About the Chef

Executive Chef – Hubbell & Hudson

• From: Arlington, Texas
• Education: Attended Le Cordon Bleu College of Culinary Arts in Austin
• Previous restaurants: Mansion on Turtle Creek, Dallas; Tesar's, The Woodlands
• Styles: Pan Asian Seafood, European Classical

Quotes

"If seafood is not part of the restaurant, I don't want to work there."

"My passion is to take people something they do not normally eat and blow them away with it."

Menu Highlights

• Charred Spanish Octopus: This popular dish features tomatoes, compressed watermelon, Serrano ham, lime ginger emulsion, roasted pumpkin seed oil — $18
• Hudson Valley Foie Gras: Seared foie, foie ravioli, miso consomm, shaved scallion, edamame, tofu, enoki mushroom — $23
• Prawn and Rock Shrimp: Simmons' seafood dish features jalepeno-scented polenta, Spanish chorizo, avocado relish, shrimp and kimchee brown butter — $28
• Sea Bass: The sea bass dish includes hitake mushroom couscous, pickled ginger salad, wasabi essence — $36

Hubbell & Hudson Bistro, 24 Waterway Ave., The Woodlands 281-203-5641, www.hubbellandhudson.com/bistro

Hours: Mon.—Thu. 11 a.m.—4 p.m.; 5—10 p.m. Fri. 11 a.m.—4 p.m.; 5—11 p.m. Sat. 11 a.m.—3 p.m.; 5—11 p.m. Sun. 9 a.m.—3 p.m.; 5—9 p.m.