Meet our La Griglia Team

Meet Rich Parrott, the General Manager of La Griglia. With over 24 years of experience in the fine dining hospitality industry, Parrott keeps a "If we don't have it, we'll get it for you" mentality. He started his career with Landry’s in 2002 at the original La Griglia on West Gray as a busboy and became the General Manager in 2016.

Meet Vickie Guillory, the Special Events Manager at La Griglia. Originally from Lake Charles Louisiana, Guillory started her hospitality journey with Landry’s at the Golden Nugget Hotel and Casino in Lake Charles. While at the Golden Nugget, Guillory had the opportunity to gain event coordinating experience at both Vic & Anthony’s and Chart House. After a move to Houston, Guillory began curating events at La Griglia where she utilizes her vast knowledge of hospitality to create stunning memories for clients.

As the Wine Director at La Griglia in Houston, Texas, where I curate a diverse and carefully selected wine list that creates a seamless experience of food and wine for every guest. As a Certified Sommelier through the Court of Master Sommeliers, I combine my formal training with a deep passion for wine, which developed during my travels through Europe. Exploring the renowned wine regions of France, Italy, and Spain ignited a lifelong dedication to the world of wine, and I’ve been pursuing that passion ever since. Over the past three years with Landry’s, I’ve played a key role in elevating the wine program, offering a mix of highly regarded producers along with exciting new selections from boutique vineyards around the world. 

My expertise in food and wine pairings ensures that each bottle complements the flavors of La Griglia’s culinary creations, offering guests a refined and memorable dining experience. I am committed to continual learning and discovery, constantly expanding my knowledge of both the latest trends and time-honored practices in the industry. I find endless inspiration in exploring new wine regions, flavors, and cultures from around the world.

Meet Chef Brandon Soverall, from Trinidad, a small island in the Caribbean Sea. Chef Brandon at a young age was surrounded by family and helping out in his Aunt’s kitchen. He learned to be creative from his mom who was an artist. Chef Brandon has traveled to many countries in Europe, Nigeria and China, just to name a few. All of these places opened his eyes for the possibilities of being creative with food. After attending culinary school in Trinidad, he loved cooking so much that he decided the next steps were to go to New York City. There Chef Brandon attended culinary school and continued his education on French style cuisine and techniques. After graduation, he spent time in a few different New York City kitchens. In 2017 he joined the team at Willie G’s Post Oak, which then brought him to La Griglia. He was and is still passionate about what he puts out on the plate and teaching his team great methods and cooking styles. He is not afraid to take a risk and to lead his team