Our Chefs

Enjoy the delicious culinary creations of our chefs Chad and Jason. Chad Fry is our breakfast and pastry chef. Chad has trained in various kitchens for 14 years, primarily under 2003 Food and Wine Magazine “Best New Chef” Scott Tycer of acclaimed Aries Restaurant and Kraftsmen Bakery in Houston, Texas. Chad was the pastry chef at Aries and was the Head Baker at Kraftsmen. Chad has also worked in both pastry and savory at Ruggles and Daily Review Café in Houston. Chad prepares all his pastries and desserts from scratch with a focus on fresh, seasonal products. Chad’s breakfasts can include such delights as homemade cinnamon rolls fresh from the oven, Eggs Benedict, Breakfast Calzone, handmade donuts, coffeecakes, Monte Cristos, vanilla/cinnamon French toast, and homemade maple pecan waffles.

Chef Jason Hauck is a graduate of Johnson & Wales Culinary University. Jason has worked and trained under numerous noted chefs, including the late Frank LaCatena at the four diamond, four star Richmond Hill Inn in Asheville, North Carolina and for Tim Keating at the Four Seasons in Houston, Texas. Jason was also the sous chef for Scott Tycer at Aries in Houston, Executive Chef at the West Chop Club on Martha’s Vineyard and Executive Chef at the acclaimed Gillianville Plantation at Albany, Georgia where he cooked for foreign dignitaries, presidents, royalty and famous personalities. Most recently, Jason took over the stoves as Executive Chef at La Tour D’Argent, an acclaimed, long-standing culinary institution in Houston, which was also a Mobil four star property.