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Monica Pope
Cooking Style : Organic cuisine
 
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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.



Courtsey:http://forums.egullet.org/index.php?showtopic=68907

 
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Monica Pope
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 1
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Chef Monica Pope, 2007 James Beard Award Nominee, Best Chef
No Texas restaurant is more passionately local than Chef Monica Pope's new venture, t'afia. Gourmet Magazine, January 2005.
http://www.tafia.com/
 
Best New Chefs - 1996 - Monica Pope | Food & Wine
Monica Pope. t'afia 3701 Travis Street Houston, Texas 713-524-6922. Won Best New Chef at: Boulevard Bistrot, Houston (closed)
http://www.foodandwine.com/bestnewchefs/?year=1996&chef=3FF4E2AC-7324-41...
 
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