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LOOK WHO'S COOKING AT JONES HALL
Executive Chef De La Garza Returns Home With Adventuresome Tastes In Tow
January 10, 2005 -- Native Texan Edward De La Garza has returned to his boyhood roots as the new executive chef in charge of food and beverage service at Jesse H. Jones Hall for the Performing Arts.
The 38-year-old De La Garza, who hails from San Antonio, arrives with luggage packed with recipes honed over the years and influenced by various appointments on the culinary trail. His cooking philosophy is simple.
"I like to have fun in the kitchen," De La Garza said. "Hopefully, that is reflected in my food. I also like to put a little bit of Texas into as many dishes as I can."
Some of his favorite recipes include chimichurri skirt steak, lobster truffle, seared tuna tostada and Southwestern fruit strudel.
De La Garza comes to Houston from Florida, where he held a similar post at the Jackie Gleason Theater and the Miami Beach Convention Center for four years. Previous stints included chef positions in San Antonio, Albuquerque, Washington D.C., Fort Lauderdale and Del Ray Beach, Fla. He is a graduate of the Culinary Institute of America in Hyde Park, N.Y.
Appointed to his post in December by Aramark, the Convention & Entertainment Facilities Department's exclusive food and beverage provider, De La Garza also oversees operations at Wortham Center and the George R. Brown Convention Center.
