Ryan pera, Chef/Owner
Ryan Pera is known for his thoughtful approach to cooking and his strong dedication to sustainable practices. The chef and co-owner of three celebrated concepts in Houston's Heights neighborhood--Revival Market, Coltivare and Eight Row Flint--has built businesses allowing him to source products from within, whether it's vegetables grown in Coltivare's 3,000-square-foot garden or charcuterie cured in-house at Revival Market.
He moved to Houston with his wife, a vascular surgeon, in 2003 for her residency and soon found work as chef de cuisine at the Four Seasons Hotel Houston. He landed his first executive chef position at 17 Restaurant in the Sam Houston Hotel and was revered for his modern American menu. He opened The Grove as executive chef in downtown Houston before building craft butcher shop and cafe Revival Market with co-owner Morgan Weber three years later. Named one of the five best new artisan butchers in America by Bon Appetit, Revival Market allows Ryan to showcase his skills in craft butchering and charcuterie, giving the public a place to buy quality, sustainably raised meats. In 2014, Morgan and Ryan opened Coltivare, a cozy neighborhood restaurant and garden inspired by Ryan's Italian heritage featuring Gulf Coast ingredients. Named one of Texas Monthly's 10 best new restaurants in the state, Coltivare was also included on Bon Appetit's list of the 50 best new restaurants in America. The duo turned to bourbon and tacos in 2015 when they opened Eight Row Flint, a modern Texas ice house.
The University of North Carolina at Chapel Hill grad got his start in the culinary industry washing dishes in his college town. He immediately took to the business and began cooking in some of North Carolina's finest restaurants. Ryan moved to Manhattan to further his career, working under Chef Sottha Khun at the four-star Le Cirque and Chef Jonathan Waxman at Washington Park, where he was sous chef. Ryan is a founding member of the Organized Collaboration for Restaurant Affairs (OKRA), a group of like-minded restaurant and bar owners who pursue community and charitable initiatives in Houston. The organization opened the OKRA Charity Saloon in 2012, a not-for-profit bar in downtown Houston that has raised to date more than $700,000 for local charities. He is on the culinary boards for both Recipe for Success, a foundation combatting childhood obesity, and No Kid Hungry, an organization aiming to end child hunger.
Ryan was named Food & Wine magazine's People's Best New Chef for the Southwest region in 2015, as well as Chef of the Year at the Houston Culinary Awards that same year.
Morgan Weber, Beverage Director/Owner
Morgan Weber--musician, farmer, real estate developer, bartender--worked in a variety of industries before finding his true passion as a restaurant and bar owner. His knowledge and far-reaching experience have proved to be assets for Agricole Hospitality, the company Morgan co-owns with Chef Ryan Pera.
After studying to be a studio jazz musician (trumpet and piano) at Baylor University, Morgan had a change of heart and took a job negotiating public improvement projects in the Houston suburbs. Later, he jumped at the chance to negotiate bigger, more high profile real estate acquisitions at Metro for their new rail lines.
While at Metro, Morgan visited California and had his first craft cocktail in San Francisco; he was immediately hooked. After an intense bar top cocktail crash course in New Orleans, he immersed himself in research and cocktail blogs. Soon he connected with fellow Houstonian and classic cocktail enthusiast Bobby Heugel and together they and partners opened Anvil Bar & Refuge, Houston's first bar dedicated to classic cocktails in 2009.
By the time Anvil opened, Morgan had been spending more and more time at his family farm in Yoakum and decided to part with Anvil and invest his earnings back into the farm. He raised pigs and sold them at the farmers market and to restaurants like Underbelly and The Grove. Morgan's growing interest in whole animal butchery led him to a brief training at Mosfund Farm with Austrian butcher Christoph Weisner.
In 2011, Ryan, who was the executive chef at The Grove at the time, and Morgan decided to open Revival Market, inspired by City Meat Market in Yoakum. Revival Market, the first of its kind in Houston, opened to national accolades and has since evolved to become a full-service breakfast and lunch restaurant and butcher shop.
The success of Revival prompted the duo to open Italian restaurant Coltivare, where Morgan developed the cocktail menu, in 2014. While building the spirits list and managing the bar program at Coltivare, Morgan's interest in bourbon continued to grow. Once he ran out of room for bourbon on the back bar at Coltivare, the idea for Eight Row Flint, aptly named after the variety of corn first used in American whiskey, was born. Eight Row Flint was named one of the best new bars in the country by Playboy in 2016.
Vincent Huynh, Culinary Director
Vincent Huynh grew up in a family of restaurateurs whose family life centered around the kitchen. His life experiences as a kid were rooted in hospitality and cooking, yet he didn’t consider a career in the industry until later in life. While pursuing a career in sound engineering, Vincent realized he spent all of his free time focusing on food, so he switched gears and enrolled in culinary school. He’s cooked in some of Houston’s top kitchens, including Pappas Seafood and Cullen’s, and served as sous chef at Yelapa and executive sous at Voice at Hotel Icon before joining forces Ryan Pera and Morgan Weber. He’s worked with them at Agricole Hospitality for six years—starting as a cook at Revival Market and rising through the ranks to culinary director of all concepts. Vincent oversees all kitchen operations at Revival Market, Coltivare and Eight Row Flint, as well as six sous chefs across the three concepts. He plays an integral role in menu development, staff hiring and training, integration with front of the house operations, budget, inventory and catering. When he’s not working, he can usually be found in a kitchen or near a grill—whether its poolside, at a campsite or at home. Hospitality is simply part of his nature.
Bryan Davis, Operations
Bryan Davis likes to say he “keeps the trains running on time and the passengers happy.” In reality, he’s an industry veteran who has worked with some of the most respected hospitality companies in Houston and beyond. He attended the University of Houston as a political science major with an emphasis on U.S. Foreign Policy, but decided to change industries after September 11. Bryan started his career at Pappas Restaurants training staff and opening stores before working for Capital Grille for a decade as a server, bartender and wine director. He’s managed a variety of other high profile restaurants, including Haven, Eddie V’s and Ocean Grille in Galveston and spent several years at Glazers in fine wine distribution. At Eight Row Flint, Bryan manages all aspects of daily operations—staffing, the beverage program, compliance, and his favorite part of the job, customer relations. When he’s not at work, Bryan can usually be found on his bicycle. An avid mountain bike racer, he’s been racing for Team Peace-Love-Happiness for 16 years, a charity that raises money for first responders in Texas. He’s also a founding team member of Team Agricole Hospitality, which raises money for No Kid Hungry.