Public News (Houston) - - ASK THE CHEF -

Q: What is the hard­est part about be­ing a chef? A:

One is be­ing on your feet all day long. Another is the chal­lange of com­ing up with some­thing new and fresh for our din­ers to ex­pe­ri­ence.

Q: What is the best perk in be­ing a chef? A:

I en­joy cre­at­ing some­thing spe­cial for our cus­tomers and watch­ing their faces light up and smile when they taste what I cre­ated.

David Am­briz is the Kitchen Man­ager and Lead Chef at Pasta e Pesto, an award win­ning Ital­ian Restau­rant lo­cated in Spring/North Hous­ton. Apart from lead­ing the staff at Pasta e Pesto, Am­briz is al­ways ex­per­i­ment­ing with new taste sen­sa­tions and de­vel­op­ing fresh tasty soups for the menu. Am­briz is also a die-hard Dal­las Cow­boys fan.

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