Yes Chef

Acclaimed San Antonio hotel announces new chef for signature restaurant

Jorge Luis Hernández is the new executive chef at Hotel Emma.

Courtesy of Hotel Emma

One of San Antonio's premier dining destinations dropped an exciting announcement on August 25: Hotel Emma has hired Jorge Luis Hernández as executive chef to oversee the entire property's culinary program.

A San Antonio native, Hernández will shape the offerings at Supper (American Eatery), Sternewirth bar and clubroom, and Larder (fine groceries and provisions), as well as the hotel's curated banquets, in-room dining, and poolside menu.

With more than 15 years of experience, including extensive Michelin training through the renowned Think Food Group from culinary giant Chef José Andrés, Hernández will continue to elevate Hotel Emma's already exceptional culinary offerings.

“As a San Antonio native, it brings me tremendous joy to return to my roots by joining the vanguard team at Hotel Emma. Throughout my career, I have eagerly witnessed the impressive growth and evolution of San Antonio’s culinary scene. I am honored to embark on this next chapter of my life, make my mark on the city and be a part of the timeless Hotel Emma story,” says Hernández of his new role.

Most recently, Hernández served as culinary director for the Mighty Union, overseeing operations and culinary programming for the Carpenter Hotel ATX and the Suttle Lodge & Boathouse in Sisters, Oregon. He also served as head chef at Michelin 2-star minibar by José Andrés, specializing in both traditional and avant-garde cuisine.

Combining influences from his Mexican and Greek heritage for the hotel's new menu, Hernández plans to deliver a multicultural dining experience fused with his Texas roots. He will infuse his deep understanding of San Antonio to illustrate the property’s rich history, blending local, seasonal ingredients with distinct products to offer unique, sensorial experiences for a lasting impression.

Highlights of the new menu will include: broiled oysters in the style of a Hangtown Fry; chorizo and clams, a textural and cultural adaptation of New England Clam Chowder; and Spanish-style huevo frit with rajas de poblano, combining Spanish and Mexican flavors.

Hernández takes over from acclaimed chef John Brand, who is moving into a new role as director of culinary endeavors. Brand will continue to oversee the development and growth of the Pearl district, as well as Hotel Emma’s culinary offerings throughout the U.S., leading the charge in national brand partnerships, collaborations, pop-ups, and more.

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Near and Deer

Vespaio-trained chef serves venison from trailer at Austin's Sign Bar

Photo courtesy of Sign Bar.

Born and Braised, specializing in native ingredients and braised meats, is now open at Sign Bar.

Born and Braised, a food trailer specializing in native ingredients and braised meats, has just opened for business at Sign Bar. Chef and owner William Woodland, a.k.a. Woody, says so far things are going great.

"They're doing a great job promoting us at Sign Bar. I feel really special," says Woodland.

This is a big change from several years ago when sign bar first opened and Woodland says he "pestered" the folks behind the cool new space.

"I think at that time they wanted to see a couple of years of good experience," says Woodland. "And now my reviews are insanely good — so I think that helped!"

Born and Braised started out at Lustre Pearl back in 2022, and then quickly moved over to Sage Brush where it stayed for more than a year. More recently, Woodland has been operating out of Bastrop and is happy to be closer to town again at Sign Bar, which is located in East Austin. It's still a bit of a drive for many, but not as far south.

Some of the menu items include birria tacos, homemade birria ramen, and multiple venison-based dishes: chili, a smash burger, and bratwurst. There's also grilled cheese, street corn, and other sides.

"I think it's one of only a couple of places in town where you can get venison any time," says Woodland. He adds that the main focus of any foods he prepares is minimal waste and using good, quality, native ingredients. "I'm kind of an ingredient hippie," he laughs.

These cooking roots can be traced back to Woodland's days at his grandparents' out in the country, where his uncles butchering deer in the garage was the norm, and venison was always on the table. As an adult, Woodland got his "formal" education in the kitchen at Vespaio under the tutelage of Ryan Samson.

"He gave me his culinary book from when he went to school and quizzed me everyday; basically took me to culinary school through that job," says Woodland. "I cry thinking about him all the time. Great guy; a really good mentor."

Born and Braised is open Tuesdays through Fridays from 4 pm to 2 am, and Saturdays from 11 am to 2 am, at Sign Bar Austin (9909 FM 969, Bldg. 3). The bar, decorated with more than 75 retired signs from legendary local businesses, offers a variety of beers, wines, and cocktails.

Sign Bar Holiday Tree This miniature Zilker Tree is the newest permanent installation at Sign Bar. Photo courtesy of Sign Bar

As of early December, guests can enjoy all Sign Bar has to offer next to the Sign Bar Holiday Tree. This 64-foot tall tree is an homage to the Zilker Tree, and unlike most holiday displays, this tree will be up year-round. Guests can even spin under this mini-Zilker Tree — but may want to give it a minute after a bowl of venison chili.

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