Our Brand Promise
Food Entrepreneurs no longer have to struggle with the complex tasks of developing and opening a successful restaurant concept. They can now focus on their true passion which is serving great food and making people feel special.
Within Culinary Matters, we all have a talent for creating and communicating fresh food and beverage concepts in engaging ways and combining our different skill sets. We are the one-stop shop for anyone who wants the best shot possible at launching a progressive F+B brand or brand
We want clients to enjoy the process. They need to be up to their elbows in food, sampling cocktails and playing along with us as we create a solid plan and concept. Seeing it come to life in front of your eyes provides trust and understanding of what we are creating. We provide a safe environment to experiment while sharing our knowledge of what today’s diners need and expect from brands. We are a love based company. We believe that business should be done in a healthy and loving environment and that’s exactly what we promise to our team and our clients, unconditional love, respect and appreciation.
Our creative approach to food service consulting, coupled with our tried and true process allows our team of interdisciplinary creatives to produce bold, relevant restaurant concepts that cannot be ignored, time and time again.
Omar Pereney, Principal
He first burst into the international culinary world as a television star and chef savant, and has established himself as one to watch in hospitality consulting. Pereney’s fresh ideas, bold vision and empathetic personality have created a demand for what he calls his “food with purpose.”
Deidre Goodhue, Beverage Specialist
With more than 20 years of experience in the food and beverage industry, Deidre is a chef and beverage specialist by trade. She believes in fresh, quality product focusing on a no nonsense approach and authenticity. From alcoholic to non-alcoholic, there is no wrong way to enjoy your beverages. Cheers!
Chris Cai, Culinary Specialist
Chris Cai has an Associate's degree in Culinary Arts, Bachelor's degree in Food Science and Chemistry, and a Master's degree in Hospitality Management from Hilton College. She has close to 10 years of experience with both scientific and artistic aspects of food and cooking, worked in research and development at Kellogg's USA, as well as quality assurance at Shiner Beer, and was a chef de cuisine at Ritz-Carlton Shanghai. She is a contributing author of three hospitality management textbooks, and has recently been published in the International Journal of Contemporary Hospitality Management.
Kirsten Gilliam, Photographer
Kirsten Gilliam is a native Houstonian who turned her photography hobby into a career. In 2013 she moved to Brooklyn and freelanced for various blogs and websites while working full-time at The NoMad hotel. She returned to Houston in early 2015 and has since freelanced primarily for the hospitality industry. She is the official photographer for Indie Chefs Week and travels nationwide documenting their events. Her work has been published in Texas Cocktails by Nico Martini, Food and Wine, Texas Monthly, Wine Enthusiast, and is regularly featured in various Houston publications. She loves to travel the world, share good food with friends, and spend time with her husband and two dogs.
Jaime De Leon, Wine Specialist
Jaime Deleon is currently the Wine Sales Manager in Houston, Texas for the largest traditional grocery chain in the U.S. He developed an interest in wine while attending a portfolio trade wine tasting and ever since then, Jaime continues to further his wine education. Jaime has landed coverage in print and broadcast including the Houston Chronicle, Houston Press, KHOU, and other local media. Jaime passed the Court of Master Sommeliers Advanced Exam in April 2015 and holds the Certified Specialist of Wine certification from the Society of Wine Educators. Jaime currently mentors a local study group called “AweSOMM-Houston” while pursuing the Master Sommelier Diploma.
Jio Dingayan, Dessert Specialist
His interest in baking in pastry started at a young age where he’d help his mom bake and cook. Following his high school graduation, attended and graduated Summa cum laude from the Culinary Institute LeNotre. Since then, Jio singlehandedly founder the pastry program at Tobiuo Sushi & Bar and made it what it is today. He most recently was named the Pastry Chef at Neo, an underground avante-garde Omakase experience. Drawing inspiration from growing up in Houston around various cultures, he approaches making desserts with a new and fresh vibrancy focusing on fun flavor combinations.
Niki Vu, Talent Specialist
She is an Italian with an Asian and Hispanic last name. Her passion is food and people. Her education is vast from culinary schools, Ivy league schools, to traveling to many new places. Her talent lies in building teams that excel. Teams that work well together and grow together. She has been in the industry in some sort of fashion for over 30 years. She believes it is a hard industry but a family no matter where you hang your chef coat, manager keys, or owner’s cheque book.
McKenzie Loock, Project Manager
As a rock star consultant within the food distribution industry, McKenzie initiates lead & demand generation strategies to generate and qualify prospective clients. In addition, she manages client relations and business development opportunities. She believes food & beverage are one of the most powerful social tools in our society, capable of creating everlasting memories with all walks of life.
Kim Lewis, Creative Director
Kim Lewis, "The Little Lady with Big Ideas", is best known as the Lead Designer behind ABC's "Extreme Makeover: Home Edition" and founder of Kim Lewis Designs in Austin, TX.
Her work has been featured on a variety of television networks including ABC, HGTV, TLC, National Geographic, Spike TV, Animal Planet, and FYI's "Tiny House Nation".
Omar Pereney Sr, IT Concierge
A technologist adopted by gastronomy with an enormous taste for entrepreneurship. He is one of the people who make things happen so he is never limited to technology because he is involved in all processes, he is the utility of the team. He never allows the grass to prevent him from seeing the forest.