Culinary Director

Favorite travel destination:

Alaska/ New Orleans/Chicago


Favorite dish:

Boo Paht Pong Karee
(Thai Crab Curry)


Most exotic dish eaten:

Deep Fried Tarantula
& Akutaq (Eskimo Ice Cream made with Reindeer fat)

Growing up in New Orleans has led Chef Jordan to have an appreciation, love and passion for not only the cuisine that
the city is famous for but a love for cuisine from all over
the world. The French Quarter is not a typical location for
most to grow up in, and he is not your typical chef. 


Chef Jordan has made his mark on the Houston food scene – serving as Executive Chef at Rudyards British Pub, Chef de Cuisine at Doris Metropolitan, and Executive Chef at Prohibition Supperclub & Bar. Prior to that, he was the Executive Chef and Catering Manager of the Eatsie Boys food truck and 8th Wonder Brewery, as well as the Executive Chef and Kitchen Manager at Boheme. 


In between running kitchens, Economy has made two appearances
on Food Network’s Chopped and has also worked as a consultant for food truck owners and food stand operators. 


When he is not at Dak & Bop, Chef Economy enjoys going out to see local bands, having a nice whiskey over good conversation, and having a good meal at his favorite hole in the wall establishments around the Houston area.

Chef Wommack was born and raised in the wilderness of western Canada. He grew up chopping firewood, throwing hay bales and playing hockey. In 1999, he moved to Houston with his family and soon enrolled in culinary school at the Art Institute of Houston. With his appetite piqued for cooking, Chef Wommack embarked on a journey to learn and cook as many different things as he could.


A 14 year industry veteran, he is a hard charging man of action, with a deft touch
and a talent for bold flavors. Diners in the Houston area may have sampled his food at a variety of restaurants - Revival Market, Uchi, Prohibition SupperClub and Bar, and Cane Rosso, to name a few.


When not running the kitchen, Chef Wommack (affectionately known simply as "Wommack" to industry professionals) can be found relaxing with a gin or beer and enjoying good music, or supporting his many talented friends in local restaurants and bars.



Chef Benak is originally from Conroe, TX and moved to Houston when he started culinary school at The Art Institute of Houston in 2009. After discovering all the culture Houston had to offer, he never looked back to Conroe. Houston became his home. 


Chef Benak has been working in the restaurant industry 9 years at various restaurants around Houston, including Minute Maid Park as a private chef for the owners and players wives, Osteria M, Prohibition Superclub & Bar, Assistant Pastry Chef at Doris Metropolitan, and Indianola. 


He is an avid 99 Ranch Market shopper and loves to take traditional Asian ingredients and using them to add a twist on traditional Western dishes.


Pastry Chef