Born and raised in the northern part of Mexico, Javier Lopez's interest for cooking didn’t
surface until he came to Houston, Texas. Lopez was introduced to the culinary talents
of many chefs in the city, sampled a variety of cuisines and learned to cook them.
Later, he realized that food was his passion. While working at Brennan’s of Houston
under Chef Carl Walker, Lopez was inspired to obtain formal training and joined the
culinary program at The Art Institute of Houston.
Upon graduation, Lopez left Houston and obtained a position as the Tournant at
Commander’s Palace in New Orleans, under the late Chef Jamie Shannon. In
New Orleans, the whole city is a big ol’ kitchen. This was an adventure that lasted
an incredible four years for Lopez.
Having a profound love for the Southwest, Lopez came back to Houston, where he accepted the
offer to join Damian Mandola and Johnny Carrabba to open Pesce. It has been an
extraordinary experience that has allowed Lopez to contribute many of the menu selections and assist
in the development of procedures of operations and preparations. Executive Chef
Mark Holley and Pesce have given Lopez an opportunity to expand his knowledge and success as a reputable chef in the city of Houston.