Notable Restaurants: P.F. Chang’s Chinese Bistro Benihana, Tokyohana, La Cantera Resort,
Houstonian Golf Course, Houston Pizza Venture
Sweetwater Country Club
Culinary Objective :
Cooking for me gives me an outlet to reach out to people and educate them in how food can be more than a meal. My most recent career pursuits have been fueled by personal relations with customers teaching and educating them on the fast friendly food.
Specialized Culinary Options:
Hand-made Sushi Trays
Asian Appetizers
Chinese Cuisine
Vietnamese Cuisine
Japanese Cuisine
Rustic Italian
Classic American
Various Regional Cuisine
In addition to Chef Will we offer the following talented and experienced chefs.
We also have an excellent wine expert !
Chef Will also knows many of the big name Chefs in Houston. For a premium price you can have one them to cook in your home.
Chef Patti Fagins- Soul Food
She was born & raised in Kansas City, Mo., the Bar-B-Queuing capital of the Midwest. She moved to California as a young adult and worked in numerous restaurants and catering businesses throughout the state. Patti is a world traveler having visited most of Europe and China experiencing tasting and preparing cuisine in each locale. Though she enjoys and prepares a myriad of culinary styles, her favorites are Soul Food and Cajun. She prepares outrageous ribs, fried chicken, ox tails, awesome Boudin Balls and Pecan Praline Bread Pudding to name a few. She loves using fresh indigenous ingredients and believes that the best cuisines are simple and straight forward, keeping it, easy makes it delicious.
William D. Hardin Jr.
Sommelier
27 years in the fine wine industry
Member of the Master Court of Sommeliers
Merchandising Panelist for the Texas Grape Growers Association
Taught wine education classes at Houston Community College
Taught wine education classes for Glazer's Distributors
Taught wine classes for many of Texas' retailers and store personal
Instructed volunteers for Woodlands Food and Wine Week
Chose beverages for Queen Elizabeth and dignitaries at the 1990 Economic Summit, including all dignitaries.
I lost track of how many trips I've made to wineries and vineyards
I can make anyone a "Wine Connoisseur" in one evening
Chef Gary Mayville
Wild Game
When I was growing up food played a huge roll in my family's life. We all gathered in the kitchen everyday and talked about the days events and of course enjoy different foods from around the world, Traditional American, Cajun, Indian, Asian, French, Italian, South American...etc. This is really what got me interested in the culinary arts. In my family, hunting is our heritage. Starting with my great grandfather, grandfather, father. The cleaning, processing and preparation techniques that I use have been handed down for generations. My recipes incorporate wild game such as White tail & exotic deer, wild boar, wild ducks, geese, dove, quail and numerous species of fish both fresh and saltwater.
