Neal Cox
A true Houstonian, chef Neal Cox has stayed true to his city throughout his entire culinary career. Starting off in the culinary school at the Art Institute of Houston in 1998, Chef Cox progressed quickly with his passion for cooking and his interest in the culture and history behind each and every dish. He has graced the kitchens of Zula, Trevisio, Americas and Churrasco's, and also served as the executive chef of Pappas Bros Steakhouse for five years. Nowadays, he tantalizes tastebuds at the pristine Olivette in the Houstonian Hotel, Club & Spa. What makes Chef Cox unique is his ability to cook "for" the guests and not "to" them.