Chef Chat, Part 1: Antoine Ware of Catalan

Keep Houston Press Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Houston and help keep the future of Houston Press free.

Antoine Ware has been the executive sous chef underneath Chris Shepherd since Catalan (5555 Washington Ave.) opened. We caught up with the New Orleans native in, well, New Orleans. Here is his take on culinary cuisine:

Eating Our Words: Everyone sees your beaming smile behind the kitchen at Catalan. Tell us a little about your journey there.

Antoine Ware: I have been at Catalan with Chris (Shepherd) and Antonio (Gianola) since day one. I was the first person Chris hired while Catalan was in development. Before Catalan I was a sous chef at Mr. B's Bistro for 8 years, working under the Brennans. They brought me under their wing and taught me the principles I apply to my work at Catalan.

EOW: You are a New Orleans native. What brought you to Houston?

AW: I was a displaced Katrina refugee. I packed up everything I could and ended up here in Houston. I was still employed by the Brennans, and they put me up with Randy Evans [former chef of Brennan's, now at Haven]. And Randy said I should meet his friend Chris who was opening up a restaurant. I met Chris Shepherd, and the rest is history.

EOW: The Catalan team is known for being the tightest kitchen in Houston. What makes Catalan's back end so dynamic?

AW: Working and learning with each other every day, since day one. It is so important to work with each other as a team, a unit. No one is [above] serving a dish or bussing a table. Our kitchen is so diverse, with so many ethnic backgrounds included. We can even communicate using hand signs and gestures. We know each other and make it a point to communicate all day, every day. We call this being "seasoned" chefs.

We continue our interview with Ware tomorrow. Did you know that his girlfriend is a bodybuilder? Stay tuned...

Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Press community and help support independent local journalism in Houston.


Join the Press community and help support independent local journalism in Houston.