Executive Chef David Morris

A culinary veteran with more than 15 years of experience, David Morris is Area Executive Chef for Howard Hughes Hospitality, directing menu creation, kitchen operations, and overseeing guest dining experiences at The Woodlands® Resort, The Westin in The Woodlands, and the newly redesigned Robard’s Steakhouse.

Since joining the Howard Hughes Hospitality executive team in the fall of 2017, Morris has focused on creating unique and memorable culinary experiences for all guests of the popular Woodlands Resort. In recent months, he has been especially focused on the relaunch of Robard’s Steakhouse. The newly reimagined Robard’s offers locals and travelers modern and sophisticated twists on the classic American steakhouse. The destination steakhouse features a wide variety of dishes from inventive starters, such as smoked salmon and caviar parfait, to delectable surf and turf entrees, including the Heirloom Seed Crusted Salmon and Mishima Reserve Wagyu.  In addition to the leading the relaunch of Robard’s, Morris oversees four additional dining outlets at The Woodlands Resort, while also spearheading the culinary vision for a new restaurant at The Westin which will launch in fall 2018.

Check David Morris in the farm house

Leading an extraordinary team, including Executive Pastry Chef Ryan Witcher, Morris meticulously creates an unparalleled dining experience through his attention to detail – from his sourcing of local ingredients with local partners, such as Sustainable Harvesters Hydroponic Farms, to the preparation of every item that hits the plate.  Morris is dedicated to exploring beyond his own backyard to give guests a one-of-a-kind experience, a passion that is truly emulated through his actions. On  his quest for culinary excellence, Morris has traveled throughout the world and reinvented signature dishes with a twist, including Robard’s European cured meats inspired by his travels through France.

Prior to joining Howard Hughes Hospitality and Robard’s Steakhouse, Morris served as Executive Chef at The Fairmont Scottsdale Princess, Assistant Executive Chef at Aria Resort and Casino/MGM Resorts International, Garde Manger Chef at Mandalay Bay Resort & Casino, among others. He earned an A.O.S. degree in restaurant management, culinary arts from Scottsdale Culinary Institute, and an A.A.S. degree in culinary arts from The Art Institute of Phoenix, AZ.

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