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Chef David Gilbert to Leave Sustenio

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Chef David Gilbert has written a food memoir, "Kitchen Vagabond."

Chef David Gilbert has written a food memoir, “Kitchen Vagabond.”

David Gilbert, who opened the Stephan Pyles’ restaurant, Sustenio last year, will be leaving his position as executive chef. Gilbert plans to stay in San Antonio, he said in a message to SavorSA Thursday. Sustenio Restaurant is at the Eilan Hotel Resort & Spa, 17103 La Cantera Parkway.

“I have spent an incredible 15 months working closely with my friend and mentor chef Stephan Pyles. I have decided, however, to officially announce my departure from Sustenio Restaurant so I can pursue other professional ventures. Stay tuned for more details in the near future. San Antonio has given me a warm welcome and support — I look forward to continuing to call this home!”
Gilbert joined the San Antonio culinary scene with enthusiasm, offering presentations at the city’s farmers markets, joining with other chefs in the San Antonio Chefs Coalition and, in the past year, publishing a book. Gilbert’s book,  “Kitchen Vagabond: A Journey Cooking and Eating Beyond the Kitchen” (Infinity, $27.95 hardback, $17.95 paperback)talks about his culinary adventures and includes a few recipes he’s picked up over the years that feed both body and soul.
San Antonio can expect to see, hear, and, of course taste, more from Gilbert as he pursues his next venture.
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