FOOD | ARTS | COMMUNITY | STYLE + LEISURE
CHRIS LOFTIS
THE PEARL RESTAURANT AND BAR AT THE SAM HOUSTON HOTEL
CHRIS LOFTIS is the new Executive Chef at The Pearl , the Sam Houston Hotel ’ s new restaurant and bar concept . Loftis has extensive culinary experience , having worked previously under the tutelage of well-known Houston chef Ronnie Killen at multiple Killen ’ s concepts . He credits his German grandmother with providing him the initial spark that jumpstarted his culinary passion . Loftis was born in Germany , but came to the United States at a very young age . He has honed his skills with stops at Skyline Bar and Grill , Killen ’ s Steakhouse , the House of Blues Foundation Room , Number 13 Prime Steak and Seafood and then an additional stop at Killen ’ s as Chef de Cuisine , before being selected to run the kitchen at The Pearl beginning in early 2017 .
How ’ d you learn to cook ? I went to The Art Institute of Houston , and I was lucky enough to work with some very patient and awesome people when I was younger . Thirteen years later , I am still learning . Pretty cool !
What ’ s the first recipe you ever mastered ? That ’ s a tough one … I would say onion marmalade . When I was at the Skyline it seemed like I was always slicing onions and going downstairs to make it . I could probably still make it to this day . Ha !
What ingredient can you not live without in the kitchen and why ? Vinegar . Any type of vinegar . It ’ s kind of like the savior for me . Missing something ? Add vinegar .
What utensil can you not live without ? A good seasoned pan . I have seen some pretty rough ones , and if you don ’ t take care of it , it won ’ t take care of you .
Favorite affordable wine ? I am not a big wine snob . All I know is that I like Pinot Grigio , and I can find it at any gas station . Ha-ha !
Favorite place for dessert ? Anywhere Samantha Mendoza or Alyssa Dole are .
Is there a food you won ’ t eat ? Black olives .
What would be your last meal ? Any curry or anything with cauliflower .
What do you see as the next food trend ? I really hope the next trend is a lot more casual , laid-back places that you want to stay at for hours . Or some awesome breakfast spots .
At home , what do you keep on hand to serve dropin guests ? Anything I can grill . I love being outside .
What would people be surprised to find in your home refrigerator ? The amount of leftover Chick-fil-A sauce .
Who are your favorite chef , restaurant and dish ? Rene Redzepi . My favorite restaurant would be Maximo Bistro in Mexico City . Favorite dish would be Eleven Madison Park ’ s Tomato Salad . Crazy I know , but if you tried it you would know why .
Is there a particular food that is underappreciated ? And what would you do to help its reputation ? I really think Brussels sprouts . I hear the same thing all the time . When I was growing up , they were too soft and bitter . It doesn ’ t have to be like that ; add vinegar and bacon and they are absolutely amazing . # eatmorebrusselssprouts
What is your comfort food ? Schnitzle , spaetzle and German potato salad .
Photography by Max Burkhalter
april 17 | LOCAL 27