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Luis Alves joined Mark’s American Cuisine in April 2008 as an Assistant Pastry Chef and within six months was promoted to Pastry Chef. Before joining Mark’s and upon his arrival to Houston in 2000, Luis was Assistant Pastry Chef at the Four Seasons Hotel and Pastry Chef at Tony’s. Prior to moving to Houston he lived in New York City where he worked as Pastry Chef for several restaurants rated by the New York Times as having three stars such as Judson Grill, Cello, and Veritas. Luis graduated from the Art Institute of Houston’s School of Culinary Arts in 1994 and completed his externship at The Houston Country Club. He also studied at both the Culinary Institute of America in Hyde Park, New York and at the French Culinary Institute in New York City. Luis’s creativity and innovativeness are a great asset to the culinary team at Mark’s.
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