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Shannen Tune, Executive Chef, Hotel Derek

Chef Shannen Tune is cooking to a different beat these days as the newly appointed Executive Chef of Hotel Derek. Overseeing the hotel’s culinary operation, Chef Tune comes to Houston from Texas’ most recognized boutique hotel, The legendary Driskill Hotel, where he served as Chef de Cuisine for nearly three years. With his culinary experience having taken him across continents, Chef Tune’s refined touches to timeless Texas cuisine will make him feel right at home at the new Hotel Derek, a Destination Hotels & Resorts property.

Chef Shannen Tune’s culinary motto – “the difference between good and great is giving big attention to the little details” – defines his cooking style to a big Texas T. Whether it’s chili and brown sugar rubbed-bacon on his legendary Hangover Burger or the hint of truffle oil in turkey hash, Chef is notorious for taking archetypal foods to a higher culinary level with only subtle modifications.

Chef Tune came to The Driskill Hotel from Terranea Resort, a Destination Hotels & Resorts property in Los Angeles, where he worked with world-renowned Executive Chef Christian Wolfgang Schmidt as Chef de Cuisine for two of the resort’s restaurants. Prior to that post, Chef Tune mentored with great chefs in Las Vegas, New York and Miami. Chef Tune began pursuing his culinary dreams at Johnson and Wales University where he earned a degree in Applied Science of Culinary Arts.

The reason why I choose to Braising as the study of ingredient is because I believe that braising is the go to cooking method for the fall and winter months. Slow cooking is naturally soul food because more times than not is not only going to be good but good for you.

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