Photo by Phaedra Cook Chef Samuel Beier of Tony Mandola's
When we left off in Part 1 of our Chef Chat with Samuel Beier, he had just completed a long stint under Jean-Georges Vongerichten at Spice Market and Market restaurants in Atlanta. It was his second time to work for the world-renowned French chef. The first time being at the defunct Bank in Hotel Icon here in Houston. (Line & Lariat is currently the restaurant where Bank used to be inside of Hotel Icon.)
A job opportunity for his wife brought the Beiers back to her hometown of Houston. In this Part 2 of our Chef Chat, find out where Beier landed his first executive position, a remarkable physical challenge he has to be mindful of on a daily basis, how Tony Mandola's customers are responding to the chef's efforts to freshen up the menu and his affection--perhaps even obsession--for cookbooks.
EOW: Where did you land when you and your wife returned to Houston?
SB: My first job when we came back was at *17. The hotel got bought out and I was promoted to executive chef. It was quite fun but also very difficult. We did room service, banquets, the bar and *17. It wasn't too stressful, though, because the volume and business had died off.
We got a chance to get stuff back on track. It was going well, but I got to a point where I didn't see eye-to-eye with the management, so that's when I decided to part ways.More »