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
Born and raised in Houston, Pena’s career trajectory has been invested with passion and achievement. Hers is a distinctly Houston story, reared in Mexican-American culinary traditions she learned at the hands of her grandmother and mother. After studying at Houston’s Culinary Institute LeNotre, she sharpened her kitchen chops at Kris Bistro and Kitchen and later at The Dunlavy.
Chef Alexandra joined the Bludorn team working in the vegetable station, graduating to fish and meat and eventually named sous chef. Recognizing her talents, Bludorn installed her as executive sous chef for it second restaurant concept, Navy Blue, working alongside executive chef Jerrod Zifchak. She rose to Executive Sous Chef before leading the team at Bar Bludorn as Executive Chef at its opening over the course of 18 months.
Chef Alexandra has emerged as a key player in Bludorn restaurants and now leads the kitchen crew at the hospitality group’s Flagship, Bludorn – a full circle transition. She is the company’s first woman to oversee culinary at a Bludorn restaurant, a position that will be a showcase for her talents and unique flair.
Chef Alexandra Peña
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
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.
Rob Lough
Corporate Chef
Evan White is the newly appointed wine director for Bludorn Hospitality Group, chef Aaron Bludorn’s collection of Houston-based restaurants, where he brings nearly a decade of experience to his role. Evan began his career at Babbo Ristorante in New York City in 2017, quickly discovering a passion for hospitality and wine that led to his position as head sommelier. In 2021, Evan joined chef Daniel Boulud’s celebrated Dinex Group where he helped open the Michelin-starred Le Pavillon, as well as La Tête d’Or as head sommelier in October 2024. Evan holds coveted accolades and achievements including a Wine Spectator “Best of Award of Excellence” for the wine program he established at La Tête d’Or, a WSET Diploma, the Bolgherie Bolgheri Sassicaia Prize for top score in the Americas, and he is also a Certified Sommelier through the Court of Master Sommeliers, Americas. Evan is excited to work alongside the Bludorn Hospitality Group team, curating wine selections with a fun, thoughtful, guest-focused approach. When he’s not at the restaurant, he can be found exploring his new Houston home with his wife and two-year old son.
