Houston first became involved in the food industry in 1998 when his father bought a Mexican restaurant franchise where the young food connoisseur worked for the next four years learning the ropes of the business. He got an opportunity in his neighbourhood in Magaliesburg at Mount Grace Country House & Spa to work as a junior chef. Around the same time he received a scholarship from the South African Chefs' Association to study for an international diploma from the City & Guilds Hospitality Training and Associates which allowed him to work at the same time. He completed his in-house training at Mount Grace and was promoted to junior sous chef.
In 2006 he moved to Valley Lodge as senior sous chef and a year later moved in the same capacity to Legacy Hotels Bakubung Lodge. Another opening came up at Mount Grace in 2009 as executive sous chef which he took up for a year and a half before moving to Avianto as executive chef.
Experimental with his cooking, Houston describes his food as a fusion of Asian and French cuisine but with an African twist. "I have been privileged to work with some of the best chefs in the industry who have helped me mold and hone my skills for using all senses in food preparation," says Houston. "I believe that learning is a lifelong journey and in this industry you learn new things everyday. I am glad I got to work my way up from the bottom as the lessons learnt along the way are invaluable. My greatest desire is to perfect my art of cooking and leave a mark in this industry and also ensure that Irene Country Lodge is a renowned food destination."
