Made in House: Houston is presented by The Speke Originals Network (https://www.spekepodcasting.com/spekeoriginals)

Nousha Nowamooz traces Hungry’s from its 1975 beginnings as a Montrose sandwich shop to a Houston institution. She discusses family legacy, plant-based innovation, neighborhood loyalty, longtime favorites, and the responsibility of helping a multigenerational restaurant continue to grow with the city.

Learn more about Hungry's: https://hungryscafe.com/

Key takeaways

1. Hungry’s was founded in 1975 by Fred Sharifi as a small, affordable international sandwich shop in Montrose.

2. Family leadership expanded the concept with entrees, brunch, catering, and multiple locations.

3. Nousha’s mother helped evolve the menu through her culinary training and kitchen leadership.

4. Hungry’s plant-based menu began as a series of specials and grew into a defining strength.

5. Nousha describes the experience of carrying the family business forward as “pressure is a privilege.”

6. Her family encouraged her to explore other interests, but school and career lessons kept leading her back to the business.

7. Hungry’s longevity comes from neighborhood trust, menu evolution, scratch-made food, and consistent hospitality.

Made in House: Houston is presented by The Speke Originals Network (<a href="https://www.spekepodcasting.com/spekeoriginals">https://www.spekepodcasting.com/spekeoriginals</a>)
Nousha Nowamooz traces Hungry&rsquo;s from its 1975 beginnings as a Montrose sandwich shop to a Houston institution. She discusses family legacy, plant-based innovation, neighborhood loyalty, longtime favorites, and the responsibility of helping a multigenerational restaurant continue to grow with the city.
Learn more about Hungry's: https://hungryscafe.com/
Key takeaways
1. Hungry&rsquo;s was founded in 1975 by Fred Sharifi as a small, affordable international sandwich shop in Montrose.
2. Family leadership expanded the concept with entrees, brunch, catering, and multiple locations.
3. Nousha&rsquo;s mother helped evolve the menu through her culinary training and kitchen leadership.
4. Hungry&rsquo;s plant-based menu began as a series of specials and grew into a defining strength.
5. Nousha describes the experience of carrying the family business forward as &ldquo;pressure is a privilege.&rdquo;
6. Her family encouraged her to explore other interests, but school and career lessons kept leading her back to the business.
7. Hungry&rsquo;s longevity comes from neighborhood trust, menu evolution, scratch-made food, and consistent hospitality.

The Business of Belonging: Hungry’s and Houston’s Neighborhoods

Made in House: Houston is presented by The Speke Originals Network (https://www.spekepodcasting.com/spekeoriginals)

Patrick Pham traces the rise of Duckstache Hospitality from Uchi and secret sushi pop-ups to Kokoro, Handies Douzo, Aiko, Doko, Himari, and Dubai. He discusses mentorship, growth, quality control, team culture, approachable sushi, and the consistency that keeps guests coming back.

Learn more about Duckstache: https://www.duckstache.com/

Key takeaways

1. Patrick Pham began at Uchi at 19, fresh out of culinary school, and credits the restaurant with providing mentorship, friendship, leadership training, and his future business partner, Daniel Lee.

2. Patrick and Daniel launched their first independent work through Secret Taste, intimate pop-up dinners that let them test dishes, build a following, and refine their hospitality style.

3. Kokoro opened at Bravery Chef Hall in July 2019, followed by Handies Douzo in December 2019—two first-time restaurant concepts launched within six months.

4. COVID forced Handies Douzo to pause operations, while Kokoro adapted by remaining open for to-go service.

5. Duckstache’s move to Dubai began with a Houston-based visitor who loved Handies Douzo, met the partners, and quickly brought Daniel overseas to explore a new opportunity.

6. The group’s growth depends on finding strong leadership, building organizational structure, and empowering teams to create welcoming guest experiences.

7. Duckstache aims to deliver sushi with high-quality standards in a setting that feels more frequent, accessible, and neighborhood-driven than special-occasion-only dining.

8. Patrick sees consistency across food, service, hours, and operations as the clearest advice for aspiring restaurateurs.

