HOSPITALITY

IMPACT

RESPECT

AWARENESS

INTEGRITY

PARTNERS

  • CHEF DANIEL LEE

    Co-Founder & Head Chef

    Chef Daniel Lee’s culinary quest started at age 16, igniting a lifelong passion for the kitchen. He trained at prestigious Le Cordon Bleu in Los Angeles in the Culinary Arts program, mastering classical techniques and gastronomy. Chef Daniel traveled across the United States, gaining invaluable experience in regions such as Virginia, Washington, D.C., California, and Uchi in Houston, where he specialized in Japanese cuisine. Driven by his passion and the desire to create his own culinary venture, Chef Daniel is now taking a leap of faith to turn his dream into reality. He is dedicated to establishing his own kitchen, where he can bring his unique culinary vision to life and provide unforgettable dining experiences for his guests.

  • CHEF PATRICK PHAM

    Co-Founder & Head Chef

    Chef Patrick Pham’s sushi journey began when he met Yoshinori Katsuyama, who mentored him for five years at Uchi Houston. By 24, Patrick had become Head Sushi Chef at Uchi and met his future business partner, Daniel Lee. United by a shared vision, they spent three years working together before launching Kokoro, followed by Handies Douzo and Aiko. Patrick was nominated for CultureMap Houston’s “Rising Star Chef” and “Chef of the Year” awards, while Aiko was named “Best New Restaurant 2023.” Despite his success, Patrick remains committed to his original mission: offering an unrivaled guest experience through thoughtful menus and caring service while building a company that creates the best opportunities for its team.

  • CLINTON (C.J.) SHORT

    Co-Founder & CFO

    CJ Short has been a driving force behind Duckstache Hospitality since its inception in 2019.  With a keen financial acumen, he has guided the company's expansion from a single Houston location to several venues, including Dubai. CJ’s strategic focus on thoughtful expansion and leveraging industry networks has enhanced the brand's reach and reputation, positioning Duckstache as a leader in culinary innovation and entrepreneurial success. His meticulous financial planning has been essential in supporting sustainable growth, ensuring that each new location aligns with the company’s vision and values. CJ's leadership not only drives financial performance but also nurtures a culture of collaboration and excellence within the organization.

LEADERSHIP

CHEF JUAN RIOS

Director of Culinary Operations

CHEF YOUNG NGUYEN

Regional Chef & Events Chef

MARTIN DENNIS

Chief Operating Officer

JASON SEEWALD

Acting General Manager