Joseph Gabriel Chavez III

A husband, father of four, and a chef passionate about creating unforgettable culinary experiences. With over a decade in the industry, I’ve worked in renowned kitchens across the country and trained alongside some of the most respected chefs in the field. My journey has taken me from coast to coast and even to Italy, where I had the opportunity to expand my craft and immerse myself in the heart of traditional cuisine.

I bring Michelin-level technique and an obsession with detail to every dish I create, but for me, food is about more than precision—it’s about people. I love crafting meals that reflect each guest’s vision, style, and occasion. Seeing someone light up as they enjoy what I’ve created is what fuels me.

Every experience I offer is personal, never replicated—because I believe dining should feel like it was made just for you. I’m constantly learning, collaborating, and pushing myself to grow, all while staying grounded in what matters most: my family, my community, and sharing meaningful moments around the table

Tailored Culinary Moments

My services are never one-size-fits-all. Whether it’s a quiet dinner for two, an intimate celebration, or a private cooking class, I take the time to understand your vision and create something entirely your own. From curated menus to thoughtful presentation, every detail is crafted with intention. With Michelin-level training and a passion for genuine hospitality, I go above and beyond to ensure your experience isn’t just memorable—it’s exactly what you hoped for, and more.

What Guides Me

For me, cooking has always been about making people feel something—welcomed, cared for, connected. Good food doesn’t need to be complicated, but it should always be made with purpose.

I believe in real ingredients, honest technique, and staying true to what’s in season and what feels right for the moment. Every meal I prepare is about more than flavor—it’s about the people at the table and the experience they’ll remember.

At the end of the day, I just want my guests to feel like it was made for them—because it was.

My Culinary Foundation

Restaurants That Shaped My Career

I’ve spent over 16 years in professional kitchens across the country—from intimate fine dining rooms to large-scale luxury restaurants. Each stop on my journey has played a role in shaping the chef I am today.

I got my start at La Truffe Sauvage under Chef Arthur Durham, where I learned the foundations of French technique and attention to detail. I went on to cook at Wolfgang Puck’s Spago, sharpening my skills in a fast-paced, high-caliber kitchen. That experience led me to The Thomas Keller Restaurant Group, where I worked within one of the most respected culinary organizations in the world, including time at The French Laundry and Bouchon—an experience that instilled a deep respect for precision, consistency, and hospitality at the highest level.

From there, I explored modern Asian cuisine at The Slanted Door under Chef Charles Phan, and refined private dining at The Caribou Club in Aspen under Chef Miles Angelo.

Eventually, I stepped into leadership roles—first as Executive Chef of The Bygone, a rooftop restaurant atop the Four Seasons Hotel in Baltimore and part of the Atlas Restaurant Group. After relocating to Texas, I became Executive Chef of Brennan’s of Houston, a role that allowed me to blend fine dining with Southern hospitality at an iconic institution.

Along the way, I realized my passion for creating meaningful, personal culinary experiences—and that’s how The Hidden Truffle was born. It’s my way of bringing the excellence and creativity of fine dining directly to the table.

Behind the Scenes: My Stages

In this industry, growth comes from stepping outside your comfort zone. I’ve had the privilege of staging at some of the most iconic kitchens in the world—each one leaving a lasting impact.

At Alinea with Grant Achatz, I experienced a whole new level of innovation and boundary-pushing creativity. Masa in NYC taught me the beauty of simplicity and mastery from Chef Masa himself. I trained at Eleven Madison Park and The NoMad under Daniel Humm, where elegance and discipline are woven into every dish.

I also had the chance to stage at Jean-Georges with Jean-Georges Vongerichten, and within the John Fraser Restaurant Group, where I gained fresh perspectives on seasonal cooking, balance, and hospitality.

These experiences continue to fuel my work today. With The Hidden Truffle, I bring all of those lessons and inspirations to each plate I serve—always rooted in passion, always with purpose.

My Journey Through Culture and Cuisine

The Places Cooking Has Led Me

One of the greatest gifts of becoming a private chef has been the opportunity to see the world through the lens of food. What started in the Greater Houston area quickly evolved into something much bigger—something I never imagined when I first stepped into a professional kitchen.

Private chefing has taken me to unforgettable places: the snow-capped mountains of Utah, summertime in Aspen, the lush coasts of Hawaii, the crystal-clear waters of Turks and Caicos, the serene luxury of the British Virgin Islands, the sun-drenched villages of Greece, and most recently, the culinary-rich regions of Italy. Each location offered something unique—new ingredients, unfamiliar techniques, and a deeper appreciation for how culture and cuisine are intertwined.

In Greece, I fell in love with the simplicity of olive oil, lemon, and fresh herbs transforming seafood into something unforgettable. Italy taught me the value of restraint—how just a few quality ingredients can create something extraordinary when treated with respect. From the open-air markets to conversations with local chefs, each experience has shaped the way I cook today.

Every destination has expanded my palate and my approach—whether learning to break down whole fish seaside in the Caribbean or adapting to the bold, clean flavors of island cuisine. These travels have deepened my respect for ingredients, for tradition, and for the stories behind every dish.

I’m grateful that this path has allowed me to explore so many corners of the world—through flavor, through culture, and through the people I’ve cooked for along the way

Michele and his sons run Piazzetta Milú, a two Michelin-starred restaurant that began as a pizzeria.

Mario and Michele(Papa) of Piazzetta Milú, now my lifelong friends. An honor to work side by side!