Made in House: Houston is presented by The Speke Originals Network (<a href="https://www.spekepodcasting.com/spekeoriginals">https://www.spekepodcasting.com/spekeoriginals</a>)
Patrick Pham traces the rise of Duckstache Hospitality from Uchi and secret sushi pop-ups to Kokoro, Handies Douzo, Aiko, Doko, Himari, and Dubai. He discusses mentorship, growth, quality control, team culture, approachable sushi, and the consistency that keeps guests coming back.
Learn more about Duckstache: <a href="https://www.duckstache.com/">https://www.duckstache.com/</a>
Key takeaways
1. Patrick Pham began at Uchi at 19, fresh out of culinary school, and credits the restaurant with providing mentorship, friendship, leadership training, and his future business partner, Daniel Lee.
2. Patrick and Daniel launched their first independent work through Secret Taste, intimate pop-up dinners that let them test dishes, build a following, and refine their hospitality style.
3. Kokoro opened at Bravery Chef Hall in July 2019, followed by Handies Douzo in December 2019&mdash;two first-time restaurant concepts launched within six months.
4. COVID forced Handies Douzo to pause operations, while Kokoro adapted by remaining open for to-go service.
5. Duckstache&rsquo;s move to Dubai began with a Houston-based visitor who loved Handies Douzo, met the partners, and quickly brought Daniel overseas to explore a new opportunity.
6. The group&rsquo;s growth depends on finding strong leadership, building organizational structure, and empowering teams to create welcoming guest experiences.
7. Duckstache aims to deliver sushi with high-quality standards in a setting that feels more frequent, accessible, and neighborhood-driven than special-occasion-only dining.
8. Patrick sees consistency across food, service, hours, and operations as the clearest advice for aspiring restaurateurs.

Inside the Rise of Duckstache Hospitality

Made in House: Houston is presented by The Speke Originals Network (https://www.spekepodcasting.com/spekeoriginals)

Oscar Gushiken shares how he and his wife built Dulcedo Coffee in Fulshear while navigating COVID, landlord rejection, a full-time career, and the realities of small-business ownership. It is a story of community, adaptation, specialty coffee, and betting on a neighborhood before it was built.

Learn more about Dulcedo: https://www.dulcedo.coffee/

Key takeaways

1. Oscar and his wife opened Dulcedo Coffee in October 2019, just months before pandemic shutdowns.

2. Grab-and-go service, online ordering, and delivery apps helped the shop navigate COVID uncertainty.

3. Exclusive-use lease clauses and landlord skepticism led to approximately 30 to 50 location rejections.

4. Dulcedo took a risk by signing a lease in a new development before the surrounding neighborhood was built.

5. Oscar balances coffee-shop ownership with a full-time job, relying on his wife and a trusted team.

6. The menu has expanded from strict specialty coffee to include customer-preferred larger drinks.

7. Customer relationships inspired signature menu items such as John’s Breakfast and Nikita’s Triple Cheese.

Made in House: Houston is presented by The Speke Originals Network (<a href="https://www.spekepodcasting.com/spekeoriginals">https://www.spekepodcasting.com/spekeoriginals</a>)
Oscar Gushiken shares how he and his wife built Dulcedo Coffee in Fulshear while navigating COVID, landlord rejection, a full-time career, and the realities of small-business ownership. It is a story of community, adaptation, specialty coffee, and betting on a neighborhood before it was built.
Learn more about Dulcedo: https://www.dulcedo.coffee/
Key takeaways
1. Oscar and his wife opened Dulcedo Coffee in October 2019, just months before pandemic shutdowns.
2. Grab-and-go service, online ordering, and delivery apps helped the shop navigate COVID uncertainty.
3. Exclusive-use lease clauses and landlord skepticism led to approximately 30 to 50 location rejections.
4. Dulcedo took a risk by signing a lease in a new development before the surrounding neighborhood was built.
5. Oscar balances coffee-shop ownership with a full-time job, relying on his wife and a trusted team.
6. The menu has expanded from strict specialty coffee to include customer-preferred larger drinks.
7. Customer relationships inspired signature menu items such as John&rsquo;s Breakfast and Nikita&rsquo;s Triple Cheese.

Building a Coffee Shop While Working Full Time: The Dulcedo Story

Made in House: Houston is presented by The Speke Originals Network (https://www.spekepodcasting.com/spekeoriginals)

Chef Philippe Verpiand shares the journey from Michelin-starred French kitchens to Étoile in Houston. He discusses craft, consistency, Gulf ingredients, his chef’s garden, and building an approachable French restaurant that has endured for more than a decade.

