Richard Jimenez
Chef Richard began his culinary training at a young age serving under numerous Master Chef’s prior to being made Executive Chef for the Wyndham and Hilton Hotel Corporations. Richard received the title, “Chef to the Stars,” after years of traveling the United States with his own motion picture catering company.
Chef Richard and his culinary team have received numerous awards from various industry associations. The most recent honor was the 2006 Manager of the Year award by the Texas Restaurant Association.
You can watch our own Chef Richard twice a month as the Featured Chef on the KENS 5-TV morning show, “Great Day SA”.
Chef Richard has built an exceptional culinary team at Sunset Station which brings to life the flavors of Texas, Mexico and the World.
Shane Bruns
From 1989-1991 I was an apprentice for an award-winning, Belgium Chef, Michelle Poumay at Chez Grandmere in Snowmass Village at Aspen, CO. While working with Michelle, I discovered my passion for food and decided to continue to learn and experience as much as I could in the culinary field.
After my apprenticeship, I began working at the Sardy House, Colorado’s only 4-Star Bed and Breakfast located in Aspen, CO, as Chef de Cuisine. My combined work experience with Chef Michelle Poumay and the Sardy House only helped to cultivate my abilities as a chef which enabled me to advance my career and take advantage of new opportunities.
During 1991-1995, I was the Executive Sous Chef for The Silvertree Properties in Snowmass Village at Aspen, CO. The Silvertree Properties include the Silvertree Hotel, Wildwood Lodge, and Village Property Management a combined room count of 750 rooms and at the time three restaurants, The Brother’s Grille, the Village Steakhouse and Conservatory. Due to my dedication and love of food I also worked as the Executive Chef at Pipins Steak & Lobster Bar in Snowmass Village at Aspen, CO during the winter season of 1996.
In Spring of 1996 I attended the California Culinary Academy in San Francisco, California. While studying at the academy, I worked at the Meribel located on the top of Nob Hill as the Pastry Chef. The Meribel is often described as, “One of the Bay Areas Hottest Restaurants.”
I graduated culinary school with an Associates Degree in the Culinary Arts and relocated to Port Douglas, Australia. There I assisted Bill Conway (Culinary Olympian for Australia ) in the opening of his restaurant, Salsa. In late fall 1997, I returned to The Silvertree Properties as the Executive Chef until 2001. In Fall of 2001, I decided to take advantage of an opportunity to work for the Loews Giorgio Hotel, a 4-star and 4-diamond property in Denver, CO. There I took on positions of the Executive Chef and the Director of Food and Beverage. In 2002, I returned to The Silvertree Properties as both the Executive Chef and the Director of Food and Beverage. While there, I assisted in a $1.2 million renovation of the Silvertree Properties’ main restaurant, The Brother’s Grille. In 2003 I developed, designed, and opened Snowmass Village’s only night club, The Blue Door. During this same year, I also assisted with the Silvertree Properties’ purchase and development of the Snowmass Village Conference Center.
Chip McMullin joined The Westin Riverwalk as executive chef in January 2004. His culinary career began in 1994 when he graduated from the renowned New England Culinary Institute's Advanced Placement Program in the top 5 percent of his class. He's been at the head of the class ever since.
"Making a difference is what I think about every day, all the time. It even actually bothers me when I am trying to relax. A chef I know would tell me that if I think I am working smart, work smarter and if I think I am working hard, work harder," said McMullin.
Indeed, it is McMullin's dazzling passion that has so defined every step of his career from tossing pizzas at sixteen to his current position as executive chef of The Westin Riverwalk's food and beverage outlets.
After attending Pasadena City College and the Epicurean Culinary School in Hollywood, McMullin worked as chef de partie at The Four Oaks in Bel Air, California. This four-star French restaurant is well known for their chef Peter Roulant from the famed Giraubet's of Switerland. Next, he served as sous chef at the fasionable Roxxi Restaurant in Pasadena before heading east to the New England Culinary Institute.
He interned as an apprentice pastry chef at The Grand Palazzo Hotel in the Virgin Islands where he had the pleasure to learn from Executive Pastry Chef Fabrice Dubuc, a graduate of the French Pastry Institue. Dubuc instilled fundamentals in McMullin that he countinues to draw upon today.
From the Virgin Islands he traveled back to California where he was employed as dining room manager and chef for the Chelsea Restaurant in San Marino.
Prior to joining Westin, McMullin was sous chef at the internationally-renowned five-star, five-diamond Mary Elaine's Restaurant at The Phoenician. McMullin began his tutelage under James Beard Award winner Alessandro Stratta in 1995 and finished in 2001 under James Bear Award nominee James Boyce.
McMullin's career at The Phoenician ended when he was asked to take over as executive sous chef at the Westin Mission Hills Resort in Rancho Mirage, California in May 2001, a position he held until joining The Westin Riverwalk in January 2004.
Retama Park
Bohanans
Mark Bohanan, BBA Business Management, Texas A&M University, College Station, Texas, with credited hours towards completion of his MBA. Culinary Institute of America training via Morrison's Inc. by Chefs David Binkel and Ron Kotter, Chef Mark graduated number one in his class. Professional experience includes many different areas in the culinary arts and food service industry. He has been involved as an Executive Chef and General Manager for over 16 years in a broad spectrum of businesses, from restaurants, cafeterias, and private clubs to major hospitals dietary direction. Chef Mark worked at honing his culinary skills alongside some of the best chefs in Texas. His past experiences have provided him with a tremendous training background and foundation in executive management covering many diverse areas of the food service and catering industry. These career paths have all led to Chef Mark opening his life-long dream in San Antonio, Texas; Bohanan's Prime Steaks & Seafood. He has been recognized as one of San Antonio, Texas' finest Executive Chefs and an up and comer in the culinary world. A member of good stead in the Chaine des Rotisseurs, the Texas Restaurant Association, and the Culinary Federation of America.
Gourmet Burger Grill
Chef Mike has more than 14 years of experience at hotels and restaurants, including the Rittenhouse Hotel, a 5-Diamond hotel in Philadelphia, and Piatti Ristorante in San Antonio
He has worked with such celebrated chefs as Emeril Lagasse and Mario Batelli.
Chef Mike has now turned his creative talents to planning special events for Gourmet Burger Grill, including wine dinners.
FRANCOIS MAEDER
Crumpets
As a young man growing up in Switzerland, Francois Maeder studied his father’s daily dedication to the family bakery and deli, however, one day owning a restaurant in America was never something that crossed his mind. His first love was the traveling, which brought along with it various life experiences and jobs.
It was during the 60’s when the global community was experiencing social changes that Francois set out on his personal journey to discover the world, beginning his travels in Eastern Europe, followed by Russia, the Middle East and Africa. His travels then led him to Israel where he lived on a Kibbutz and befriended a few Canadians who would later peak his interest in traveling to the Western part of the world.
What an exciting past but what about now.
For the past few years, Crumpets has received various accolades which include the AOL Best of Citysearch award for Best Upscale Casual Dining 2004 - 2005, Best Dessert 2005, a nomination for Best Outdoor Dining 2003, Editorial Winner for Best Brunch 2003, and Best Outdoor Dining 2002. Other notable awards include one of San Antonio’s Best Fine Dining establishments according to Fodor’s as well as Esquire Magazines Top 100 Restaurants, not limited only to San Antonio Restaurants. But arguably, aside from the cuisine and ambiance, what gets Crumpets most noticed is the things Francois does outside the restaurant, like his gourmet rafting trips.
For more about this interesting Chef - stop by Crumpets on Harry Wurzbach.