Meet the Team


Menno Ozinga
General Manager

Menno Ozinga is passionate, driven and has close to a decade of experience in the restaurant and hospitality industry. Born and raised in the Netherlands, Menno grow up with a passion for culinary arts, inspired by his grandfather who involved him in baking at a young age. 

Menno began his career as a prep cook and dishwasher at a Greek restaurant located in his hometown. He then went on to obtain his bachelor ‘s degree in International Hospitality Management at Stenden University. Throughout his education he worked at various restaurants in the Netherlands, from Spanish and Italian to French-Moroccan as well as line-cook at Hilton Olympia in London.

In 2011 Menno moved to Houston, TX to complete an internship at the Intercontinental hotel in the galleria. Upon completion of the internship, he took on various positions throughout the city. From dining room manager at Brenner’s on the Bayou, opening up the Golden Nugget in Lake Charles, wine buyer for the Italian restaurant La Griglia and most recent, senior manager at Emmaline.

Menno has a passion for wine and is a holder of the Court of Master sommelier level I, WSET level II and Italian Wine specialist. Outside of work, he enjoys running, traveling and exploring Houston’s many diverse culinary and wine offerings.

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Tiago Almeida
Chef du Cuisine

Born and raised in Lisbon, Portugal, Tiago Almeida grew up having a passion for cooking at a young age. Starting culinary school at the age of 18, he knew at very early age that he wanted to be a cook.  Tiago went on to graduate from a Hotel Business and Culinary School in Lisbon before taking on his first job at Hotel Sofitel Lisbon. 

After a year in London working with Marriott at Canary Wharf. Tiago started his career at Four Seasons Hotels & Resorts. Working for various properties including task force in Nevis & St. Louis and permanently over 6 years at Four Seasons Ritz Lisbon. He transferred to Four Seasons Hotel Houston as the Sous Chef at Quattro Restaurant in 2012, and has been working with Four Seasons for more than 12 years. 

Having grown up in Portugal, Tiago had to privilege to be surrounded by fresh produce and seafood. To him, being Portuguese enables him to have a deep admiration to the sea and fresh seafood, especially from the Northern Atlantic. He respects the tradition of utilizing a good olive oil and a beautiful wine with his food and strongly believes that care and hard work are the most important ingredients in every recipe. 

In his spare time, Tiago enjoys riding his bicycle after a long day in the kitchen and exploring Houston’s ever-growing restaurant scene.