Learn more about Étoile: https://etoilecuisine.com/

Key takeaways

1. Chef Philippe began cooking at 16 and trained in Michelin-starred kitchens throughout France.

2. He learned that the long hours and low early wages of kitchen work demand real commitment.

3. After the 2008 recession complicated restaurant ownership in California, he and his family chose Houston for its opportunity and quality of life.

4. Étoile was created as refined but approachable French dining, rather than a formal special-occasion-only restaurant.

5. Familiar dishes, a longtime team, and consistent hospitality have helped Étoile build loyalty.

6. Chef Philippe incorporates Gulf ingredients and produce from his own garden into seasonal specials.

Made in House: Houston is presented by The Speke Originals Network (<a href="https://www.spekepodcasting.com/spekeoriginals">https://www.spekepodcasting.com/spekeoriginals</a>)
Chef Philippe Verpiand shares the journey from Michelin-starred French kitchens to &Eacute;toile in Houston. He discusses craft, consistency, Gulf ingredients, his chef&rsquo;s garden, and building an approachable French restaurant that has endured for more than a decade.
Learn more about &Eacute;toile: https://etoilecuisine.com/
Key takeaways
1. Chef Philippe began cooking at 16 and trained in Michelin-starred kitchens throughout France.
2. He learned that the long hours and low early wages of kitchen work demand real commitment.
3. After the 2008 recession complicated restaurant ownership in California, he and his family chose Houston for its opportunity and quality of life.
4. &Eacute;toile was created as refined but approachable French dining, rather than a formal special-occasion-only restaurant.
5. Familiar dishes, a longtime team, and consistent hospitality have helped &Eacute;toile build loyalty.
6. Chef Philippe incorporates Gulf ingredients and produce from his own garden into seasonal specials.

Étoile: Authentic French Food, Texas Roots

Made in House: Houston is presented by The Speke Originals Network (https://www.spekepodcasting.com/spekeoriginals)

Chef Michelle Wallace discusses her path from St. Louis and Houston restaurant kitchens to Top Chef, pop-ups, and independent entrepreneurship. She shares lessons from Houston mentors, Gatlin’s BBQ, culinary school, and the city’s expansive food culture that helped shape her distinctive voice.

Learn more about Michelle Wallace: https://www.chefmichellewallace.com/

Key takeaways

1. Michelle Wallace moved from St. Louis to Houston for college, seeking individuality as a twin.

2. Houston’s diverse food culture helped ignite her interest in cooking.

3. She worked in healthcare administration, bartending, and serving before choosing food as a full-time career.

4. Cooking for her cousin’s NFL teammates helped establish an early private-chef opportunity.

5. Culinary school gave Michelle key exposure to technique, ingredients, flavor development, and experimentation.

6. Her experiences with Mark Holley, Houston’s Restaurant Group, Greg Gatlin, and Gatlin’s BBQ shaped her approach to hospitality.

7. Michelle emphasizes the importance of mentors who allow emerging chefs to develop their own voice.

Made in House: Houston is presented by The Speke Originals Network (<a href="https://www.spekepodcasting.com/spekeoriginals">https://www.spekepodcasting.com/spekeoriginals</a>)
Chef Michelle Wallace discusses her path from St. Louis and Houston restaurant kitchens to Top Chef, pop-ups, and independent entrepreneurship. She shares lessons from Houston mentors, Gatlin&rsquo;s BBQ, culinary school, and the city&rsquo;s expansive food culture that helped shape her distinctive voice.
Learn more about Michelle Wallace: https://www.chefmichellewallace.com/
Key takeaways
1. Michelle Wallace moved from St. Louis to Houston for college, seeking individuality as a twin.
2. Houston&rsquo;s diverse food culture helped ignite her interest in cooking.
3. She worked in healthcare administration, bartending, and serving before choosing food as a full-time career.
4. Cooking for her cousin&rsquo;s NFL teammates helped establish an early private-chef opportunity.
5. Culinary school gave Michelle key exposure to technique, ingredients, flavor development, and experimentation.
6. Her experiences with Mark Holley, Houston&rsquo;s Restaurant Group, Greg Gatlin, and Gatlin&rsquo;s BBQ shaped her approach to hospitality.
7. Michelle emphasizes the importance of mentors who allow emerging chefs to develop their own voice.

