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But since he returned to Austin in January to become the first-ever global vice president of culinary and hospitality for Whole Foods Market, the only meals he wants to make at home are those he can throw over a fire.
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This evening, Ho has invited over his senior staff so they can all turn off their brains together—a must when your job is to oversee the prepared foods and bakery operations of stores in 12 regions including overseas. Ho picked much of his team from the restaurant world, which may sound like poor preparation for working at a grocery, until you consider that Whole Foods Market is essentially a giant restaurant chain.
The company sells several billions of dollars in prepared foods annually and runs in-store bars. A Houston native by way of Vietnam, Ho graduated from the University of Texas at Austin with degrees in history and philosophy and five minors. But when he put aside his planned Ph. Loving the techniques of fine dining but tired of its exclusivity, Ho found a compatriot in soon-to-be-famous David Chang.
By this point, Ho seemed poised to become another New York rock-star chef like his friends. He got French bistro Montmartre off the ground with partner Gabe Stulman and considered launching another restaurant a year later. Instead, Ho became…a hotel executive?
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Signing on with the corporation not only meant a challenge Ho relished, but a return home for his whole family—Wallace grew up here and the couple was thrilled for the opportunity to raise Ruby just down the street from extended family. After strapping on an apron to dream up some sandwiches with the catering department, Ho sent the Tartinette truck on its way just in time for SXSW in March.
The effort underscores his dual mission to unify the stores but also to encourage the individualism they all enjoy. Talk turns to weekend plans, inter-office karaoke competitions and, these being food people, a little restaurant gossip. Search Close this search box. Facebook Twitter. Instagram Pinterest.