Jesse Griffiths | Dai Due

Jesse Griffiths is the chef and co-founder of Dai Due in Austin, a restaurant and butcher shop dedicated to regional, seasonal, and sustainably sourced Texas cuisine. A passionate advocate for ethical hunting and wild game cooking, he is the author of The Hog Book about utilizing wild hogs in the kitchen, which won the James Beard Award for Best Single Subject Book in 2022. Griffiths has been featured on MeatEater and The Joe Rogan Experience, and he partners with the San Antonio Food Bank to improve our sourcing through Hunters for the Hungry.

Robert Kennon | Joshua Creek Ranch

Chef Bobby Kennon leads the culinary program at Joshua Creek Ranch, a premier hunting lodge and sporting resort nestled in the Texas Hill Country. The ranch is renowned for its exceptional wing-shooting, deer, and exotic game hunting experiences. Kennon specializes in preparing wild game harvested on-site, offering refined takes on venison, quail, and other Texas field-to-table fare. His cooking celebrates the ranch’s rugged landscape and abundant wildlife.

Steve McHugh | Cured

Steve McHugh is head chef and founder of Cured in San Antonio at the Pearl. He is a five-time James Beard Award finalist for Best Chef: Southwest. His restaurant is built around a charcuterie-focused menu and a strong commitment to whole-animal butchery. McHugh champions farm-to-table sourcing, working closely with Texas farmers and ranchers to highlight ethically raised meats, including wild game. His cuisine is both rooted in Southern traditions and driven by modern sustainability.

Sergio Remolina| Culinary Instistute of America

Chef Sergio Remolina serves as faculty at the Culinary Institute of America in San Antonio, where he mentors the next generation of chefs with a focus on Latin American culinary traditions. Originally from Mexico City, Remolina has spent decades exploring regional foodways, including the use of wild and heritage meats in traditional cooking. His culinary approach blends academic rigor with cultural authenticity, offering deep insight into the preparation of wild game and ancestral techniques.

Geronimo Lopez | Hotel Emma & Supper

Geronimo Lopez is the Executive Chef of Hotel Emma and its flagship restaurant, Supper. His global influences include time spent at Michelin-starred kitchens and luxury hotels in France, Mexico, Hawaii, and his tenure as head chef at award-winning Peruvian restaurant Botika. He is a mainstay at the San Antonio Food Bank’s hospitality committee, and a long time partner to our organization.