Our Chefs

Texas Private Chefs is your source for chefs for all of your events, private parties, luncheons and whenever food is involved.  They are your source for entertainment, cooking demonstrations and anytime you want more than just food for your special guests. Here are our chefs (alphabetically) with their specialties and their bios! 


Chef Pedro Angel Garcia (Spanish, Cuban and Mexican Cuisines, Wine-Paired Dinners and Mega-Paella Events for Up to 250 Guests)

Pedro Angel Garcia hosts Spanish wine dinners

Chef Pedro

Pedro Angel Garcia was born in La Habana, Cuba to a Cuban mother, Esperanza Colarte, and a Spanish father, Pedro Angel Garcia, Sr. The Garcia family immigrated to the United States in 1963 and immediately moved to New York City where Pedro was raised. His love of food was sparked at an early age and as a teenager worked in his father’s restaurant, Los Parados, on 162nd Street and Broadway in Manhattan, as a short order cook. There he learned the basics of chopping vegetables, cutting meat, and making coffee.


Chef Pedro feeds Paella to 250 people with his 6′ pan!

He opened El Meson Restaurant with his father in 1981. He learned about food and wine the old-fashioned way, buying, selling, and tasting along the way. He took the helm of the family business after his father passed away in 1992 and began turning out regular Spanish wine dinners winning recognition and acclaim.

Garcia is a certified sommelier recognized by the Court of Master Sommeliers. He also holds a Senior Diploma from the International Sommelier’s Guild, and an Advanced Certification with the Wine and Spirits Education Trust. He is a Certified Specialist of Wine recognized by the Society of Wine Educators and Certified Spanish Wine Instructor recognized by the Wine Academy of Spain.

Chef Ara Malekian‘s culinary skills ranges from the simple gourmet burger to the fancy multi-course dinner setting. His broad knowledge of multi-cultural recipes satisfies the varying appetites of all his guests.


In his roaming kitchen, he specializes in creating gourmet food and delivering these delicious meals to any location. Equipped with a fully-functional self-sustaining gourmet kitchen inside a 20-foot trailer, he prepares and cooks your meals wherever YOU or your event are. Not limited to a stationary location lost in the vastness of the Houston area, Chef Ara travels to our customers’ offices, residences or favorite venues.

Executive Chef Ara also possesses over 20+ years of Catering Event Planning.  Large or small, grand or simple, elaborate dinner menus to buffet-style food service, Chef Ara will make your event or dinner party a memorable occasion. 

 Chef Carlo Morelli  (Dad, Chef, Author, Restaurateur, Designer, Actor, and Speaker)


Chef Carlo

At the age of 23, he launched The House of Carlo fashions. Carlo soon was recognized as an accomplished Couturier and Costume Designer. His fashion career led him to Hollywood where he was a wardrobe and costume designer on productions such as The Dean Martin Show, The Perry Como Show, Red Skeleton, Bonanza, and Hogan’s Heroes, and feature films, The Sons of Katie Elder, War Lord, and Harlow!

Later he designed uniforms for the Century Plaza Hotel in Beverly Hills, sparking his interest in the hospitality industry. As Director of Food and Beverage, he opened luxurious hotels in cities from coast to coast.    In the early 1970s, Carlo was appointed The Chief of Protocol for The State of Texas.                                                                                 

Over the years, Carlo has owned or managed over 56 restaurants and hotels, many of them having multiple locations. In 1974, he bought Houston’s Le Pavillon, an offshoot of New York’s acclaimed restaurant, and quickly turned it into the area’s first Four Star French restaurant. Carlo has owned or operated Élan, the award-winning chain of 14 private clubs with nationwide locations; the Cowboy Club, the Rice Rittenhouse Hotel, and the Cadillac Bar.

At age 38, he retired and soon tackled his most important challenge of all, as a stay-at-home dad with his young sons. As a popular homeroom dad, he has shown children how to make funny faces on pizzas and taught students how to make muffins. “I’ve never had so much fun as cooking with kids,” says Carlo.  He is in constant demand for cooking demonstrations, motivational speeches, radio and TV appearances. His appearance as the Featured Chef on a recent Royal Olympic Cruise, for example, enticed hundreds of people away from a ship’s-worth of other fun activities.


