217 S Avenue G Humble, Texas 77338
Phone (281) 446-6717
Biographies
Gerard Brach got his culinary training at the “Reserve de Beaulieu” on the French Riviera near Monaco, “Le Pere Bise” at Talloires on the Annecy Lake and, on this side of the Atlantic, “The Four Seasons Restaurant” in New York City. He spent the seventies as a successful restaurant consultant, yet missing “the action in the kitchen” as he puts it. In 1984, he sold his company and, “for the fun of it,” opened “Chez nous” in an old Pentecostal church in Humble. The idea was to first become known and then move inside the loop. The latter did not happen, as the local clientele accepted the restaurant with enthusiasm, and guests from “downtown” did not seem to mind the 20-minute drive to Humble.
Executive Chef Stacy Crowe-Simonson, a native of Brownsville, Texas, began her culinary career at Chez nous in 1994; in 1998, she continued her training at “Chateau des Reynats,” a prestigious Michelin-starred establishment in Perigeux, France. She then joined Fabrice Poigin at “Vignola” in San Diego before returning home to Chez nous. She brings great balance and boundless enthusiasm to the kitchen. Her strong classical training shows thru in her flawlessly executed dishes, and her most inovative offerings are simply delicious. In Stacy’s kitchen, the food taste like itself.
Chef Stacy launched La Cuisiniere, North America’s first female chef wear, in December of 2007 www.lacuisinierechefwear.
Scott Simonson began his Restaurant career in 1988 at the Peach Tree Yacht Club in Atlanta. From Atlanta, he went on to work in kitchens in the USVIs and then to Chateau de Monbazillac and Chateau des Reynats, both in Perigueux, France. Upon return to the U.S., he served at the Laurel restaurant in San Diego before joining Chez nous as Sous Chef in 2000. With the kitchen getting stronger under Stacy’s benevolent dictatorship, we decided to put Scott’s considerable talents to use in our dining room where he is quietly making his presence felt. He is also our in-house Wine afficionado/encyclopedia and buyer. It is not uncommon on a busy night for Scott to remove his jacket, don an apron and take a station in the kitchen.
