Jett Hurapan is an award-winning chef whose bold, satisfying dishes reflect strong ties to his culture. With a diverse culinary background that includes Thai, Italian, French Vietnamese, New American and Mediterranean cuisines, Jett brings an innovative approach to his role as Executive Chef of The Sugar Refinery.
As the co-founder and co-creator of Songkran Thai Kitchen and Songkran Thai Grill, Jett has over 20 years of experience working in some of the leading restaurants in the country.
His career developed, as he joined the team at BR Guest (Isabella’s, Blue Water Grill) and eventually worked alongside famed New York restaurateur Stephen Hanson as the Executive Chef of West Side Ruby Foo’s. He served as Executive Chef at Rain in New York. Rain received New York’s Best Pan Asian Award and was recognized by the James Beard Foundation. He continued on with the SRO Group, where he worked at the Meatpacking District’s famed Buddakan, gearing up for the Executive Chef role at Buddakan’s Atlanticy City launch. Jett moved to Houston to serve as Executive Chef at Gigi’s Asian Bistro before opening his first endeavor, BLU Restaurant & Lounge in 2011.
Jett has received several industry awards (“Best of the Best” Chef Award from American Culinary Institute, recognized with a Best Chef’s American Award in multiple years) and continues to develop his passion for creating unique culinary experiences for his clientele.