^
Keep Houston Press Free
4

Chef Chat, Part 1: Ryan Pera of the Grove

Eating Our Words recently stalked Ryan Pera, executive chef of the Grove, while he was shopping for fruits at the market, and now we've decided to bombard him with some questions. Rumors cleared, history revealed, and kitchen help praised:

Eating Our Words: Could you give us a quick history of the culinary adventures of Ryan Pera?

Ryan Pera: I've been in the biz for 17 years, starting out as a dishwasher and line cook at the Old Spaghetti Factory in North Carolina. Back then it was all about paying bills and drinking beer. 422 West Italian Café is where I really began to take root as a chef. I washed dishes and steadily moved up to line chef, then sous. I'd just graduated college with an anthropology degree and decided to stay on the culinary route.

EOW: Where else have you been in the kitchen?

RP: I was the Poissioniere (that's "fish cook" in layman's terms) for Le Cirque in Manhattan, as well as a sous for AZ. I worked under Jonathon Waxman at Washington Park before moving to Houston and cooking for the Four Seasons as Chef Cuisine. The Grove offered me the reins three years ago, and I happily accepted.

I Support
  • Local
  • Community
  • Journalism
  • logo

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

EOW: Wow. Nice.

RP: I was lucky to be under Jonathon Waxman before he became so famous.

Stay tuned for part two of the interview, in which Eating Our Words asks Pera about a pesky little rumor...

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.