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Edel Goncalves
Executive Chef & Culinary Director, Fielding's Wood Grill

Edel Goncalves Executive Chef and Culinary Director - At age 15, Edel Goncalves became an apprentice to the chef at Gourmard Prunier, a two-star Michelin restaurant in Paris. During the next 10 years, he apprenticed in a number of European restaurants, including Patrick Guilbaud in Dublin, Ireland; Restaurant L'Etoile d'Or, Le Regence, Le Bourdonnais and Les Antiquaires in Paris. Back in Houston, he obtained a position at Masraff's as Executive Sous Chef where he rapidly became the Executive Chef. In early 2002 he left Masraff's to start working on his own restaurant with investors, Rouge, which he opened in 2003. Rouge rapidly became one of the hottest restaurants in Houston, receiving accolades in publications such as Houston' My Table Magazine, which awarded Rouge its distinction as one of the Best New Restaurants in 2003. In the Fall of 2005, Chef Goncalves has hired by Cart Attar and left Rouge to accept the Executive Chef position at Central Market. In 2004 Chef Goncalves joined Hubbell & Hudson as its executive Chef overseeing its award-winning Bistro, catering and food service operation.

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