Chef Catherine Houston
Refined, small-batch pastries crafted in Houston with natural ingredients
Team & Credentials
Chef Catherine trained at the Institut Villa Pierrefeu in Switzerland and at the California Culinary Academy in San Francisco and refined her craft working with Farallon and Tartine Bakery. In Houston, she served 12½ years as Pastry Chef at the Houstonian Hotel, Club & Spa, earning My Table magazine’s “Pastry Chef of the Year” in 2008. She further advanced her skills at the French Pastry School in Chicago and at École Valrhona in Brooklyn, Tain-l’Hermitage, and Tokyo. In 2013, she was invited by Valrhona to participate in the Coupe du Monde de Pâtisserie in Lyon.
In 2025, she was joined by Jean-François, who brings ten years of U.S. hospitality experience (including as Maître d’hôtel at the French Consul’s residence in San Francisco) and over twenty years in European logistics and operations. His expertise in business strategy, organization, and development complements Catherine’s culinary talent. Together, they form a dynamic duo of artistry and structure.
Our Signatures Creations
At Chef Catherine Houston, we take pride in crafting refined, small-batch treats using only the finest natural ingredients. Each item is thoughtfully made to deliver elevated flavor, elegance, and a touch of joy, all gluten-free.
Our Commitment
Small-batch baking with natural ingredients and local partners. Less plastic, more compostable paper and glass returns. Cleaner deliveries. Big flavor, lighter footprint.
Where to find us
Our pastries are available across Greater Houston at partner cafés and local markets, with convenient pre-order pickup. We strive to make good pastry available for all.
Together for tomorrow
At Chef Catherine, we believe that every choice matters. From the ingredients we source to the way we bake and package, our mission is to nourish people while respecting the Earth.
French-inspired, small-batch pastries made in Houston with natural ingredients. Many creations are gluten-free
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