2024 CHEFS

Albert Hotel's culinary scene is a culmination of work from top regional chefs, Michael Fojtasek and Amanda Rockman, with four onsite eateries that provide guests and visitors with exceptional meal service for any time of day. Albert Hotel's culinary offerings will range from market-style pastries, bread, local dry good and gifts at The Pharmacy to brisket, sausage and more at backyard BBQ joint, JuneBug's, to a gourmet dining experience at The Restaurant with seasonal menus and locally sourced ingredients. The fourth concept, White Elephant Saloon, will serve as the new neighborhood watering hole offering a more bar-style environment with drinks and light bites. Albert Hotel is slated to open in winter 2024 with White Elephant Saloon and The Pharmacy opening in March 2024.

I am a self-taught chef that began in the restaurant industry at age 15. I began working front of house as a hostess, then upgraded to serving and cocktail waitressing and eventually preferring bartending through college. I moved in to a more permanent role of event planning in Austin, TX after graduating from UT and working for high-end catering companies in the area for 8 years before moving to Crested Butte, CO to start my own company. My love for cooking stemmed from my grandmothers influence on me at a young age in the kitchen. They were both restaurant owners in rural Louisiana, and their kitchens were always alive and kickin'.
I owned my business in Colorado for 9 years, specializing in off-the-grid catering on mountain tops, secluded yurts accessible only by skis or snow shoe, exclusive fishing camps and river valleys throughout the Rocky Mountains.
After deciding to that I wanted to raise my daughter back in the Lone Star State, I bought my land in Texas and relocated in 2015 to build my commercial kitchen and event space under the Big Texas Sky. I now cater out of house for weddings, corporate and private events, and hold supper clubs and intimate gatherings at my event space over looking rolling hills and grape vines. Best decision I've ever made!
Starting a business always has its challenges, but mine bled from my personal life to professional. I had a baby, got divorced, and started my own business all in one year. It was stressful and challenging in the sense of juggling a new family life and trying to grow a business, as well as transition from front of house to back of house and allow time for menu creation and testing. I wanted financial freedom and a schedule that allowed me to bring my daughter with me and to manage my time accordingly between home and work. I was so fortunate to raise her up to age five in a one of the most beautiful natural playgrounds in the world.
I also took on a role contracting as a head chef for a multimillion dollar luxury/adventure based company, Eleven, while also trying to grow my business name Feast and Merriment. My clients ranged from Bentley and Aston Martin to CEO's of Fortune 500 companies. It was an amazing experience and I was given creative freedom to customize my food to fit each specific clients need. I always enjoyed introducing Colorado wild game to the table for my east coast high rollers to enhance their Colorado vacation experience.
I've always been interested in the arts and being creative. I am a jewelry designer and learned silver smithing in college and started my jewelry company, Modo Designs, in 1998. I love working with my hands, so cooking was a natural fit and I was always very comfortable in the kitchen.
Feast and Merriment was created based on providing a unique experience that entices all of the senses, intertwining the culinary aspect with a corresponding overall theme or feeling. It's giving our clients an experience that will hopefully be memorable of a specific time and place. It's about sharing time and a meal with new and old friends, and the commonality that can be enjoyed around good food, drink and atmosphere.
These events can vary anywhere from an intimate wedding to one of our monthly supper clubs like our Oaxacan inspired Dia de Los Muertos dinner with sugar skull adorned wait staff, an elaborate ofrenda to remember our loved ones that have passed on, and local mezcal libations.
I have an innate drive to keep creating, researching and envisioning unique gatherings for my business. I. must have a fear of residing in a mundane existence! The challenge keeps me fueled. Having the opportunity to own an event space where there are endless possibilities and future events that are just a daydream away is exactly what I was put here to do!

