Trace discusses the food he’s serving at Potente as an Italian-style evolution of the Creole food he became known for during his long stint as the executive chef at Brennan’s of Houston.
“To me, I’m continuing to do the same things I’ve done and put my stamp on and am known for,” Trace says. “I’m using seasonal products. I’m using all the same purveyors and farmers and fishermen. It’s just more Italian-influened, which, Creole and Italian go hand-in-hand. It’s kind of easy for me.”
Trace also discusses what its been like to be in the middle of the World Series crowds, how he feels about working for Jim Crane, and what he’s done to make Osso & Kristalla appealing to diners.