and “Chef of the Year” by Vatel Club Mexico. In 2019, The World’s 50 Best Restaurants honored him as Latin America’s Best Pastry Chef.Robledo Richards recently partnered with Culinary Khancepts to launch Mayahuel, a modern Mexican restaurant and cocktail bar in Houston’s Autry Park, blending heritage with refined technique. He has served as Head of Barry Callebaut’s Chocolate Academy in Mexico City and appeared as a judge on Netflix’s Sugar Rush: The Baking Point. His book, Larousse del Chocolate, won a gold medal at the 2019 Gourmet World Cookbook Awards.

Chef Cory Nguyen, son and business partner of acclaimed chef Trong Nguyen, is a driving force behind the continued evolution of Crawfish & Noodles. A proud graduate of the University of Houston’s Hilton College of Restaurant Management, Cory has been immersed in the restaurant industry since the age of 13—spending much of that time honing his culinary skills alongside his father.Deeply rooted in the values and bold flavors that built the restaurant’s reputation, Cory now plays a pivotal role in its ongoing growth, both in the kitchen and behind the scenes. From managing media relations to helping open and now operating Crawfish & Noodles, he is actively shaping the future of the family legacy while honoring its cultural and culinary foundation.

Born and raised in Houston, Texas, Executive Chef Kirk Thompson brings deep local roots and a vibrant culinary spirit to Leo’s River Oaks. A proud graduate of the Culinary Institute Lenôtre, Kirk discovered his passion for cooking early in life and has built a career defined by creativity, precision, and heart.His culinary journey began under the mentorship of James Beard Award-winning chef Chris Shepherd, where he honed his craft in some of Houston’s most celebrated kitchens, including the rotating concepts of One Fifth: Romance Languages, Gulf Coast, Mediterranean, and Red Sauce, as well as Georgia James Tavern and Wild Oats. He later broadened his experience working alongside Adam Vero at Troy Guard’s acclaimed steakhouse, Guard and Grace.In early 2024, Kirk joined Culinary Khancepts, Inc. as part of the opening team for Leo’s River Oaks. As Executive Sous Chef, he led research and development and spearheaded kitchen hiring efforts.Kirk’s cooking reflects his belief that food should spark connection and joy—values he shares with his wife, who is also a chef.With a deep respect for tradition and a bold approach to flavor, Chef Kirk Thompson is redefining dining in Houston, one inspired dish at a time.

Jaime Calvillo is a passionate Executive Chef with over 30 years of hands-on kitchen experience and a deep love for bringing people together through food. Currently leading the culinary team at Liberty Kitchen & Oysterette in Houston, Jaime is celebrated for his creative approach to menu development, strong leadership, and unwavering commitment to quality.His career includes time at iconic Texas establishments such as Landry’s and Tookie’s Seafood, where he built collaborative teams and crafted memorable dishes that left a lasting impression on guests.Jaime’s culinary philosophy is rooted in mentorship, consistency, and the belief that food should not only nourish but also connect. Fluent in both English and Spanish, he is ServSafe certified and highly skilled in all aspects of kitchen operations—from cost control and vendor relations to stunning plate presentation.Whether designing a seasonal menu, mentoring aspiring chefs, or leading a bustling dinner service, Jaime brings heart, discipline, and creativity to everything he does.‍

Blood Bros. BBQ began in 2014 as a pop-up started by three childhood friends—actual brothers Robin and Terry Wong, and their longtime friend Quy Hoang. In 2018, the trio opened their first brick-and-mortar location in the Bellaire Triangle. In 2022, they welcomed another longtime friend, Arash Kharat, as their Culinary Director.Throughout their journey, Blood Bros. has earned widespread acclaim, including being named one of the New York Times Top 50 Restaurants in America and one of Texas Monthly’s Top 50 BBQ Joints in 2021. In 2022, Quy Hoang was honored as a finalist for the James Beard Award for Best Chef: Texas.

Blood Bros. BBQ began in 2014 as a pop-up started by three childhood friends—actual brothers Robin and Terry Wong, and their longtime friend Quy Hoang. In 2018, the trio opened their first brick-and-mortar location in the Bellaire Triangle. In 2022, they welcomed another longtime friend, Arash Kharat, as their Culinary Director.Throughout their journey, Blood Bros. has earned widespread acclaim, including being named one of the New York Times Top 50 Restaurants in America and one of Texas Monthly’s Top 50 BBQ Joints in 2021. In 2022, Quy Hoang was honored as a finalist for the James Beard Award for Best Chef: Texas.

