Photo by Chuck Cook Photography Chef Joe Cervantez carefully places slices of Ronnie Killen's famous brisket atop a white bean cassoulet.
After four-and-a-half years at Brennan's of Houston, Joe Cervantez made a bold move, accepting an executive chef position at Killen's Steakhouse in Pearland.
Yesterday in Part 1 of our Chef Chat, we talked with him about his very early start in restaurants and what it was like to work in a hotel. In Part 2 we'll find out how that came about, his seasonal focus and one of the advantages of being in Pearland. Also, and perhaps most importantly, we'll discover how he plans to incorporate the seasonal, produce-driven perspective he learned at Brennan's into Killen's popular, meat-centric menu.
EOW: How did you end up coming to Killen's as an executive chef?
JC: I got a phone call one day. I wasn't looking for a job or looking to go anywhere. I was happy learning and continuing to build Brennan's up. I'd just come back from vacation and on my first day back, I get a text message from Ronnie Killen. It said, "Hey, call me when you get a chance." I'm thinking he needed a reservation for somebody, so I called him back and said, "Hey, how are you? What's going on?" He said, "Hey, how are you? I don't know if you've heard, but I have an executive chef position available. I've heard a lot of good things about you. I know you've been at Brennan's for quite some time. You're the man I want to come over and be executive chef. We can sit down and talk about this position I'm offering you." I said, "Absolutely," so we set up a date and time.More »