Two significant new appointments have been made at The Houstonian Hotel, Club & Spa: Jeff Everts has been promoted to director of food & beverage and Neal Cox has been promoted to executive chef following a nearly year-long stint as executive sous chef.

Everts has been named the new director of food & beverage, after serving six years as executive chef. In his new role, he will oversee the service standards and quality of food in all of the food outlets, including Olivette, Manor House, Center Court, The Gazebo, banquets and in-room dining.

Jeff Everts

Everts will oversee the food, beverage and service program for the 33,000 square feet of conference center space, and menu development for the outlets, including social catering, banquets and banquet services; help develop the wine list, meeting with winemakers and vineyard owners to continue to develop the wine program; and continue to work with The Houstonian dieticians to offer healthy selections at the Club and hotel. A devotee of a hearty lifestyle himself, he will continue to advocate offering nutritious selections.

While at The Houstonian, Everts has gotten involved with Recipe for Success, which is dedicated to combating childhood obesity and encouraging long-term health by altering the way children understand, appreciate and eat their food. He will continue his involvement with the program.  

As the new executive chef, Cox will oversee all culinary functions of the department, including four onsite restaurants – Olivette, The Manor House, Center Court and The Gazebo. He joined The Houstonian from Pappas Bros. Steakhouse, where he was executive chef for five years. Prior to that time, Cox also worked at Zula, Trevisio, Americas and Churrasco’s. Cox started his career in 1990 as a server and bartender, before attending culinary school at the Art Institute of Houston in 1998. 
Neal Cox