James Reedy, Executive Sous Chef
As executive sous chef, James Reedy finds the Southern hospitality, authentic Bayou City Creole cuisine, and charm of the Courtyard Bar at Brennan's of Houston reminiscent of his home state of Louisiana. Having grown up watching his father host crawfish boils and barbeques, cooking gumbo and rice and gravy for family and friends, Reedy has always been fascinated by the Cajun flavors and traditions that came out of these weekend gatherings.
Inspired by the pride Louisianans have in their cooking, Reedy's culinary philosophy focuses on simplicity--enhancing an ingredient's natural flavor to let it shine -- and hands-on training. "I always try to lead from the front. I do not believe in asking others to do something that I would not do myself. I like to show others how I work to be a good example," he says.
The accomplished chef brings years of catering and event experience to the Brennan's kitchen. While pursuing a career as a doctor at Louisiana State University, Reedy was working for chef and artist George Rodrigue--who painted the famous Blue Dogs painting--at Café Tee George when he realized that he wanted to spend the rest of his life doing something he loved, cooking. A few months later he moved to Texas to earn his culinary degree at The Art Institute of Houston while spending two years working at the Houston Country Club. He then became a hotel chef for the Four Seasons Hotels and Resorts and Hilton prior to opening Hotel Icon for the Super Bowl with Jean-Georges Vongerichten, Bryan Caswell, and Bill Floyd. he worked as executive chef at Space Center Houston--a large indoor museum/visitor center next to NASA--and later Jackson and Company before joining the kitchen team at Brennan's of Houston in early 2018.
Reedy's career highlights include learning to cook Gumbo Ya Ya from Paul Prudhomme--his first job was working at Enola Prudhomme's Cajun Cafe in Carencro, LA--and catering events for distinguished guests such as George and Barbara Bush, among others. In cooking for every theater and event space in Houston and the surrounding area to feed groups ranging from two to five-thousand, he also had the opportunity to work alongside Wolfgang Puck, Time Keating, Ryan Pera, Randy Rucker, and other notable chefs.
Reedy takes great pride in creating memorable dining experiences at Brennan's of Houston, and each night he looks forward to interacting with guests at the Kitchen Table.
"I love meeting groups every night and being able to see their faces when we present them with the menu. Seeing and listening to their satisfaction is an instant reward for all of our hard work. I want everyone to leave saying it was 'the best meal in my life', that is the best thing I can think of," he says.