About Chef Brian West:
A native Texan, Chef Brian West exploded onto San Antonio's culinary scene a decade ago with his Café Paladar. After his successful run as a restaurateur, he opened his own consulting practice and catering business. He also served as a chef/instructor at the Culinary Institute of America --San Antonio and led the school's barbecue team to many smoking victories. He served as the Operational Chef of the Food Network’s “Restaurant Impossible,” and draws upon that experience when he consults with restaurants.
Growing up in San Antonio, Chef West was always fond of grilling and being the host of every party, so Chef West's decision to study Culinary Arts was no surprise to anyone. Chef West enrolled in the Culinary Program at the Art Institute of Houston in the fall of 1997. After working in kitchens in Houston, Chef West graduated with honors and moved back to his home, San Antonio.
Chef West has since worked in every managerial position in restaurants and hotels throughout San Antonio. He began with a Sous Chef position at the La Cantera Resort. He then worked as the Banquet Chef at Biga under Bruce Auden, Executive Chef of Fresh Horizon Catering Co, and Executive Chef at Hotel Contessa, Las Ramblas.
Chef West has owned and operated his own restaurant, Café Paladar, which received rave reviews and placed Brian as one of San Antonio’s top chefs. In 2011, Brian left the kitchen and went back into the classroom, but this time as an instructor at the Culinary Institute of America. While teaching at CIA, Chef West found a lack of understanding of Texas Cuisine, its origins and flavors. After 3 years at the CIA, he had the opportunity to open a venue that elevated BBQ and smoked meats in a restaurant setting for 2 years until he saw the need to branch out on his own.
Chef West is now the owner and operator of Chef Brian West Inc. a restaurant consulting company with over 10 restaurant groups and is as focused on giving voice to Texas Cuisine within his favorite city in Texas.
Owner, Texas Culinary Alliance:
The Texas Culinary Alliance is a comprehensive and accurate resource for best practices. Our members get the inside scoop from professional restaurant consultant, Chef Brian West. He brings to the table specific product recommendations, seasonal food selections and recipe tips, as well as addressing topics on what’s trending in the industry. Our Advisory Board, consisting of local culinary leaders, contribute their stories from the front-line, discussing solutions for common problems.
SHARED INDUSTRY EXPERIENCE
By working together, we can get maximum value from the experience base of our members. The Texas Culinary Alliance offers a platform that is interactive, encouraging sharing and collaborating. Opening a conversation with those who have firsthand experience about what the industry is going through, helps the whole. Everyone has the opportunity to contribute and succeed.