Chef Chat

Chef Chat, Part 1: Dwight Stewart of The Men's Club

Have you ever wondered what it would be like to be a chef at a strip club? I have. I always thought it would be a non-stop cooking party with sex, drugs and hot rolls. I called Treasures, The Colorado and even the Gold Cup to see if my theory panned out. But they didn't have chefs, just "kitchen managers." I scored when I called the Men's Club of Houston and was told Chef Dwight Stewart was the man in charge. I set up an interview, which wasn't easy. This is one busy guy.

I walked into The Men's Club expecting to meet a crazy chef with a greasy pony tail and tattoos up his arms. I was surprised when Chef Dwight came out of the kitchen wearing a clean black chef coat and black slacks. He was soft spoken and polite. I asked for a tour of the kitchen.

EOW: So have you seen some crazy shit in this kitchen?

CDS: No, it is pretty much just a professional kitchen.

EOW: Have you ever come in the morning and seen the kitchen messy from some girls partying in here?

CDS: No, the entertainers are not allowed in the kitchen.

EOW: Did you go to school?

CDS: No, I just worked my way up. Cooking started as a hobby.

EOW: What other kitchens have you worked in?

CDS: Bennigan's, Bossa, a nursing home, Pappas, and I have been here for about four years. I started at The Men's Club as a cook, and when the last chef left for health reasons, they gave me a shot.

EOW: Have you ever dated one of the girls here?

CDS: No. I don't date co-workers anymore. I've done that and it just blows up in your face. For the first few weeks as chef here, I wouldn't even come out of the kitchen.

In the next part of the interview find out what celebrity chef Dwight would fight.

KEEP THE HOUSTON PRESS FREE... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Jason Kerr