A lifelong Houstonian, Melissa has 20 years experience in a variety of public, private and nonprofit companies in executive leadership, operations, training and program development, having most recently worked in the field of afterschool programming. Her background includes a wide variety of industries and company types ranging from a start-up to Fortune 1000 companies. Melissa, her husband Richard, and their young daughter Sallie live in the Champions area of northwest Houston with their four rescue dogs (Jayne, Millie, Buttercup and Katie) taking full advantage of the fabulous theatre, museum, and cultural offerings throughout the Houston area.
Favorite Food: You can’t be from Houston and not love Tex-Mex – I would gladly have three meals a days from this cuisine, provided each was served with chips and salsa!
Favorite Recipe: My walnut chocolate chips cookies are my favorite thing to make and eat, while my husband wants to cast his vote for my blackberry cobbler.
Favorite Condiment: While I enjoy wine with most everything I don’t know if that is a qualifying condiment so I would say Sriracha – aka Rooster sauce!
Director of Events and Member Engagement
Born and raised in Diboll, Texas before transitioning to the greater Houston area in 1996. Ty has over 15 years’ experience in guest services and hospitality in some of the most influential hotel properties in the city of Houston. Ty’s expertise range from Banquets, Events Coordinator, Executive Administration, Executive Concierge and Front Office.Ty is newly wed to Gene Adams! She has two sons Al and Jordan. Ty serves in ministry at New Direction Community of Love Church as well as Director of Beautiful Inspirations Single Women’s Ministry in the South West Houston area.
Favorite Food: I lose control and all sense of discipline regarding bread and potatoes. I’m easily satisfied from one meal to the next as long as the carbs are heavily present in each!
Favorite Recipe: I love to take the time to bake a homemade German Chocolate Cake from scratch.
Favorite Condiment: A bottle of ketchup, this makes any entrée complete!
Jennifer Rios move to Houston at the age of 7 and she stayed here. She is a graduate of the University of Houston Bauer School of Business with a BA in Business Management with a minor in marketing. After her work as marketing intern with Menchie’s Frozen Yogurt Jennifer recognized the exciting world of the restaurant industry. An avid baker, Jennifer hopes to one day open her own bakery with her special sopapilla cheesecake highlighted on the menu!
Favorite Food: I love Italian food! Pasta, pizza, lasagna and risotto it’s all so tasteful but if I have to choose an Italian dish, I would have to say Chicken parmigiana with Fettuccine alfredo.
Favorite Recipe: Tiramisu is one of my all-time favorite desserts. I love making desserts, I use to make homemade tiramisu until I discover Tiramisu cupcake. Since then that became my favorite recipe, who doesn't loves cupcakes!
Favorite Condiment: I love any spicy salsa, it adds a little kick to the food.
Member Relations Manager
A Houstonian since 1983, I was born and raised in Northwest Arkansas. I have over 30 years experience in sales and marketing from non-profit to Fortune 500 companies, my background includes a variety of industries from publications, radio advertising, educational travel to residential real estate. I have many interests such as automobile racing, exploring new restaurants, traveling, and cultural exhibits.
Favorite Food: Tex-Mex is good anytime but I savor a delicious filet mignon steak.
Favorite Recipe: Super-Duper Chocolate - I love chocolate with everything.
Favorite Condiment: Rooster's beak, otherwise known as Salsa
Member Relations Manager
Steve Sloat | Email
Steve Sloat, a native Houstonian, received his BS Criminal Justice from UHD and an MBA from UHCLC. He was appointed as United States Marshal where he served for 10 years. Concurrently, he owned a wholesale service company and began a car racing career in 1990, becoming the SCCA divisional Spec Racer champion in 1994. He volunteered as a timer for the regional ProStart event in February and became interested in the GHRA mission.
Favorite Food: His own blue cheese/pecan bagguettes
Favorite Condiment: Wine...for the chef...not food
Culinary accomplishments: Cooked with a buddy for an Art League Annual Fundraiser for 400 and got sick!