About

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Executive Chef Drake Leonards brings Eunice to Houston, Texas. Named affectionately after Leonards’ South Louisiana hometown, Eunice offers a modern Cajun-Creole brasserie-style menu inspired by the flavors of his childhood.

The seasonally-inspired menus marry European influences with the ingredients and foodways of the Gulf Coast; items include a full raw bar featuring Royal Red Shrimp, Blue Crab, and oysters from the coasts of Louisiana and Texas; roasted seafood, such as Shellfish Stuffed Oysters; and more substantial dishes such as New Orleans Style Gumbo, Crispy Bandera Quail, Texas Redfish Courtbouillon, and Slow Roasted Cochon de Lait. Seasonal tarts, pies and house-spun ice creams complete the meal, and the restaurant boasts extensive beer and wine lists alongside a seasonally-curated cocktail menu.


Drake Leonards
executive chef

Drake Leonards is the Executive Chef-Partner of Eunice in Houston, Texas. Drake grew up on a rice farm in Eunice, Louisiana, and began his restaurant career there at the age of 15 as a dishwasher in a local eatery. Following his passion, Drake earned a Bachelor of Science degree with a focus in culinary arts from Nicholls State University. During his time there, Drake completed an externship at BRG Hospitality’s flagship New Orleans restaurant, Restaurant August, and assisted on the opening team for the group’s third restaurant, Luke.

Upon graduation in 2008, Drake moved to New York City to work at Café Boulud under the tutelage of acclaimed chefs Daniel Boulud and Gavin Kaysen. There, Drake quickly drew parallels between French country cooking and his Southern Louisiana heritage while continuing to develop as a chef over the next two years in the award-winning kitchen.

Next, he spent two years living and working in the Black Forest of Germany and traveling through Spain, France, Switzerland, and England, collecting gastronomic experiences along the way. In April 2012, he returned to New Orleans to hone his Provençal culinary skills at BRG’s La Provence before spending time as a Sous Chef at August. He then returned to Luke as Sous Chef before moving up to Executive Chef in 2014. After three years at Luke, Drake was presented the opportunity to expand into the Houston food scene with his own concept, Eunice, a modern Creole-style brasserie named for his beloved hometown.

Drake currently lives in Houston, Texas with his wife and young son. He is excited to join the diverse culinary landscape of the city and pay homage to both the cuisine of his hometown, Eunice, and the hospitality of New Orleans.

  Daniel Blue   chef de cuisine   New Orleans native Daniel Blue is the chef de cuisine under executive chef Drake Leonards at Eunice in Houston, TX. Born into a large family who loved to cook and entertain, Daniel’s interest in the restaurant industry piqued at a young age during summers spent at his aunt and uncle’s bed and breakfast in Jackson, LA. Though he was too young to cook then, he showed great enthusiasm in how the place was run and spent most of his time in the kitchen, eventually realizing his dream of becoming a chef.  In 2006, Daniel moved to Houston to attend culinary school. During this time, he participated in a study abroad program in Switzerland where he was given the opportunity to intern at the One-Michelin-starred Seehotel Hermitage in Lucerne. Upon his return, he earned a position as a cook at the highly acclaimed Feast Restaurant. After almost two years at Feast, Daniel returned to New Orleans in 2009 and worked as a commis chef at Restaurant August, quickly working his way up to executive sous. Here, he sharpened his chops at traditional Creole and classic French cooking. Following his stint at August, Daniel opted to continue his European travels, and landed a position at the Romantik Hotel Spielweg in the Black Forest of Germany under the direction of Karl Josef Fuchs – a position once also held by fellow Eunice chef Drake Leonards. Among many advanced techniques he mastered, Daniel learned how to butcher and prepare much of the wild game found in the Southern Black Forest.  Following his work at the Romantik Hotel Spielweg, Daniel made the decision to permanently move to Houston over New Orleans after his wife received a dream offer to work at local design firm Gensler, and lauded chef Richard Knight extended him the offer to assist in opening Hunky Dory in the Heights. Serving as chef de cuisine at Hunky Dory through 2016, Daniel was able to witness the restaurant’s growth from the ground up. In 2016 Daniel was presented with the opportunity to work on the opening team at Eunice. Like Drake, he shares an inspired vision of cultivating the current culinary landscape through their past experiences and are moving forward with a fresh and innovative menu at Eunice. Daniel currently lives in Houston with his wife and still enjoys traveling and cooking at his home.

Daniel Blue
chef de cuisine

New Orleans native Daniel Blue is the chef de cuisine under executive chef Drake Leonards at Eunice in Houston, TX. Born into a large family who loved to cook and entertain, Daniel’s interest in the restaurant industry piqued at a young age during summers spent at his aunt and uncle’s bed and breakfast in Jackson, LA. Though he was too young to cook then, he showed great enthusiasm in how the place was run and spent most of his time in the kitchen, eventually realizing his dream of becoming a chef.

In 2006, Daniel moved to Houston to attend culinary school. During this time, he participated in a study abroad program in Switzerland where he was given the opportunity to intern at the One-Michelin-starred Seehotel Hermitage in Lucerne. Upon his return, he earned a position as a cook at the highly acclaimed Feast Restaurant. After almost two years at Feast, Daniel returned to New Orleans in 2009 and worked as a commis chef at Restaurant August, quickly working his way up to executive sous. Here, he sharpened his chops at traditional Creole and classic French cooking. Following his stint at August, Daniel opted to continue his European travels, and landed a position at the Romantik Hotel Spielweg in the Black Forest of Germany under the direction of Karl Josef Fuchs – a position once also held by fellow Eunice chef Drake Leonards. Among many advanced techniques he mastered, Daniel learned how to butcher and prepare much of the wild game found in the Southern Black Forest.

Following his work at the Romantik Hotel Spielweg, Daniel made the decision to permanently move to Houston over New Orleans after his wife received a dream offer to work at local design firm Gensler, and lauded chef Richard Knight extended him the offer to assist in opening Hunky Dory in the Heights. Serving as chef de cuisine at Hunky Dory through 2016, Daniel was able to witness the restaurant’s growth from the ground up. In 2016 Daniel was presented with the opportunity to work on the opening team at Eunice. Like Drake, he shares an inspired vision of cultivating the current culinary landscape through their past experiences and are moving forward with a fresh and innovative menu at Eunice. Daniel currently lives in Houston with his wife and still enjoys traveling and cooking at his home.