Why is Indie Chefs Week different?

Most food festivals are what is known as dine-arounds; sprawling setups with dozens of chefs at their own tables or tent passing out canapés or appetizers that have been sitting out all day while waiting on the cattle call of guests to come by and try what you’d generously describe as a “bite.” The guests don’t get much time with the chefs as they’re pressured by a line of more guests behind them and by the time they reach all the tables, many of the chefs are out of food. The wine is pedestrian at best and the service in non-existent. The chefs aren’t happy to be there and on top of it all, they’ve most likely come out of pocket to attend in exchange for publicity for the restaurant.

Indie Chefs Week is a sit down, composed prix fixe dinner paired with delicious, small producer wines. We provide excellent service akin to the finest restaurants around each city we visit. Our chefs create thoughtful, composed dishes representative of the food they make in their own restaurant kitchens. Our wines are from the highest quality boutique biodynamic and/or organic producers typically in a family run operation. The dinners are interactive- we introduce the chefs and they tell stories about their restaurants, their journey throughout their career, and anecdotes about their experience at ICW. The chefs mingle with the guests once their dish is served and are available to answer questions. VIP guests get even further behind the curtain as they get to arrive early for a meet & greet with the chefs, are given full access to the kitchens during final preparation, and get to experience a restaurant ‘lineup’ which is when the chefs prepare sample dishes to explain to other chefs as well as the front of house staff. They also sit just 2 feet from the chefs as they all help out to plate each other’s dishes.

Our sponsors and guests allow us to cover all expenses required to attend an ICW as a chef including airfare, hotel accommodations, food costs, and a full of itinerary of events including culinary tours of restaurants, bars, and important voices in the local city food culture. We provide a conduit for chefs to meet new friends and collaborators across different food markets in North America and learn best practices in running their own kitchens, stamping out harassment, and techniques to further their own abilities. Our chef networking has resulted in incubating new ideas in food, sustainability, and operations and has been a catalyst for chefs to step out on their own and open their own restaurants.

ICW Houston

May 3-4-6, 2018

  • 3 nights / 24 chefs

  • Thursday, May 3rd – Dinner at 7:30PM
  • Regular ticket $195, VIP $225
  • Friday, May 4th – Dinner at 7:30PM
  • Regular ticket $195, VIP $225
  • Sunday, May 6th – Dinner at 7:00PM
  • Regular ticket $205, VIP $250
  • A portion of ticket sales supports No Kid Hungry

**Due to the nature of the event, we apologize that we cannot accommodate special dietary requests.**
**Tickets are nonrefundable but transferable**

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