Our Team
Chef and next-generation restaurateur, Aaron Bludorn’s mission is to create meaningful experiences through food and hospitality. Hailing from the Pacific Northwest, Aaron was drawn to the kitchen at an early age during his first job working as a dishwasher and prep cook in a small diner on Bainbridge Island. Energized by the comradery demonstrated in restaurants, Aaron pursued a career in hospitality and began his journey at the prestigious Culinary Institute of America (CIA) in Hyde Park. His learnings at CIA led to a prosperous career working under the country’s most celebrated chefs including Michelin-starred Chef Douglas Keene and Daniel Boulud. While working as Executive Chef in Manhattan’s Café Boulud, Aaron met his now-wife, Victoria Pappas Bludorn, and was cast in Netflix’s blockbuster culinary competition show, The Final Table, where he competed alongside renowned chefs from across the globe. That same year, he was honored by Star Chefs when he earned New York City’s Rising Star Community Chef Award. His menu is inspired by their story and what they enjoy the most about restaurants and he looks forward to treating his guests to the same.
Aaron Bludorn, Partner
Executive Chef
Following a successful career working in Manhattan’s bustling hospitality industry, Houston-native Victoria Pappas Bludorn, has returned home to open her first restaurant alongside her husband. Growing up, Victoria was surrounded by a large tight-knit family and was involved in Houston’s vibrant Greek community and culture. Victoria attended the University of Georgia before moving to New York to attend the acclaimed International Culinary Center (formerly known as the French Culinary Institute) in SoHo and spent a year refining her craft in various Manhattan kitchens. Her culinary journey eventually landed her a spot in Daniel Boulud’s Dinex Group where she worked in operations. While working at Dinex Group, love found her when an up and coming chef working at Café Boulud asked her on a date. The rest is history. Victoria and Aaron were married in 2018 and spent a final year in New York before returning to Houston to open Bludorn in August of 2020.
Victoria Bludorn, Partner
HR & Marketing Director
Cherif moved to the United States from Senegal in late 2000, to pursue his education in Business Management at Western Michigan University. While attending college, Cherif worked in restaurants as a busboy where he quickly developed a passion for restaurant culture and refined service. Over the years, his passion led him to work at the nation’s most prestigious establishments across the country including Michael Mina and 2 Michelin-starred Bouley Restaurant. Most recently, Cherif served as General Manager of Michelin-starred Café Boulud before working as Service Director at 2 Michelin Starred, Restaurant Daniel. When longtime partner, Chef Aaron Bludorn, asked Cherif to join him in opening Bludorn it was no question. Cherif moved to Houston with his wife and three children and blends his prior experience of fine dining with the warm Southern hospitality he has grown fond of in his new hometown.
Cherif Mbodji, Partner
Director of Operations
Houston by way of Indiana, Chase has cooked all over the country before finding his way to Bludorn’s team. Chase earned his Associate degree in Culinary Arts and bachelor’s degree in food service management from Johnson & Wales University in Denver, Colorado, before pursuing a career in hospitality. For the last 12 years, Chase has refined his craft in the country’s most sought-after kitchens including Café Boulud in New York, Husk in Nashville and Roister in Chicago. He’s excited to learn more about Southern food and is passionate about Bludorn’s menu which emphasizes the use of gulf seafood and local fare. Catch him exploring the Farmer’s Market and local restaurants alongside his wife Nikki and their English Bulldog, Huckleberry.
Chase Voelz
Chef De Cuisine
Malik McLemore is a familiar face within the local food scene thanks to his personal rose-through-the-ranks success story. Born and raised in Houston, McLemore’s restaurant career began at the renowned Pappasito’s Cantina, first as a server and bartender before transitioning to floor manager. Eager to play a greater role in the industry, he moved to the celebrated French American restaurant La Table, rising from bartender to service captain.
After La Table closed during the pandemic, McLemore discovered that Bludorn opened in his childhood neighborhood. After dining at Bludorn he wasted no time in submitting an application. In 2021 he joined the Bludorn team as a bartender and was promoted to assistant general manager.
He now oversees the day-to-day operations at Bludorn, ensuring that Bludorn Hospitality’s newest venture meets the high standards set by Bludorn and Navy Blue.
Malik McLemore
General Manager
Marie Riddle is Executive Pastry Chef at Bludorn Restaurant in Houston, Texas. A native of Asheville, North Carolina, Riddle started her professional journey working at a small family-owned Greek restaurant, where she fell in love with the passion, precision and dedication of chefs.
After completing culinary school in 2009, she moved to New York City and quickly found her footing after answering an open call for a pastry position under Ghaya Oliviera at Daniel Boulud’s restaurant’s Boulud Sud, Bar Boulud and Restaurant Daniel. She later went on to work as sous chef under Eleven Madison Park’s Daniel Humm at The NoMad Hotel, followed by a stint with Christina Tosi, Chef/Owner of Milk Bar, to open Milk Bar NYC Flagship.
Since moving to Houston in January 2022, she has fallen in love with the city’s diverse culinary scene. She is particularly excited to be part of a dedicated team of culinary professionals who have made the pilgrimage to Houston from acclaimed restaurants around the country for the opportunity to flourish at Bludorn.
Marie Riddle
Executive Pastry Chef
Molly Austad brings 13 years of experience to Bludorn. Molly earned her Bachelor of Arts in Design and Media Art from the University of Los Angeles in California before securing an internship in Paris to work under fashion designer, Jasmin Santenen. Her time in Paris was peppered with travels across Europe and weekends in Burgundy where her fascination for wine blossomed. She returned to the states to pursue a career in hospitality and earned her first Court of Master Sommeliers certificate in 2014 while working under the tutelage of Master Sommelier, June Rodil, at Josephine House. In 2016 she earned her Certified Sommelier degree and became the Beverage Manager at Jeffrey’s of Austin in 2019. Her learnings in Austin resulted in her making the move to Houston to join Pappas Brothers Steakhouse prestigious team of Sommeliers and refined her craft under Master Sommelier, Steven McDonald. She began her Wine Director career at Bludorn under the tutelage of Master Sommelier, Jack Mason. She looks forward to nurturing Bludorn’s wine program which emphasizes both French and native varieties.
Molly Austad
Wine Director
Robert Lough, our Corporate Chef and a proud Veteran. Rob served in the 82nd 1/325 Airborne Division in both Iraq and Afghanistan. He decided to go to Culinary School and joined the Reserves before serving another 5 years. In total, Rob served our country for over 10 years and became a Sergeant.
Rob was born and raised in California. He worked in New York City at Café Boulud in the pastry department before joining The Bludorn Team in Houston.