Sous Chef Jose Arevalo has worked in Brennan’s of Houston kitchen longer than any other employee – 34 years. An electrician by trade, he arrived in the United States from El Salvador in 1983. Chef Jose originally applied for a dishwasher position and quickly learned the ropes by mastering every opportunity in the kitchen.
Today, Chef Jose opens and oversees the operations of the kitchen at Brennan’s of Houston. “I help out where I’m needed to make sure everything runs smoothly during the shift,” he says. In his position, he’s tasked with mentoring the culinary talent that comes through the restaurant. As a mainstay in the kitchen, he’s had the opportunity to teach some of the successful chefs of the Houston scene today, including Chris Shepherd (Underbelly), Randy Evans (H-E-B), Patrick Feges (Southern Goods), Bobby Matos (State of Grace), Joe Cervantez (Killen’s Steakhouse), Lance Fegen (F.E.E.D. TX Restaurant Group)—the list goes on and on.
As a kid, his dream was to become a farmer. Now, he works with many farmers to secure the best ingredients for Brennan’s of Houston. Even though he’s surrounded by the best pantry and produce the restaurant has to offer, after a long, late-night shift his favorite thing to eat is a simple egg taco with red beans and rice.
When he’s not behind the stove, Chef Jose loves to hunt and fish, and spend time with his wife Lily (who also works in the Brennan’s of Houston kitchen) and daughter, Jacqueline, the apple of his eye. He loves to take his family to theater arts programs around town, especially the Houston Symphony.