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There is video evidence that Cary Attar was destined to be a restauranteur. At only seven years old and dressed in a three-piece suit, Attar made rounds at a Howard Johnson’s restaurant to ask every table, “How is your meal?” His parents had conveniently brought an eight-millimeter camera to dinner and captured the whole event.

This enthusiasm only grew with time, leading Attar to the Culinary Institute of America, an externship in Europe, and the Cornell University School of Hotel Administration. Now he is the Founder and CEO of Fielding’s Culinary Group, the parent company of three one-of-a-kind restaurants, including Fielding’s Local Kitchen + Bar in The Woodlands.

Celebrating its tenth anniversary this year, Fielding’s Local is a New American restaurant that combines upscale dining with a comfortable, neighborhood atmosphere.

“Part of our philosophy at Fielding’s is to welcome everyone as if we’re inviting them into our own homes,” Attar said. “We want them to know that they’re seen not just as a customer but as a guest.”

From the beginning, Fielding’s Local was woven into the fabric of the community. Creekside Village Center was still in the early stages of development when Attar brought his idea to the Howard Hughes Corporation (now Howard Hughes Holdings, Inc.). Ultimately, the restaurant secured a prime location just steps away from the Village Green, and the complex was built up around them.

Butter Chicken at Fielding's Local

The food, of course, is another key component to the restaurant’s success. The Woodlands is home to a variety of people and cultures, so this chef-driven concept offers dishes from all around the world. From New York Strips to Pork Schnitzel, Radiatore Birria, and Vegetable Coconut Curry Masala, there is something for everyone, and there is always something new and innovative on the horizon.

Not only that, but Attar is committed to food that is healthy and sustainable. All his ingredients are all-natural, hormone-free, antibiotic-free, pesticide-free, and whenever possible, sourced from local suppliers. Many of his products are also prepared in-house from scratch; the staff at Fielding’s Local bakes their own bread, dry-ages their own steaks, and crafts their own gelato. Even the restaurant itself is sustainable, built largely from reclaimed and repurposed materials.

But Fielding’s Local was—and is—a passion project for Attar. He named it after a beloved relative and one of his initial investors, Fielding Norton, as well as a commitment to pay that generosity forward. His philanthropic efforts often extend to local schools, the Montgomery County Food Bank, and the American Heart Association.

“We’re all stewards of the planet. I have to leave something positive behind, not only for my investors but for my community and for my family.”