Our Team
Ryan pera, Chef/Owner
Known for his thoughtful approach to cooking and strong dedication to sustainable practices, Ryan Pera prides himself on building businesses that allow him to source products from within, whether it's vegetables grown in Coltivare's 3,000-square-foot garden or charcuterie cured in-house at Revival Market. The University of North Carolina at Chapel Hill graduate got his start in the culinary industry washing dishes in his college town. He immediately took to the business and began cooking in some of North Carolina's finest restaurants, such as 411 West Italian Café, located in Chapel Hill. Ryan then moved to Manhattan to further his career, working under Chef Sottha Khun at the four-star Le Cirque and Chef Jonathan Waxman at Washington Park, where he was Sous Chef. In 2003, Ryan and his wife moved from New York to Houston for her medical residency; Ryan soon found work as Chef de Cuisine at the Four Seasons Hotel Houston. He landed his first Executive Chef position at 17 Restaurant in the Sam Houston Hotel, where he was revered for his modern American menu. In 2008, Ryan opened downtown Houston’s The Grove as Executive Chef. It was here that he would meet fellow restaurateur and future Agricole Hospitality business partner Morgan Weber. The duo would go on to open craft butcher shop and café Revival Market in 2011. In 2014, Morgan and Ryan opened Coltivare, a cozy restaurant and garden inspired by Ryan's Italian heritage and featuring the freshest Gulf Coast ingredients. As Executive Chef of the restaurant, Ryan curates an ever-changing menu of sustainably sourced dishes, many of which utilize ingredients from the restaurant’s beloved garden. Ryan was named Food & Wine magazine's People's Best New Chef for the Southwest region in 2015, as well as Chef of the Year at the Houston Culinary Awards that same year. Ryan was also named a James Beard Award semifinalist for Best Chef: Southwest in 2018. In 2015, the Agricole team turned to bourbon and tacos when they opened Eight Row Flint, a modern Texas icehouse. In late 2018, Ryan, Morgan, and their third business partner, Vincent Huynh, opened three brand-new concepts in East Downtown: Vinny’s for pizza by the slice or pie; Indianola, a modern Texas restaurant; and Miss Carousel cocktail lounge. When Ryan’s not in the Coltivare kitchen, he enjoys traveling, hiking, biking, eating out at new restaurants around Houston, and cooking at home, with his wife, Lori. He also serves on the culinary board for No Kid Hungry, an organization aiming to end child hunger.
Morgan Weber, Beverage Director/Owner
Morgan Weber is the Beverage Director and a Co-Owner of Agricole Hospitality, whose concepts in Houston, TX include Revival Market, Coltivare, Eight Row Flint, Indianola, Miss Carousel, and Vinny’s. As a musician, farmer, and bartender, Morgan Weber is a man of many talents, having worked in a variety of industries before finding his true passion as a restaurateur and bar owner. After studying to be a studio jazz musician at Baylor University, Morgan had a change of heart and took a job negotiating public improvement projects in the Houston suburbs and later, more high-profile real estate acquisitions at Metro for their new rail lines. While at Metro, Morgan visited San Francisco, had his first craft cocktail, and became immediately hooked. He quickly enrolled in a cocktail crash course in New Orleans, immersed himself in cocktail research, and connected with fellow Houstonian and classic cocktail enthusiast Bobby Heugel. Together, they opened Anvil Bar & Refuge, Houston's first bar dedicated to classic cocktails ,in 2009. By this time, Morgan had been spending more and more time at his family farm in Yoakum, TX and decided to part ways with Anvil, investing his earnings back into the farm. He raised pigs and sold them at the Houston farmers market as well as to notable local restaurants. Morgan's growing interest in whole animal butchery led to an introduction to future fellow Agricole owner, Chef Ryan Pera. In 2011, the two decided to partner up and open Agricole’s first concept, Revival Market, a craft butcher shop and café. In 2014, the success of Revival prompted the duo to open Coltivare, where Morgan developed a renowned cocktail program that utilized ingredients from the bounty of the onsite garden. While building the spirits list and managing the bar program at Coltivare, Morgan's interest in bourbon continued to grow. Once he ran out of room for bourbon on the back bar at Coltivare, the idea for Eight Row Flint, aptly named after the variety of corn first used in American whiskey, was born. Today, Morgan plays a critical role at Eight Row Flint, managing the ever-changing bar program and introducing guests to lesser-known whiskey and agave spirits brands. In late 2018, Morgan, Ryan, and their third business partner, Vincent Huynh, opened three brand-new concepts in East Downtown: Vinny’s for pizza by the slice or pie; Indianola, a modern Texas restaurant; and Miss Carousel cocktail lounge. When Morgan’s not mixing up magic behind the bar, he enjoys camping with his wife, Julia, and their two young sons.
