My Story

My story begins in Mexico City, where the aromas of fresh herbs, slow-simmered sauces, and the rhythm of the kitchen first captured my heart. Food, to me, has always been more than sustenance — it’s emotion, memory, and connection. That early passion led me to Le Cordon Bleu in Paris, where I earned Le Grand Diplôme, mastering classical French techniques and learning to transform simple ingredients into experiences that bring people together.

Over the past three decades, I’ve cultivated a career defined by creativity, precision, and hospitality. I’ve served in the kitchens of luxury hotels, award-winning restaurants, and private estates, each chapter refining my artistry and leadership. From co-founding renowned restaurants in Mexico like Restaurante El Galeón and La Galibia to working with teams around Houston, I’ve embraced every role — from line cook to head chef — with passion and humility.

In every kitchen, my philosophy remains the same: honor tradition, embrace innovation, and let each dish tell a story. My menus celebrate Modern Mexican cuisine infused with global influences, blending the soulful flavors of my heritage with refined techniques from around the world. Whether I’m searing Gulf pompano, crafting a delicate pumpkin soup, or plating a deconstructed tres leches, I focus on balance, texture, and heart — transforming ingredients into memories.

As a private chef in Houston, I’ve discovered the pure joy of intimacy in dining — where food connects families, marks milestones, and creates warmth in everyday life. I tailor every experience to reflect my clients’ personalities, designing four-course tasting menus, intimate dinner parties, and bespoke celebrations that turn their homes into five-star dining rooms. For me, the beauty of private service lies in the laughter around the table and the shared moment when silence falls — the universal sign of a perfect bite.

Throughout my career, I’ve been humbled by the words of those who’ve tasted my food. Esteemed voices — from Gabriel García Márquez, who described my cooking as “nothing warmer than her dishes,” to Hugo Ortega, who praised my ability to preserve the flavors of Puebla — have shaped my journey with their encouragement and friendship. These endorsements remind me that food, when made with sincerity, speaks a universal language.

Beyond the plate, I’m deeply committed to mentorship and teamwork. I’ve trained young chefs, built cohesive teams, and led culinary operations with a focus on efficiency, sustainability, and creativity. My management philosophy blends structure with inspiration — guiding others to cook not just with their hands, but with their hearts.

Today, as Chef Iliana Stone, I continue to evolve — drawing from decades of experience, cultural roots, and an endless curiosity about the world’s cuisines. My mission is to bring the elegance of fine dining into personal spaces, sharing the artistry of Mexico with Houston and beyond. Each meal I create is a reflection of my heritage, my travels, and my belief that the most meaningful experiences are the ones shared around a table.

Welcome to my culinary world — where every dish is a dialogue, every flavor tells a story, and every dinner is an invitation to celebrate life.