Chef Andre Garza is a Houston native who brings nearly 15 years of culinary experience to The Chelsea. In his new role, Garza is refining and personalizing a new menu of fresh, flavorful, and simply prepared dishes inspired by the season.

In 2015, Garza graduated from the Culinary Institute of America in Hyde Park with a concentration in Latin cuisine. Following graduation, Garza returned to Houston and began his culinary journey as a sous chef at Chef Randy Bucker’s Bramble restaurant in Briargrove area of Houston, where he honed his skills in the southern style of cooking. Under the tutelage of Rucker, Garza embraced the farm-to-table ethos Rucker was known for and was instrumental in building seasonal menus as well as collaborations with local farms.

Following his formative stint at Bramble, Chef Garza had the opportunity to work as a sous chef alongside James Beard Award winner William Wright at Helen Greek Food and Wine in Rice Village, where he developed his skills in modern and classic techniques. 

In 2017, Garza reunited with Randy Rucker in Martha’s Vineyard, where he served as chef de cuisine at the acclaimed State Road Restaurant, serving new American fare. Garza once again made his way back to Houston in 2020, where he played a key role in the launch of East End neighborhood spot Roots Wine Bar, assisting with menu development.