About the family
Meet the Family:
Chef Terrence Gallivan & Chef Seth Siegel Gardner
Since meeting in NYC in 2005 while running Gordon Ramsay’s Maze, it has been Gallivan and Siegel-Gardner’s purpose to create a venue dedicated to the dishes that result from their history and collaboration. With the goal of creating a solidly pleasing and intimate Houston refuge, Gallivan and Siegel-Gardner’s “The Pass and Provisions” will channel the geographical complexity of previous stints at Aquavit, August, C-House, Auerole, The Modern, The Fat Duck, Viajante, Kata Robata, Alto and Fiamma, transforming a global pedigree into an elegant, regional cuisine all their own.
Growing up on a farm in Delaware, Steve has always had a passion and respect for fresh and local food. While working as a part-time cook during his Junior year of college, Steve realized that this passion was best served by him in the kitchen. Since this realization, Steve has cooked in fine dining restaurants in Delaware, New York, New Jersey, Florida, Philadelphia, and Houston, and he has loved every minute of it.
Logan grew up in St. Louis and form an early age has always been surrounded by great cooks especially his mother and grandmothers, who always from an early age encouraged him to play with his food. Getting his professional cooking career started at Larry Forgione’s An American Place, Logan worked his way up from the bottom as an unpaid stagier. Over the next few years he’d go on to work in New York, Chicago, Yountville, for chefs like Bruce Sherman, Dan Barber and Thomas Keller. Meeting Terrence in New York Logan decided next stop would be Houston were he has played integral role at The Pass and Provisions since day one. While not working, enjoying riding my bike in traffic or reading, but usually just takes naps.
JUNIOR SOUS CHEFS
Born in New Orleans, Louisiana John developed an interest in food at an early age. Starting his culinary career at Dickie Brennan’s Palace Café in The French Quarter, John went on to attend Louisiana State University, all the while continuing to follow his growing passion for the kitchen. Upon moving to Houston John took jobs at Chez Nous, Pondicheri and Downhouse before helping open The Pass and Provisions in August of 2012.
During her attendance at the Art Institute of Houston, Martha took her first job at RDG+Bar Annie in 2010. She graduated in 2011, and after a year at RDG she desired more experience working with local produce and meat processing, so she took a part time job at Revival Market. A few months later she left RDG and went full time at Revival. There for nearly a year, she felt more connected to the Houston food scene than ever before and began looking for another restaurant job to expand her knowledge and skill set. She left Revival in 2012 and helped open Pass & Provisions.
The Pass offers seatings from 6-9:30p.m.