Cullen’s Upscale American Grille is Houston’s newest premier dining establishment, featuring handcrafted American cuisine. Housed in an eye-catching facility, the restaurant boasts both casual and sophisticated dining areas with menus to match virtually every taste and preference.
Our facility includes:
- • An elegant dining room
- • Casual dining in Cullen’s Grille
- • Dozens of flat screen TV’s for viewing sports and special events
- • A formal ballroom and ceremony space for banquets and weddings
- • Seven private dining rooms
- • Exclusive, limited seating dining in Macy’s Table (suspended over the main dining room)
- • Patio dining
- • Live entertainment venue
Our executive chef, Paul Lewis
When Cullen’s Upscale American Grille began its international search for a “culinary commander-in-chief”, the restaurant’s owners were delighted to find a premier candidate with a global perspective and a familiarity with Texas palates. Their introduction to the English-born Paul Lewis served as the catalyst for a creative collaboration that has quickly made Cullen’s top of mind with epicureans across the Gulf Coast.
Before taking the reins of Cullen’s expansive kitchen and banquet operations, Chef Paul Lewis most recently served on the staff of the respected Four Seasons Hotels and Resorts, under the tutelage of exalted Chef Tim Keating. Working his way from Chef de Partie in the Terrace Café, to management of the catering division, and ultimately to the position of Executive Sous Chef at Quattro, Lewis gained a commanding familiarity with a seemingly endless array of cuisines, ranging from the eclectic to the traditional. His years of service to the Four Seasons included stints in London, Dublin, Dallas, and Honolulu and form the cornerstone of his professional experience.
A graduate of Thames Valley University with a degree in culinary arts, Chef Paul Lewis began his career in the Royal Oak Hotel in Berkshire, whose Michelin-rated kitchen had long been recognized for its culinary achievements. A subsequent engagement allowed him to train with the famed “Great British Chef” Richard Smith at the award-winning Beetle and Wedge Hotel on the banks of the River Thames. Lewis credits these early influences with igniting his passion for his craft and encouraging his commitment to an uncompromising level of creativity and service.
For those who seek out and revel in the extraordinary, the menus prepared by Chef Paul Lewis for Cullen’s Upscale American Grille will always offer a uniquely satisfying variety of tastes both exotic and familiar. But for the ultimate expression of his talent, originality, and innovation, adventurous gourmands would be well served by a booking of Macy’s Table, a secluded, private dining room for twelve, overlooking Cullen’s main dining room. With its elegant appointments, superb cuisine, and unparalleled luxury, Macy’s Table offers a dining experience that has but few peers.