Meet The Team
Pastry Chef
A pinnacle of pastry chef Charles Allen's fast-rising career, which would ultimately lead him back to Houston and Hotel ICON, was a sought-after post as pastry cook at Jean-Georges Vongerichten's flagship Manhattan restaurant, Jean-Georges. There, Allen was under the tutelage of Johnny Iuzinni, who was selected "Outstanding Pastry Chef" at the 2006 James Beard Awards. At Jean-Georges, he honed his pastry skills and gained knowledge of both east coast and international cuisine. In late 2003, Allen decided to return to Houston in order to help open BANK Jean-Georges. Prior to his departure for New York, Allen was pastry chef at the celebrated Houston restaurant Ouisie's Table.
A 1995 graduate of the Art Institute of Houston, Allen began his culinary career at the prestigious Sugar Land Country Club, where he worked for a year before moving on to manage the kitchen at Houston's Fusion Café. In 1998, he took a sous chef position at the then-new restaurant, Gregory's, where locally-noted chef Greg Webb served as an early mentor. Following that, he began his pastry career in earnest at Buttarazzis, also in Houston.
