It seems there is a new restaurant opening in College Station every month. Veritas Wine and Bistro, which opened in January of 2007, scores high on traits that set it apart from the competition. In addition to it’s unique menu of French-Asian-American cuisine and extensive collection of wines, Veritas boasts a management staff that is entirely comprised of Aggies, including two Mays Business School graduates.
Head Chef Tai Lee ’02 has a finance degree, but his real passion is food. He has spent years taking culinary classes and working at restaurants perfecting his craft. His skill in the kitchen caught the attention of Mike and Taffy O’Brien, Aggie parents who were interested in moving to College Station while their sons were in school. With Lee’s business acumen and flair for creative cuisine, he and the O’Briens set out to create a different fine dining experience for the area.
Their collaboration resulted in an upscale, ultra-modern environment with a menu of the freshest seafood (flown in daily from Hawaii) and 350 varieties of wine from around the world. To help diners with their wine choice is Scott Hydo ‘01, bar manager and assistant sommelier. Hydo graduated from Mays with a degree in marketing, and in addition to his hospitality duties at the restaurant, he helps plan and publicize special events.
It takes more than a passion for fine food and drink to keep a restaurant in the black, especially in a locale where competition is fierce. Lee says his Mays education has well prepared him for the ups and downs of a new business. Though this first year has been very challenging, he says there haven’t been many surprises and the business is doing better than they had hoped, thanks to his education.
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