Editorial Board   Guest Author

Mr. Cox

Neal Cox

Executive Chef, The Houstonian Hotel

Native Texan and lifelong Houstonian Neal Cox found his way into his first restaurant kitchens while studying Criminal Justice in college. Little did he know, what he saw and learned as a server and bartender would lead him to the culinary helm of some of his own hometown's finest restaurants and earn him a growing reputation as one of the city's most talented and innovative chefs. “I was always in the kitchens watching the cooks and asking questions,” he said. “Then I would go home and try to recreate those dishes and share them with family and friends. I just couldn't get enough!” Recognizing that his interest had become a true passion, Chef Cox enrolled at the Art Institute of Houston in 1998, where he found inspiration. Before long, he was working for some of Houston's premier restaurants including Churrasco's and Americas, as well as Trevisio (where he worked under renowned Chef Alan Ashkinaze). Before long, Chef Cox himself was handed over the reins of a prominent Houston kitchen when he was named Chef at Zula. He later moved on to become the Chef of Pappas Bros. Steakhouse, where he was instrumental in earning the restaurant the coveted title of “No. 1 Steakhouse in Texas” by Texas Monthly Magazine. Given this success and growing profile, it was little surprise that this rising hometown star found his way to one of the crown jewels of the Houston culinary scene at The Houstonian Hotel, Club & Spa. Chef Cox joined the team there as Executive Sous Chef under the property's longtime Executive Chef, Jeff Everts. When Everts was promoted to the position of Food and Beverage Director in April of 2011, the executive team at The Houstonian had no need to look outside its own kitchen to help ensure the continuation of its long tradition of culinary excellence. “I could not be happier to be in the position I am,” Chef Cox said. “As a lifelong Houstonian, I feel a great amount of pride about leading what has been not only a culinary leader here in Houston but one of the top culinary destinations in the country.” One way he does that is by drawing on a wide range of cultural culinary influences and sharing his formidable skills with Houston's society notables and the major celebrities, business and political leaders who regularly visit. “The United States is blessed with such a unique blend of cultures, and nowhere is this melting pot more evident, or more delicious, than right here in Texas.” Chef Cox, in addition to his work at The Houstonian, is very active in the community, volunteering his time and expertise to organizations including Recipe for Success, the acclaimed not-for-profit organization aimed at preventing childhood obesity and encouraging long term health.

Mr. Cox can be contacted at 713-680-2626 or ncox@houstonian.com

Coming up in November 2019...

Architecture & Design: Biophilic Design

The hospitality industry is constantly evolving to meet and exceed guest expectations. As a result, hotels are always on the lookout for new ways to improve the guest experience, and architecture and design is an essential part of this equation. Bold design is often the most effective way to make an exceptional first impression - an impression guests use to distinguish between brands. One design trend that is being embraced worldwide has become known as "Biophilic Design." Biophilic design is based on the concept of biophilia, which is the theory that human beings have an innate tendency to seek out nature, natural elements, and natural forms. Biophilic design is more than hotels simply adding a surplus of plants; it involves incorporating specific design elements into a hotel in order to imbue it with a sense of wellness and well-being. Some of those elements include exposure to natural lighting; views of nature and rooms with a view; natural architectural patterns; salvaged or reclaimed woods of all types; reclaimed metals; sustainably sourced stone; living green walls and vertical gardens; and direct and indirect exposure to nature. Hotels that have incorporated biophilic design into their properties are reaping the benefits associated with this trend including reduced stress responses, better air quality, lower energy costs, and more positive guest reviews. Biophilic design has also been shown to improve guest moods and to satisfy consumer demand for environmental responsibility. Savvy hotel owners and managers are aware that nature-inspired elements enhance their guests' comfort and well-being, which is why this trend is becoming so prevalent. Biophilic design is just one topic in the fields of hotel architecture and design that will be examined in the November issue of the Hotel Business Review.