Originally from Arlington, Texas – Executive Chef Austin Simmons took to the toque at the tender age of eight. Simmons pursued a culinary degree attending Le Cordon Bleu College of Culinary Arts in Austin. After graduating, he moved to Dallas in hopes of working at the famed Mansion on Turtle Creek. Turned away almost daily over the course of several weeks due to his lack of restaurant experience, his persistence finally paid off, and he was offered an internship.
It was there that Simmons found a reverence for fine dining and respect for the skills and success of master chefs. Simmons worked the chef’s table at The Mansion for three and a half years, first honing his craft under James Beard award-winning Chef Dean Fearing, and later, John Tesar.
Simmons left Dallas for The Woodlands to assist Chef John Tesar to open his eponymous restaurant, Tesar’s Modern Steak & Seafood. In 2010, Simmons quickly joined the culinary team at the Hubbell & Hudson Market & Bistro, where he was quickly promoted to executive chef position.
In 2018, he transitioned Hubbell & Hudson Bistro concept into ‘TRIS’ to elevate the dining scene in The Woodlands. Named after his beloved daughter, everyone from his team to restaurant guests is treated like family. An eight-course tasting menu concept Cureight was an extension of TRIS until pandemic, and since then has been transitioned into an at-home, off-site catering experience.
Simmons has also introduced creative culinary experiences to The Woodlands with his unique “CollaborEIGHT” dinner series that partners him with local and national culinary talent. Previous collaborations have been with James Beard nominees including Chef John Tesar, Chef Hugo Ortega, Chef Kaiser Lashkari, Chef Manabu “Hori” Horiuchi and BBQ Pitmaster Will Buckman, among others. His other culinary partnerships include a 10-year old beef program called “Heartbrand X” with Heartbrand Ranch, as well as a exotics meats ranch-to-fork program with Unique Meats.
Adamant in wanting to tell a story through his cooking, Simmons is very simplistic in delivery using light, but flavorful ingredients that allow the natural flavors of the food to express themselves.
Simmons pushed the culinary envelope in The Woodlands ever since his move down to this suburban destination, North of Houston. In 2018, Simmons was nominated by Eater Houston as “Chef of the Year,” recognized as one of CultureMap Houston’s top 10 chefs of the year and placed in the top 25 in Houston Chronicle’s top 100 restaurants, curated by James Beard award-winning journalist Alison Cook. Simmons was declared the “Truffle Master” with his truffled grilled cheese in 2018, and also earned the ‘People’s Choice Award’ for his oyster and truffle potage in 2017 at the annual Truffle Masters competition. Simmons accolades continued in 2019 by being recognized in the top 10 of CultureMap Houston’s inaugural top 100 restaurants list, named “chef to watch” by Houstonia Magazine, and placed in the top 20 of Houston Chronicle’s top 100 restaurants, to name a few. Simmons was also selected to participate in the Butcher’s Ball Golden Cleaver competition where he took home third place against 20 other prestigious Texas chefs.
In January 2020, Houston Press named Chef Austin Simmons, ‘Best Chef’ in Houston. While 2020 was off-to-a successful start for Chef Austin, it turned into an unconventional year for everybody in the world. Chef was invited to cook at the world-renowned JamesBeard House in New York City in March 2020, which was cancelled due to the pandemic.
Chef Austin is currently in charge of culinary for the Woodlands Hospitality Group, overseeing the Black Walnut Cafe concept with nine locations in Texas, and The Kitchen breakfast/lunch/dinner fast-casual concept in The Woodlands.
Chef Austin is very active in North Houston community, and was recently named as a ‘Community Champion’ by The Interfaith of The Woodlands in April 2023. In addition to cooking, Simmons’ passion is to develop younger chefs to discover their own talents in the same way that he was encouraged.

Texas Hill Country native, Chef Mike Hall learned the art of cooking from the heart. In an industry bustling with intensity, Chef Mike believes in bringing the smile back into the kitchen and infusing his culinary space with a sense of grace. For Chef Mike, cooking is not just about crafting exquisite flavors but also about creating moments of joy and connection on both sides of the plate.

Chef Sheldon Jolley, a native of Connecticut, brings a wealth of experience to his role at Chase's Place, where he has been for almost a year. Before joining the team at Chase's Place, Chef Jolley headed up culinary teams in cities like Contrapunto Restorante in New York City and most recently at Hillside Prime in Dallas, TX. Chef Jolley relocated to the hill country in 2022 and has quickly made a name for himself with his flavorful dishes and diverse culinary skillset. Chef Jolley is also dedicated to giving back to his community. With Sheldon’s support, the team at Chase’s Place supports local causes while showcasing his talents. Building on his years of experience with Delano hotels, he is currently working with the team at Chase's Place to expand into catering and events.