Made in House: Houston is presented by The Speke Originals Network (https://www.spekepodcasting.com/spekeoriginals)

Chef Philippe Verpiand shares the journey from Michelin-starred French kitchens to Étoile in Houston. He discusses craft, consistency, Gulf ingredients, his chef’s garden, and building an approachable French restaurant that has endured for more than a decade.

Learn more about Étoile: https://etoilecuisine.com/

Key takeaways

1. Chef Philippe began cooking at 16 and trained in Michelin-starred kitchens throughout France.

2. He learned that the long hours and low early wages of kitchen work demand real commitment.

3. After the 2008 recession complicated restaurant ownership in California, he and his family chose Houston for its opportunity and quality of life.

4. Étoile was created as refined but approachable French dining, rather than a formal special-occasion-only restaurant.

5. Familiar dishes, a longtime team, and consistent hospitality have helped Étoile build loyalty.

6. Chef Philippe incorporates Gulf ingredients and produce from his own garden into seasonal specials.

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Made in House: Houston is presented by The Speke Originals Network (https://www.spekepodcasting.com/spekeoriginals)

Chef Michelle Wallace discusses her path from St. Louis and Houston restaurant kitchens to Top Chef, pop-ups, and independent entrepreneurship. She shares lessons from Houston mentors, Gatlin’s BBQ, culinary school, and the city’s expansive food culture that helped shape her distinctive voice.

Learn more about Michelle Wallace: https://www.chefmichellewallace.com/

Key takeaways

1. Michelle Wallace moved from St. Louis to Houston for college, seeking individuality as a twin.

2. Houston’s diverse food culture helped ignite her interest in cooking.

3. She worked in healthcare administration, bartending, and serving before choosing food as a full-time career.

4. Cooking for her cousin’s NFL teammates helped establish an early private-chef opportunity.

5. Culinary school gave Michelle key exposure to technique, ingredients, flavor development, and experimentation.

6. Her experiences with Mark Holley, Houston’s Restaurant Group, Greg Gatlin, and Gatlin’s BBQ shaped her approach to hospitality.

7. Michelle emphasizes the importance of mentors who allow emerging chefs to develop their own voice.

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Made in House: Houston is presented by The Speke Originals Network (https://www.spekepodcasting.com/spekeoriginals)

Shiva Patel and Rick De Virgilio share the story behind Da Gama, where Indian and Portuguese traditions meet. They discuss a Houston restaurant romance, Oporto’s legacy, family recipes, food-driven travel, hospitality, and creating restaurants rooted in culture, memory, and soul.

Learn more about Da Gama: https://www.dagamahtx.com/

Key takeaways

1. Da Gama reflects Shiva Patel and Rick De Virgilio’s Indian, Portuguese, and Italian family influences.

2. Shiva’s family journey spans India, East Africa, England, and Houston.

3. Rick’s family roots connect Italy, Portugal’s Madeira Island, New York, and Houston.

4. Rick opened Oporto Café in 2006, taking on every role while building a Portuguese wine-bar concept.

5. Shiva and Rick met at the original Oporto Café and built their relationship through food and hospitality.

6. Their restaurants use travel, personal history, and family cooking as guides for menu development.

7. Mom’s Chicken Curry represents the deeply personal, slow-built recipes that define their cooking.

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Made in House: Houston is presented by The Speke Originals Network (https://www.spekepodcasting.com/spekeoriginals)

Souli Phaduangdet shares the path from her Fajita Fajita food truck to Sao Lao, a 28-seat Houston destination for Thai and Lao cooking. She explains her seven-year pursuit of boat noodles, Lao flavor profiles, post-COVID entrepreneurship, neighborhood support, and making adventurous food feel welcoming.

Learn more about Sao Lao: https://saolaothaicafehtx.com/

Key takeaways

1.Sao Lao is rooted in Souli Phaduangdet’s Thai and Lao heritage and her commitment to making guests feel at home.

2. Her signature boat noodles took seven years to perfect and contain approximately 40 ingredients.

3.The broth is a detailed, traditional preparation balancing savory, salty, acidic, sweet, and aromatic flavors.

4. Souli operated the Fajita Fajita food truck for roughly 10 years before opening a permanent restaurant.

5. Food-truck work was less expensive than a restaurant but brought weather, location, and daily-traffic uncertainty.

6. Sao Lao opened in 2021 after COVID, supported by a growing and loyal Garden Oaks-area community.

7. Souli introduces diners to Lao flavors while adjusting spice levels to keep the experience hospitable and enjoyable.

8. The restaurant helps spotlight Lao cuisine as distinct from Thai food while honoring the influences shared across Southeast Asia.

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Houston’s most meaningful food stories are not always the ones with the longest lines or the biggest headlines.

During season one of Made in House: Houston, food writer Megha McSwain introduces a new show about the chefs, owners, and neighborhood kitchens defining how the city eats. Each episode goes beyond the “best of” list to explore the tight margins, big pride, difficult decisions, and deep community ties behind Houston’s most honest food.

Subscribe now and hear the stories behind the menu, the pressure behind the pass, and what it takes to build something from scratch in one of America’s most competitive food cities.

See omnystudio.com/listener for privacy information.