Meet our Chef
Leading our culinary team is Executive Chef John Bogue. A native of Houston, Texas, Bogue has a strong commitment to providing our guests with an authentically local and sustainable dining experience. His passion for building strong relationships with regional farmers, artisans, and purveyors has already made a lasting contribution to Sheraton Houston Brookhollow.
Bogue began his career at Pappadeaux Seafood Kitchen where he learned how to cook cajun and creole cuisines. He then enrolled in The Art Institute of Houston’s Culinary Management program. His next post was with a local restauranteur in north Houston where he helped open Raffa’s American Bisto. Working there with a French trained chef taught Bogue a lot about blending cuisines allowed him to think outside the box and be creative with ingredients. After graduation, he secured a job at Royal Oaks Country Club where he helped prepare food for weddings, banquets, parties.
Bogue's commitment to local/sustainable cuisine and creating strong partnerships with regional producers led him to help open True Food Kitchen, a trendy restaurant with a focus on healthy organic produce, fresh flavors, and originality. This experience helped change John’s outlook on cooking, moving the focus from just good flavors to more of a nutritional standpoint with delicious flavors to compliment. He was presented with an opportunity to move to Florida and operate the “bistro” at BallenIsles Country Club, which he took to have the chance to focus on different styles of cuisine and bring the health focus back.