• DINING FACILITIES
• OUR CHEF

Chef Luis Becerra is originally from Venezuela, and started working at the
original Landry’s Seafood Inn and Oyster House as a dishwasher in 1981.
He worked his way up to Executive Chef at Landry’s and then went on to
work in several exclusive hotels in Houston, and furthered his culinary
education at the Culinary Institute of America, the Houston Community
College, and several other elite culinary schools that specialize in ice
sculpting and pastries. After finishing his degree, he went to work for the
Hilton in Little Rock, Arkansas and transferred to the Hilton in College
Station. From there he came to Pebble Creek Country Club and has been
with us for over 9 years. Chef has been featured in several prestigious
national professional cooking magazines. Most recently, he was honored
with the award of 2009 Chef of the Year from the Texas Chefs Association
- Brazos Valley Chapter.