Today we’d like to introduce you to Stacy Simonson.
Hi Stacy, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I began my culinary career at Chez nous in 1994 washing dishes to get my foot in the door. I had previously waited tables and bartended for 12 years and just moved back to the US from living in St John USVI (which is where I met my husband) and decided I wanted to learn to cook. Chef Brach, the original owner, trained me thru each station of the kitchen. He was an incredible mentor. Chef Brach then sent me ( I brought my then boyfriend-soon to be husband) to France to train in a Michelin-star restaurant in Perigueux. Upon returning to the states, we then went to San Diego to cook, I at Marine Room in La Jolla. I came back to Texas to help Chef Brach with Chez nous which turned into my husband, Scott, and I taking over Chez nous in 2005. It’s been a wonderful crazy journey. Chez nous has given us an outlet to really be creative through wine dinners, a special request from regulars, and a loyal following that is always willing to try something new. Covid was a big challenge as we had to shift gears and go from fine dining to gourmet salads, sandwiches, and desserts at pop-up locations around Kingwood. We were grateful to have survived.
Chez nous, which translates to “our home” in French, is known across the region for its elevated French cuisine. This award-winning restaurant is rated Houston’s 3rd best restaurant on OpenTable, and for good reasons.
Chez nous, owned by Chef Stacy Simonson and Scott Simonson, is located in Humble, Texas in a renovated church that is now an elegant restaurant with a welcoming ambiance. While it previously offered only dine-in reservations, this restaurant has evolved with the pandemic and now provides takeout and Take and Bake Packages for date nights at home.
Founded in 1984 by the Brach family, Chez nous has been a family-owned and operated business from the beginning. As Chez nous celebrates its 36th year in business, the Simonsons look back at their favorite memories.
“I began my culinary journey in 1995 after calling Chef Brach every day for three months until he agreed to bring me on as a dishwasher,” said Chef Stacy Simonson. “Under the direction of Chef Brach, I was able to move through the kitchen stations quickly in order to learn the entire kitchen before leaving for my training in France.”
Stacy and Scott, a dynamic duo, began their relationship – as well as their culinary journey – around their departure for France in 1998. As the center of culinary talent, France offered a prominent restaurant scene that they aspired to train in.
“Scott and I trained at three different Chateaux including Chateau Veix Marielle, Chateau Perigueux, and Chateau Monbazillac,” said Chef Stacy. “We lived in Chef Brach’s house in Fouras until we found the stage at the Chateaux. I have the Brach family to thank for the success of Chez nous, as Chef Brach’s training and mentorship helped me develop the skills I use every day at Chez nous.”
After their time in France, Stacy and Scott continued their culinary training in San Diego before returning to Humble to help Chef Brach with Chez nous. In 2002, they continued the tradition of a husband and wife owning and operating a French restaurant by taking ownership of Chez nous.
The Simonsons have always been dedicated, hard workers. The Chez nous Cru, which is what Chef Stacy calls her team, work under the motto of “Je n’ai pas peur du travail, le travail a peur de moi!” This translates to: “I’m not afraid of hard work, hard work is afraid of me.”
When you make a reservation at Chez nous, you expect more than dinner – you expect a dining experience. Guests come from all over the region visit Humble to enjoy Chef Stacy’s fine dining offerings. Chef Stacy and the Chez nous Cru use seasonal ingredients to curate new menus. Not only do guests find delight in Chef Stacy’s cooking, but they also leave in awe of the creativity, art of plating, and commitment to hospitality that is noticed throughout their time at Chez nous.
Chez nous is located at 217 South Avenue G in Humble, Texas. At this time, Chez nous is open Wednesday through Saturday. Reservations are required. For more information, visit www.cheznousfrenchrestaurant.com or call 281-446-6717.
We all face challenges, but looking back would you describe it as a relatively smooth road?
There were many struggles along the way. Working in the kitchen is truly blood sweat and tears. Covid closures were probably our biggest bump but they forced us out of our comfort zones. We had to completely shift everything we had done for 20-plus years because you cannot do Fine Dining in a take-out box. We did Popups throughout Kingwood for over a year selling Gourmet sandwiches, salads and desserts. On the first day, we sold out in 15 minutes. We have a very loyal following and they came out every single popup to sell us out each time. Since reopening after Covid, we have since continued offering take-out in family-style meals that travel well.
Can you tell our readers more about what you do and what you think sets you apart from others?
I have been very lucky to learn each area of the kitchen at Chez nous. We make everything but the bread in-house. Although I do all the butchering and sauces, I think my favorite right now may be making the desserts. We are known for our soufflea and can do just about any flavor requested. Being able to create desserts and use what is in-season has been a real joy. It is much more technical than cooking but just as rewarding. From Cheesecakes and Mousses to Creme Brulee, Tarts, Entrements-I love making it all.
How do you define success?
Our success at Chez nous is thru the teamwork that we try to instill in our staff. The motto hanging above the doors at Chez nous is “The chef is the owner as it should be and the chef is in the kitchen where she belongs” My husband and I are there every day working with our team. Be it cooking, setting up the dining room or even cleaning the trashcans, we are there with them. We are very lucky that most of our kitchen staff has been with us for over 17 years. We set the bar high but we help them achieve their goals and each night we leave knowing we did our best.
Contact Info:
- Website: https://cheznousfrenchrestaurant.com/
- Instagram: @cheznousfrench
- Facebook: https://www.facebook.com/cheznousfrench
Image Credits
Stacy and Scott Simonson
