Houston is a hot destination for many things: housing is affordable, gas is cheap, jobs are plenty, and the food scene is extremely underrated. No matter where you go in Houston, every pocket is home to some of the best restaurants you can find. You can eat at a different place every day, and never repeat for years on end. Despite some chains, many Houston joints are local, all with humbling beginnings as they rise to their current fame.
There are many forms and styles when it comes to dining out. There’s classic family style, where everyone just passes around large quantities of food. Food trucks posted next to gas stations, shining their neon colors and intoxicating drivers with their smells. From the bougie to the broke, there is every level of food one can think of, which finally brought the acclaimed Michelin Guide to Houston. One of which became the goal of Chef Bham Garcia. His previous works in Chicago and other cities has led him to Houston, with the goal of not only establishing a brick and mortar place for Filipino food, but to have it earn a Michelin award.
I got the pleasure of dining with Chef Bham, which consists of an online reservation system that will then reveal its location upon purchasing. This method of testing and navigating the waters has worked for many other restaurants in the city, and it has tested them the same for Lumikha. Dinner was immaculate, personal, and it felt like I was dining at someone’s house. Chef Bham expertly has mixed traditional flavors with modern twists, leading to extraordinary bites of food. To purists, this may seem odd, but if you know anything about fine dining, then you will surely appreciate the minute and intricate details that pair with the traditional flavors. Afterwards I had the chance to interview Chef Bham, and I hope his story and message to the culinary world of Houston hits home, and that the city will help his dreams become a reality.
Interview:
Writer- So chef, why don’t you give us some details about you and your story?
Chef Bham- Born in the Philippines, grew up in Chicago. I didn’t like cooking growing up. I wanted to play drums and that’s pretty much all I did in my teenage years – join coverbands playing guitar or be the drummer. I didn’t start cooking until I was 20yo and it was only through a part time job, not thinking it was gonna be a career. I didn’t take it seriously until my mid 20’s and I was already 28 years old when I first stepped foot in a michelin-level operated kitchen in Guy Savoy. In context, some kids who graduate fresh out of culinary school go straight to a Michelin level restaurant. It was a tough road ahead. If I truly wanted to be a chef, and I didn’t want to be a mediocre chef, I had a lot to catch up to
Writer- I am sure the journey was not smooth; what are some obstacles that you faced?
Chef Bham- Opposite of smooth. It was a very rough upbringing in the industry. It’s a very blue collar job with very long hours and modest pay. I convinced myself to love the craft so much even without the concept of money. My pursuit to excellence had to be pure. Cooking was gonna be my creative outlet, and as creative careers go, I had to find my own identity. I couldn’t afford the exorbitant culinary school tuition fee that it forced me to drop off and that cornered me into confusion and depression. I had to muster up the courage to knock on restaurant back doors to ask if I could apprentice for free. And that I did for an accumulation of years essentially putting myself through school but in the real world setting.
When I realized my “why” on starting my own restaurant, it was gonna be yet another arduous journey. With no background in business let alone the know-how to write a business plan, I had to study and learn as I went. I entered the private chef world to find the right business partners. I met a lot of awesome people, but I didn’t meet the ideal person to share my niche concept with. It took longer than it should to realize I had to resort back to the people I love and trust most, my missionary friends. I trust them with business as I trust them with my kids. It was a great idea, only none of them are in hospitality and we had little capital. Yet here we are, 4 months into it. We have quietly and organically grown our following and people are starting to spread the word about our existence.
Writer- Because of the competition here, what sets you apart from others?
Chef Bham- I was able to explore a variety of kitchens, even though I was a little late in the game, I was able to catch up and in some cases pass up some of the amazing talents I worked with. I proactively chose to surround myself with great chefs and in so doing, my inadequacies were amplified. It wasn’t an easy pill to swallow. The determination to educate myself made me acquire a variety of cooking philosophies and techniques all distilled down to conceptualizing the best Filipino food possible. Complemented with my team’s mission to serve our community is what separates me from most chefs.
Writer- Since you’ve been here, what have been your thoughts of Houston?
Chef Bham- When I moved to Houston, it was a fresh market looking through the lens of Filipino cuisine. Chef Paul Qui pioneered Filipino food initially in Austin with restaurant Qui (later renamed Kuneho), and I wanted to take advantage of the ripple effects he started. When COVID happened, it was a pivotal time for the city. World-class chefs were moving out of NY, California and Chicago and were moving to Texas, Florida, Georgia and Colorado. The after effects are now felt as more complex restaurant concepts are opening in Houston and was validated when Michelin announced their expansion to Texas. Houston is no longer simply a barbecue town. Texans are more open to new experiences. Its the perfect time to execute our concept.
Tags/ Collabs for IG:
Chef Bham: @bhamn Lumikha: @lumikha.htx
