Raising the Barre

On Sunday, May 4, Houston Ballet hosted nearly 160 guests at Caracol for Raising the Barre, a vibrant springtime tradition. Company dancers took on dual roles as both inspiration and sous chefs, partnering with some of Houston’s top culinary talents—Caracol’s own Chef Hugo Ortega (H-Town Restaurant Group), Chef Aaron Bludorn (Bludorn Hospitality Group), Chef Chris Williams (Lucille’s), and Pastry Chef Rebecca Masson (Fluff Bake Bar).

Dancers Chase O’Connell, Danbi Kim, Estheysis Menendez, and Gian Carlo Perez inspired and assisted the chefs in crafting a unique multi-course menu, each dish reflecting the distinctive backgrounds and creative spirits of the dancer-chef pairings. Throughout the evening, guests enjoyed a dynamic dining experience, mingling with the pairs and hearing the stories behind each thoughtfully designed course.

Thanks to the generosity of attendees and supporters, the event raised nearly $110,000 in support of Houston Ballet’s mission to inspire a lasting love and appreciation for dance. A special thank you to Co-Chairs Duyen & Marc Nguyen and Dr. Tatiana Sorkin & Michel Coret for their outstanding leadership and dedication.

Didn't make it to the event?

Please consider making a gift in support of Raising the Barre or in honor of a participating dancer or chef. Your generous contribution supports Houston Ballet’s mission to inspire a lasting love and appreciation for dance through artistic excellence, exhilarating performances, innovative choreography, and superb educational programs.