Charles Clark and Grant Cooper share common passions – wine, food and the restaurant business. Charles was born into a state that knows a thing or two about good food, Louisiana. Grant, too, was blessed with a gastronomic birthright, being born and raised in Europe.

As young men, both traveled and dined extensively throughout France, Italy and Spain. Charles chose to go into the kitchen, working with Dean Fearing and Stephen Pyles in Dallas, then studying at the Art Institute Houston in the Culinary Arts program where he graduated with honors. Following graduation, Charles returned to Spain, cooking in various kitchens on the Southern coast.

While attending Southern Methodist University (SMU) in Dallas, Grant took an interest the restaurant ownership and management path. While still a student, he opened two bars that became highly popular in the Dallas area.

Vitalized by his Spanish experience, Charles returned to Houston determined to open a restaurant that reflected the culture and food he had grown to love. Grant was anxious to have a place of his own, one that showcased his love of wine. The two met, formed a partnership and the midtown Ibiza Wine & Food Bar was conceived. The rest is award-winning history. The wine program under Grant’s guidance has garnered consistent acclaim, thanks to wine prices that hover above retail. Ibiza has received national praise from, among other, Food & Wine magazine, Bon Appetit, Wine Spectator and Food Network.

Chef/Managing Partner

It was a desire for knowledge and a pastry class that initiated the partnership between Chris Shepherd and Charles Clark. They first met while students at the Culinary Arts program of Houston’s Art Institute. “I went to my first pastry class and sat next to Charles. We’ve been friends ever since,” explains Chris.

After graduation, Chris worked in various area country clubs before he joined another Art Institute pal, Randy Evans, at Brennan’s. He swiftly worked his way up the ranks from line cook to purchasing agent, to fromager, to Executive Sous Chef and Wine Guy. 

Not only is Chris adept in the kitchen, he absolutely loves every aspect of the restaurant business, especially getting to the root of a cuisine. In preparation for Catalan, he and Charles ate their way through Barcelona, where the flavors of the ethnic dishes and the vibrant culture enthralled him.

Valuing the essences of fresh ingredients, he painstakingly resources locally grown foods. “Obtaining local ingredients isn’t about convenience,” comments Shepherd, “it’s about getting the best possible quality. There’s nothing like driving with 20 heads of fennel in the car and smelling that fresh aroma all the way back to the restaurant. It really gets my creativity going!”
           
Chris’ talents have been amply rewarded. Among his national recognition, Chris has received praise in The Wall Street Journal, Saveur, Food Arts and Wine Spectator and he continues to be a wine resource for numerous local and national publications.
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Sommelier/Managing Partner

Wine is the passion that fuels Antonio Gianola’s soul. His drive to acquire knowledge started years ago when he worked at Sierra Grill. “In the beginning, I did endless hours of grunt work in order to ingratiate myself with wine vendors and the sommelier, absorbing every ounce of knowledge made available to me,” says Antonio.

He learned his lessons well, taking over Sierra’s wine program before moving on to Sommelier at Rainbow Lodge and then Da Marco Cucino E Vino. Every wine program he introduced was honored with awards, including consecutive appointments to Wine Spectator’s prestige Award of Excellence. In 2005, Antonio was named “Best Sommelier of the Year” by Houston Press.

His wine philosophy goes hand in hand with Chef Shepherd’s. For Antonio not only knows his subject, he knows the source, traveling to the vineyards, meeting with the wine makers and grape growers. Give him an opening and he will rhapsodize about the wonders of Spanish reds. Antonio is especially excited about Catalan’s wine program. “I want to embrace this opportunity to present an aggressively priced wine list to allow our customers to try new wines; the kind of wines they have previously not experienced.” 

In order to accomplish this goal, Catalan’s unique wine program will offer 3-ounce Old World pours and larger 6-ounce New World pours. “Catalan’s menu will feature many little dishes, a multitude of taste sensation. It only makes sense that our wine program compliments the menu, giving our customer the option to order a different wine with each little dish.”
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