BRENNAN’S of Houston
Chef José Arévalo has worked in Brennan’s of Houston kitchen longer than any other employee—40 years! An electrician by trade, he arrived in the United States from El Salvador in 1982 and through his initial position as dishwasher, quickly learned the ropes by mastering every opportunity the kitchen provided. Today, Chef José opens and oversees the operations of the Brennan’s kitchen, making sure all things run smoothly during each shift. As a mainstay in the kitchen, José has also mentored some of Houston’s most successful chefs on today’s culinary scene. As of November 2022, the BELONG team was added to that list and cannot wait to prepare and offer you what they learned: Brennan’s signature Chicken & Andouille Sausage Jambalaya and Creole Bread Pudding to help celebrate and usher in the New Year!
CHEF CARL WALKER, General Manager
Leaving his home state of Missouri to join the Marine Corp at age 17, Chef Carl quickly learned that cooking was his passion. He cooked for and served his fellow troops while simultaneously serving his country. His experience in the Marine Corp instilled confidence in his craft and motivated Carl to seriously pursue culinary arts. Upon graduating from the Culinary Institute of America, Carl began working for the famous New Orleans restaurateur Ella Brennan. Under her watchful eye, Carl progressed from sous chef at Mr. B’s Bistro to executive sous chef for Emeril Lagasse at nearby Commander’s Palace. As a result of those fruitful years of experience and absorbing a wealth of Creole knowledge, Chef Carl was named Executive Chef at Brennan’s of Houston in 1989. During his tenure as executive chef, Carl received a number of distinguished accolades. In 2003, Chef Carl assumed General Manager responsibilities at Brennan’s and continues serving as “a delightful role model in action, engenders unconditional loyalty to staff and patrons and ensures that every meal invokes a special memory.”