Chef Ed

The Belle Jim Hotel’s Owner & Executive Chef Eduardo Guizar is a self-taught Executive Chef who began his culinary career in 1999 at the Shadow Hawk Country Club in Richmond, Texas. After a few years of working his way through the kitchen, under Chef Mark DeNittis, he was promoted to his first management position as a Sous Chef in 2002. Guizar was later introduced to working in hotels as Sous Chef for his mentor Chef Jim Mills at the Houstonian Hotel. While training at the Houstonian Hotel, Guizar continued his work at Shadow Hawk Country Club as Sous Chef under another mentor Chef Miguel Rodriguez.

Several years later, Guizar was appointed Executive Chef at Blackhorse Golf Club in Cypress, Texas where he received The Emerging Chef Award by Vida Magazine 2004. Guizar then spent four years at Safari Texas Ranch as Executive Chef from 2006 through 2010. Guizar was then given the opportunity to showcase his ability and passion for being creative with his cuisine in Downtown Houston as Chef at The Magnolia Hotel until 2011.

Chef Guizar served in a dual role with American Liberty Hospitality, as the Area Director of Food & Beverage for ALH’s Downtown Houston hotels including the Conrad Award winning Embassy Suites Down Downtown Houston and The SAM Houston Hotel, a Curio Collection by Hilton, where he was instrumental in launching the new seafood focused Pearl Restaurant & Bar and The Veranda by the Pearl, a trendy rooftop pavilion style event venue, popular with event and meeting planners in Houston.