BIO - Executive Chef John Brazie
Chef John Brazie was born and raised in Lenox, Massachusetts where he became interested in food while cooking with his father, a self proclaimed chef. He later began washing dishes at the age of 15. Working in classic New England Inns, "the shoe seemed to fit." In 1981, he enrolled at the highly acclaimed Culinary Institute of America embarking on a career highlighted with achievement and world class cuisine. Upon graduation, he apprenticed under Olympic Gold Medalist Chef Gerhard Schmidt at the five star Gateways Inn. In 1984, Chef Brazie relocated to San Diego, California to work with Hotel Intercontinental as saucier of their signature restaurant, Maison Ann Marie.
Next on his path was Aspen, Colorado at the Grand Champions Club. The inaugural executive chef position was filled with first time experiences, development of individual style, cuisine and a chance to be center stage in a world class facility catering to an affluent clientele. A wife and three children later, Chef Brazie moved on to Texas where he returned to the hotel business. Chef Brazie joined the five-star, five-diamond Omni Inn on the Park as Sous Chef. In 1995, an offer came to join the 1,000 room Hyatt Regency in downtown Houston, Texas.
Presently, Chef Brazie directs all culinary operations at The Woodlands Resort & Conference Center overseeing daily operations of a variety of dining venues as well as all catered and meeting dining events.
"I have been blessed to work in extraordinary places with very talented and friendly people who have allowed me to learn and grow in a profession that I have always loved," says Brazie.
Today Chef Brazie continues his culinary passion as he has done for the past 10 years leading the diverse operations of The Woodlands Resort & Conference Center.
As Executive Chef of this cornerstone of the community, food culture has always been paramount to The Resort’s success. It is with this in mind that Brazie continues his drive for excellence as well as the development of young culinarians and insuring the joy of his guests.
Pork Tenderloin Medallions with Griddled Macaroni & Cheese, Texas Onion Straw &
Red Chile Green Beans
3 Course Slider Meal