Chef Andrew Weissman returns to our podcast to discuss the state of local restaurants. We also talk about his burger business, Mr. Juicy and the second location which expected to open in June of 2024. Chef Weissman is a renowned culinary figure in San Antonio. A four-time James Beard Foundation nominee, Weissman has made significant contributions to the city’s dining scene. 

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One of the most beautiful hotels on the San Antonio Riverwalk and Dorrego's is the fabulous Argentinian restaurant in the hotel. Stacy Seaborn, Vice President of Sales and Marketing for the Valencia and Ricardo Garcia, Head Chef at Dorrego's.

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Tina Kent, co-owner of The Bread Box in San Antonio, has an inspiring journey in the world of baking. She and her husband, Lucas Kent, started by producing bread for 10 local restaurants before even settling on a name for their now thriving bakery. The couple’s passion and dedication led them to transform their two-car garage into a bustling commercial bakery and kitchen. By 2015, they had outgrown their garage and another commercial space, prompting them to open their current location at the Alley on Bitters.

Tina, a former graphic artist, now channels her creativity into decorating specialty cakes with intricate details. The Bread Box is not only known for its delicious bread, which still supplies around 65 local restaurants and cafes, but also for its stellar lunch service, tea parties, artfully decorated cakes, homemade pies, and a delightful variety of pastries, including signature English muffins, blueberry muffins, and cinnamon rolls.

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Chef Ceasar Zepeda returns to tell us why he was forced to close Sangria on the Burg and how he created his new concept Saucy Birds.

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In our very first remote podcast, Alan and Susie visit the Culinary Institute of America (CIA) Bakery Pop Up Cafe. The bakery is run by students as a capstone class and is only open Monday - Fridays from February to mid-April. April Goess, Managing Director of CIA San Antonio and Michael Joergensen, Chief Marketing Officer for Pearl are our guests as we talk about the Bakery and Savor, the CIA student run restaurant.

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Chef Jason Dady is a San Antonio based restaurateur who owns the Jason Dady Restaurant Group, which includes Range, Tre, Jardin, and Two Bros. BBQ. He is known for his diverse and innovative culinary concepts, ranging from Tuscin-Italian to Texas Barbecue to Mediterranean-inspired cuisine. He has been featured on several TV shows, such as Beat Bobby Flay and has received numerous accolades such as James Beard Foundation Award Semifinalist and Guest Chef in NYC. Chef Dady is passionate about exploring new flavors and creating memorable dining experiences for his guests.

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Chef Jason Dady is a San Antonio based restaurateur who owns the Jason Dady Restaurant Group, which includes Range, Tre Trattoria, Jardin, and Two Bros BBQ. He is known for his diverse and innovative culinary concepts, ranging from Tuscan-Italian to Texas barbecue to Mediterranean-inspired cuisine. He has been featured on several TV shows, such as Food Network's Iron Chef Gauntlet and Beat Bobby Flay and has received numerous accolades such as James Beard Foundation Award Semifinalist and Guest Chef in NYC. Chef Dady is passionate about exploring new flavors and creating memorable dining experience for his guests.

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Lis Mathis is a long-time resident of Cibolo, Tx. She got tired of having to drive to San Antonio to find good food establishments, so she opened her own! First a wine bar, then two restaurants. Chef Efron Sandoval moved to the area after running several successful restaurants in San Francisco. Kindling Texas was the perfect fit for him and his family. Hear their stories on this week's podcast!

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Javier Barron is the owner of Mi Gente, a new Mexican restaurant that opened in San Antonio in January 2024. Javier has a passion for Latin cuisine and culture, and he wanted to share it with his community. Mi Gente offers a variety of dishes, from traditional Mexican favorites to innovative creations like Hot Cheetos enchiladas and chicken on a stick. Javier’s goal is to provide a fun and festive atmosphere for his customers, where they can enjoy delicious food, music, and entertainment. 

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Philippe Place is the general manager and co-founder of Southerleigh Hospitality Group, a group of restaurants and breweries in Texas that serve modern Texas cuisine and craft beer. The Southerleigh Hospitality Group includes Southerleigh, Southerleigh Haute South, and Mon Chou Chou. He is originally from France, but he has been living in the US for over 25 years, and in San Antonio for more than a decade. He has worked in prestigious hotels and restaurants around the world, and he has met celebrities and royalty. He is known for his signature smile, welcoming nature and French accent.

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