We are excited to announce that our Executive Chef, Dan Nix, is training our men in residence in the art of BBQ and Cajun fare. In addition to learning the skills of preparing and cooking, the men learn how to serve. Jesus came to serve and not be served. Our men are learning this art.

Under the leadership of Chef Nix, the Mission’s men in residence are loving this learning and dining experience. Full-service meals are offered for your event. With a 48 hour notice, we can provide the main course and all the trimmings. Delivery, set up, serving, and clean up are what you expect and what we do.
Dan Nix was the Executive Chef and owner of Danton’s Gulf Coast Seafood Kitchen in Houston’s Museum District, serving award-winning seafood, and Cajun recipes. In addition to Danton’s, he was the Chef and Pit Boss at Stubbs BBQ and the Chef/Owner of Joyce’s Oyster Resort. Dan led kitchens at Joe’s Crab Shack, Willie G’s, Landry’s and Goode Company restaurants.

Dan came to the Mission to share with the men his God-given knowledge, gifts, and talents with his recipes, catering and restaurant management. Your catered event will have delicious food and run smoothly from setup to clean up. Pick up is also available.

It’s tender as a mother’s love
— Rev. Dr. Remus Wright. Senior Pastor, The Foundation of Praise Church, Houston, Texas

For inquires and more information, email Dan Nix

About Chef Dan Nix

Dan Nix was the executive chef and owner of Danton’s Gulf Coast Seafood Kitchen in Houston’s Museum District, serving award-winning seafood, and Cajun recipes. In addition to Danton’s, he was the Chef and Pit Boss at Stubbs BBQ and the Chef/Owner of Joyce’s Oyster Resort. Dan led kitchens at Joe’s Crab Shack, Willie G’s, Landry’s and Goode Company restaurants.

Dan came to the Mission to share with the men his God-given knowledge, gifts, and talents in catering and restaurant management. Your catered event will have delicious food and run smoothly from set up to clean up. Pick up is also available.

Menu

  • BBQ (and all the Trimmings) — See menu

For a quote please send an email to: