Partners Richard Higbie and Randy Mathews have hired a new executive chef, Robbie Nowlin, whose resume includes cooking with Thomas Keller at The French Laundry, a three-star Michelin institution, a fixture on the World’s 50 Best Restaurants list and long acknowledged as one of the finest restaurants in the world.
Nowlin brings finely honed culinary techniques to the Boudro’s menu, rooted in the history of South Texas and rich with the flavors, textures and aromas of the Texas Gulf Coast, Louisiana and Mexico. These bold flavors that have thrilled guests since 1986 find artful pairings with an extensive wine list that’s rich with New World vintages. Cocktails, like the dishes, bring new life to Texas classics such as the prickly pear margarita and a Bloody Mary with house-pickled green beans.
The elevated cuisine from Nowlin and his culinary team combine with a service team that’s among the best in Texas. Overseeing the restaurant’s operations is general manager Andreas Esparza, a luminary in San Antonio’s hospitality community who joined Boudro’s in 1989. Esparza, a native New Yorker, was raised in Tuscany and began his hospitality career working in the kitchen of his father’s boutique hotel in the Italian island of Elba.