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.

See omnystudio.com/listener for privacy information.

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.

See omnystudio.com/listener for privacy information.

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.

See omnystudio.com/listener for privacy information.