My story—like those who came before me—is one of perseverance, excellence, and necessity.After spending more than 25 years in corporate America, I launched my business to build a legacy for my family and reclaim the time, talent, and culinary genius of those whose contributions to the craft of ice cream making have too often gone unrecognized. My goals were simple but ambitious: to create products that celebrate the Pan-African and Pan-Latin diasporas—and to tell stories.I didn’t have to look far for inspiration. There was James Hemmings, crafting French-style vanilla ice cream in the kitchen at Monticello; Sallie Shadd, credited with creating strawberry ice cream; Augustus Jackson, the White House chef who introduced the method of using rock salt to freeze mixtures more efficiently; Alfred Cralle, the inventor of the ice cream scoop; and Rafael Malfavón Andrade, the Mexico-born creator of the paleta. These pioneers are my "why"—my greatest inspirations.Drawing from recipes and foodways passed down by generations of foremothers across four continents, I began my entrepreneurial journey. I taught myself ice cream chemistry and completed the prestigious Penn State University School of Agriculture & Dairy Science Ice Cream Program—then got to work.Some of my proudest accomplishments include being featured in the National Ice Cream Day edition of the Miami Herald and the Charlotte Observer; appearing on Great Day Houston with Debra Duncan; being honored in the Museum of Ice Cream’s national Black History Month campaign; earning back-to-back wins at the Houston Livestock Show and Rodeo’s Uncorked! Best Bites competition; and creating custom ice creams and sorbets for foodies and chefs throughout Houston.

Born and raised in Hawaii, Chef Troy Guard began his culinary career under the mentorship of renowned Chef Roy Yamaguchi at Kahana Bar and Grill in Maui. Under Yamaguchi’s guidance, Troy spent eight years abroad, opening multiple restaurant outposts in Hong Kong and Tokyo before eventually landing in New York. Back in the U.S., he served as Executive Chef at the iconic hotspot TAO.Troy ultimately put down roots in Denver, Colorado, where he opened his first restaurant, TAG—laying the foundation for what would become a diverse and dynamic restaurant portfolio.Today, TAG Restaurant Group encompasses sixteen restaurants across eight unique concepts, ranging from the lively breakfast spot HashTAG, to the fast-casual eatery Bubu, to the modern and elegant steakhouse Guard and Grace. While each concept has its own identity, all are infused with touches of Troy’s Hawaiian heritage and global culinary inspirations.Beyond the kitchen, Guard is deeply involved in both local and national philanthropic efforts. He regularly participates in cultural and charitable events and has been recognized by the James Beard Foundation as one of the “Great Regional Chefs of America.” His support of the Beard House and other national culinary causes underscores his commitment to giving back through food.‍

A native of Los Angeles, Jonathan Esparza was raised in Guadalajara, Jalisco, Mexico. From an early age, he was inspired by his mother’s home cooking, though his original dream was not to become a chef—but a doctor.As his plans for medical school began to shift, Jonathan found himself questioning his future. During a family vacation to Puerto Vallarta, he came across a culinary school and enrolled in a short four-month program. That experience sparked a deep passion for cooking and ultimately led him to pursue a culinary degree from Universidad Tecnológica de Bahía de Banderas in Nayarit.Jonathan launched his professional career in 2018 at Four Seasons Resort Rancho Encantado Santa Fe, nestled in the scenic Sangre de Cristo foothills of New Mexico. Beginning as a Junior Sous Chef, he managed the resort’s busy banquet operations and developed his creative culinary voice. His talent and dedication earned him swift promotions to Sous Chef and later Chef de Cuisine.In early 2022, Chef Jonathan brought his talents to Texas, taking on the role of Executive Chef at Richard Sandoval’s Toro Toro in Fort Worth. There, he left a lasting impression with his flavorful and inventive pan-Latin cuisine. In early 2024, he rejoined the Four Seasons family as Restaurant Chef of Toro Toro at Four Seasons Hotel Houston, where he now oversees all culinary operations for one of the city’s most dynamic dining destinations.Fluent in both English and Spanish, Chef Jonathan cherishes his time away from the kitchen with his wife, Janette, and their three children: Liam, Emmalee, and Ethan. Together, they enjoy visiting the zoo, exploring trampoline parks, and spending time outdoors. He also enjoys puzzles, Sudoku, and playing chess.

Chef Reginald Scott is an award-winning chef and Memphis native who is redefining Southern barbecue in the heart of Houston. With a culinary foundation shaped under James Beard Award–nominated chefs, he quickly rose to the role of Executive Sous Chef before launching his own venture. In 2022, he founded The Smoke—a fast-casual barbecue concept known for bold flavors, soulful storytelling, and next-level hospitality. Today, The Smoke operates two popular food trucks—The Smoke Mobile and Flipp’N Chickens—as well as a growing line of signature products, including the cult-favorite Best Damn Everything rubs and sauces. Chef Scott’s dishes are inspired by his roots, his daughters (Peyton’s Pickles, Parker’s Pies, and Preslee's Pickled Salad), and an unwavering commitment to excellence. A champion for second chances, Chef Scott offers mentorship and hands-on training to inspire and empower the next generation.

Born and raised in Houston, I spent 10 years cooking across the country. I came back because I missed Houston's diversity and vibrant food culture. I'm grateful to contribute to one of America's most dynamic and thriving culinary scenes.