Head to Peska for a seafood fix from one of the great young chefs in the U.S.

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

HOUSTON -  Peska Seafood Culture, on Post Oak Blvd. in Midtown, has something not many other restaurants can brag about and that's having one of the youngest Executive Chefs in the U.S.

Meet 21-year-old Omar Pereney, who grew up in Venezuela and learned to cook from the “Post It notes” his mom would leave him. Then, he met Venezuelan Chef  Sumito Estevez, and his life changed.

Seafood0422"I wanted to meet him because he was doing TV shows all over South America. He opens this restaurant, and I go check it out. Just talking with the owner of the restaurant he asks me, 'What do you want to be when you grow up?' I tell him, I want to be a cook. He says, 'Here’s my business card, you can come in anytime you want.'”

Chef Omar turned pro at 12, opened his first restaurant at 16, and says his best friends are the seafood vendors he works with to bring in food from all over the world - Greece, Japan, Scotland, Nigeria, just Seafood04221to name a few. That's in addition to lobster from Maine, oysters from the East Coast and snapper from the Gulf of Mexico.

His two favorite dishes at Peska are Pulpo a la Parrilla and the Tower of Seafood.

Pulpo a la Parrilla is octopus, served with couscous, pickled radishes.  There are at least 8 reasons to like this dish.

Seafood04222The Tower of Seafood is just what it sounds like, a ginormous plate of your favorite shell-fish and raw bar items. For your information the Tower of Seafood isn’t on the menu- yet, but you can still order it.

As for his future, Chef Omar plans turn up the heat. “No, I’m absolutely not done. I’m kind of working on a book. I’m kind of working on TV… and more restaurants and why not?  Traveling, learning... you know, I’m just 21 years old. ha ha”

If you’re looking to “get you’re seafood on”… head for Peska Seafood Culture.