Born in North Africa “Sidi-Bel-Abbes” and raised in France by Polish grandparents, Chef Jacques Fox demonstrated an early aptitude for cooking even before graduating from high school. To help expand his culinary knowledge Chef Jacques attended a two-year program at the College D’Enseignement Techniques in Tulle, France after high school.
After completing his training in 1975 Chef Jacques moved to Paris where he took his first chef position at Maison Prunier, a world-renowned seafood restaurant. In 1976 he joined Elitair Maxims where he was promoted to executive chef after four years. In 1983, Chef Jacques left Paris to work for Club Mediterrainnee (Club Med) where he had the opportunity to further expand his skills and understanding of global cuisine at luxury resorts around the world including those in Kamarina, Sicily; Noumea, New Caledonia; Port-au-Prince, Haiti; Farakulafushi, Maldives Islands; Kos, Greece; Eilat, Israel; Cooper Mountain, United States; and Les Menuires and Tignes, France… (click “read more” above)
A native of Louisiana, Russell Kirkham grew up hunting and fishing on the bayous where he learned to butcher and cook the wild game he caught. As his passion for culinary knowledge grew, he looked to his grandmothers for inspiration. (click “read more” above)
They taught him an appreciation for cooking traditional Cajun food as well as the importance of seasonal, fresh ingredients. At 18 Chef Russell was given the opportunity to work in his first professional kitchen at the Atrium Hotel, which is the only full-service hotel in Monroe, Louisiana. After working for several years honing his skills and creativity Chef Russell moved to Houston to attend the prestigious Art Institute of Houston in pursuit of a culinary arts degree. While in school, he was exposed to Houston’s rich and varied culinary and restaurant environment. Since graduating Chef Russell has had the opportunity to work at many well-known Houston restaurants including Noe Restaurant, Max’s Wine Dive, Brasserie Max & Julie, Beaver’s, Feast, and Divino Italian Restaurant. Chef Russell brings his passion for classic French food highlighting seasonal, fresh ingredients to Artisans.
Kali Sellars is an Alaskan native and began her career in 2007 with a contagious enthusiasm for the event planning world.
Kali’s gifts of organization, attention to detail, and concept design with her creative imagination, have earned her a reputation for unparalleled excellence as an event planner and designer. Her impressive resume includes …..
… assisting and working with several top professionals and industry leaders. As a creative and efficient event coordinator, Kali will make sure to keep her clients’ to-do lists as short as possible and take the initiative to handle any and all responsibilities regarding your event. Outside of work you can find her hunting for vintage linens and planning her next adventure!
Chef David’s culinary journey began at the young age of 17 when he finished first in his class in culinary arts at the École du Beausset in Beausset, France. He then attended culinary school in Blois, while working nights and weekends at the four-star Hostellerie La Caillère. From there he trained at the famed Hôtel le Carlton International in Cannes, France, where he held the honor as the youngest saucier.
Furthering his culinary skills Chef David became head chef at Restaurant le Bois de Lune-Montvenix in Savoie at 20, where he had sole responsibility for food preparation and financial management of the restaurant. He then served for three years as a chef at Hotel le Gasthof Baren in Switzerland. Chef David landed in Houston in 1995 where he spent five years as a private chef for a prominent family where his responsibilities included creating and organizing banquets, as well as private parties at the family’s various homes around the world. This experience challenged him to adapt his recipes to locally sourced ingredients found in exotic locales while meeting the family’s special requests.
Chef David has won numerous awards for his cooking in France and has been recognized in the French regional press as superior in his culinary skills. He is a certified Master-Level Chef by the Culinary Institute of America. Chef David’s superb French culinary skills were again recognized in 2001 with his induction into the renowned Confrerie de la Chaîne des Rotisseurs. He was nominated three time as Up and Coming Chef for My Table Magazine.
Chef David is generous with his time and talent, contributing to numerous fundraisers and events throughout the year. He also believes strongly in fostering the new generation of chefs and has served as an instructor at the Alain and Marie LeNôtre Culinary Institute and often allows students to hone their skills at Le Mistral.
In addition to their signature restaurant Le Mistral, Chef Denis and his brother Sylvain were given the opportunity to partner with Chef Jacques Fox to create an innovative French cuisine restaurant in Midtown Houston. Their venture, Artisans Cuisine and Savoir-Faire opened in 2012 to critical acclaim.
Once he decided to follow his dream of a culinary career, Sylvain received extensive training at Prom’Hote School of Le Manoir. He then went on to work as a waiter at the Château de la Chèvre d’Or in Eze. He also served as Chef de Rang and sommelier at the four-star La Scala restaurant at Hôtel Noga Hilton Resort in Cannes. He has applied his extensive restaurant experience and vast knowledge of wines to turn Le Mistral’s wine collection into one of the highest rated in Houston. He also manages the front of the house for Le Mistral and has played an integral role in its continued success.
In 2010 Sylvain and his brother were given the opportunity to partner with Chef Jacques Fox to create an innovative French cuisine restaurant in Midtown Houston. Their venture, Artisans Cuisine and Savoir-Faire opened in 2012 to critical acclaim.
Luckily Jason has an extensive background and strong interest in developing and growing businesses, which have served him well with Artisans. Jason’s first foray into business lead to the creation of AgForce, Inc, a hugely successful government consulting firm which has been recognized as one of the fastest growing Aggie owned businesses in the world. His success with AgForce has allowed him to grow his business portfolio and buy numerous other companies including Perryton Aviation, Inc.
In addition to Artisans, Jason has partnered with the Denis Brothers at Foody’s Gourmet, selling hard-to-find gourmet items. He currently is involved in numerous industries including government consulting, production agriculture, aviation services, insurance, real estate and restaurant.
While not working Chuck enjoys spending time with his grandchildren and indulging his love of muscle cars.
Gallus (in Latin): Its association with France dates back from the Middle Age and is due to the play on words in Latin between Gallus, meaning an inhabitant of Gaulle, and gallus, meaning rooster.
Its crowing at the dawning of each new morning made it a symbol of the daily victory of light over darkness and the triumph of good over evil.
That is why, during the Renaissance, the rooster became a symbol of France as a Catholic state and became a popular Christian image on weathervanes, also known as weathercocks.
Then the popularity of the gallic rooster as a national personification faded away until its resurgence during the French Revolution (1789).
The Gallic rooster had been a national emblem ever since, especially during the Third French Republic. The rooster was featured on the reverse of French 20-franc gold pieces from 1899 to 1914.
For many people, the rooster symbolizes bravery and boldness as he defends the flock against all comers, along with virility. In France, roosters were often used to decorate church bells and watchtowers, since the rooster symbolizes vigilance, as he wakes at dawn to alert people to the start of the day.
Today, it is often used as a national mascot, particularly in sporting events such as football (soccer) and rugby.
Le Coq Sportif (“The sporty rooster”), is a French manufacturer of sports equipment using a stylized rooster and the colors of the French tricolour as its logo.