Houston Kelly

I started working for Republic restaurant group in 2020, just looking to get my foot in the door and learn. I worked my way up from fry cook to sauté, and when the opportunity to train as a sushi chef in mesu presented itself, I jumped on it. I worked on sushi for about six months before I was made the head sushi chef. My job consisted of managing the quality of the food, and directing the workload of prep. I also worked on menu changes and specials. My biggest takeaway from being a sushi chef was getting to hone my knife skills, working very close with others, and practicing working quickly and efficiently with purpose in every action you make.

I am currently the Executive Sous chef at Coda Del Pesce. I started here about four years ago as a chef de partie and have worked my way up. On a daily basis I run the pasta station, as well as managing the other staff, and ensuring the quality and efficiency of prep. I work with the GM and executive chef daily to plan and write up the menu, as well as plan dishes and events for the future. I take in and manage inventory, as well as placing orders and organizing products. I work the pasta station through service and also act as the expeditor, leading the flow of the kitchen. I am also used to doing multi course tasting menus, some being planned, and some being more impromptu. I have helped to plan, as well as execute many tasting menus in my time at Coda. My strengths in the kitchen are working well with others, quick and decisive decision making, and working well on the fly. I also have fairly good knife skills and am experienced butchering fish, making stocks and sauces, and fresh pastas. I am comfortable working with seasonal vegetables and products, but I am always looking to grow and learn.

My goal as a young chef is to eventually have my own restaurant, so in spirit of that I am seeking a new home that I can learn and grow in my craft. I do not have any formal culinary training, but I have spent the last 6-7 years learning on the job. I am a very quick learner and I see every task as an opportunity to improve my abilities.

Wild wing cafe was my first introduction to the food and bev industry in high school. I started as a food runner, then an expo, then server, and eventually a line cook. The fast pace high volume style of wild wings was a perfect introduction because it taught me efficiency, and managing your time. Working as an expeditor was one of my favorite jobs because I am very good at processing information and directing, as well as working with others.