After an extensive search for the perfect chef to join our masterful team of culinary artists at Main Kitchen | 806 Lounge, we found our new Executive Chef Josh Mouzakes. He will oversee all aspects of our luxury hotel’s food and beverage offerings, including Main Kitchen Restaurant, 806 Lounge and JW catering.
Long Island with a French Twist Please
Chef Mouzakes began his culinary journey at 13 years old on Long Island, and five years later at the age of 18, he officially began his career at The French Laundry, the three-Michelin-starred restaurant which continues to be touted as one of the finest restaurants in the world. He continued to train under some of the leading French-trained chefs in the world including Guy Reuge at New York’s Mirabelle Restaurant in The Three Village Inn as well as Joël Robuchon at his restaurant in the MGM Grand Las Vegas.
He most recently served for three years as Chef de Cuisine for Fine Dining and Executive Banquet Chef at San Diego’s historic Hotel del Coronado, where he successfully helped manage the hotel’s culinary team.
Elevating Houston’s Impressive Culinary Movement
“The architecture along with the hotel’s southern hospitality and impeccable service at the JW Marriott Houston Downtown is what drew me to join the city’s impressive culinary movement,” said Mouzakes. “I also gravitated toward the hotel’s Main Kitchen Restaurant living room vibe that is luxurious without being pretentious.”
Mouzakes plans include reinventing Texas favorite recipes, incorporating modern cooking techniques and creating new seasonal and off-menu dinners.
Hand Picked For Houston Tastemakers
“We hand-picked Mouzakes for his artistic ability to create beautiful food that features various textures and colors, balanced with incredible flavor, as well as his expertise in large catered events,” said Natalie Wiseman, Pearl Hospitality. “The Main Kitchen at the JW Marriott Houston Downtown continues to be a go-to spot for downtown culinary experiences, including interactive cooking and cocktail demonstrations, meet and greets with Houston farmers and tastings with renowned winemakers. Along with making his mark, Chef Josh continue to drive the restaurant’s success into its next culinary phase.
Mouzakes is a graduate of Johnson and Wales University, one of the nation’s top culinary programs.
Click here for our official press release.
In this short video we take you step-by-step to prepare the perfect steak with the culinary artistry we’ve mastered at the JW Marriott Houston Downtown. After watching the demo, we invite you to share your Perfect Steak with us!
Amplifying our commitment to sourcing local, fresh ingredients, the Main Kitchen team recently planted a new rooftop garden in Downtown Houston.
Highly regarded food and wine reporter, Greg Morago, had the exclusive first-look at the new fall lunch and dinner menus designed by Chef Mouzakes.
Read our exciting coverage from the Houston Chronicle here:
Meet Josh Mouzakes
Published on October 11, 2018
First Look: Main Kitchen
Published on October 30, 2018
See the Main Kitchen review in the Houston Chronicle’s Flavor Section
Published on October 31, 2018
The always stylish and fashion-forward luxury magazine PaperCity shared the love for our new menu and welcomed Chef Mouzakes with a feature in the December 2018 issue.
Read the announcement from PaperCity Magazine here:
There’s a New Chef in Town
Published December 2018
Chef Mouzakes and Main Kitchen had the honor to be featured in a CultureMap article by Eric Sandler that highlighted three Houston hotel restaurants with big changes that attract food-loving Houstonians.
Read the full story from CultureMap here:
3 mainstay Houston hotel restaurants go new and improved to draw diners
Published on October 24, 2018
Featured in the January 2019 Eat + Drink Guide, Modern Luxury Houston sat down for an interview with “New Kid on the Block” Josh Mouzakes to learn more about his cooking style and sample the new dinner menu at Main Kitchen. In the interview, Executive Chef Mouzakes shares “my menu style is contemporary American, grounded in classic French cooking based on skills I’ve honed since I started cooking in restaurants at age 13.”
Read the full interview here:
New Kid On The Block
Published January 2019