Levi Goode, a fifth-generation Texan and native Houstonian, leads Goode Company’s family-owned and operated businesses. As president, he is responsible for the company’s nine (and growing) restaurants, catering operations, e-commerce business and live music venue. Levi oversees every aspect of the 40-year-old company, from recipe development to marketing to business operations to community support.
He is committed to sharing and preserving the rich cooking traditions of the Lone Star State by serving up authentic varieties of Gulf Coast seafood, mesquite-smoked barbeque, Southern favorites, ranch-inspired dishes and Tex-Mex fare. Goode Company handcrafts its food daily from time-honored family recipes using quality ingredients. As a founding member and former board member of Foodways Texas, Levi actively preserves, promotes and celebrates the vibrant and diverse food cultures of Texas.
How’d you learn to cook?
FAMILY AFFAIR ALL MY LIFE. Formalized with chef school.
What’s the first recipe you ever mastered?
Backyard bbq chicken over mesquite coals.
What ingredient can you not live without in the kitchen and why?
Garlic -– it makes just about everything better and there are so many ways to use it.
What utensil can you not live without?
Sharp chef’s knife.
Favorite affordable wine?
Earthquake – Lodi old vine zin.
Favorite place for dessert?
Baskin-Robbins – Good place to take the kids. Brings back childhood for me.
What is your comfort food?
Cast iron homemade fried chicken/homemade cornbread and biscuits/collard greens/mashed potatoes. Sweet tea.
What would be your last meal?
Not going anywhere any time soon. Hadn’t thought that far!
What do you see as the next food trend?
Food halls in Houston.
Who are your favorite chef, restaurant and dish?
So many good plates of food out there these days.
At home, what do you keep on hand to serve drop-in guests?
Garlic and reggiano. So many quick pasta dishes with that. I also always have burgers for the grill ready to go…
Is there a food you won’t eat?
Not that I know of. I wouldn’t eat some of things I see Zimmern eating, though!
Is there a particular food that is underappreciated?
And what would you do to help its reputation?
Whole Texas blue crabs – grilled or boiled. We will doing it up at Armadillo Palace this spring in our backyard. Look for it!
What would people be surprised to find in your home refrigerator?
San Daniele prosciutto Di Parma. Boudin from Don‘s Specialty Meats.
2422 Bartlett, Suite 1 | Houston, TX 77098 | 713.529.4616 | www.goodecompany.com