Meet the Owners!
Café Marrese is the fulfillment of a dream. Leona and I have always found such satisfaction in hospitality and sharing life at the table. Serving others, food and fellowship represents the center of our lives and who we are.
Small beginnings in our home have now been extended to this café where our horizons have been broadened. This opportunity to meet so many new friends to share our life with is just the start and we are beyond excited.
Loving to cook, loving the creation of new delicious healthy meals, and inviting others into a great atmosphere, we feel all add up to a wonderful experience. We offer a variation of meals, coffees, teas and specialty desserts on our menu. Our meals are individually made to order and prepared with only the top of the line ingredients. Whether you place a ‘to go order’ or enjoy it here, we invite you to give us the opportunity to not only serve you, but get to know you and touch our community together.
Allen and Leona Green
Meet the Chef!
Chef Heather Bruhn first started cooking in her grandmother’s kitchen where the two often worked side by side making fried chicken and date nut pudding. When her Mom was baking be it brownies, cakes or Christmas cookies Heather was there to help. Her Dad introduced her to fine dining and world cuisines dining out around Los Angeles, be it Chinese, French, Japanese or Italian, she was up to trying anything.
Though she initially chose to pursue an education in Chemical engineering, she couldn’t escape her love of food. In 2003, she enrolled in Le Cordon Bleu in Pasadena, California. After graduating with honors, Heather accepted a position in London working with fresh ingredients from Boroughs Market and creating tasting menus weekly.
She returned to her native California landing in San Francisco, at Campton Place with Chef Peter Rudolph, then on to Luce for Dominque Crenn. Looking to expand her culinary knowledge she went to work for Japanese Chef Sho Kamino who taught her the finer art of simplicity. After, she was the Sous Chef at Radius with Kelly Hughett. Going to work for Chef Michael Tusk at both Quince and Cotogna she worked with the best ingredients from local farms, farmers and specialty food makers. During this time Heather traveled to learn more about culinary traditions around the world. Spending time in Italy, Japan & Malaysia.
Moving to Napa to utilize her wine knowledge and love of locally sourced ingredients she worked for Clint Davies at Fishstory, and Winery Chefs as a private Chef for Wineries, estates and culinary events. The opportunity to help open a private hunting lodge in Sulphur Bluff Texas was a new adventure she couldn’t refuse. Heather arrived in Houston just to visit friends but after meeting Leona & Allen she found a home at Café Marrese. Here she continues her commitment to locally sourced fresh ingredients, bringing passion and attention to detail in seemingly simple yet exciting modern cuisine.