Ryan Hildebrand-Rounded.pngRyan Hildebrand

Ryan Hildebrand marks another turning point in his career as one of Houston's most progressive chefs with his new solo venture, triniti restaurant. Drawing inspiration from the three guiding elements of the culinary world - sweet, savory and spirits - Hildebrand will build upon his most recent work as Executive Chef at restaurateur Scott Tycer's acclaimed Textile, offering innovative, high-end dining with a unique local and organic twist.

A native Houstonian and Baylor University graduate with a degree in Graphic Design, Hildebrand decided early on to flee life in the cubicle for life in the kitchen. "I was much happier grinding it out in the kitchen for $6 an hour," says Hildebrand. "My mom and aunts were great cooks, and I used to cook all the time for friends during college."

After packing his knives and heading to the Culinary Institute of America in Hyde Park, New York, Hildebrand graduated in 2000, returning to Houston to work as sous chef under Mark Cox at Mark's American Cuisine. Following his stint at Mark's, Hildebrand went on to work with Jim Mills at Olivette at the Houstonian before opening Vic & Anthony's in 2004 as executive sous chef. He then spent two years as sous chef under Philippe Schmit at bistro modern, followed by successful stints as executive chef at Patronella's, Bistro Provence and Bistro Don Comillo before helping launch the Rockwood Room in 2009.

In 2009, Hildebrand began developing plans his vision for Triniti. The progressive American menu at Triniti will deliver local, organic, and seasonally inspired cuisine in a modern and casual setting. The 5,400-square-foot space will comfortably seat 150 guests in an open area complemented by an intimate lounge, patio seating and private dining room. The restaurant will also feature an exclusive chef's table and exhibition kitchen - familiar to Hildebrand from his days at Textile - where chefs serve food directly and interact with guests.