Our Story
Rooted in craft.
Built for experience.
Who We Are
A luxury culinary and wellness hospitality brand for villas, retreats, and curated gatherings.
Travel Villa Kitchen is led by Siobhan Chantel McCoy and Chef Maubs Aubrey McCoy — together creating dynamic, culture-forward, farm-to-table provenance experiences and nourishment. From private chef dinners to retreat gastronomy, wellness programming, and the Farm-to-Chef Certification, we build the infrastructure and the table.
Our work blends culinary mastery, equity-centered strategy, and farm-connected ingredients — delivered with white-glove execution and an unwavering belief that every table we set is a portal to culture, community, and memory.
The Bridge
Houston is the origin. Tulum is the other shore.
Our table is a diasporic one. It begins in Houston — Gulf Coast, Caribbean, West African, and Afro-Latin lineages cooking in the same city, fed by Third Ward gardens and Gulf water — and it travels to the Yucatán, where our partners at Local Bird open the door to a living regional pantry: milpa, coast, market, comal.
What the founders noticed was missing was not another caterer. It was a kitchen that treated lineage as living expertise — who taught the chef, what traveled, what it became — and carried that authority from a Houston farm dinner to a Tulum villa without diluting either place. Access here is framed as relationship: hosted by, welcomed into, prepared with, sourced from.
That is why the brand holds premium ground: the point of view is the product. By the time a menu reaches your table, it has crossed the bridge.
Co-Founder · Private Chef · Hospitality Entrepreneur
Chef Maubs
Aubrey McCoy
Private chef, hospitality entrepreneur, and food tech founder — Chef Maubs delivers restaurant-quality weekly meal prep direct to Houston households, builds cultural dining experiences, and connects chefs directly to the soil they source from.
Every experience he curates carries intention from concept to final plate — grounded in place, culture, and the belief that food should feel like a memory before it's even finished.
He leads the Farm Chef Connect sourcing initiative, bridging local growers directly with working chefs and hospitality partners — and he is the chef behind every Travel Villa Kitchen table, from Houston farm dinners to Tulum retreat gastronomy.
Co-Founder · Culture Strategist · Equity Architect
Siobhan Chantel
McCoy
Siobhan Chantel McCoy leads. A culture strategist and equity architect, she is Co-Founder of VK Capital Ventures Inc. and the driving force behind the Farm-to-Chef Certification — a program reshaping how Houston's culinary professionals source, brand, and lead.
Her work sits at the intersection of food, equity, and enterprise — building systems that give chefs the business infrastructure, land access, and cultural visibility they deserve. Siobhan ensures every Travel Villa Kitchen engagement is both creatively aligned and strategically sound.
She leads intake, consulting partnerships, market activations, and the institutional frameworks that allow this brand to grow with intention, selectivity, and lasting impact.
What We Stand For
Our Philosophy
Culinary Authority
Every engagement is chef-led with deep expertise in menu development, sourcing, and the art of service. We don't coordinate events — we curate experiences.
Farm-Rooted Sourcing
Through Farm Chef Connect, we prioritize regenerative, community-driven ingredient access — connecting chefs, growers, and hospitality partners more directly.
White-Glove Execution
From first inquiry to final course, our team manages every operational detail with discretion, precision, and genuine care for your guests' experience.
The Proof
Tables Already Set
Executed experiences — the record a serious booking checks first.
Fire-Side Retreat at Quantika
Tulum, MexicoThe Community Table
Houston, TXEther Beach Pop-Up
Tulum, MexicoIntimate Friendz Farm Dinners
Houston, TXOne Kitchen. One Ecosystem.
Travel Villa Kitchen is one table inside the VK Capital Ventures ecosystem — sourcing through Farm2Chef, coffee through Six Rows, and consulting through VK Culinary.
Ready to Begin?