Michelle Wallace: Top Chef, Pop-Ups and Building a Career on Her Own Terms

Made in House: Houston is presented by The Speke Originals Network (https://www.spekepodcasting.com/spekeoriginals)

Shiva Patel and Rick De Virgilio share the story behind Da Gama, where Indian and Portuguese traditions meet. They discuss a Houston restaurant romance, Oporto’s legacy, family recipes, food-driven travel, hospitality, and creating restaurants rooted in culture, memory, and soul.

Learn more about Da Gama: https://www.dagamahtx.com/

Key takeaways

1. Da Gama reflects Shiva Patel and Rick De Virgilio’s Indian, Portuguese, and Italian family influences.

2. Shiva’s family journey spans India, East Africa, England, and Houston.

3. Rick’s family roots connect Italy, Portugal’s Madeira Island, New York, and Houston.

4. Rick opened Oporto Café in 2006, taking on every role while building a Portuguese wine-bar concept.

5. Shiva and Rick met at the original Oporto Café and built their relationship through food and hospitality.

6. Their restaurants use travel, personal history, and family cooking as guides for menu development.

7. Mom’s Chicken Curry represents the deeply personal, slow-built recipes that define their cooking.

Made in House: Houston is presented by The Speke Originals Network (<a href="https://www.spekepodcasting.com/spekeoriginals">https://www.spekepodcasting.com/spekeoriginals</a>)
Shiva Patel and Rick De Virgilio share the story behind Da Gama, where Indian and Portuguese traditions meet. They discuss a Houston restaurant romance, Oporto&rsquo;s legacy, family recipes, food-driven travel, hospitality, and creating restaurants rooted in culture, memory, and soul.
Learn more about Da Gama: https://www.dagamahtx.com/
Key takeaways
1. Da Gama reflects Shiva Patel and Rick De Virgilio&rsquo;s Indian, Portuguese, and Italian family influences.
2. Shiva&rsquo;s family journey spans India, East Africa, England, and Houston.
3. Rick&rsquo;s family roots connect Italy, Portugal&rsquo;s Madeira Island, New York, and Houston.
4. Rick opened Oporto Caf&eacute; in 2006, taking on every role while building a Portuguese wine-bar concept.
5. Shiva and Rick met at the original Oporto Caf&eacute; and built their relationship through food and hospitality.
6. Their restaurants use travel, personal history, and family cooking as guides for menu development.
7. Mom&rsquo;s Chicken Curry represents the deeply personal, slow-built recipes that define their cooking.

Da Gama: The Houston Love Story Behind Portuguese and Indian Food

Made in House: Houston is presented by The Speke Originals Network (https://www.spekepodcasting.com/spekeoriginals)

Souli Phaduangdet shares the path from her Fajita Fajita food truck to Sao Lao, a 28-seat Houston destination for Thai and Lao cooking. She explains her seven-year pursuit of boat noodles, Lao flavor profiles, post-COVID entrepreneurship, neighborhood support, and making adventurous food feel welcoming.

Learn more about Sao Lao: https://saolaothaicafehtx.com/

Key takeaways

1.Sao Lao is rooted in Souli Phaduangdet’s Thai and Lao heritage and her commitment to making guests feel at home.

2. Her signature boat noodles took seven years to perfect and contain approximately 40 ingredients.

3.The broth is a detailed, traditional preparation balancing savory, salty, acidic, sweet, and aromatic flavors.

4. Souli operated the Fajita Fajita food truck for roughly 10 years before opening a permanent restaurant.

5. Food-truck work was less expensive than a restaurant but brought weather, location, and daily-traffic uncertainty.

6. Sao Lao opened in 2021 after COVID, supported by a growing and loyal Garden Oaks-area community.

7. Souli introduces diners to Lao flavors while adjusting spice levels to keep the experience hospitable and enjoyable.

8. The restaurant helps spotlight Lao cuisine as distinct from Thai food while honoring the influences shared across Southeast Asia.

