Kristin Alvarez and David Gilbert run Thai Bird, which is now opening a second storefront. Credit: Courtesy Photo / GoodFood Branding & Marketing
San Antonio restaurant industry veteran David Gilbert has done it all.
He earned a James Beard Award nomination for Best Chef: Southwest in 2013 for his outstanding work at Sustenio at Eilan Hotel and Spa. He also headed the Thai street food-focused Tuk Tuk Taproom.
Beyond putting his stamp on the Alamo City food scene, he’s worked at multiple acclaimed restaurants across the globe.
Lately his attention has been on Thai Bird, a Thai-style chicken concept which he and fiancee Kristin Alvarez operate. After launching a first brick-and-mortar operation at 6401 Broadway, the couple is now opening a second storefront in Castle Hills at 2211 NW Military, Suite 121.
We caught up with the pair to talk about growing smart and building a sense of community around their businesses.
How did you both get into the restaurant industry?
David: I’ve been a chef for the past three decades. I’ve worked in Michelin-starred restaurants, five-star hotels and resorts across the globe. I’ve lived in Thailand twice and spent time throughout Southeast Asia and China. That’s really where I fell in love with Thai flavors and culture. Over time, with my culinary background and that passion for Thai food, Thai Bird came together.
Kristin: My background is actually very different. I spent about 20 years in the tech startup world, specifically fintech. I joined Thai Bird last October, focusing on scaling operations for growth.
But beyond the operational side, I’m also really focused on what makes Thai Bird different. We want it to be more than just a restaurant — we want it to be a place that brings community together through events and experiences.
Also, for full transparency, Dave and I are engaged. So that’s how I joined the Thai Bird journey.
What’s it like running a business together?
David: We collaborate really well. It’s a bit of a yin-and-yang dynamic. My strengths are obviously in food and beverage operations. Kristin brings a lot of expertise in scaling organizations and building efficient systems. It takes a whole team to build something great, though. Our leadership and staff at Thai Bird play a huge role in what we’re doing.
Thai Bird is expanding. What can diners expect next?
David: Our original location was inside Make Ready Market in River North. After two years there, we outgrew the space. We’ve since closed that location and are moving it into a full brick-and-mortar restaurant in Castle Hills. We still have our Alamo Heights location, and the new Castle Hills restaurant will open in about six to eight weeks. Make Ready was a great springboard for testing the concept. Once we realized we had outgrown it, it was time for Thai Bird to stand on its own.
How did the Thai Bird concept develop?
David: It really comes from my travels in Thailand. One of my earliest memories was being in northern Thailand at a night market in Chiang Mai. Someone told me I had to try the roasted chicken there — it’s famous. That’s what inspired our rotisserie chicken.
The fried chicken on the menu comes from southern Thailand. I remember buying it from a street vendor along with green papaya salad and eating it on the beach. Those kinds of experiences stick with you.
Thai Bird is about recreating those iconic dishes and flavors in a way that’s approachable while still honoring their authenticity.
Your menu is intentionally small. Why?
David: If you try to do 40 or 50 things, you’ll never execute them perfectly. I’m a big believer in a focused menu built around dishes you’re truly passionate about. Everything at Thai Bird is built around bold flavors and textures — the elements that make Thai cuisine so compelling.
Kristin, you mentioned community being a major focus. What does that look like in practice?
Kristin: When people walk into Thai Bird, we want them to feel that sense of community. The food and wine are important, but the events are a big part of that experience.
We have a wine club with monthly pickup parties where guests can taste unique, approachable wines. We host comedy nights about once a quarter, and they usually sell out. We’re also hosting a special Thai omelet pop-up later this month that will double as a fundraiser for a surf camp serving children with special needs. A portion of the proceeds will go toward that cause, along with a raffle for a catered dinner.
Dave, you’re also a sommelier. How does wine fit into the concept?
David: Wine is another huge passion of mine. Our wine list is curated the same way our menu is. We’re not just stocking big labels — we’re looking for wines that pair well with the food, are approachable in price and offer something unique. Guests really seem to respond to that.
What does “scaling” look like for Thai Bird?
David: We’re not trying to put one on every corner like a fast-food chain. We want to grow thoughtfully and place restaurants in communities that fit the concept. Everything on our menu is gluten-free, which is also a big part of the brand. The challenge is making gluten-free food that still delivers big flavor and great texture — especially crispy fried chicken.
What advice would you give someone trying to break into the restaurant industry?
David: You definitely need thick skin. It’s a tough industry and you’ll take some bumps along the way. But if you truly believe in your idea, follow it. There will be moments where you second-guess yourself, but if you stay committed to what you believe in, it can pay off.
What’s the biggest reward for you at this point in your careers?
David: Honestly, it’s not awards. The greatest reward is seeing our team grow and creating opportunities for them as the company expands.
Kristin: For me, it’s the community impact. I spent many years in tech, and making the jump into hospitality was a big pivot. But the stories we hear from guests and families who come into the restaurant — those moments make it all worthwhile.
After a long day, where do you usually go out in San Antonio?
David: Honestly, most nights we’re at home with our feet up, listening to music and relaxing together. San Antonio has so many great spots, though. The city’s food scene has grown tremendously over the years, and it’s exciting to see it keep evolving.