Houston - Executive Chef
Growing up in Southwest Texas, Chef Kris Perez was always in the kitchen with his grandmother. At that time, he didn’t know how to cook but later in life realized that the time he spent with her in the kitchen would inspire him to take on the culinary world. Soon after graduating high school, Kris decided to attend The Culinary Institute Lenotre. He had no idea what he was doing in the kitchen but knew this was the path he wanted to take. Graduation came fairly quickly and then it was time for the real deal. Kris had a friend working at The Oceanaire Seafood Room as a bartender and said they needed help in the kitchen. He went in to apply, spoke with the Executive Sous Chef " Skip King" and was hired on the spot. His first position in the kitchen was on sauté and soon found out he was a natural. Kris began to work up the ranks becoming Morning Kitchen Manger to Sous Chef within the first couple of years. In 2014, he took some time off and ventured to explore different venues of work. Kris was contacted by "Marijke Shugrue" in 2018 and asked if he wanted to rejoin the Oceanaire team. He accepted the offer and moved back to Houston; two years later he was promoted to Executive Chef.