If you enjoy watching chefs prep and cook delicious meals on tv, nothing beats seeing them work their magic live. There’s much to learn from experts, if nothing more than understanding what goes into each course and the difference between no Michelin stars and the coveted three star rating. After attending a few evening presentations of Cleveland Chef Doug Katz, owner of fire food and drink, Fire Spice Company and Chef/Partner of Provenance, Provenance Cafe, and Catering By Provenance at the Cleveland Museum of Art, during which he showcased how to use spices from his new Fire Spice line, I can see why foodies would flock to Houston’s Bravery Chef Hall.
It’s no secret that people like to watch other people cook — and that people love to eat great food. But the added bonus of learning something from the experience, such as how to best utilize ingredients or when exactly to use spices in the preparation, makes for a much better eating experience as home too.
Created by the founders of Conservatory Underground Beer Garden & Food Hall and Pax Americana, Houston’s Bravery Chef Hall is the anchor tenant in the new Aris Market Square luxury high-rise, directly across from Market Square Park. The 9,000 square foot chef hall will include a curated platform for five chef-driven concepts plus three bars, all under one roof. A 2,000-square foot pocket patio plus an additional 1,000 square feet of wraparound patio space is also planned. Bravery will have a capacity for 300-400 guests. To help make these plans come to fruition, Bravery Chef Hall has launched a million dollar Reg C/A campaign on NextSeed.
[clickToTweet tweet=”#houston Hottest Spot for 2018: Bravery Chef Hall #foodies @thenextseed @crowdfundinside #regc” quote=”Anh Mai and Lian Nguyen plan to open Bravery Chef Hall in 2018 with funding from their NextSeed Reg C/A campaign.”]
“Like the food hall model, each curated concept will be separately owned and will sign a lease for space within the chef hall,” noted the campaign. “The food will be complemented by Bravery’s own extensive beverage operations which will include a wine bar, molecular cocktail bar, and a patio bar that will serve both an evening crowd and weekend brunch… The concept is being launched by the pioneers of Houston’s burgeoning food hall movement (owners of Conservatory Underground Beer Garden & Food Hall, Prohibition Supper Club) in partnership with restaurateur Shepard Ross (Pax Americana) who will serve as General Manager and sommelier for the chef hall.”
Co-founded by Anh Mai and Lian Nguyen, the total buildout and launch of Bravery will require $1.85 million. The NextSeed raise has targeted up to $1 million while owner contributions, private investors, and tenant improvement allowances will supplement the remaining portion; at this writing, over $64,700 has been secured from 64 investors. 100% of the NextSeed proceeds will be used toward the buildout of Bravery which includes construction as well as the purchase of equipment, furniture and supplies.
The beverage programs, run by Bravery staff directly, will make up most of the remaining forecasted revenues. The outdoor patio space will host its own bar that will open up to Main Street and serve an evening crowd as well as weekend brunch. The molecular cocktail bar will be indoors, as will the wine bar. The wine bar will be the centerpiece of the beverage program, featuring top quality wines from all over the world that will be carefully paired with each of the kitchens. Opportunities for private events, cooking classes, cook books and other creative releases will provide Bravery with supplementary revenue streams.
[clickToTweet tweet=”Invest now! #Houston Delish Dining in 2018: Bravery Chef Hall #foodies @thenextseed @crowdfundinside #regc” quote=”Bravery Chef Hall aims to change the way chefs engage with the #Houston community and roll out exciting new food and dining concepts. “]
Bravery aims to flip the way chefs engage the community and roll out new concepts. Each concept will be operated and owned by chefs, employing only cooks. The complete “back of house” creates the center of each space, and guests are brought into the immersive experience with counter seating, according to the campaign. Chefs and cooks take meal orders directly from their guests, make the dishes, interact directly, and even pitch in with bussing.
“The biggest challenge that chefs have when stepping out on their own is the business-side of running a restaurant,” indicated the campaign. “Their focus on kitchen operations and the art of food itself is what makes them shine. Bravery allows chefs to focus on what matters to them while providing the infrastructure and other business considerations (permitting, build out, flexible lease terms, beverage service, marketing and traffic) that make it easy for the chefs to make the transition.”
Three of the five concepts have already been selected:
- Gary Ly (Chef de Cuisine at Underbelly) will focus on small and large Southeast Asian-inspired plates.
- Ben McPherson (Founder of Krisp Bird & Batter) will be unveiling a new pasta concept, BOH Pasta.
- David Guerrero (Owner of Andes Café) will be featuring coastal Latin and market seafoods.
[clickToTweet tweet=”#Houston Bravery Chef Hall Chefs: @GLy_1981 @underbellyHOU @Ben_McPherson & Guerrero @andes_cafe @crowdfundinside” quote=”Three concepts from Chefs Gary Ly, Ben McPherson and David Guerrero have already been lined up for Bravery Chef Hall. “]
Bonus rewards offered in the campaign include gift cards, cooking classes, private wine tastings, personalized wine lockers, private chef parties and invitations to the launch party. For more details about the campaign, click here.
Other live opportunities on NextSeed include 619 Distillery, Leela’s & abv and Pokéology. Interested in another investment and becoming a part of Houston’s renewal after the hurricane? Check out Grit Grocery on Wefunder.
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