Vincent Huynh, Culinary Director/owner
The first-generation American son of a Vietnamese refugee, Vincent Huynh grew up in a family centered around the dining table. Although his childhood was spent in the kitchens of family restaurants and preparing community meals, he didn’t consider a future in the industry until later in life. While pursuing a career in audio engineering and working his way through kitchens to pay for school, Vincent realized he was devoting his time outside the restaurant to cooking in backyards with friends, using extra money to buy cookbooks, and spending his rare nights off around a table of food and wine. He then switched gears to officially follow his passion and completed a degree in culinary arts. After graduation, Vincent cooked in some of Houston’s top kitchens alongside many colleagues who would later become the icons and veterans of the city’s vibrant culinary community today. He is an alum of the Pappas family restaurants and began working with Chef Paul Lewis in 2008, who would become one of his most influential personal mentors to guide his career and talent in the kitchen. In 2010, he joined LJ Wiley as sous chef at Yelapa Playa Mexicana and afterwards was executive sous chef with Greg Lowry at Voice in the Hotel Icon. These experiences and relationships led to joining forces with Ryan Pera and Morgan Weber at Revival Market, Agricole’s flagship craft butcher shop and café concept, after meeting Morgan through his farming of heritage breed pigs. Ryan and Morgan took note of Vincent’s leadership and passion for hospitality, and he rose through the ranks quickly. He joined Ryan in opening Coltivare as Chef de Cuisine in 2014, and in 2015 opened Eight Row Flint. Shortly after, Vincent transitioned to Culinary Director of Agricole Hospitality and became owner and business partners with Ryan and Morgan. The three opened Indianola, Miss Carousel, and Vinny’s in Houston’s East Downtown in late 2018. Today, Vincent oversees operations at Revival Market, Coltivare, Eight Row Flint, Indianola, Miss Carousel, and Vinny’s alongside a talented team of chefs and managers. He mentors in menu creation, staff advancement, and concept development. He enjoys getting to know customers face-to-face and playing a hands-on role in the Agricole family. When he's not working in the Heights or East Downtown, Vincent can always be found in the kitchen or near a grill—whether it’s poolside, at a campsite, or a friend’s house. Hospitality is simply part of his nature.
Bryan Davis, Operations
Bryan Davis likes to say he “keeps the trains running on time and the passengers happy.” In reality, he’s an industry veteran who has worked with some of the most respected hospitality companies in Houston and beyond. He attended the University of Houston as a political science major with an emphasis on U.S. Foreign Policy, but decided to change industries after September 11. Bryan started his career at Pappas Restaurants training staff and opening stores before working for Capital Grille for a decade as a server, bartender and wine director. He’s managed a variety of other high profile restaurants, including Haven, Eddie V’s and Ocean Grille in Galveston and spent several years at Glazers in fine wine distribution. As operations director, Bryan streamlines operations across current concepts and develops and implements systems for new concepts. He will periodically work the floor at all concepts to stay current with day-to-day operations. On any given day, he can be found meeting with management teams, pushing a project through the permit office, working an offsite event or training a new manager candidate. When he’s not at work, Bryan can usually be found on his bicycle. An avid mountain bike rider, he races for Team Peace-Love-Happiness, a charity that raises money for first responders in Texas.