Chef Kimberlee Moore (international cuisines such as Mediterranean, Asian, Indo-Pak, Italian, Mexican and American regional)

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Chef Kimberlee

Chef Kimberlee has been cooking since she was 14 years old, as taught by her grandmother, mother and father.  A graduate of the Art Institute of Houston’s culinary program, Chef Kimberlee has wowed clients and country club members while executive chef at the Willow Fork Country Club. She has owned her own food service businesses and brings a real sense of professionalism and organization to your event.

She is a personal/private chef, as well as a creative caterer.  She specializes in private events, cooking demos, cooking classes for people of all ages and parties of all sizes and themes. Chef Kimberlee is well versed in many international cuisines such as Mediterranean, Asian, Indo-Pak, Italian, Mexican and American regional.  She has cooked for many high profile clients in personal and corporate level settings. Kimberlee is trained and able to cater to your guests’ special dietary needs; you may specify vegan, gluten free, diabetic or renal diets. Chef Kimberlee has cooked special vegan meals for Houston Rockets legend “The Big E,” Elvin Hayes.

Chef Kimberlee’s strength is making the client feel at ease, helping them plan an event that is truly special and exceeds expectations. Her experience in orchestrating many events at all levels has given her access to contacts which may be helpful to your event including, floral, linens, photography and special event cakes. Let Chef Kimberlee make your event memorable.


Chef John Moore (wine dinners, culinary classes, demos, beer dinners, ethnic and regional cuisines)

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Chef John

Quintessential chef with the eye of a perfectionist, Chef John is a knowledgeable addition to any party. He can educate your guests on foods from many cuisines and styles. Chef John has over 30 years experience as a chef, while also holding a bachelor’s degree in Business from the University of Houston. His culinary work has included working in three James Beard Award-winning kitchens: Cafe Annie (Houston), Spiaggia (Chicago), Farallon (San Francisco). Most recently he was executive chef at Vic & Anthony’s (Houston). Chef John has had the privilege of working on collaborative dinners with some of the industry’s most creative and talented chefs of the past 40 years including: Paul Bocouse, Lidia Bastianich, Charlie Trotter, Rick Bayless, Paul Bartolotta, Mark Franz, and Michael White. His once-in-a-lifetime experience of working with Julia Child (while she was in Houston working on one of her many influential books) remains the highlight of a very diverse and rewarding career.


Osso Buco!

Chef John specializes in wine dinners, culinary classes, demos, beer dinners or any kind of gatherings where food and great company come together. His Houston roots are deep with a family grocery store and years of Italian family dinners behind him. He is both a skilled chef and trainer of chefs -having taught up-and-coming chefs at The Art Institute of Houston’s culinary program. John is the consummate professional chef and peace personified in the kitchen.


Chef Soren Pedersen (Local/seasonable/sustainable meats, game, vegetables and herbs)

The locavore’s guru in Houston, Chef Soren Pedersen was born in Denmark and grew up in a family of 2 siblings. His mother and grandmother bonded the family with simply cooked delicious meals at home. It was here where Soren’s inspiration for local and seasonal ingredients was sparked. Cooking healthy inexpensive meals was a cultural staple and is the foundation of Soren’s culinary philosophy.

​Chef Pedersen built on that foundation beginning with his apprenticeship in Denmark. His culinary skills were enhanced as he worked in a variety of venues globally that ranged from exclusive clubs to blackboard style restaurants. In 1995 Chef Pedersen’s pursuits led him to the United States. Houston was his first destination and he continued to venture to major US cities from Texas to the state of Washington. In 2003 Chef Pedersen married his lovely wife Maria. They decided to make Houston their home and continue to reside in the Montrose area of the city.

Pedersen’s latest adventure is a television show titled “Currant Kitchen, where locals grow.” The show focuses on his lifelong culinary philosophy of using locally grown vegetable and local farm raised products; turning them into simple, delicious, unique meals that can be shared with families and friends.

Chef Jack Tyler (private parties of 4-6 guests for paella, barbeque and other specialties cooked demonstration-style on your patio in front of your guests)  is not only the Second Most Interesting Man in the World, but a self-taught cook and ever-curious researcher about food. He has traveled  to Mexico and nationwide over the last thirty years, studying regional cuisines of the U.S. and foods of Mexico’s indigenous people.

Jack Tyler - Texas Private Chef

Chef Jack




He will make the meal the main event at your next gathering… and your guests will leave entertained as well as better cooks!

He is also founder and general manager of Texas Private Chefs.com.

One thought on “Our Chefs

  1. Ralph Nicholson says:

    I am Ralph Nicholson,I have an offer for Chef Jack
    Please contact me for further details.
    Ralph Nicholson

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