A coalition of San Antonio chefs say they are determined to raise San Antonio’s profile on the national culinary scene, says chef Andrew Weissman.
Andrew Weissman, chef and restaurateur.
Weissman, chef and owner of the restaurant group that includes The Sandbar and Il Sogno, has met with other chefs, including chef/restaurateur Jason Dady and Steven McHugh, chef at Lüke, for the past several Fridays to begin putting the organization together.
“If we go about this the right way, we (SA chefs) can create a situation here that the national media can tap into,” said Weissman.
Austin, on the other hand, has had its share of the spotlight recently. Chef Paul Qui has been competing on Bravo’s Top Chef, while Barley Swine was named one of the top 10 best new restaurants in the country by GQ magazine.
“I am happy that Austin has burst on the scene nationally, but we can achieve the same thing for San Antonio. We all have (national) recognition and we all have a voice,” said Weissman.
“The story about Austin has been written. The story that hasn’t been written is San Antonio. That can happen if we go about this the right way,” says Weissman.
The “right way” will start with the organizing – those culinary professionals who wish to be part of the coalition will have their chance to join.
In the meantime, be on the lookout for the group as they put together a newsletter and Facebook pages.
That coalition which you can follow on Twitter @SAChefcoalition said in a tweet this afternoon, “Spread the word: We are mobile.” Included in the tweet were Weissman, Dady and McHugh, in addition to @beyondthekit (David Gilbert, Sustenio chef), @chefjohnbrand, chef at Las Canarias and Ostra, and @TheMontereySA (chef Quealy Watson).