The Reverent Chef

The Reverent Chef caters for small dinner parties and intimate gatherings, offers private chef services, and provides personal cooking lessons.

Brandon Souders is The Reverent Chef, professionally serving the greater Houston, Texas area. Trained in the Le Cordon Bleu College of Culinary Arts in San Francisco, The Reverent Chef provides catering for small events, individual or small group cooking lessons, and personal, private chef services. If you want to impress your friends or clients with your new-found cooking skills, Brandon will sha


Making my niece's favorite, cioppino! Don't forget your crusty bread!


Tuesdays are always good for prime rib!


Pasta farfalle with roasted Italian turkey sausage, charred baby peppers, kale and tomato marinara, shaved parm


In the sandwich mood? Me too!

Bbq brisket with sharp cheddar, pickled jalapeño and avocado/cilantro slaw on a Kaiser bun.

Cubano: with pulled pork, applewood ham, Swiss cheese, honey-mustard aioli and thick cut kosher dill pickles on a toasty baguette.


Hello 2017! Start your year off with healthy, delicious choices. The reverent chef now does lunch and dinner deliveries.


Hello 2017! The Reverent Chef now delivers healthy and delicious prepped meals to your front door or office.


Tomato, mozzarella and cucumber salad.


One pan wonders. Your favorite fish topped lightly with marinade and a simple summer kebab, season with salt and pepper. Toss in a 450 degree oven for about 15-18 minutes and enjoy.


Poaching is a super easy way to make salmon extremely tender and flaky. Amazing served warm or chilled for the next day in a salad.


The first day of summer calls for fresh flavors and, of course, the grill. Here is the perfect combination: Grilled New York steak, quinoa and kale succotash, with a roasted garlic yogurt dressing.


Sometimes you just know what your passion is, even as a kid.

That's the Reverent Chef making meatballs for grandma back in grade school. (Sometimes you learn that you need to use a cutting board when chopping on your countertops.)


Butter lettuce hearts, Heirloom and cherry tomato, burratta, avocado, English cucumber, melon, prosciutto, balsamic. Love summer time!


Cooking with fresh organic veggies from your own garden will give you a boosted sense of pride. Notice the size difference and color. Simply chop and sauté with olive oil and garlic to make a wonderful warm summer salad to put atop roasted snapper.


Roasted Chilean sea bass, saffron aroz, wilted baby kale and pineapple cilantro chutney


Planking with any type of wood will give you amazing results: it keeps the proteins very tender, while adding a light smoke flavor and it won't allow it to stick to the grill.

This is cedar and fresh catfish.


Chicken tortilla soup for a rainy Houston day.


Grilled pork chops with grilled summer succotash and fresh cracked pepper honey.

Don't over cook your chops. For a nice juicy, tender piece of meat, pull of heat around medium (140f) and let rest before slicing.


Homemade meatballs and marinara. I like to use equal parts ground beef, pork and veal for a good fat/meat ratio.

For the best marinara keep it very simple. A little pan fried garlic, good crushed tomatoes and an expensive olive oil make a world of difference.


Rolling your own sushi is a ton of fun with friends, just make sure you have your mise en place and a very sharp knife.


Excellent pizza class with some wonderful ladies!


Tom yum: a delicious Thai soup served any time.


Great job James and Marija! Crispy chicken thighs with Meyer lemon-garlic sauce and roasted summer beans


Beautiful day for grilling. Corn, sweet potato, artichoke hearts, asparagus, Dino kale. Below grilled chicken with sweet chili sauce.


Paleo doesn't have to be boring. Tons of clients are on their diets getting ready for summer. Crispy skinned red snapper, roasted broccoli with Meyer lemon, cauliflower purée.


I love getting the opportunity to share the knowledge I have learned throughout my career. Watching someone's skill grow and sharing a passion is very fulfilling. Great job, James Lee.


One of my favorite things to make and teach: fresh pasta from scratch. Great flavor, amazing texture and cooks in about 45 seconds. Thank you Stacy Gilbert and friends for having me over.


Here's an easy recipe for a country-style berry shortcake. It makes a fantastic spring or summer dessert.

Easy sweet biscuit:
Mix 3 cups flour, 1 cup sugar, 2T baking powder, and a pinch of salt.
Cut in 1 1/2 sticks cold unsalted butter until a meal forms.
Add cold milk until dough just forms together.
Roll out 2-inch thick and cut shapes out, then bake at 425 degrees for about 12-15 minutes.

Mix your favorite local berries, 2T sugar, and 2oz water in a bowl.

Cut open biscuits, add berries and whipped cream, then sandwich with the tops.

If you try this recipe out, please do share your results - I'd love to see what you come up with.


"Grilled pasta"- Very simple and amazingly healthy: Marinate cherry tomatoes, asparagus, lemon rounds, shrimp and red snapper filets; with lemon juice, olive oil, garlic, salt/pepper. Grill everything until tender, mix in freshly cooked pasta and baby kale, capers and kalamata olives. Finish with some more of the same marinade, fresh parm (if you like) and serve.


Timeline Photos


I love serving family-style: Shredded broccoli slaw with a sweet ginger dressing and cashews, Korean BBQ chicken legs and "Kimchi" rice with soft-boiled eggs.


Slow braised chicken thighs, kimchi, poached egg, onion sprouts, sweet soy


Ratatouille is a very classic dish bound to get the "wow" factor if done correctly. This "peasant's dish" is a great way to save money and fill your stomach.

-1 each: zucchini, yellow squash, eggplant (I prefer Japanese) - slice 1/8" thin coins
-2 Roma tomatoes - slice 1/8" thin coins
-1 garlic clove minced
-1 sprig thyme, rosemary, oregano- picked/minced
-Fresh parmigiano reggiano for garnish

Preheat oven to 425 degrees.

In a bowl, drizzle veggies with just enough olive oil to coat and season liberally with kosher salt and fresh black pepper.
Add your minced herbs as well as your garlic.
Toss gently with hands until evenly coated.

Assemble in a repeating order in a small cassoulet or sauté pan. Roast until tender, not mushy - about 12 minutes. Garnish with shaved cheese and broil until golden brown.

Now - feast!


Let your beef rest before you cook it and before you cut it. This will help the water molecules or blood slow down, leaving you with a more juicy, tender, flavorful piece of meat.

Too often people want to hack into a nice cut of meat after cooking. Let it stand for 5-10 minutes - you'll be amazed at the difference in flavor.


Impress friends by letting The Reverent Chef cater your next party.

Pictured below: Winter salad consisting of baby kale, pickled golden and candy striped beets, bliss carrot, shaved apple and smoked almond.


Want to roast a dish without having to fire up the grill? You can use your stove top to make delicious Mexican style "street" corn: finished with smoked aioli, cotija cheese and fresh cilantro.





836 E. 26th St.
Houston, TX
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