In this special episode of Flavors Unknown, recorded during StarChefs Rising Stars Houston and presented in partnership with Symrise Food & Beverage North America, I’m taking you behind the scenes with Houston chefs and mixologists who are defining what makes Houston a top U.S. food city.
Joining me are five of the city’s most influential culinary minds:
Chef Justin Yu of Theodore Rex
Chef Evelyn García of JŪN and KIN HTX
Chef Seth Siegel-Gardner, Culinary Director of Local Foods Group
Pastry Chef Marie Riddle of Bludorn
and Mixologist Kristine Nguyen, also from Bludorn
Together, we dive into the Houston food scene — its evolution from an underrated market to a multicultural powerhouse of creativity and flavor innovation. We explore how local chefs and bartenders are driving culinary inspiration and creativity in Houston restaurants, redefining sustainability and sourcing in the Houston food industry, and shaping the city’s identity through collaboration, authenticity, and bold storytelling.
You’ll also hear candid takes on the role of social media in modern chef culture, how trends evolve in real time, and how the next generation of culinary talent is rewriting the rules of leadership, creativity, and work-life balance.
What you'll learn from the Panel Discussion
Houston’s eclectic, multicultural, and community-driven food scene and why it fuels flavor innovation in the Texas restaurant scene (4:32)
How Houston evolved into a top U.S. food city and the impact of Michelin’s arrival in Texas (8:02)
Sustainability and sourcing in the Houston food industry — from ingredient challenges to creative sourcing solutions (18:27)
The rise of non-alcoholic innovation in cocktails and how it’s reshaping beverage menus (12:26)
The real challenges of ingredient sourcing and logistics in Houston (18:27)
Culinary inspiration and creativity in Houston restaurants — from Vietnamese barbecue to Mexican fine dining (19:33)
The rise of Vietnamese barbecue and Latino restaurants in Houston (22:10)
How food trend timelines have shortened (23:43)
Lessons from Houston’s StarChefs Rising Stars on collaboration, mentorship, and creative freedom (27:18)
The importance of mentorship and feedback in sustaining creative growth (41:32)
Why Houston’s chefs view creativity as both craft and community — and what that means for future culinary innovation (1:05:15)
The “superpower of a dish” approach to menu building (1:07:43)
The psychology of flavor — from MSG to memory-driven ranch dressing (1:08:34)
Managing creativity, customer expectations, and authenticity in fast-changing food culture (1:26:10)
How social media and TikTok are transforming visibility and redefining authenticity in restaurant storytelling (1:29:40)
Beyond the Mic: My Stories in Print
A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.
Publication date: Tuesday, January 27, 2026
Pre-order the book here!
"Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.
Get the book here!
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