Made in House: Houston is presented by The Speke Originals Network (<a href="https://www.spekepodcasting.com/spekeoriginals">https://www.spekepodcasting.com/spekeoriginals</a>)
Souli Phaduangdet shares the path from her Fajita Fajita food truck to Sao Lao, a 28-seat Houston destination for Thai and Lao cooking. She explains her seven-year pursuit of boat noodles, Lao flavor profiles, post-COVID entrepreneurship, neighborhood support, and making adventurous food feel welcoming.
Learn more about Sao Lao: https://saolaothaicafehtx.com/
Key takeaways
1.Sao Lao is rooted in Souli Phaduangdet&rsquo;s Thai and Lao heritage and her commitment to making guests feel at home.
2. Her signature boat noodles took seven years to perfect and contain approximately 40 ingredients.
3.The broth is a detailed, traditional preparation balancing savory, salty, acidic, sweet, and aromatic flavors.
4. Souli operated the Fajita Fajita food truck for roughly 10 years before opening a permanent restaurant.
5. Food-truck work was less expensive than a restaurant but brought weather, location, and daily-traffic uncertainty.
6. Sao Lao opened in 2021 after COVID, supported by a growing and loyal Garden Oaks-area community.
7.&nbsp;Souli introduces diners to Lao flavors while adjusting spice levels to keep the experience hospitable and enjoyable.
8. The restaurant helps spotlight Lao cuisine as distinct from Thai food while honoring the influences shared across Southeast Asia.

Inside Sao Lao: Thai, Lao and Southeast Asian Flavor in Houston

Houston’s most meaningful food stories are not always the ones with the longest lines or the biggest headlines.

During season one of Made in House: Houston, food writer Megha McSwain introduces a new show about the chefs, owners, and neighborhood kitchens defining how the city eats. Each episode goes beyond the “best of” list to explore the tight margins, big pride, difficult decisions, and deep community ties behind Houston’s most honest food.

Subscribe now and hear the stories behind the menu, the pressure behind the pass, and what it takes to build something from scratch in one of America’s most competitive food cities.

Houston&rsquo;s most meaningful food stories are not always the ones with the longest lines or the biggest headlines.
During season one of Made in House: Houston, food writer Megha McSwain introduces a new show about the chefs, owners, and neighborhood kitchens defining how the city eats. Each episode goes beyond the &ldquo;best of&rdquo; list to explore the tight margins, big pride, difficult decisions, and deep community ties behind Houston&rsquo;s most honest food.
Subscribe now and hear the stories behind the menu, the pressure behind the pass, and what it takes to build something from scratch in one of America&rsquo;s most competitive food cities.

Welcome to Season One of Made in House: Houston

Food writer Megha McSwain goes beyond Houston’s headlines and hot lists to meet the chefs, owners, and neighborhood kitchens shaping the city’s food culture.

Made in House: Houston explores the stories, sacrifice, and pride behind every plate.

Food writer Megha McSwain goes beyond Houston&rsquo;s headlines and hot lists to meet the chefs, owners, and neighborhood kitchens shaping the city&rsquo;s food culture.
Made in House: Houston explores the stories, sacrifice, and pride behind every plate.

Made in House: Houston

Houston is made in its kitchens, dining rooms, bakeries, markets, and the people bold enough to build something of their own.

Hosted by food journalist and storyteller Megha McSwain, Made in House: Houston takes you inside the city’s most compelling food stories, from beloved neighborhood institutions and rising chefs to restaurateurs, makers, and the communities that shape how Houston eats.

This is a show about flavor, culture, creativity, and the business of bringing people together around a table. Whether you are a lifelong Houstonian, a devoted diner, or simply curious about the people behind the plate, pull up a chair.

Houston is made in its kitchens, dining rooms, bakeries, markets, and the people bold enough to build something of their own.
Hosted by food journalist and storyteller Megha McSwain, Made in House: Houston takes you inside the city&rsquo;s most compelling food stories, from beloved neighborhood institutions and rising chefs to restaurateurs, makers, and the communities that shape how Houston eats.
This is a show about flavor, culture, creativity, and the business of bringing people together around a table. Whether you are a lifelong Houstonian, a devoted diner, or simply curious about the people behind the plate, pull up a chair.

Made in House: Houston

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