Shaking Up Houston

Behind the Bar with Chef Alba Huerta

By Katie Ogletree | Photo courtesy of Julep Houston

Hospitality is where the heart is for Chef Alba Huerta.

FFor the majority of people when starting out in the restaurant industry, it’s a temporary summer job or a real means to pay their bills. But for Chef Huerta, it was the beginning of real passion. She started as a bartender, though shortly after, worked her way up to general manager at a bar in Houston. Three years later, still in Houston, when the opportunity came to become a bar owner herself, she recalls knowing it wasn’t a sudden decision, but something she envisioned long before having the resources to make it come to fruition. There’s something so special about building something lasting and deeply personal—and of course it doesn’t hurt when it’s successful. In the hospitality industry, that dream of ownership can often seem out of reach. When it comes down to it, a successful restaurant is not just about the looks, the recipes or the restaurant openings—it’s where true skill is born from drive, innovation, and an unshakable love for the craft!

Chef Alba Huerta, owner of Julep

Chef Huerta spoke with VIE on the heart and soul of her business, Julep, her creativity behind the bar, and how community is so key in this industry.

VIE: The bar and cocktail world is still very male-centric. Were you able to find female leaders to draw inspiration from? Were there things you experienced that you either wanted to bring with you or leave behind when you started your own business?

Chef Alba Huerta: There may not be as many women at the top, but we always find each other. There’s a deep sense of solidarity, and I’ve been fortunate to have mentors who shared their experiences honestly — not just the wins, but the struggles too. Many of them were restaurant owners, and our conversations grounded me in the realities of ownership. They helped me understand that the glamor is only part of the picture — behind it is seasonality, financial forecasting, leadership development, and the ability to be forward-facing while running a tight ship behind the scenes. That kind of insight shaped how I run Julep.

VIE: You were born in Mexico and have spoken about combining traditional flavors with modern cocktail techniques. Julep’s menu is broad and creative—do you have a favorite cocktail?

Chef: The Morning Call is probably the closest to my heart. It’s inspired by a newspaper that circulated on the Mexican side of the border during Prohibition, when Americans would cross over for cocktails. The drink reflects that cultural bridge — it starts with a margarita base, gets lightened with tonic, and finishes with a float of hibiscus mezcal. It’s familiar, but layered with nuance. In Oaxaca, it’s traditional to infuse mezcal with local flavors, and I wanted this cocktail to honor that—a balance of history, flavor, and story.

VIE: What do you draw from your Latin heritage and how do you express that in your work?

Chef: Being Mexican isn’t something I tap into occasionally—it’s how I move through the world. That shows up in my problem-solving, in my resilience, and in how I create space. At Julep, we lead with generosity, warmth, and kindness. We bring that same energy to our team culture as well. One of my favorite things is how much our bar respects each person’s background. When we develop cocktails, everyone brings a piece of their story to the table. Our menu is as diverse as the people behind it, and there’s deep mutual respect in that.

VIE: You were raised in Texas, so opening a bar here makes sense. But why was opening Julep in Houston particularly important to you?

Chef: My family is here. That’s the simple answer—but also the most important one.

VIE: If you had to describe the ambience at Julep in three words, what would they be?

Chef: Sultry, lively, and jovial.

VIE: What’s been the biggest challenge in running a high-profile business—and what advice would you give women who feel unsure about taking that next step?

Chef: The truth is, the work never stops. That’s not a bad thing—it’s just constant. There are systems we built in year one that we still use, and others we’ve adapted as we grew. You’re always refining, always balancing what to keep and what to evolve. And the days fly by. My advice is to celebrate the wins, however small, and surround yourself with people who love and support you. That community is everything — it’s what sustains you through the long haul.

VIE: You’ve been recognized with honors like Entrepreneur’s 100 Most Powerful Women and the James Beard Award. What has been the most rewarding moment in your career so far?

Chef: Without question, reaching our ten-year anniversary. Less than 3 percent of bars make it that far, and it meant everything to me. It was proof of our resilience, our commitment to this city, and the fact that we’ve stayed true to who we are—every step of the way.

VIE: Thank you, Chef!

— V —

Visit JulepHouston.com and follow @julephou on Instagram to learn more or plan your visit!