wine & culinary arts festival

chefs

Chris Brooks
Growing up as a young boy in Mexico City, Chris spent much of his time in the kitchen where his family often gathered to prepare meals and discuss the day's events. It was during this time that Chris developed a true passion for food. His greatest inspirations are his two grandmothers. The two women were from very different backgrounds and cultures and they taught Brooks how to finesse the techniques that were already in his blood. His dad's mother was from England and under her tutelage; Chris acquired the more refined skills inherent to the British culture while his mom's mother, a native of Mexico, educated Chris in the art of creating traditional Latin dishes.

Inspired by these two talented women, Chris later moved to San Antonio where he attended the Culinary Arts Center at St. Phillips College before working his way onto the culinary scene. Chris paid his dues and was beginning to make a name for himself when he joined Biga on the Banks. From there he moved on to the French restaurant Le' Toile before collaborating with his brother to open Encino, a local favorite specializing in eclectic cuisine. After several years of owning his own restaurant, Chris was offered and accepted his current position at the world's largest fine dining brand, Ruth's Chris Steak House. Chris was drawn to the chain"s excellent reputation as well as the quality of their product.

Chris currently serves as District Executive Chef at Ruth's Chris Steak House Concord Plaza where he masterfully overseas 22 kitchen staff to ensure the type of quality product that Ruth's Chris patrons have come to expect. Chris has repeatedly shared his passion for the culinary arts with local audiences by appearing on local television shows such as the SA Living Show and Fox News' morning show, and he has made guest appearances on several local radio shows. As Chris often says, "Do what you love, and love what you do. If you are passionate about your work, success will find you."