JŪN Chef Evelyn Garcia founded the restaurant in 2023. (Courtesy JŪN)
Chef Evelyn Garcia’s journey to becoming one of Houston's most celebrated culinary talents began long before she stepped into a professional kitchen.
Raised in a Mexican and Salvadoran household where home-cooked meals were a daily expression of love and culture, she developed a deep appreciation for food at an early age.
After years of dedication, her rise culminated in 2026 when she was honored with the James Beard Award for Best Chef: Texas alongside her business partner, chef Henry Lu.
Meet the chef
Growing up as the daughter of two Mexican restaurant owners in Houston, Garcia said she was fortunate enough to be introduced to her passion for creating and cooking at a young age.
After further developing her skills in a culinary program in high school, Garcia went on to attend the Culinary Institute of America in New York.
As a Culinary Institute graduate, Garcia said success as a chef within New York soon followed. However, after six years, she decided it was time to come home and pursue her dream of opening her own restaurant.
Knowing her dream would not be easy, Garcia spent years offering her services one dish at a time by knocking on doors and soon participating in pop-ups. Starting by serving at Axelrad Beer Garden, Garcia said co-owner Adam Brackman majorly contributed to her success early on in her journey.
After building relationships through the Houston area, Garcia partnered with her long-time friend Lu to open their very own restaurant, JŪN. Founded Feb. 7, 2023, Garcia said she never imagined her work would soon be recognized on a nationwide scale.
Chef Evelyn Garcia and chef Henry Lu create a variety of unique dishes. (Courtesy JŪN)
On the menu
As a modern American restaurant, Garcia said JŪN is a representation of Houston with Mexican, Salvadoran and Asian flavors as the key dishes offered. Made with local ingredients, Garcia said at JŪN she and Lu combine their ideas and cultures to create their own unique dishes.
“I'm Mexican Salvadorian. Henry is first-generation Chinese, so Houston is great with this mixture and blend of flavors, and this is why we think JŪN couldn't have been open in any other place other than Houston,” Garcia said.
One of the eatery's signature dishes includes the mussels cooked on a wok in a red curry paste with broth, sweet ripe plantain and house-made chorizo.
“Henry and I actually first met at a Thai restaurant, so I think curry is very sentimental to both of us,” Garcia said.
JŪN operates with a staff of 30 Houstonians. (Courtesy JŪN)
Staying local
Established as one of Houston's most exciting dining experiences, Garcia said that since the James Beard Award was announced, the restaurant grew in popularity overnight. Although the award was not her end goal, Garcia said the award certainly reaffirmed her of her chosen path.
“Good work gets rewarded with more work, and we are ready for it,” Garcia said.
Coming full circle, Garcia said JŪN recently launched a cafe program that opens its doors to local chefs, artists, makers, musicians and other creatives, giving them the same kind of opportunity she once found through pop-ups before opening her own restaurant.
