Posted: Fri, 6 Aug 2010 05:05 PM - 11,811 Readers

By: Aden Holasek

The Oasis, known for fabulous sunsets and its decks overlooking Lake Travis, recently named Morris Buck as executive chef. According to Beau Theriot, owner of The Oasis, Buck’s mastery in the kitchen is not only of the food, but also of the staff. A mild-mannered chef, Buck runs his kitchen with respect—he believes that if one treats employees with respect and gives them the knowledge they need, they will take ownership in their work. When that happens, Buck said, it results in a superior dining experience.


Buck is using his training at Le Cordon Bleu College of Culinary Arts and 18 years of experience in the kitchen to develop new specials every two weeks for The Oasis. He is also reviewing the main menu with Theriot and the restaurant’s manager.

The original idea for The Oasis, in 1982, was for it to be a beer garden and hamburger joint. A greater variety of food has been added to the menu over the years, and the focus is now on Tex-Mex and fresh seafood. “I want The Oasis to serve good, affordable, fun food,” Theriot said. “I like food that people share, like nachos. I think it is fun to eat from the middle of the table.”

Theriot admits the food was not always as good as it is now. However, he never intended The Oasis to be a fine dining establishment like his first restaurant, The Brownstone, an iconic restaurant and gallery in Houston.

Restaurants are not Theriot’s only business. He owns real estate around the world, is a well-respected art buyer and has a thriving decorating business that began after he filled The Brownstone with his personal antique collection. Theriot’s latest project is Oasis, Texas, slated to be complete in 2011.

“It will be a village of restaurants and about 30 shops of the Texas variety,” Theriot said.

On his eclectic style and mix of businesses, Theriot said, “It is the same as the food and drinks here—something will appeal to everyone.”