Chef Ryan Hildebrand marks another turning point in his career as one of Houston's most progressive chefs with his new solo venture – Triniti Restaurant. Chef Ryan has drawn inspiration for Triniti's innovative menu from the three guiding elements of the culinary world: sweet, savory, and spirits. Building on his most recent work as Executive Chef at restaurateur Scott Tycer's acclaimed TEXTILE, Triniti will offer high-end dining with a unique local and organic twist.
Hildebrand – a native Houstonian and Baylor University graduate with a degree in Graphic Design – decided early on to flee life in the cubicle for life in the kitchen. "I decided to be a chef – I was much happier grinding it out in the kitchen for $6 an hour," he says matter-of-factly. "My mom and aunts were great cooks, and I used to cook all the time for friends during college."
After graduating in 2000 from the Culinary Institute of America in Hyde Park, New York, Hildebrand returned to Houston to work as sous chef under Mark Cox at Mark's American Cuisine. He went on to work with Jim Mills at Olivette at the Houstonian before opening Vic & Anthony's in 2004 as executive sous chef. He then spent two years as sous chef under Philippe Schmit at bistro modern, followed by successful stints as executive chef at Patronella's, Bistro Provence and Bistro Don Comillo before helping to open the Rockwood Room in 2009.
In 2009, Chef Ryan began developing plans his vision for Triniti. The Progressive American menu at Triniti will deliver local, organic, and seasonally-inspired cuisine in a modern and casual setting. The 5,400-square-foot space will comfortably seat 150 guests in an open area complemented by an intimate lounge, patio seating and private dining room. The restaurant will also feature an exclusive chef's table and exhibition kitchen – familiar to Mr. Hildebrand from his days at Textile – where chefs serve food directly and interact with guests.