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Wrong Ryan Hildebrand?

Mr. Ryan Hildebrand

Executive Chef and Partner

Triniti Restaurant And Bar

HQ Phone: (713) 527-9090

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Triniti Restaurant And Bar

2815 South Shepherd

Houston, Texas 77098

United States

Find other employees at this company (12)

Background Information

Employment History

Lower Westheimer


The Health Museum


Baylor University


fine arts

Baylor University

Web References (88 Total References)

Executive Chef, Ryan ... [cached]

Executive Chef, Ryan Hildebrand

With a nod to the culinary triad of sweet, savory and spirits, Chef and Partner Ryan Hildebrand has assembled a stellar line up of culinary talent to create Triniti, a progressive American restaurant focused on seasonality, local sourcing, and collaborative effort to bring our guests a complete gastronomic experience.
Joining Hildebrand in the kitchen are Chef de Cuisine Greg Lowry , Sous Chef Brandon Soverall and Pastry Chef Samantha Mendoza.
Chef Ryan Hildebrand marks another turning point in his career as one of Houston's most progressive chefs with his new solo venture - Triniti Restaurant. Chef Ryan has drawn inspiration for Triniti's innovative menu from the three guiding elements of the culinary world: sweet, savory, and spirits.
Hildebrand - a native Houstonian and Baylor University graduate with a degree in Graphic Design - decided early on to flee life in the cubicle for life in the kitchen. "I decided to be a chef - I was much happier grinding it out in the kitchen for $6 an hour," he says matter-of-factly. "My mom and aunts were great cooks, and I used to cook all the time for friends during college."
After graduating in 2000 from the Culinary Institute of America in Hyde Park, New York, Hildebrand returned to Houston to work as sous chef under Mark Cox at Mark's American Cuisine. He went on to work with Jim Mills at Olivette at the Houstonian before opening Vic & Anthony's in 2004 as executive sous chef. He then spent two years as sous chef under Philippe Schmit at bistro modern, followed by successful stints as executive chef at Patronella's, Bistro Provence and Bistro Don Comillo before helping to open the Rockwood Room in 2009.
In 2009, Chef Ryan began developing plans his vision for Triniti. The Progressive American menu at Triniti will deliver local, organic, and seasonally-inspired cuisine in a modern and casual setting. The 5,400-square-foot space will comfortably seat 150 guests in an open area complemented by an intimate lounge, patio seating and private dining room. The restaurant will also feature an exclusive chef's table and exhibition kitchen - familiar to Mr. Hildebrand from his days at Textile - where chefs serve food directly and interact with guests.

Houston Happenings Archives - In Deep H2O [cached]

Ryan Hildebrand - Triniti Restaurant + Bar and FM 903

It seems no one ever told ... [cached]

It seems no one ever told Triniti chef/owner Ryan Hildebrand not to play with his food. Hildebrand and his talented staff craft plates that are as beautiful to look at as they are delicious.

Ryan Hildebrand Sous ... [cached]

Ryan Hildebrand Sous Chef,

As Triniti's Director of Operations and Sommelier, Fred Zennati partners with Executive Chef Ryan Hildebrand to oversee day-to-day operations for the restaurant.

Mercury Partners with Triniti for Fall Concerto - 08-30-2012 : Baroque Classical Music news for M... Mercury Houston - The Orchestra Redefined [cached]

Houston - Once again, Mercury, The Orchestra Redefined, and Triniti Restaurant are collaborating in what promises to be another extraordinary culinary event - the second in an ongoing series - perfectly pairing live music choreographed by Mercury's Maestro Antoine Plante to an eight-course dinner and wine tasting menu created by Triniti Executive Chef Ryan Hildebrand and Sommelier Fred Zennati. The dinner, "Autumn Concerto in Eight Courses," will provide a sneak peek of what's to come on the restaurant's new fall menu, which will officially launch the next day, and promises to be a sensory journey of sight, sound and taste. It will take place at the restaurant on Sunday evening, September 23, 2012. Forty percent of all ticket sales will benefit Mercury by supporting the orchestra's concerts and vital music education programs.

"It's going to tough to top our last dinner," says Hildebrand of the June event that received three standing ovations from the crowd, "We accomplished something I have never experienced.

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