On April 26, 2026, Houston Ballet welcomed more than 150 guests to Navy Blue for its annual springtime event, Raising the Barre. Company dancers and top Houston chefs partnered to create a multi-course menu inspired by their unique backgrounds and tastes. Throughout the evening, each duo presented their course to guests, sharing the story and inspiration behind each thoughtfully crafted dish.

Participating chefs included Chef Aaron Bludorn of Bludorn Hospitality Group, Chef Chris Williams of Lucille’s Hospitality Group, Chef Seth Siegel-Gardner of Local Foods Group, and Pastry Chef Jared Adams, representing Rebecca Masson and Fluff Bake Bar. Each chef was partnered with a Houston Ballet company dancer, who served as both muse and sous chef. Houston Ballet Soloist Alyssa Springer, Soloist Sayako Toku, Demi Soloist Rench Soriano, and Saul Newport of the Houston Ballet Corps de Ballet collaborated with the chefs to craft a one-of-a-kind menu, with each course reflecting the distinctive backgrounds and creative spirits of the dancer-chef pairings.

This year, Houston Ballet was delighted to honor Chef Chris Shepherd for his longstanding partnership and meaningful contributions to this beloved event. The organization extends its sincere gratitude to Navy Blue, as well as to the participating chefs and dancers who made the evening so memorable.

Thanks to the generosity of attendees and supporters, the event raised more than $100,000 in support of Houston Ballet’s mission to inspire a lasting love and appreciation for dance. Special thanks to Raising the Barre Chairmen Lenni & Bill Burke and Marianne & Joe Geagea for their outstanding leadership and dedication.