HOUSTON CHEF SERIES 2025: Island Hop: A Culinary Voyage

Grand Finale at the Post Oak Hotel
August 9 | 6 PM

Reception 6:00 pm at The Post Oak Motor Cars Showroom
Dinner 7:00 pm at The Post Oak Ballroom 3rd Floor

$225 per person*
* Plus Tax.

The Post Oak Hotel, along with Landry’s, Inc. Signature Group’s executive chefs, will create the ultimate Finale Dinner on Saturday, August 9 at 6 p.m. in celebration of the Annual Houston Chef Series, dubbed “Island Hop: A Culinary Voyage”.

Hosted at The Post Oak Hotel, the exclusive dinner kicks off with their reception at The Post Oak Motor Cars Showroom with hand-crafted cocktails and seven passed appetizers inspired by the many different Island cuisines. The dinner will be followed at The Post Oak Ballroom 3rd Floor by an extraordinary six-course menu prepared by Jean-Luc Royere, the Post Oak Executive Chef of Culinary, and executive chefs from Brenner's Steakhouse, McCormick & Schmick's, La Griglia, Grotto, Vic & Anthony's, Brenner's on the Bayou, Del Frisco's, Grotto Downtown, Willie G's Seafood, Morton's, and King Ranch.

PASSED APPETIZERS

Conch Fritters, Bahamas by Chef Erick Bocanegra

Moussaka Tartlet, Mykonos by Chef Josh Oakes

Macaroni Pie, Barbados by Chef Frank Lewis

Sicilian Arancini, Sicily by Chef Ricky Cruz

Rivage Rogues, Corsica by Chef Corey Bowers

Fish Souse, Trinidad by Chef Brandon Soverall

Charred Octopus & Shrimp, Puerto Rico by Chef Jair Benitez

Ensalada de Berro Y Pina, Cuba by Chef Manuel Menchaca
Paired with Avocado Margarita

Foie Gras Mousse, Jamaica by Chef Tim Eckard
Paired with Nika Nika, Bent El Riah, Passito di Pantelleria, Sicily, Italy

Tahitian Vanilla Tapioca w/ Mango-Lime Puree, Tahiti & Bora Bora by Chef Ashley Gadson
Paired with Planteray "Stiggins' Fancy Pineapple" Rum

Trifongo Criollo & Dorado, Caribbean by Chef Jean-luc Royere
Paired with Painkillere, Coconut, Orange Juice

Smoked Pork Tenderloin, Hawaii by Chef Ryan Braden
Paired with Donnafugata, Sul Vulcano, Etna Rosso, Sicily, Italy

Ananas Coco by Chef Oralia Perez
Paired with Rum Old Fashioned
House Blend of Aged Rums, Coffee infused Molasses, Bitters Blend, Orange Peel

Each course will be expertly paired with cocktail or wine.

Menu subject to change. Price plus tax. Gratuity and fees included in ticket price. No refunds. All sales are final. Must be 21 years of age and present valid ID. No children will be allowed to enter.

HOUSTON CHEF SERIES 2025: Island Hop: A Culinary Voyage

Grand Finale at the Post Oak HotelAugust 9 | 6 PM

$225 per person** Plus Tax.

Grand Finale at the Post Oak Hotel
August 9 | 6 PM

$225 per person*
* Plus Tax.