Chef Chat

Houston's Hottest Chefs: Bryan Caswell

Whether you think he is actually hot or not, there are few chefs (heck, people!) who elicit a passionate response like Bryan Caswell. Love him or hate him, the Reef, Little Big's and Stella Sola boss was a Food & Wine Magazine's "Best New Chef" and has even walked a red carpet with food paparazzi.

For our anniversary, my wife and I went to Reef. Caswell came out to our table say hello, and after he walked off, I think my wife had trouble breathing a little bit. I know he has her vote in the Houston's Hottest Chef Contest. I guess that I'm secure enough in my manhood to say that Caswell is one good-looking dude.

Eating Our Words: What are your thoughts on being a finalist for Houston's Hottest Chef?

Bryan Caswell: I think it's crazy. Pretty ridiculous.

EOW: Have any customers at Reef asked you about it?

BC: No, but I have had a lot of people call me or text me to ask me if I have seen it. Some people have emailed it to me.

EOW: Has anyone given you shit about it?

BC: You mean like my entire kitchen staff? I hear it from them all the time. Chris Shepherd (from Catalan) has been one of the worst, sending me text messages and stuff.

EOW: What do you think about your competition?

BC: I'm not very good about judging the sexiness of men.

EOW: What about the women finalist?

BC: I voted for Meagan [finalist Meagan Silk from Feast].

EOW: You were a finalist for the James Beard Award this year...

BC: This would be way better.

EOW: Final question: Since you are a seafood expert, what do you say when a woman asks you to try her tuna taco?

BC: Never been asked. I'm still waiting on that one. Maybe winning would help that out.

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.
Lennie Ambrose