Raz Halili

Owner

A second-generation oysterman and vice president of his family’s world-renowned fishery, Prestige Oysters, Raz Halili credits his work ethic, dedication and passion to his parents. His father, Johnny, migrated from the Balkans of Europe during a tumultuous time in the regions history, settling in the United States. His mother, Lisa, weathered many cold winters and hot summers oystering and shrimping by Johnny’s side in order to build the family business. Together, through hard work and determination, they achieved the American Dream, while instilling in their son, Raz, a strong sense of food, family, and culture, including while spending time with extended family during annual trips to Kosovo.

To encourage his educational pursuits, Halili’s parents forbade him from working in the Prestige office until after he graduated college, but that didn’t keep him from learning the trade. Beginning as a youngster, he worked his way up from helping retail customers at the market to unloading boats, loading trucks and driving fork lifts in the processing plant, to first learning the ropes aboard a boat—the Bad Johnny—under Captain Coyote. He was 16 when he first captained his own boat and continued to do so each summer through high school and college, working in the Galveston Bay before sunrise and coming back with a haul each afternoon. Over these summers, Halili developed a deep appreciation for the oyster and its contribution both to the ecosystem and in providing livelihoods for the hard- working crews.

Despite fond memories of growing up on the fishing docks of San Leon, swimming in the marina, watching the shrimp and oyster boats come in, and captaining his own boat, Halili’s dream was to become a professional soccer player. Ever a ball at his feet—being kicked around with fishing crews and often lost to the Gulf waters—Halili followed his aspirations to Houston Baptist University, where he was recruited to play Division 1 soccer. Though the young baller aspired to travel and play for European football clubs at the highest level, after earning his bachelor’s degree in communications he opted to retire his cleats to follow his parents’ footsteps and his own passion for oystering.

Stepping into a higher position and greater responsibility in operating Prestige Oysters, Halili initially oversaw sales, expanding the company’s customer base to service the majority of Houston restaurants and major food distribution houses throughout the Southeast. With his initiative, the operation has grown to global scale, providing hundreds of jobs in Texas and Louisiana. “Oystering is very honorable work,” says Halili. “It’s very labor intensive, battling the elements to make sure there are oysters for next week’s market. When these guys leave at the end of the day, they feel good about the work they’ve done. When you do it properly—sustainably—you’re not just taking but also replenishing.”

Sustainability in fishery has been another top priority for Halili, which is why he led Prestige Oysters in the arduous three-year assessment by the Marine Stewardship Council to become the first MSC-certified fishery in the Americas. Demonstrating the company’s commitment to providing a sustainable product for customers, Prestige Oysters’ conservancy efforts include recycling 100 percent of the shells they process, enriching the reefs with limestone contributions to encourage natural growth, and not overfishing reefs and bays to both ensure their conservation and year-round availability.

Now, with the opening of Pier 6 Seafood & Oyster House, Halili welcomes the challenges and opportunities that this new adventure holds. With unique access to the freshest, highest quality Gulf seafood, he looks forward to providing guests with a tide-to-table experience, where they can enjoy the delicious bounties harvested from nearby waters in an inviting, laid-back environment. Through Pier 6, Halili also hopes to educate customers about seasonality in seafood and offer the unique chance to taste oysters from different regions of the Gulf for a hyper local sense of terroir. Bringing on award-winning Executive Chef Joe Cervantez to lead the kitchen, Halili is creating a special gathering space and culinary destination for their Gulf Coast neighbors and area visitors alike.

Halili lives in Dickinson, Texas, with his wife and young daughter. He serves on the boards of several fishery organizations, including as President of the Gulf Seafood Foundation, Stronger America Through Seafood, the Gulf Seafood Institute and the Gulf Oyster Industry Council.

Lexy Garcia

Chef de Cuisine

Few chefs can say they launched their culinary careers in one of Houston’s finest restaurants, but that’s exactly what Lexy Garcia did. Born in Los Angeles and raised in Houston, she attended cosmetology school and worked for five years as a hair stylist before realizing her heart lay elsewhere. What truly made her happy was being in the kitchen. Changing course at age 24, she traded her scissors and comb for a knife roll and apron. 

Garcia set her sights on getting hired at Brennan’s of Houston, which, she’d read in a magazine, was one of the city’s top restaurants. She was called for an interview during which she convinced Sous Chef Javier Lopez to give her a chance despite having zero professional cooking experience. Garcia remembers that no one thought she’d make it through her first month, but she dug in, and, with the encouragement of Brennan’s former Executive Chef Danny Trace, worked her way through every station in the kitchen, gaining a reputation as a reliable and hard-working team member.

In 2017, after five years at Brennan’s, Garcia was tapped as sous chef by then Executive Chef Joe Cervantez. In this role, she shared her expertise with younger cooks, leading by example, showing rather than dictating and demanding they give their all. “I like to see someone work hard, and then, in no time, create something beautiful.”

