Hours
| Lunch | 11:30AM-2PM, Mon - Sat |
| Dinner | 6PM-9PM, Sun-Thu |
| 6PM-10PM, Fri & Sat | |
| Brunch | 10:30AM-2PM, Sunday
|
Bistro Alex
800 W. Sam Houston PKWY
Building 9 / Houston,TX 77024
713.827.3545
Chef Juan Carlos Gonzalez
Infusing bold flavors and fresh, quality ingredients into dishes such as Boudin Blanc Crusted Black Grouper with Five Mustard Sauce
Chef Juan Carlos Gonzalez learned to appreciate bold flavors at a very young age. Born in Puerto Rico to a family of Spanish and Italian decent, his family embraced large celebrations. Using the freshest herbs, seasonal produce and catches of the day, Juan Carlos’ father oversaw the outdoor cooking of titanic proportions and his mother managed other meal preparations indoors. Juan Carlos frequently took time out from his play with 35 first cousins to lend a helping hand. Armed with a passion for flavor-intense food, Juan Carlos traveled the yellow brick road to a rare and coveted apprenticeship under Chef Eric Rupert at New York City’s revered Le Bernardine. After learning the ropes and working most kitchen stations, Juan Carlos left The Big Apple for The Big Easy to join Commander’s Palace and late Chef Jamie Shannon, the exuberant chef who led the already-fabled kitchen to a string of national awards.
Although thousands of miles from his homeland, Juan Carlos found the bold flavors of Louisiana’s Creole cooking — the melding of Spanish, Italian and Caribbean flavors — to be familiar and appealing. His passion for fabulous food continued to grow as Juan Carlos worked his way up to Sous Chef over five years, working second in command to current Executive Chef Tory McHale.
After Hurricane Katrina ravaged New Orleans and caused extensive damage to Commander’s Palace, Juan Carlos welcomed the opportunity to remain with the Commander’s Palace Family of Restaurants as Executive Sous Chef under long-time colleague and friend Chef Danny Trace.
Now at the helm in the kitchens of Bistro Alex and Café Rosé, Chef Juan Charles incorporates bits and pieces of his upbringing and culinary training by infusing bold flavors and fresh, quality ingredients into dishes such as Boudin Blanc Crusted Black Grouper with Five Mustard Sauce.
