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, seasonal 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 at the age of 15 as a dishwasher in a local eatery.

Following his passion, Drake earned a Bachelor of Science with a focus in culinary arts from Nicholls State University. During his time there, Drake completed an externship in New Orleans at Restaurant August, and assisted on the opening of Luke.

Upon graduation, Drake began a journey that lead him to NYC working in Café Boulud, then 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 2012, he returned to New Orleans to hone his Provençal culinary skills at La Provence, Restaurant August and Luke. 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 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.  From 2006 to 2016, Daniel would travel from Houston to New Orleans to Germany and back again gaining experience working in Seehotel Hermitage, Feast Restaurant, Restaurant August, Romantik Hotel Spielweg and landing in Houston with an offer from lauded chef Richard Knight 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 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.

From 2006 to 2016, Daniel would travel from Houston to New Orleans to Germany and back again gaining experience working in Seehotel Hermitage, Feast Restaurant, Restaurant August, Romantik Hotel Spielweg and landing in Houston with an offer from lauded chef Richard Knight 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.