The Esquire Tavern, a San Antonio staple on the River Walk for over 85 years, is announcing the departure of Chef Brooke Smith after eight years of graciously helming its historic kitchen. Chef Smith’s dedicated years at Esquire Tavern and its team has made an immense impact on the staff and its loyal customers. (The Esquire Tavern, 2019)

Over the past eight years of Chef Smith’s career, she:

• Worked approximately 2,100 days, good times and bad, all weather, onsite and off.
• Hired, trained, and mentored more than 150 kitchen staff members.
• Designed and opened 3 kitchens.
• Wrote, taught, and executed 16 seasonal Esquire Tavern menus, along with menus for Downstairs and El Mirador, all simultaneously.
• Twice bested barman Houston Eaves (and therefore everybody else) at Lucha Limon, an Esquire Tavern original San Antonio Cocktail Conference event.
• Gave an eloquent and charming talk at PechaKucha San Antonio.
• Made from scratch and served 250,000 burgers, 245,000 deviled eggs, and 610,000 fried pickles.

The Esquire Tavern is now accepting applications for its next Executive Chef. Those interested in applying may email a resume and cover letter or apply online.

“Closing this chapter and saying goodbye to nearly a decade of Brooke at the center of it all won’t be easy. While The Esquire will be welcoming a new chef, we’re excited to see where Brooke’s culinary journey takes her next.” – Owner Christopher Hill