Executive Chef, Robard's Steakhouse
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. Presently, Chef Brazie directs all culinary operations at The
Woodlands Resort & Conference Center overseeing daily operations of three full service
restaurants including The Glass, voted one of Houston's Best Brunches; the Resort's
renowned buffet restaurant, The Woodlands Dining Room; the poolside Cool Water Café
offering fun food with Caribbean flare and the Lobby Bar.
"I have been blessed to work in extraordinary places with very talented and friendly
people who have allowed me to learn and go in a profession that I have always loved."