Chef-opedia Chefs Monica Pope Bio
Cooking Style: Organic cuisine
Education: Graduat
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Monica began her career at the age of 18 for prestigious Cafe Annie in Houston. She later left Houston for Europe where she spent the next three years working in restaurants in Greece and London. In 1990, she earned her Chef's title from Prue Leith's School of Food & Wine.

She returned to the United States, working first in several innovative San Francisco restaurants (Bix, Edie) then coming back to Houston to work in Marion Tindall's Bistro Cuisine and Tony Vallone's La Griglia. In 1992, Monica opened The Quilted Toque where she fully demonstrated the infusion of international foods. In 1994 she moved to open Boulevard Bistrot. In 1996, Monica was named one of Food & Wine Magazine's Top 10 Best New Chefs.

After 10 years at her Museum District restaurant Boulevard Bistrot, Monica's lease was about to expire; she took this opportunity to start over from scratch--to break out of the bistro box and create a new concept in an up-and-coming part of Houston, South Midtown. Inspired by the location--an industrial red-brick building on 10,000 square feet of land--she has again envisioned and made real a restaurant with simple, good food using as many local and regional ingredients as possible.

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Celebrity Chef Monica Pope's Bio (Bio Of Celeb ChefMonica Pope | Monica Pope Bio ) contains all the information about Celebrity Chef Monica Pope. and others. Texas Chef

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