Why Houston’s Camaraderie Restaurant Lives Up To The Hype — This Chef’s Put In The Work, Creating a Marvel In The Heights

C hef Shawn Gawle has spent almost 25 years working in every station you’ll find in a restaurant kitchen. From savory to sweet. Educated at the New England Culinary Institute, this Boston-bred chef has earned an impressive CV working under talented toques, including Jean-Marie La Croix at his namesake restaurant in Philadelphia and the late great French legend Joël Robuchon at the premiere of his Four Seasons Hotel New York restaurant — L’Atelier de Joel Robuchon.

Most recently, Gawle served as executive pastry chef at Houston’s Goodnight Hospitality, where he helped open their restaurants Rosie Cannonball , Montrose Cheese & Wine and the Michelin-starred fine dining spot March. This spring, Gawle — who has been hailed as Best New Pastry Chef by Food & Wine magazine and Rising Star C