How one chef built a restaurant in his living room

A Houston chef is redefining the idea of “having people over for dinner”—by running a successful restaurant out of his own home. We’ll hear how he’s made it work. Meanwhile, restaurants are getting back to basics and refocusing on the dine-in experience. Plus, could umami be the secret to more sustainable meals? 

'Opening a business in your home is not for the faint of heart'

Using limitations to his advantage is a key characteristic of chef Jan-Mitchell Avilés, who runs a restaurant out of his home in Houston, TX.

The Chef’s House is described as a culinary speakeasy, an exclusive and intimate dining experience offered every Friday and Saturday night with room for just eight people at the dinner table. It’s an experience that is hard to come by these days.

Opening this type of restaurant came with many challenges, as you can imagine, but Chef Avilés is on a mission to fill the cultural and social gap many restaurants just aren’t able to offer.

What were some of the biggest obstacles to opening a restaurant inside your home? 

I think the mental hurdle of doing something that no one has done before in your market was the most difficult part. Once I just "decided" and fully reconciled with the choice, the real work began. Opening a business of any kind in your home is not for the faint of heart.

How do you handle the logistics of plating and cooking food from a home kitchen? 

I am a very structured and methodical person by nature, and my sous chef is also very technical-minded. We took a few days to simply rearrange our storage and kitchen tools and have naturally had to evolve as time goes on. Now, we function like a well-oiled machine. It also helps that the kitchen design is segmented very well, so we can utilize the island as the pass and can keep the rest of the moving parts in their respective sections.

How does a home restaurant experience compare to dining at a restaurant?

For starters, our clients have the table for the evening and will never be rushed out. The typical restaurant experience is motivated by total covers, whereas we host one table per evening; this removes all the pressure to hurry guests along as they dine and really lets all parties lean into the experience fully.

Secondly, they get to enjoy an evening interacting with our entire staff in a very intimate and elevated way. Guests leave the evening feeling a strong connection to myself and the team, as we have been able to host them on a personal level that does not exist in the traditional restaurant environment. We are really trying to bring the sacrament of dining together in a home back into our culture.

What are some of the limitations of operating a restaurant from inside a home?

The key difference is that we are simply limited in space—space for more equipment, more storage and more seating! But we don't let these limitations affect our offerings or menus. We actually believe that this makes us even more innovative and creative with our menus, plating and overall presentation. We love a good challenge.

What advice do you have for someone who may be thinking of following in your footsteps?

If you want to start a business on your own terms, or in a way that hasn't necessarily been done before, you can't be afraid to get your hands dirty (figuratively and literally). You are the one that everything comes back to, so you have to be willing to shoulder the responsibilities, empower your team and keep pushing when you face difficult times. If you can keep hope for success alive in your mind, every other element will follow suit. 

Artificial ingredients. In an interview with CNN, trailblazing chef Dominique Crenn says food can’t be replaced by AI. “It holds the knowledge of our ancestors. You learn so much through food—through your grandmother’s cooking, through the stories she used to tell. We have to keep food alive.”

Zero hero. A Chicago restaurant group has ditched single-use plastics in an effort to become zero waste. They only use glass water bottles for off-premise events, metal tasting spoons on the line, compostable straws and reusable tote bags for to-go orders. 

Labor pains. A Cuban restaurant in Springfield, Missouri, has closed over President Donald Trump’s crackdown on immigration, including work visas. About half of La Habana Vieja's bar staff and 80% of the kitchen staff are Cuban immigrants.

It’s come full-circle. In a world full of take-out, restaurants are (re)prioritizing dine-in hospitality. Who could have seen this coming?

Waiting to watch: Gordon Ramsey is set to produce a new docuseries for Apple TV. Knife Edge: Chasing Michelin Stars will follow chefs as they pursue the prestigious honor—a topic Gordon might know a little something about.

Is umami the secret to sustainable food?

It’s a compelling idea—and one that may help explain the widespread appeal and relative healthfulness of many Asian cuisines. In Japan, umami is layered into dishes with miso, soy sauce and dashi. Thai cooking leans on fish sauce and shrimp paste, while Chinese cuisine features hoisin and oyster sauces. Tamarind adds depth to Indian and Mexican dishes, and in Australia, vegemite has its own cult following.

