Kent Domas
Executive Chef
With nearly 20 years in the industry and more than five as part of Local Foods Group, Executive Chef Kent Domas has spent time at The Classic, helmed the kitchen at Eau Tour, and driven menu creation for both Milton’s and Lee’s. When it came to cooking, Domas grew up with strong family influences. His mother worked as the food service director for a San Antonio school district, which meant a lot of time spent in kitchens as a child. His grandfather on his mother’s side was a purveyor of fine dining and hosting, while his grandmother on his father’s side enjoyed a more traditional experience, serving up Creole-style classics at home. After college, Domas made the transition to Kendall culinary school in Chicago, later landing in Houston where he earned his first shot as a chef from Claire Smith at Shade. He credits Smith as a major influence on his career, and it was at Alice Blue where he first learned the craft of small-batch, hand-made pasta; something he continues to pursue and perfect. As far as style, Domas’s influences range from classical French to Cajun, but his focus is on tradition and technique; he enjoys creating dishes that offer comfort, joy, and a sense of home. As a chef, he loves the freedom to express his creativity, try new things and learn from his mistakes. At Milton’s, he enjoys the teamwork and camaraderie, and putting in the hard work to see positive results.
Peter Pearce
General Manager
As General Manager for both Milton’s and Lee’s, Peter Pearce oversees daily operations for the restaurant and bar, including hiring, training and managing staff, supervising service, directing reservations and events, and more. Through it all, his primary goal is to ensure an exceptional guest experience. Pearce began his career in hospitality at the early age 14 and worked at restaurants throughout high school and college. After returning to school for his master’s degree, he pivoted to real estate before realizing just how much he missed the service industry, and has been back in the field for over 15 years. A certified sommelier with an MBA, Pearce spent many years honing his management style at the Four Seasons, but it was during his time at Houston’s acclaimed Pass & Provisions where he first met Chef Seth Siegel-Gardner, now Culinary and Creative Director for Local Foods Group. There, he gained valuable experience in managing two locations simultaneously, balancing the requirements of both so well that the location received a James Beard nomination for Outstanding Hospitality. When a mutual friend heard that Milton’s and Lee’s were in need of a manager, Pearce and Siegel-Gardner were thrilled to reconnect. Pearce enjoys being in a restaurant setting, connecting with others, and knowing that every day brings something new. He believes the ability to put oneself in the guests’ shoes along with a genuine desire to make people happy are vital to exceptional service, and he hopes to continue to build on the success of Milton’s and Lee’s as stand-out destinations—places where people love to be.
Mark Sayre
Wine Director
After 20-plus years in the industry, Advanced Sommelier Mark Sayre brings extensive knowledge, experience and connections to his role at Local Foods Group. As Wine Director, Sayre leads wine sales and service throughout the organization, including crafting lists for bottle and by-the-glass offerings, retail selection and wine club curation, along with a focus on overall growth, industry relationships, and an exceptional guest experience. Sayre first began his hospitality career to supplement his job as a DJ. A private country club in Austin, Texas is where his love for wine was set in motion; for Sayre, it turns out that wine and music tug the same heartstrings. Pivoting to pursue this new passion, he went on to become a nationally-known name during his nine-year tenure as Wine and Beverage Director at Austin’s Four Seasons. In 2007, Sayre won the title “Texas’ Best Sommelier,” and in 2010 he was named among the country’s “Top New Sommeliers” by Wine & Spirits Magazine. A Houston native, Sayre returned to the Bayou City in 2019 to join Goodnight Hospitality, helping to launch the now-Michelin-starred MARCH. He lists introducing this culture of Michelin-level service among his greatest professional achievements. These days, Sayre spends his spare time continuing to expand his knowledge and stay on top of trends, all while juggling a new baby with his fellow wine-industry wife. While life has gotten busier, he still believes strongly in seeking out new experiences at restaurants and wine programs throughout the world to maintain a fresh perspective and fuel his drive for continuous improvement, a quality he also admires in Local Foods Group. In Wine Spectator’s 2025 Restaurant Awards, Milton’s wine list was recognized with the Award of Excellence under Sayre’s leadership.
Chad Matson
Bar Manager
As Bar Manager for Milton’s and Lee’s, Chad Matson manages service, trains team members, helps drive concepts and cocktail creation, and so much more. He comes to Local Foods Group with nearly two decades in the hospitality industry, over half of which he’s spent in the beverage game. Starting out at only 14 years old at a restaurant in Detroit, he continued on in the field until he found his niche. In Houston, Chad spent a few years in oil and gas before realizing it wasn’t bringing him closer to his long-term goal of owning his own bar. He returned with a plan to work under Bobby Huegel—in a place where education and training were paramount. Beginning in 2018, Chad spent years learning and working his way to lead bartender at Better Luck Tomorrow, during which the bar was named Culturemap Houston’s Bar of the Year and received national acclaim by Food & Wine, Bon Appetit and more. He went on to serve as bar manager at the Michelin-starred MARCH in 2021, and later split his time between Mezcal Mal Bien as a brand ambassador and Houston’s beloved Tiny Champions in 2023. In his free time, Chad enjoys film photography, fly fishing with a close-knit group of beverage pros, and above all, surrounding himself with family, friends, good food and great drinks.
