Chef Bios

Eddie V's 5th Street

Eddie V's flagship location on W. 5th Street Executive Chef Chris Bauer who has more than 20 years experience in fine restaurants throughout the country including Brennan's in New Orleans. A graduate of Hyde Park's Culinary Institute of America, Bauer has also overseen the kitchens at some of Austin's top restaurants including Finn and Porter and the dining room at the Barton Creek Country Club. Bauer joined Eddie V's Restaurants in December 2009.

Eddie V's Arboretum

Jose Rojas, Executive Chef of Eddie V's Austin Arboretum grew up in a large family in Mexico. Jose found his passion for cooking while spending many hours in the kitchen with his grandmother. From her, he learned the value of technique along with the joy of cooking for loved ones and friends. He brings that tradition of perfection and passion to the kitchen at Eddie V's.

Jose has been in the restaurant industry for more than 15 years with nearly 10 years at Eddie V's. He worked his way up the ranks at Eddie V's before being names executive chef at the Arboretum location in 2008. Chef Jose gets the most pleasure out of the smiles on guest faces every night.

Eddie V's Houston CityCentre

Chef Jason Robinson knows his way around a kitchen, and he is certainly making the most of it after joining Eddie V's in 2010 as executive chef at Eddie V's in City Center. This Minneapolis-raised chef is adding even more creativity and flair to a menu long renowned for its fresh, well-appointed seafood creations.

On his father's advice, Jason took a job as a prep-chef before deciding on college, and a rising star was born. He learned quickly, and found a passion for the art under the tutelage of several colleagues whom he acknowledges as “truly great chefs.” While exercising his growing skill at Chicago @ TRU, he realized he had not just found his calling. As well on his culinary journey, Robinson has participated in the James Beard House Dinner, both in New York and Chicago. 

Eddie V's Houston West Avenue

Executive Chef Robert Rhodes always knew he was destined for a job involving knives, but he originally assumed that it would be in the operating room. He began his restaurant career while studying as a pre-med student at the University of Texas, working at restaurants in various positions from busboy to bartender. Inspired after a summer job Rhoades decided to pursue his culinary ambitions professionally and attended the Culinary Institute of America in Hyde Park, New York, the nation's premiere culinary academy. In 1999, he graduated from the CIA first in his class.

Following commencement, Rhoades moved to San Francisco and the Napa Valley before returning home to Texas to serve sous chef at Jeffrey's Restaurant in Austin. In 2001, he moved to Washington, DC to open Jeffrey's at the Watergate Hotel as chef du cuisine. After a few years on the East Coast, Rhoades returned again to Texas in 2003 as executive chef at Hudson's on the Bend in Austin. In 2009 Rhoades fulfilled a dream of his and opened his own restaurant - Austin's first gourmet food trailer, The Mighty Cone.

Rhoades joined Eddie V's Restaurants in 2010.

Eddie V's Dallas

Brad Albers, a Texas native, draws on his extensive international culinary experience as executive chef at Eddie V's Dallas. He trained at the California Culinary Academy in San Francisco before his apprenticeship for three years with Master Chef Ranier Stutz of the Gasthaus Berghof in Islisberg, Switzerland. This exposure to different cultures and cuisines led him to the "culinary mecca" of California. As executive chef at The Hillcrest near San Francisco, highlighting the best of eclectic California cuisine through weekly menus.

Chef Albers left the west coast for the Cafe Pacific and Patrizio in Dallas, where he served as corporate executive chef and vice president for over ten years. Under his direction, Cafe Pacific rose to Zagat's #1 Seafood Restaurant in Dallas, holding this enviable position from 1999 to 2007. He then served as chef de cuisine at Maguire's Regional in Dallas before joining Eddie V's as executive chef at Eddie V's Prime Seafood Fort Worth in November 2009.

Eddie V's Fort Worth

Don Agate is a magna cum laude graduate of the Johnson & Wales University culinary school in in Charlotte, N.C. He acquired expertise and impeccable taste at restaurants in Manhattan, the Finger Lakes region in upstate New York, North Carolina's Outer Banks, and Club Med in San Salvador, Bahamas. Most recently, Chef Agate worked with a Parisian chef at a Montreal bistro. His honed appreciation for seasonal cuisine finds ample creative room at Eddie V's, where the freshest seafood and produce guide special seasonal menu offerings.

Agate joined Eddie V's Restaurants in 2010.

Eddie V's Scottsdale Quarter

Executive Chef Tom Harvey's culinary interest began at the age of fourteen where he began as a dishwasher at a local restaurant. After completing a Finance degree from Florida State University, he decided to leave the businesses world and purse his passion for cooking, undergoing a three year apprenticeship at Cloister Hotel on Sea Island in Georgia.

Havey hails from Atlanta, Georgia where he held the position of Executive Chef at Murphy's, part of the successful Concentrics Restaurant group. Earlier, he held the same post at ONE Midtown Kitchen, considered to be one of Atlanta's “premier restaurants,” where he garnered numerous awards and accolades including “Best Small Plates” and “Best Wine Program.” Prior he was the Tournant at the Woodlands Resort and Inn outside of Charleston; Sous Chef at Chef Allen's in Miami, Florida, which was ranked twice for “best restaurant” by Zagat during his tutelage. Later, Harvey was appointed Sous Chef at Blackberry Farm in Tennessee, a world-renowned hotel property in the Great Smoky Mountains of Tennessee followed by Executive Chef for Nava, which is part of the Buckhead Life Restaurant Group in Georgia.  

Eddie V's La Jolla

Executive Chef Bill Greenwood's close relationship with the restaurant industry began at the age of 10 years old when he worked at his father's Atlanta-based and highly-acclaimed restaurant, Greenwoods on Green Street. It was in that kitchen that his passion and dedication for the restaurant business and culinary creativity began. He was first introduced to Eddie V's Executive Chef John Carver when the two worked at Pricci in Atlanta. From that position, Greenwood acquired vast culinary experience by working with James Beard award-winning Chef George Mahaffey at The Little Nell in Aspen, Colorado. His most recent experience prior to joining Eddie V's Prime Seafood was in San Jose, California at the award-winning A.P. Stumps Chop House. Bill loves nothing more than being immersed in the various nuances of the restaurant industry.

Greenwood joined Eddie V's in 2008.