Fegen continues in his role as co-owner of Zula where, since its October 2000 opening, he has garnered much recognition for his New American cuisine. With Fegen’s creative menu, Zula was named My Table magazine’s “Best New Restaurants of 2000” and Inside Houston magazine named Fegen among the “Best Chefs of 2001.” At the 2001 Houston Culinary Awards, Fegen was named “Up-and-Coming Chef of the Year.”

Fegen graduated from the Culinary Institute of America, Hyde Park, in 1992. After graduation, he continued an extended apprenticeship at Brennan’s of Houston before accepting the chef tournant position under Executive Chef Carl Walker.

In 1993, Fegen accepted the position as executive chef at the Manor House, a private dinning facility at the Houstonian Hotel, Club and Spa. In 1996, he was named executive sous chef for all of the Houstonian’s dining facilities, which included the Manor House and five dining rooms. .

Fegen also helped Houstonian Executive Chef Jim Mills to create Olivette, a new restaurant recently opened within the Houstonian. Fegen studied the history of Mediterranean cuisine to create the menu and developed the restaurant’s exquisite atmosphere with Mills.

Fegen was featured at the “Clos Pegase Winery Hot New Chef Series” in Calistoga, California in 1995. He has also collaborated with Chef Dion Sprenkle, of The Waterclub in Manhattan.

Fegen is one of the culinary creators and host chef of the Houston Food Bank’s Kids Cafe, a real-time kitchen program for children, allowing them to experience first-hand the joys of cooking and work directly with chefs from throughout the community. In addition, Fegen has joined the board directors of the Houston Food Bank and continues to encourage his fellow chefs to learn how they can help this worthwhile cause.

Fegen regularly teaches classes at Sur La Table, Rice Epicurean Market, and Central Market. Some of Fegen’s most recent events include, the 2004 New Orleans Wine & Food Experience, the 2004 Fort Bend Food & Wine Affair, the 2004 SOS Taste of the Nation event, and going to the Muscular Dystrophy’s Camp For All to teach children with MS how to bake cookies.

Fegen says his inspiration to become a chef came from his family, where he revels in the memories of holidays and celebrations where his entire family came together at the table. Fegen, a native of Paterson, New Jersey, says his mom always knew he would become a chef and even wrote it in his baby memory book as his future occupation. He remembers cooking with his family, and how his first attempt at an apple pie didn’t turn out like he expected. But that didn’t stop him from pursuing his passion and talent for cooking.

“After all these years it still holds true for me that I love my job. As I have matured these past few years, so to has my cooking. It is much more patient and methodical. I really feel as though my cooking style is a direct reflection of who I am as a person today,” Fegen says proudly. “I now see how the love for something, like cooking, can inspire people to teach, to mentor, and to give more of themselves to the community."

When he’s not in the kitchen, Fegen can be found on his board, out in the surf breaks in Galveston, , jamming on his guitar at open mic night, training for competitive road cycling races, creating “surf art” with pastels and playing an occasional ice hockey game.

“I truly love what I do and everyday I wake up and I can’t wait to go to work,” Fegen says enthusiastically. “I now see through my own son how my passion for food started so early and how I have developed it throughout my life.”