Dominic Soucie

Levy Restaurants

Executive Chef, George R Brown Convention Center

Dominic Soucie started his culinary journey as a teenager in the Maine tourist town of Boothbay Harbor, where he worked at many of the town’s restaurants. Upon graduating from college, Mr. Soucie worked in Boston and was part of the opening team for the Boston Convention and Exhibition Center. He relocated from New England to Houston and the George R. Brown Convention Center in 2009 to get more firsthand exposure to other regional cuisines. In 2013, he took the reigns as Executive Chef for Minute Maid Park and the Houston Astros, where he operated and oversaw all food operations for the fans and took the lead on the culinary program for the players. In May 2018, he returned to the GRB team again as the Executive Chef. Mr. Soucie holds degrees in both culinary arts and food service management from the world-renowned Johnson & Wales University in Providence, Rhode Island. He also has PRO CHEF II certification from the iconic Culinary Institute of America in Hyde Park, New York. When not in the kitchen, Mr. Soucie enjoys golfing, playing hockey, and traveling the world for new flavor fusions to bring back to Houston.