Layers of Luxury: Pastry Chef Mark Metzger’s Delicious San Antonio Debut

A delectable crème brûlée topped with berries and a decorative chocolate piece from Hotel Emma, presented at Supper American Eatery.

Nestled in the heart of San Antonio, where timeless elegance meets modern indulgence, the city’s luxurious Hotel Emma has just added a new layer of decadence to its experience — welcoming acclaimed pastry chef Mark Metzger to its culinary team. 

Originally hailing from New York City, Metzger has cut his teeth at some of the most impressive hotels in Nashville, Las Vegas, and Boulder. Before making the move to San Antonio, Metzger worked as the Executive Pastry Chef at Napa Valley-area Montage Hotels & Resorts, a property that holds many accolades, including five stars from the Forbes Travel Guide, the AAA Five Diamond award, and Two Keys from the MICHELIN Guide.

Freshly baked bread rolls topped with black sesame seeds, golden-brown and perfectly seasoned, right out of the oven.

Metzger attended our recent Master of Chicken event, where he showcased buttery, sesame seed-topped buns he had baked just that morning. After chatting with him about his recent move to the Alamo City, he invited Culinaria to sample some of the new offerings on the menu at Supper, Hotel Emma’s anchor eatery, and to learn more about what he aims to bring to the table. 

“What I say to everyone is, ‘the beauty is in the detail,’ you know; what sets us aside?’” Metzger said. “Anybody can throw together a mousse recipe, but it’s the fact that we did the research to really understand the chocolates, how they work together. That’s not to say that we’re better than anybody else… that extra mile is just fun for us.”

Metzger presented four desserts, a new breakfast croissant, and samples of the new line of handmade chocolates he hopes to develop into an extensive program. First up was a layered cake-based dish featuring strawberries both roasted and fresh, pistachio and notes of white chocolate. Next, he presented a delectable chocolate pavé—layers of vegan chocolate sponge and chocolate mousse wrapped in chocolate ganache. Also present was a New York style cheesecake dotted with blackberry marmalade and raspberry coulis, as well as a creme brulee topped with a shortbread cookie and a perfect quenelle of whipped cream. 

Each dish is a testament to Metzger’s dedication to partnerships with companies that just do things correctly—for the environment, their employees, and the consumer. Fair trade chocolate and vanilla from small outfits in Peru and berries from San Antonio-area farms are on full display, paying homage to the hardworking folks who strive to make each day delicious. 

“We’re only doing fair trade now. You know, we’ll pay the extra money, fill out extra paperwork, whatever [we need to do],” he said. “These companies treat their people well and put out a great product… there’s just no reason not to go the extra mile on our end.” 

Pastry Chef Mark Metzger relaxes for a split second in Supper's Swiggle Key private dining room.

After walking us through tasting each dessert, Metzger spoke about the positivity and acceptance he’s found in the Hotel Emma culinary empire, which recently was entrusted to beloved local chef Geronimo Lopez, formerly of longtime Pearl staple Botika. As Mark Metzger steps into his new role, he brings with him not just a mastery of pastry, but a passion for creating moments of wonder through flavor, texture, and artistry. 

Guests of Hotel Emma can expect more than just dessert—they’ll savor experiences crafted with intention and elegance. In a city already rich with culture and cuisine, Metzger’s arrival marks a new chapter of culinary excellence that’s poised to be as unforgettable as the hotel itself.