Much of Garcia’s own early cooking experience was alongside her stepfather, an excellent cook from Guatemala. Together, they’d go to the Texas City shore to catch crabs and harvest oysters, taking home their hauls to clean, cook and finally feast upon. Despite questioning the effort he put into making a meal, Garcia loved the whole process. That sense of dedication stuck with her and, by watching him in the kitchen, she was able to cook on her own by age seven. She’s felt at home in the kitchen ever since.

In spring 2021, Garcia’s dedication to her craft led Executive Chef Joe Cervantez to invite her to join him at Pier 6 Seafood & Oyster House in San Leon, Texas. As chef de cuisine, she now helps run the kitchen of one of the Houston area’s hottest dining destinations. In addition to enjoying the stellar Galveston Bay sunsets, Garcia welcomes the new challenge, as well as working once again with a chef she trusts and admires. 

Despite training with the best, Garcia wishes she’d had more time to learn from her grandmother. On cherished visits to her home outside of Mexico City, she observed the grace with which her abuela effortlessly prepared extraordinary potato cakes and chickpea soup. Garcia attributes her love of sauces to her grandmother, especially her mole verde. As a chef, she leans toward simple preparations but considers sauces essential to make dishes sing. Guests will find her Latin heritage woven into menu contributions at Pier 6, such as shrimp enchiladas and grilled fish dressed with lime, cilantro and charred tomatoes.

“I just love everything about cooking! I love it all. I like the grill, and the smell of it, and the wood when it burns…” says Garcia. “If someone asks me to make or do something for them, and I do and see by their reaction that they like it, it feels so good.

Joe Cervantez

Executive Chef

Beneath Executive Chef Joe Cervantez’s youthful façade is a man with more than 15 years of experience cooking in and leading professional kitchens. Growing up in Pearland, Cervantez was fueled by his mother’s Hispanic cooking—rice, gravies and homemade tortillas that were always made from scratch. As a young teen, he baffled his family when he began whipping up homemade layer cakes and pastries as after-school snacks. He enjoyed the creative outlet the hobby provided and sharing it with his family.  

After getting his feet wet bussing tables at local mom-and-pop restaurants in Pearland, Cervantez’s desire for a gig in the kitchen became a reality at Classic Café of Pearland. To prove that he could work brunch, the head chef asked him to flip an egg without breaking its yolk. Half a case of eggs later, and with a spot on the line, his culinary journey began. He was only 16. He continued cooking throughout high school, just to have a job in the kitchen. After speaking with Art Institute of Houston recruiters, he visited its culinary school and realized, “This is where I need to be.”

In 2007, Cervantez graduated from the AIH and was promptly accepted as a cook at Skyline restaurant on the 24th floor of the Hilton Americas in Downtown Houston. Inquisitive and eager to develop his craft, his knack for asking questions and managing up became invaluable when he was suddenly tapped to run Skyline’s kitchen. After two years, he was promoted to chef de cuisine of The Café, the hotel’s main dining room and an around-the-clock operation where he managed staff to perform 1000 covers a day. At a very early age, the chef had to employ pitch-perfect organization to execute both in the dining room and for multi-course meals at large-scale events.

His high-volume hotel experience prepared him well for his role as banquet chef for Brennan’s of Houston, when he joined the team in 2010. Cervantez oversaw weddings, banquets and private parties of up to 300 guests, sometimes executing for as many as four or five simultaneously. Promoted to sous chef under executive chef Danny Trace in 2011, he worked alongside legendary talents including Brennan’s Creole chef Jose Arevalo and general manager Carl Walker. 

In 2014, Cervantez was recruited back to Pearland by acclaimed chef and restaurateur Ronnie Killen to be executive chef of his acclaimed fine dining restaurant, Killen’s Steakhouse. During his tenure, Cervantez gained recognition as a talent to watch among the Houston area dining scene and was named 2016 “Up-and-Coming Chef of the Year” by My Table Magazine. He enjoyed the restaurant’s proximity to nearby farms, which enabled him to forge close relationships with local farmers.

When the opportunity to reunite with Brennan’s of Houston as executive chef in 2017 presented itself, Cervantez seized it, leading the balancing act to maintain the restaurant’s rich history and the time-tested appeal of the its Gulf Coast-Haute Creole menu, while introducing innovative updates. Once again, he found a welcome home for his emphasis on sourcing the best seasonal produce, supporting local agriculture while drawing inspiration from the season’s bounty to create new dishes.

In 2020, Cervantez brings his culinary and leadership experience to Pier 6 Seafood & Oyster House in San Leon as executive chef. Dedicated to locally sourced, seasonal and sustainable foods, he welcomes the opportunity to showcase the best and freshest Gulf Coast oysters and seafood available. He also looks forward to the challenge of pivoting from fine dining to a more relaxed atmosphere, especially one accompanied by waterfront views and an active pier. 

When he’s not on the clock, Cervantez spends his free time with his wife, daughter and son. He volunteers twice a month in the café at his church and as a mentor with RISE Mentoring.