Chef Inspired

The Chef Trails are a few spots that some of our beloved chefs enjoy frequenting when not in their own kitchens. Although they are not a part of the overall voted on trails, they are some opinions we truly value and we think you’ll love them.

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John Brand

Breakfast | Thousand Oaks Café | 1271 Austin Highway, 78209

Lunch | Fatboys |  2345 Vance Jackson, 78213 | http://www.fattboyburgers.com/

Happy Hour | Sternewirth |136 E Grayson Street, 78215 https://www.thehotelemma.com/culinary/sternewirth/

Dinner | Pollo Asado los Nortenos | 4642 Rigsby Avenue, 78222

El Bucanero | 16505 Blanco Road, 78232 | el-bucanero.com

Jason Dady

Breakfast | Garcia's | 842 Fredericksburg, 78201 https://www.facebook.com/Garcias-Mexican-Food-133549451128/

Lunch | Thai Dee | 5307 Blanco Road, 78216 https://www.thaideesa.com/

Happy Hour | La Hacienda de los Barrios |18747 Redland Road, 78259 |http://www.lahaciendabarrios.com/

Dinner | Battalion | 604 S Alamo, 78205 | http://battalionsa.com/

Johnny Hernandez

Breakfast | La Parilla Azteca | 1521 S Flores Street, 78204

Lunch | Rudy's Seafood | 4122 S Flores Street, 78214 | http://www.rudysseafood.com/

Happy Hour | Downstairs at Esquire | 155 E Commerce Street, 78205 |http://www.esquiretavern-sa.com/downstairs/

Dinner | The Little Red Barn | 1836 S Hackberry, 78210 | http://www.littleredbarnsteakhouse.com

Brian West

Breakfast | Regio Café | 1706 McCullough Avenue, 78212 | https://www.regiocafetx.com/#/

Lunch | Sandbox | 7280 UTSA Blvd, 78249 | https://www.thesandboxsa.com/

Happy Hour | Sternewirth | 136 E Grayson Street, 78215 | https://www.thehotelemma.com/culinary/sternewirth/

Dinner | Supper | 136 E Grayson Street, 78215 https://www.thehotelemma.com/culinary/sternewirth/

Steve McHugh

Fried Riblets at Chatman's | 1747 S WW White Road, 78220

Crispy Dogs at MK Davis | 1302 N Flores Street 78212 | http://www.mkdavisrestaurant.com/

Ceviche at El Bucanero | 16505 Blanco Road, 78232 | el-bucanero.com

Original Big Juicy at Longhorn Café | 17625 Blanco Road 78232 | https://www.thelonghorncafe.com/

Scott Ota

Mussels at La Frite | 728 S Alamo Street, 78205 |https://www.lafritesa.com/

Quail Legs at Cured | 306 Pearl Parkway #101, 78215 | https://curedatpearl.com/

Beef Panag at Thai Dee | 5307 Blanco Road, 78216 | https://www.thaideesa.com/

Gnocchi at Nonna | 401 S Alamo Street,  78205 | http://www.nonnasa.com/


Chef John Brand grew up in parts of the Midwest and has cooked in great kitchens with great chefs. It started with washing dishes at Riverside Ballroom in Green Bay and has led to kitchens in Spokane, Minneapolis, Beaver Creek, The Little Nell in Aspen, Keswick Hall near Charlottesville, Broadmoor, Scottsdale and twice in San Antonio, now the chef and culinary director at Hotel Emma.

Chef John Brand grew up in parts of the Midwest and has cooked in great kitchens with great chefs. It started with washing dishes at Riverside Ballroom in Green Bay and has led to kitchens in Spokane, Minneapolis, Beaver Creek, The Little Nell in Aspen, Keswick Hall near Charlottesville, Broadmoor, Scottsdale and twice in San Antonio, now the chef and culinary director at Hotel Emma.

“Explore your palate” is the mantra that drives Chef Dady in the kitchen and spills into his business. Through this simple and honest approach, Chef Dady is always exploring the next exciting, intriguing mouthful. Given his penchant for innovation and the success of his expanding legacy, Chef Dady Restaurants is poised for continued growth.

“Explore your palate” is the mantra that drives Chef Dady in the kitchen and spills into his business. Through this simple and honest approach, Chef Dady is always exploring the next exciting, intriguing mouthful. Given his penchant for innovation and the success of his expanding legacy, Chef Dady Restaurants is poised for continued growth.

My passion for food began when I was five years old at my father's restaurant in a San Antonio Westside neighborhood. Some of my earliest memories include the aroma of freshly made tortillas from the next-door molino, meals of savory barbacoa and handmade tamales. My father's firm hand and conviction of self-improvement through education encouraged me to leave home after high school to attend the Culinary Institute of America in New York and become a chef. Early on, my career took me to some of the most exclusive resorts in the country including the Mirage Hotel & Casino in Las Vegas and the Four Seasons Biltmore in Santa Barbara, California.

My passion for food began when I was five years old at my father's restaurant in a San Antonio Westside neighborhood. Some of my earliest memories include the aroma of freshly made tortillas from the next-door molino, meals of savory barbacoa and handmade tamales. My father's firm hand and conviction of self-improvement through education encouraged me to leave home after high school to attend the Culinary Institute of America in New York and become a chef. Early on, my career took me to some of the most exclusive resorts in the country including the Mirage Hotel & Casino in Las Vegas and the Four Seasons Biltmore in Santa Barbara, California.

A native Texan, Chef Brian West exploded onto San Antonio's culinary scene a decade ago with his Café Paladar. After his successful run as a restaurateur, he opened his own consulting practice. He also served as a chef/instructor at the Culinary Institute of America --San Antonio and led the school's barbecue team to many smoking victories. He served as the Operational Chef of the Food Network’s “Restaurant Impossible,” and draws upon that experience when he consults with restaurants. In addition to his consulting practice, he has issued a culinary manifesto on Texas Cuisine and is working to build support for it.

A native Texan, Chef Brian West exploded onto San Antonio's culinary scene a decade ago with his Café Paladar. After his successful run as a restaurateur, he opened his own consulting practice. He also served as a chef/instructor at the Culinary Institute of America --San Antonio and led the school's barbecue team to many smoking victories. He served as the Operational Chef of the Food Network’s “Restaurant Impossible,” and draws upon that experience when he consults with restaurants. In addition to his consulting practice, he has issued a culinary manifesto on Texas Cuisine and is working to build support for it.

SAN ANTONIO BY WAY OF NEW ORLEANS BY WAY OF WALWORTH   Chef Steve McHugh’s new restaurant, Cured, makes use of the purest regional ingredients, paired with organic methods and is built on a foundation of lovingly hand-crafted cured foods, from charcuterie to pickles. The restaurant’s renovated historical building, built in 1904 as Pearl’s Administration Building which included the president’s office, embodies the perfect blend of a contemporary and historical atmosphere.

SAN ANTONIO
BY WAY OF NEW ORLEANS
BY WAY OF WALWORTH

Chef Steve McHugh’s new restaurant, Cured, makes use of the purest regional ingredients, paired with organic methods and is built on a foundation of lovingly hand-crafted cured foods, from charcuterie to pickles. The restaurant’s renovated historical building, built in 1904 as Pearl’s Administration Building which included the president’s office, embodies the perfect blend of a contemporary and historical atmosphere.

Making wine accessible and approachable is Scott’s goal for High Street. He’s excited to have wine selections from around the world that will be priced to spark the curiosity of any adventurous drinker.

Making wine accessible and approachable is Scott’s goal for High Street. He’s excited to have wine selections from around the world that will be priced to spark the curiosity of any adventurous drinker.

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