Since his first restaurant opened in 1988, Nicaraguan native Michael Cordúa has long been recognized by national, regional and local food press as the pioneer of Latin cuisine in the United Sates. What Julia Childs did for French food, so did Cordúa for Latin. Reflecting Cordúa’s culinary brilliance, he is the only chef in Texas to be inducted into Food & Wine magazine’s “Hall of Fame,” and he was also named a 2011 James Beard Foundation award semifinalist and was the recipient of the Robert Mondavi Award - among other prestigious culinary awards. A founding member of United Airlines Congress of Chefs, Cordúa has established an award winning collection of restaurants that pay homage to him and the vibrancy of his food. While Cordúa characterizes himself as “just a cook,” his success is anything but ordinary.
In 2007 Cordúa was joined by his son, David Cordúa, a graduate of the prestigious Le Cordon Bleu Paris and who was named 2010 “Upcoming Chef of the Year” by My Table magazine. This father son team is a forc
Since his first restaurant opened in 1988, Nicaraguan native Michael Cordúa has long been recognized by national, regional and local food press as the pioneer of Latin cuisine in the United Sates. What Julia Childs did for French food, so did Cordúa for Latin. Reflecting Cordúa’s culinary brilliance, he is the only chef in Texas to be inducted into Food & Wine magazine’s “Hall of Fame,” and he was also named a 2011 James Beard Foundation award semifinalist and was the recipient of the Robert Mondavi Award - among other prestigious culinary awards. A founding member of United Airlines Congress of Chefs, Cordúa has established an award winning collection of restaurants that pay homage to him and the vibrancy of his food. While Cordúa characterizes himself as “just a cook,” his success is anything but ordinary.
In 2007 Cordúa was joined by his son, David Cordúa, a graduate of the prestigious Le Cordon Bleu Paris and who was named 2010 “Upcoming Chef of the Year” by My Table magazine. This father son team is a force to reckon with in the kitchen, and the charismatic duo has built a lifetime success with their Churrascos steak, ranked among Esquire magazine’s “Top 20 Best Steaks in America.” Other patron favorites include corn-smoked crab fingers, plantains, house-made cilantro dressing and the Original™ Tres Leches cake topped with a decadent meringue italiano. The gracious hosts deliver on their promise of hospitality with Cordúality!
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