John Brand is a familiar face at Hotel Emma. As chef and culinary director on the opening team in 2014, he was instrumental in developing its identity.
With his homecoming as vice president of culinary, where he will oversee the hotel’s culinary programs, he is trying to not use “r” words such as return, renovate or refresh because the team is different, Hotel Emma has evolved and so has he.
“Coming back to Emma is different as there is a future, not a glass ceiling as before. The company is growing a lot in the next five years,” Brand said. “There is plenty of growth and stability.”
He left in 2022 but stayed on the Pearl property as director of culinary endeavors for Potluck Hospitality, the restaurant development arm of Silver Ventures, and provided strategic support for the Hospitality Academy nonprofit program at Pearl.
“I have great line of sight into what is happening in the community and in our ecosystem,” Brand said.
The restaurant Supper at Hotel Emma “revives the tradition of supper in America.” | Courtesy photo
Stepping away from the day-to-day grind of the kitchen gave him the opportunity to help and mentor others. He is excited to cook and collaborate again.
“My cup is full. I am looking to fill others with the enthusiasm and joy that cooking can be at Emma,” he said. “I have had the richest experiences here and want other culinarians to have the same and better.”
Three members of his team recently finished the emerging leaders class at Hospitality Academy. Three more were starting an operations class the next week. And a few more in July. The team includes homegrown talent who are graduates of the Culinary Institute of America — San Antonio and others from the St. Philip’s College culinary arts program. There will be an executive chef at Emma again, although there is not a timeline for it. Brand is looking forward to cultivating that team and to future projects at Pearl.
“I am acting as if it were so, also while planning for the new Perlen House hotel that will open in 2027. I believe the future is in our current team, and I look forward to developing the next set of leaders for both hotels and future projects,” he said.
Someone recently asked — and many others are probably wondering — if he is going to bring back all the old dishes.
“No, but there’s a language in those, in the menus, that works,” he said without hesitation. “So, we’re going to bring back some of that language. There are pieces that are identifiable with every restaurant — you may have not ordered it every time, but you went there and you knew that they always had it.”
Texans can present their Texas ID at Hotel Emma to receive 10% off premium accommodations with “Just for Texans: Summer at Emma.” | Courtesy photo
A few items are back, such as the original Santa Maria steak dish, quail and the popular, most-requested Brussels sprouts.
He continues to focus on the hospitality and building a connection with guests.
“Supper is a social affair and revives the tradition of supper in America. It had drifted for a few years into a conceptual space,” he said. “I am glad to bring it to its original position in our community. The (Pearl) ecosystem is thoughtful and wonderful for all restaurants to thrive in.”
And he is most looking forward to welcoming back guests who might not have visited in a while, saying, “I look forward to the locals who have confidence in our signature menu items and the new flavors we are sharing this summer.”