Edward De La Garza
Native Texan Edward De La Garza has served as the executive chef in charge of food and beverage service at the George R. Brown Convention Center since December 2004.
De La Garza, 44, is a native of San Antonio. Previously, he held a similar position at the Miami Beach Convention Center and Jackie Gleason Theater in Florida. Other convention center and hotel appointments have been in San Antonio, Albuquerque, Washington D.C., Fort Lauderdale and Del Ray Beach, Fla. He is a graduate of the Culinary Institute of America in Hyde Park, N.Y.
Appointed to his post by Aramark, Houston First's exclusive food and beverage provider, De La Garza directs a team capable of serving seated meals for up to 2,000 people at the George R. Brown. He also oversees food and beverage operations at sister facilities Jones Hall and Wortham Center.
Some of Chef Ed’s favorite recipes include chimichurri skirt steak, lobster truffle, seared tuna tostada and Southwestern fruit strudel.
Dominic R. Soucie
Executive Sous Chef
Dominic Soucie has been executive sous chef at the George R. Brown Convention Center since March 2009.
As the No. 2 man in the kitchen, he oversees a crew of 40 and is in charge of the purchasing, stewarding and culinary departments as well as presentation, timing, and expediting for all food leaving the kitchen.
Previously, Soucie was sous chef at Hynes Convention Center in Boston. Prior to that, he was a personal chef for the Kennedy Family compound in Hyannis, Mass.
He holds culinary arts and food service management degrees from Johnson & Wales University in Providence, R.I.
Some of Chef Dominic's favorite recipes include Pecan smoked pepper crusted veal chops, Venison stuffed ravioli's with smoked gouda and truffle cream, sesame garlic tuna with grand marnier butter, and plum sake pana cotta.