As a young boy in New Orleans, Beau Houck learned to cook with his family, who loved nothing more than entertaining. From his earliest years, he knew he wanted a life in food. He first cooked professionally when visiting his father at movie sets throughout the South.

After studying business at the University of Arkansas and obtaining an A.O.S. degree from the New England Culinary Institute in Essex, Vermont,Beau focused creating authentic dishes that rely on fresh, quality ingredients.

After culinary school,he interned at Sign of the Dove, a classic New York French restaurant. While working with Judy Rogers at Zuni, in San Francisco, his interest in local and sustainable foods grew. He also mastered the  challenge of a changing daily menu focusing what was available at the market that morning.

Since he returned to NYC in 1998 he has continued cooking using mainly locally-grown, sustainable  ingredients. He’s worked at Bolivar, was the Chef de Cuisine at Five Points, and Executive Chef at Taste by Eli Zabar. He’s worked as  Executive Chef at Centro Vinoteca and Brasserie 360.    Since 2013, Beau has been the Executive Chef at Fresco.


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