JeffEverts1.jpgJeff Everts, The Houstonian, Food and Beverage Director

Jeff began his culinary career in Scottsdale, AZ, where he attended cooking school. While there, he worked as a chef tournant at The Hotel Bel Air under James Beard Chef Gary Clauson, then joined Westin Hotels & Resorts, where he worked both domestically and abroad, including at the restaurant Pinot Provence at the Westin South Coast Plaza and at the Westin St. John in the U.S. Virgin Islands. In 2001, Jeff became executive chef at Boston's Spire restaurant, in the boutique hotel Nine Zero. Just before joining the Houstonian, he served as Area Executive Chef for Kor Hotel Group in Los Angeles.  He has garnered national recognition for the Houstonian's culinary offerings since coming to Houston.