Umami-rich ingredients aren’t going anywhere. In fact, the global umami flavor market is projected to reach $1.95 billion by 2032, driven largely by a shift toward natural sources—like tomatoes, fermented foods and miso—as consumers move away from ultra-processed additives such as MSG.

For chefs and restaurants, combining plant-based ingredients with natural umami boosters is a smart way to make meatless meals more satisfying. Think sun-dried tomatoes with shiitake mushrooms, miso with seaweed, kimchi and toasted sesame seeds or eggplant paired with tomato and capers. These thoughtful pairings don’t just elevate flavor—they help reframe plant-based dining as craveable, not compromising.

Why it Matters: There are few components more satisfying to a meal than umami; it enhances the dining experience by way of enhancing flavors. And given the demand for umami-rich, unprocessed foods, now is the time for chefs to incorporate this “meaty” flavor into more plant-based dishes, whether in the form of sauces, condiments or food pairings. (FSR Magazine)

Controlling your restaurant costs during chaotic times

Food shortages, ICE crackdowns, inflation and tariffs—today’s restaurant industry is navigating a perfect storm of challenges. In this turbulent climate, operators are grappling with staffing issues, rising food costs and evolving consumer behavior—often all at once. While not everything is within your control, cost management is one area where strategic action can make a real difference.

Here's how:  

1. Embrace Inventory Management Technology
Manual tracking is outdated and inefficient. Modern inventory tools offer real-time stock insights, automate “just-in-time” ordering, and provide detailed cost analyses for menus and recipes. According to the National Restaurant Association, investing in waste tracking technology can return up to $8 for every $1 spent. That’s not just smart—it’s essential.

2. Explore Smart Staffing Solutions
Retaining staff is more critical than ever. To keep morale high and turnover low, avoid over- or understaffing, which can lead to burnout and financial strain. Creating thoughtful, supportive schedules shows your team they matter—and helps them stick around. Consider tech-based platforms that streamline scheduling and staffing decisions.

3. Make Data-Driven Decisions
Diners are feeling the pinch too, and their habits are changing. With increased financial sensitivity, they’re seeking more than great food—they want value, flexibility and personalization. That might mean smaller portions, allergy-friendly options or customized dining experiences. Restaurant management systems can track these trends and help you tailor your offerings to meet evolving demands.

Why it Matters: The ripple effects of using technology to manage costs go far beyond the bottom line—they can improve staff retention, reduce waste and boost customer satisfaction. Rather than viewing tech solutions as a financial burden, think of them as strategic investments that streamline operations, ease daily pressures and create a better experience for both your team and your guests. (Back of House) 

Restaurants are taking the ‘kitchen sink’ approach to hiring

Recruiting and retaining top talent has long been a challenge for restaurants. But today’s competitive landscape has pushed many to adopt a “kitchen sink” strategy—offering not just competitive wages, but also flexible scheduling, paid leave and performance bonuses, among other incentives.

David Henkes, senior principal at market research firm Technomic, explains that these efforts are largely aimed at curbing the relentless cycle of hiring and turnover. He says people often view restaurant jobs as an "entry-level stepping stone."

To shift that perception, restaurants are increasingly investing in their hourly workers by offering meaningful incentives—such as partial college tuition, scholarships and 401(k) plans—as a way to demonstrate long-term commitment and value.

They’re also turning to technology to boost job satisfaction, automating some of the more tedious or physically demanding tasks to create a more appealing work environment.

Why it Matters: Until labor shortages are no longer an issue for restaurants, this approach is necessary. It proves to potential new hires that their employer has every intention of investing in them and will legitimize their role as more of a career move than a placeholder. (Business Insider) 

67%

Boomers who prioritize pricing when choosing a new restaurant for delivery. Gen Z considers food photos (46%), social media (27%) and influencer recs (20%). (Restaurant Business)

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"...you sort of have to make a decision as to what you’re going to come back into the kitchen as. Do you come in as a stick in the mud… or do you keep trying to learn? And that was my choice—to continually surround myself with good people, bounce ideas off them and listen to their ideas.”

–Celebrity chef Curtis Stone, owner of Michelin-starred Gwen in Los Angeles, on returning to the kitchen after a long hiatus. 
(🎧Eater)

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