Jean-Philippe Gaston

Born in Mexico City with European heritage, Jean-Philippe Gaston has spent his life immersed in diverse cultures, traveling across Europe, Asia, and South America. His global experiences have shaped his culinary identity, bringing a deep understanding of international flavors and techniques to every dish he creates.

Throughout his career, Gaston has played a pivotal role in shaping Houston’s culinary scene, with notable contributions at Noe, Soma Sushi, Kata Robata, REEF, Haven, and Cove Cold Bar. His innovative approach and artistic vision quickly earned him recognition, including the title of Up-and-Coming Chef of the Year by the Houston Culinary Awards during his time at Haven. Cove Cold Bar became an instant success, ranking #10 on Alison Cook’s Top 100 Restaurants list in 2013.

In 2014, Gaston reunited with Chef Manabu Horiuchi to launch Izakaya, where he served as Executive Chef alongside his leadership at Kata Robata. Under his guidance, Kata was named the #1 restaurant in Houston before his departure in 2019. His modern interpretation of an izakaya showcased a globally inspired menu infused with his signature creativity and passion for bold, dynamic flavors.

Gaston’s dedication to culinary excellence has earned him multiple accolades, including Eater’s Chef of the Year in 2013 and 2015, as well as a James Beard Award long-list semifinalist nomination. He has worked alongside some of the finest chefs in Houston and around the world, continuously pushing the boundaries of his craft.

Now, as the Executive Chef of Luna, Gaston brings his extensive training and expertise to create a one-of-a-kind dining experience focused on mental health and well-being. His culinary philosophy extends beyond flavor—it is about nourishment, balance, and the transformative power of food.

When he’s not in the kitchen, Gaston continues his lifelong love for exploration, traveling the world in search of new inspirations and cultural experiences that fuel his ever-evolving culinary journey.