Imagine a restaurant that changes its menu twice a day, every week. Why? To reduce food waste and support local farmers.
Enter Chef Steve McHugh: a record six-time finalist for Best Chef in Texas. We talk about his time at the CIA (no, not that one), learning cooking skills, rebuilding after Hurricane Katrina, and overcoming non-Hodgkin’s Lymphoma. Oh, and, launching restaurants while growing a community in San Antonio too.
If you’re hungry, grab a snack, sit back, and hit play!
More Chef Steve
Time Stamps!
0:00: Background
8:30: Culinary Path
13:50: Food, Community, and Resilience
22:28: New Projects
25:25: Inspiration for the Future
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Consensus in Conversation