San Antonio restaurant business veteran David Gilbert has accomplished all of it.
He earned a James Beard Award nomination for Finest Chef: Southwest in 2013 for his excellent work at Sustenio at Eilan Resort and Spa. He additionally headed the Thai road food-focused Tuk Tuk Taproom.
Past placing his stamp on the Alamo Metropolis meals scene, he’s labored at a number of acclaimed eating places throughout the globe.
These days his consideration has been on Thai Hen, a Thai-style rooster idea which he and fiancee Kristin Alvarez function. After launching a primary brick-and-mortar operation at 6401 Broadway, the couple is now opening a second storefront in Citadel Hills at 2211 NW Navy, Suite 121.
We caught up with the pair to speak about rising sensible and constructing a way of group round their companies.
How did you each get into the restaurant business?
David: I’ve been a chef for the previous three many years. I’ve labored in Michelin-starred eating places, five-star resorts and resorts throughout the globe. I’ve lived in Thailand twice and hung out all through Southeast Asia and China. That’s actually the place I fell in love with Thai flavors and tradition. Over time, with my culinary background and that zeal for Thai meals, Thai Hen got here collectively.
Kristin: My background is definitely very completely different. I spent about 20 years within the tech startup world, particularly fintech. I joined Thai Hen final October, specializing in scaling operations for development.
However past the operational facet, I’m additionally actually targeted on what makes Thai Hen completely different. We would like it to be greater than only a restaurant — we wish it to be a spot that brings group collectively by means of occasions and experiences.
Additionally, for full transparency, Dave and I are engaged. In order that’s how I joined the Thai Hen journey.
What’s it like operating a enterprise collectively?
David: We collaborate rather well. It’s a little bit of a yin-and-yang dynamic. My strengths are clearly in meals and beverage operations. Kristin brings quite a lot of experience in scaling organizations and constructing environment friendly methods. It takes a complete group to construct one thing nice, although. Our management and workers at Thai Hen play an enormous function in what we’re doing.
Thai Hen is increasing. What can diners count on subsequent?
David: Our authentic location was inside Make Prepared Market in River North. After two years there, we outgrew the house. We’ve since closed that location and are transferring it right into a full brick-and-mortar restaurant in Citadel Hills. We nonetheless have our Alamo Heights location, and the brand new Citadel Hills restaurant will open in about six to eight weeks. Make Prepared was an amazing springboard for testing the idea. As soon as we realized we had outgrown it, it was time for Thai Hen to face by itself.
How did the Thai Hen idea develop?
David: It actually comes from my travels in Thailand. One in all my earliest recollections was being in northern Thailand at an evening market in Chiang Mai. Somebody instructed me I needed to attempt the roasted rooster there — it’s well-known. That’s what impressed our rotisserie rooster.
The fried rooster on the menu comes from southern Thailand. I keep in mind shopping for it from a road vendor together with inexperienced papaya salad and consuming it on the seaside. These sorts of experiences stick to you.
Thai Hen is about recreating these iconic dishes and flavors in a approach that’s approachable whereas nonetheless honoring their authenticity.
Your menu is deliberately small. Why?
David: For those who attempt to do 40 or 50 issues, you’ll by no means execute them completely. I’m a giant believer in a targeted menu constructed round dishes you’re actually keen about. Every part at Thai Hen is constructed round daring flavors and textures — the weather that make Thai delicacies so compelling.
Kristin, you talked about group being a significant focus. What does that seem like in observe?
Kristin: When individuals stroll into Thai Hen, we wish them to really feel that sense of group. The meals and wine are vital, however the occasions are a giant a part of that have.
We’ve got a wine membership with month-to-month pickup events the place visitors can style distinctive, approachable wines. We host comedy nights about as soon as 1 / 4, and so they often promote out. We’re additionally internet hosting a particular Thai omelet pop-up later this month that may double as a fundraiser for a surf camp serving youngsters with particular wants. A portion of the proceeds will go towards that trigger, together with a raffle for a catered dinner.
Dave, you’re additionally a sommelier. How does wine match into the idea?
David: Wine is one other large ardour of mine. Our wine listing is curated the identical approach our menu is. We’re not simply stocking massive labels — we’re on the lookout for wines that pair properly with the meals, are approachable in worth and supply one thing distinctive. Visitors actually appear to reply to that.
What does “scaling” seem like for Thai Hen?
David: We’re not making an attempt to place one on each nook like a fast-food chain. We need to develop thoughtfully and place eating places in communities that match the idea. Every part on our menu is gluten-free, which can also be a giant a part of the model. The problem is making gluten-free meals that also delivers massive taste and nice texture — particularly crispy fried rooster.
What recommendation would you give somebody making an attempt to interrupt into the restaurant business?
David: You positively want thick pores and skin. It’s a troublesome business and also you’ll take some bumps alongside the way in which. However in the event you actually consider in your concept, observe it. There shall be moments the place you second-guess your self, however in the event you keep dedicated to what you consider in, it will probably repay.
What’s the most important reward for you at this level in your careers?
David: Actually, it’s not awards. The best reward is seeing our group develop and creating alternatives for them as the corporate expands.
Kristin: For me, it’s the group affect. I spent a few years in tech, and making the bounce into hospitality was a giant pivot. However the tales we hear from visitors and households who come into the restaurant — these moments make all of it worthwhile.
After a protracted day, the place do you often exit in San Antonio?
David: Actually, most nights we’re at residence with our ft up, listening to music and stress-free collectively. San Antonio has so many nice spots, although. Town’s meals scene has grown tremendously through the years, and it’s thrilling to see it preserve evolving.
