CulinaryArts

Meet our Alumni

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  Chef Reynold Darthard

  Culinary Arts , 2004

  Chef Rey is the proud and sole sponsor of $18,000 of tuition scholarships for Culinary students at The Art Institute of Houston. He wants to help passionate individuals like himself pursue their goals, regardless of their financial circumstances.

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  Chef Reynold Darthard

  From a young age, Chef Rey was interested in cooking, learning from his mother and grandmother. Yet, when it came time to attend college, he put his culinary passions aside and attended Texas A&M University. Upon graduation, he pursued a career in the oil and gas industry as an Operations Manager for Andon Specialties, Inc. 
  
  Yet, while Rey’s career in that industry heated up, his passion for cooking continued to burn even hotter. At the age of 37, he made the life-changing decision to enroll in the Culinary Arts, Associate of Applied Science Program at The Art Institute of Houston. He would go on to graduate with honors in 2004 and start the creation of his personal brand, “Chef Rey.” 
  
  After graduation, Chef Rey opened his own catering company, Nevele’s, where he had full culinary and creative control. Through his talents he was able and honored to give his gift of cooking to philanthropic causes like the National African-American Breast Cancer Survivorship Organization, Texas Wildlife Association, Hope for Three, and many more. 
  
  Through Nevele’s he also had the opportunity to cook for celebrities and professional athletes. These connections directly led to the next steps in his culinary career where he became the head chef of a professional baseball team, a collaborative culinary innovator with a major restaurant chain, and even opened his own restaurant in Missouri City, TX. Today, he is proud to hold the title of Executive Chef to the Houston Rockets.
  
  Chef Rey has worked hard during his career and as a way of enjoying his successes, is giving back to The Art Institute of Houston community through a self-funded scholarship for under-privileged students who are passionate about Culinary. Because he knows personally what passion and opportunity can do for someone’s future. Read More...
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  Brian Jones

  Culinary Arts , 2015

  "[My education] taught me how to be a balanced and well-rounded chef. I learned about the importance of attention to detail and consistency."

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  Brian Jones

  Brian Jones is a culinary assistant at Walt Disney World in Orlando, Florida. He assists in the presentation and preparation of food. “Every day begins and ends with a meeting to discuss events. Stations are assigned and expectations for each of us are given. Stations rotate regularly so that we are able to learn everything equally,” he says.

  Brian is excited to be a Disney cast member—a job he describes as “creating happiness.” “The fact that I am able to [make people happy] with food is what I’m most proud of.” He adds that his culinary inspiration is James Beard Foundation Award-winning chef, TV personality, and restaurateur Chef Michael Symon. Living and working at Disney World is also a major perk. “I get into all of the parks for free whenever I want and I experience Disney magic on a daily basis.”

  Brian, who in 2015 earned an Associate of Applied Science in Culinary Arts from The Art Institute of Houston, says his education taught him to be a balanced and well-rounded industry professional. “I learned about the importance of attention to detail and consistency.” Brian recommends that current students use fruits and vegetables that are in season and never stop practicing the basics. “The techniques you learn in your skills lab will go with you for your entire career.”

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  Joe Pierzchajlo

  Culinary Management , 2012

  "I love the fact that I am in the kitchen on a weekly basis but I am also traveling and meeting manufacturers or providing on-site catering."

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  Joe Pierzchajlo

  Joe Pierzchajlo is working as an executive chef for Green Plate Foods in Bellaire, TX. He’s responsible for new product research and development, managing the catering staff, and menu planning. Each week, Joe and his team create new products for taste testing—then they fine-tune products that have already been developed. He also meets with contract manufacturers to begin the process of having certain products commercialized for wider distribution.

  Joe is excited at the growth he’s experienced while at Green Plate Foods. When he joined the company, it was in transition. “One of [the new] goals was to take our top baked goods and produce them on a larger scale with the help of contract manufacturers. I helped lead this process and we now have around dozen items that being commercially produced and carried by food distributors like Sysco and sold in stores such as Whole Foods,” he says.

  Joe, who in 2012 earned a Bachelor of Science degree in Culinary Management from The Art Institute of Houston, says that his education helped him to become a better cook and well-rounded culinary artist. The school’s chef instructors taught him the foundations of classical cooking, while his management classes helped him to gain an understanding of menu costing and accounting. “I love the fact that I am in the kitchen on a weekly basis but I am also traveling and meeting manufacturers or providing on-site catering.”

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