Who's Chef Henry?

Chef Henry Stewart

Chef Henry Stewart is the founder and CEO of Henry Cooks and Caters.

Henry has always enjoyed cooking and entertaining for family and friends. After much indepth research he learned that his true purpose was right there for the taking. With the support of his wife, Randi, he immediately began his transition into his true passion.

Henry’s favorite cuisine is a blend of those found along the northwestern coast of the Mediterranean: the foods of Northern Italy, Provencal France, Spain and Morocco. Foods of the Western Mediterranean are generally light in fat, fresh and delicious. Olive oil is favored over butter. Fresh fruits, vegetables, legumes, pastas and rices combine to deliciously complement meats, fish and sea food.

Following graduation from the Alain and Marie LeNotre Culinary Institute in Houston, where he was awarded a gold diploma, Henry served an internship of four and one-half months in a Michelin Guide two-star restaurant in the Alsace region of France. After returning to the U.S., he assumed responsibility for the Sunday Brunch Renaissance Worthington Hotel in Fort Worth, served as sous chef to Chef Gabriel Ochoa during the opening of The Vault Mediterranean Restaurant on Sundance Square, and teamed Chef Daniel Klein at LSG Sky Chefs in Houston to prepare Halal meals for Air Qatar and United Emirates Airways.

Chef Henry says, “Life is too short to not eat well.”