Michael Khatib at B&B Butchers
Khatib began his career as a 14-year-old dishwasher and later fish scaler at a small seafood restaurant in Israel where he worked through college. After moving to Houston in 1986, he was on opening teams for restaurants from the Cordua family, Lynn Steakhouse (1998–2004), John George (2004–2011) and Triniti (2011–2015). He joined American steakhouse B&B a month before it opened in May 2015, and he still serves regular guests he's known since his days at Lynn and John George. With nearly 40 years in the industry, he's as content as ever saying, "It's such a fun business — time is not a problem. You go to work, you get out of work and you don't even know how these eight hours went by."
Secret to success: "The first impression, the first few seconds, the way you greet a guest, this is when they feel how genuine you are — just welcoming them, offering them a cocktail, letting them get comfortable, talk to them about the menu, giving them some time and not being pushy. Giving them a chance to get to know you and just relax."
Insider tip: "I love meat, and the fact that this is not your average steakhouse. We have very good Chilean sea bass with lobster cream sauce. I love the Carpetbagger oysters and Tommy's bacon. It's hard to decide on a favorite because everything is amazing."
1814 Washington Ave.; 713-862-1814