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Weathered Souls Brewing Co. founder and chief exec Marcus Baskerville is back in San Antonio but wearing a slightly different hat. Credit: Courtesy Photo \/ Marcus Baskerville<\/p>\nWeathered Souls Brewing Co. founder and chief exec Marcus Baskerville is back in San Antonio but wearing a slightly different hat. Credit: Courtesy Photo \/ Marcus Baskerville<\/p>\n
Marcus Baskerville has been a longtime pillar of San Antonio\u2019s craft-beer scene, having co-founded James Beard Award-nominated brewery Weathered Souls, which closed in 2024 after an eight-year run.<\/p>\n
During his time with the brewery, Baskerville gained international attention for the Black is Beautiful initiative he launched in 2020. The program helped craft brewers around the world raise money for social justice programs in the wake of George Floyd\u2019s murder at the hands of Minneapolis police.\u00a0<\/p>\n
In the wake of Weathered Souls\u2019 shutdown \u2014\u00a0a departure that came amid a string of Texas craft-brewery closures \u2014\u00a0Baskerville moved to Dallas for work. He\u2019s since returned as the general manager of Esencia and Anacacho, the new dining concepts at the St. Anthony Hotel helmed by San Antonio chef Leo D\u00e1vila.<\/p>\n
We spoke to him about his new role and his return to the Alamo City, which gave him his start in the food and beverage scene. <\/p>\n
What brought you back to San Antonio?\u00a0<\/p>\n
I\u2019m so excited to be back. This is the city that built my career and my family \u2014 and I\u2019m excited to give back to the food and beverage scene. I\u2019m ready to get back to work. I had seen that Chef Leo was hiring a GM for Esencia and immediately applied. When I was toying with the idea of my own place, he was the first person I reached out to as a possible chef for my idea. He\u2019s an amazing chef. Being able to learn from him and collaborate with him now is an opportunity I couldn\u2019t pass up.\u00a0<\/p>\n
You had plans to open up your own bar and restaurant here. Do you aim to return to that plan in the future?\u00a0<\/p>\n
When I got out of beer originally, I wanted to open up my own bar and restaurant because of my love for hospitality, the customer service side of things.<\/p>\n
I would love to revisit my idea again eventually \u2014 right now, I\u2019m eager to grow my food and beverage career. At the moment, I don\u2019t want to open up a concept that would cost me a few million dollars, you know? I\u2019m trying to take my time and not rush into things.<\/p>\n
How was your first day at the new job at the St. Anthony?<\/p>\n
It was good. Training, shadowing the floor. Being me, I already have notes for the staff! The goal isn\u2019t to change how things are \u2014 I just want to help people to reach their potential.\u00a0<\/p>\n
People associate you with beer. Is there a new way you\u2019d like to be known moving forward?\u00a0<\/p>\n
I\u2019m proud of the fact that I co-founded and operated a brewery [that] ended up being recognized by the James Beard Foundation! But now I would love to be more known as a well-established restaurant professional. Beer doesn\u2019t define me. It was definitely a stepping stone I was grateful for, but now I\u2019m working towards what I know I\u2019m destined for: making sure customers leave with a smile on their face and a good memory.\u00a0<\/p>\n
What advice do you have for young professionals that fear a career pivot?\u00a0<\/p>\n
Try it! Branch out. Establish yourself. Look at me two years ago \u2014\u00a0I left Weathered Souls and applied to so many new positions. I was told I didn\u2019t have enough experience in fine dining and other areas, so I faced rejection constantly. Over the course of the last year, I\u2019ve chosen strategic positions in order to learn how all aspects of a restaurant operate. Accepting my role at Anacacho and Esencia was a great way for me to further my restaurant education and progress in my career. I\u2019m grateful for everything I\u2019ve learned in the various positions I\u2019ve taken in the past two years \u2014 it\u2019s helped me become more well-rounded in hospitality.\u00a0<\/p>\n
I think people just need to go ahead and dive headfirst in new things, because they\u2019ll never realize what they\u2019re fully capable of until they take a risk.\u00a0<\/p>\n
What restaurants do you want to try now that you\u2019re back in San Antonio?\u00a0<\/p>\n
I gotta check out Esencia and Anacacho as a guest! The other one is the Desert Spoon. I also want to check out Mexico Ceaty. I love what Chef [Jason] Dady created with that concept.\u00a0<\/p>\n
What are your go-to drinks before and after work?\u00a0<\/p>\n
Before work is going to be a nitro cold brew. Pulp is my favorite coffee roaster in San Antonio, so I was thrilled when I realized that was the coffee they used at Anacacho. My go-to after work is a glass of Zinfandel or Merlot.<\/p>\n
What\u2019s the last book you read?\u00a0<\/p>\n
Setting the Table by Danny Meyer.\u00a0<\/p>\n
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