The Epicurean Project Back for Night of Culinary Innovation and Collaboration

Local chefs compete to set new trends while benefiting Recipe for Success

Event is Oct. 7 at 6:30-9:30 p.m. at the Revaire

Legacy specialized cuisine and Houston-based brand, Martin Preferred Foods brings its signature annual event, The Epicurean Project, to The Revaire (7122 Old Katy Road) on Monday, October 7 for an evening of gastronomic creativity and collaboration among Houston’s most lauded chefs. Both a culinary showcase and meeting of the minds, the hybrid event marries farm-fresh ingredients to the latest dining trends to result in a slew of innovative menus and techniques that will fuel Houston’s reputation as a food capital. 

The fourth annual Epicurean Project coincides with Martin Preferred Foods’ 75th anniversary of culinary excellence in Houston, bringing a special spin to the October event.

Since 1944, the Martin Preferred Foods name has been synonymous with both excellence and innovation in Texas.

From humble beginnings selling backyard-raised poultry in the 1940s to their current reign as a supplier and distributor to iconic Texas brands like HEB and Taco Cabana and owners of a 300,000 square-foot headquarters overlooking the Houston skyline, their family-first approach and attention to detail mean this significant anniversary is more about looking forward than back.

“It has been an exciting time for restaurants in Houston, and we feel so proud to be a part of that growth,” said Martin Preferred Foods CEO and president Jeffrey Tapick.   “This event is extra special this year for us, given we are celebrating 75 years in business, and what better way to highlight those accomplishments that to bring together some of the city’s top talent in the Houston restaurant community, and share what makes Houston the vibrant and diverse destination that it is.”   

With the fourth iteration of the Epicurean Project, that same focus on the future is reflected in the innovative theme and gathering of visionary chefs to come with all-new culinary styles that will shape Texas cuisine for years to come. 

What to expect:

Houston chefs will gather to compete against each other to determine the best savory and sweet dishes of the night. The event will include over 650 attendees and a whopping 3300+ bites all to benefit the Recipe for Success Foundation which helps the community best understand healthier diets for children.

Twenty Texas-based chefs — executing savory — are gearing up to bring their unique cooking style and ethos to the event, split into four categories based on their signature work.  

The Texas Locals include Chef Brian Lopez of Hotel Zaza; Chef PJ Edwards of Meadow San Antonio; Chef Esparza Harris of Security Service FCU; Chef Juan Arrellano of El Tiempo; and Chef Krystle Lung of Hilton Americas Houston.

The group known for their work in Exotic Meats includes Chef Jesse Esquivel of Ouisies Table; Chef Jose Manuel Hernandez of Lucienne; Chef Josh Sandoval of Max’s Wine Dive; Chef Brian Bailey of the Marriott Marquis; and Chef Russell Kirkham of Artisans Cuisine + Savoir-Faire. Representing a streak of Asian-Pacific Inspiration is Chef Beto Gutierrez of Sing Restaurant; Chef Adolfo of Mandola’s Houston; Chef Dominick Lee of Poitín; Chef Santiago De La Cruz of The Woodlands Country Club; and Chef Alexis Perez of the Gaylord Texan.

Rounding out the event is Flavors of South America, represented by Chef Pedro Angel Garcia of El Mescal; Chef Marcos Sierra of San Antonio’s Fair Oaks Ranch Country Club; Chef Jose Parisi of Fuego & Romance; Chef Steve Morice of Churrascos; andChef Joshua Mouzakes from Main Kitchen.  

History of Epicurean Project:

Local chefs and food exhibitors have been coming together for years now to not only compete but all also showcase new food trends while highlighting local features. Winners from last year include Lasco for best overall savory dish and Cacao & Cardamom for best overall sweet dish.

What’s new:

Expect flavors to hit all the hot notes in Houston with competitions focused on four main categories including Texas Local, Asian Pacific Inspiration, Exotic Meats and Flavors of South America. Chefs are slated to bring new and exciting flavors destined to dazzle attendees. Key chefs to watch for this year include Jose Hernandez of Lucienne and Russell Kirkham of Artisans.

Benefiting Recipe for Success:

The Epicurean Project maintains support for its ongoing charitable partnership with Houston-based charity Recipe for Success, a non-profit dedicated to combating childhood obesity by changing the way children understand, appreciate, and consume their food. Recipe for Success is at the forefront of educating and mobilizing the community in order to provide healthier diets for children.

Recipe for Success was founded in 2005 with a mission to help fight childhood obesity by implementing educational programs designed to help kids better understand and appreciate the food they eat.  

More information:

For more information on Martin Preferred Foods, visit  For more information on The Epicurean Project, visit