about

Founder & CEO

Born in New York City, Berg has been in the hospitality business for over 19 years working for upscale hotels and steakhouses in key markets including Las Vegas, Mexico City and his hometown. 

In June 2015, Benjamin Berg opened his first concept, B&B Butchers & Restaurant, an upscale steakhouse and traditional butcher shop on Washington Avenue, to rave reviews from critics, celebrities and Houstonians. After successfully opening a second location of B&B Butchers & Restaurant in Fort Worth, Texas in January 2018, he formed Berg Hospitality Group, which conceives, launches and operates restaurants in Texas with a commitment to giving back to the local communities. Around the same time, he purchased Carmelo's Ristorante Italiano, a traditional, family-owned and operated restaurant located in Houston's Energy Corridor since 1981. After closing for renovations, Berg reopened the space as two new concepts, B.B. Italia Kitchen & Bar and B.B. Pizza To Go, which serve fresh, Italian-American food in an approachable, neighborhood setting with first-class service. The budding culinary group is also responsible for creating B.B. Lemon, an elevated eatery and bar serving classic, straightforward food and cocktails, which opened in November 2018 across the street from B&B Butchers & Restaurant in Houston. In May 2019, Berg Hospitality Group announced its plans to revamp the legendary restaurant, Cafe Annie, through a new partnership with James Beard award-winning Chef Robert Del Grande. The reimagined restaurant reopened as The Annie Café & Bar in September 2019, offering a fresh take on Texas-influenced American cuisine with a well-rounded, approachable menu in a vibrant, sophisticated atmosphere. Turner's, the latest concept from Berg and Del Grande which opened underneath The Annie in March 2020, is an exclusive dining and social establishment with old-world charm and service offering a blend of timeless American and continental dishes.

With a true passion for the hospitality industry, all of Berg's concepts focus on offering excellent service, unique atmospheres and unparalleled experiences for their guests while also giving back to the local community. All the restaurants have given countless in-kind donations to various Houston and Fort Worth charities by hosting fundraising events, donating food and staff for charity events and gift certificates for raffles and silent and live auctions. B&B Butchers & Restaurant has participated in Houston Restaurant Weeks every year since opening and has been the number one donor to the Houston Food Bank for the past three years. Berg, who has rightfully distinguished himself as a philanthropic leader in Houston, founded his annual "First Responder Appreciation Week" in 2017 after Hurricane Harvey. Offered at all the restaurants the week after Labor Day, all on duty First Responders receive a complimentary three-course meal during lunch and dinner. He also currently serves on the board of directors for the Greater Houston Restaurant Association and Cherish Our Children Inc. 

Prior to his career in restaurants, Berg worked for two luxury hotels, The Point, which was voted the number one small hotel in the country at the time, and Lake Placid Lodge. He began as a bellman and worked his way up, learning every detail of the different facets of the hospitality business. He brings this same, service-oriented mindset to his restaurants. Berg received a Master of Hospitality Management from Cornell University and a B.A. in Art History from Tulane University.

Executive Chef

Chef Pablo Peñalosa brings more than 25 years of culinary and Michelin Star restaurant experience to the opulent new steakhouse. Featuring the finest and rarest cuts of meat from America and Japan, Peñalosa's menu will further elevate the traditional steak house experience with white-glove service, tableside preparations, and dishes featuring the finest ingredients prepared in delightfully unexpected ways.

Originally hailing from Mexico City, Peñalosa studied the culinary arts at the Universidad del Claustro de Sor Juana in Mexico City. He honed his culinary prowess in Spain, working in the kitchens of Michelin Star restaurants El Celler de Can Roca and Martin Berasategui. He later returned to Mexico City where he was a part of the opening team for the acclaimed international restaurant, Morimoto México.

Prior to his move to Houston to join Berg Hospitality Group, Peñalosa held the position of Executive Chef at luxury Bishop's Lodge, Auberge Resorts in Santa Fe, New Mexico. Prior to that, he served as Executive Chef at Meliá Hotels International Paradisusin Los Cabos, Mexico, during which he ran operations during the property's reopening following an extensive renovation and rebrand.

Previously, Peñalosa held several additional Executive Chef positions, including during the openings of two Four Seasons Resorts in Colombia, as well as at the acclaimed MNKY HSE in Mayfair and 1 Hotel for The Intercontinental Hotel Group, both in London.

He now resides in Houston, Texas.

A native Houstonian with decades of experience in the fine dining and high-level hospitality industry, Howell has dedicated his career to delivering exceptional service and cultivating memorable guest experiences. His approach is rooted in a servant leadership philosophy-leading by example, empowering teams, and fostering a culture of excellence, respect, and genuine connection.

Throughout his journey, Howell has operated with the highest standards of integrity, where attention to detail and personalized service transform moments into lasting memories. Building meaningful, enduring relationships with both guests and colleagues has been a cornerstone of his work.

Howell remains deeply grateful for the opportunities that have shaped his career and is honored to continue contributing to an industry he is passionate about, while looking ahead with optimism toward an even brighter future.