{"id":389541,"date":"2026-07-28T19:52:09","date_gmt":"2026-07-28T19:52:09","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-tx\/389541\/"},"modified":"2026-07-28T19:52:09","modified_gmt":"2026-07-28T19:52:09","slug":"chef-john-brand-comes-home-to-hotel-emma","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-tx\/389541\/","title":{"rendered":"Chef John Brand Comes Home to Hotel Emma"},"content":{"rendered":"

John Brand is a familiar face at Hotel Emma<\/a>. As chef and culinary director on the opening team in 2014, he was instrumental in developing its identity.<\/p>\n

With his homecoming as vice president of culinary, where he will oversee the hotel\u2019s culinary programs, he is trying to not use \u201cr\u201d words such as return, renovate or refresh because the team is different, Hotel Emma has evolved and so has he.<\/p>\n

\u201cComing 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,\u201d Brand said. \u201cThere is plenty of growth and stability.\u201d<\/p>\n

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.<\/p>\n

\u201cI have great line of sight into what is happening in the community and in our ecosystem,\u201d Brand said.<\/p>\n

\u00a0<\/p>\n

\"\"The restaurant Supper at Hotel Emma \u201crevives the tradition of supper in America.\u201d | Courtesy photo<\/p>\n

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.<\/p>\n

\u201cMy cup is full. I am looking to fill others with the enthusiasm and joy that cooking can be at Emma,\u201d he said. \u201cI have had the richest experiences here and want other culinarians to have the same and better.\u201d<\/p>\n

Three members of his team recently finished the emerging leaders class at Hospitality Academy<\/a>. 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 \u2014 San Antonio and others from the St. Philip\u2019s 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.<\/p>\n

\u201cI 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,\u201d he said.<\/p>\n

Someone recently asked \u2014 and many others are probably wondering \u2014 if he is going to bring back all the old dishes.<\/p>\n

\u201cNo, but there\u2019s a language in those, in the menus, that works,\u201d he said without hesitation. \u201cSo, we\u2019re going to bring back some of that language. There are pieces that are identifiable with every restaurant \u2014 you may have not ordered it every time, but you went there and you knew that they always had it.\u201d<\/p>\n

\u00a0<\/p>\n

\"\"Texans can present their Texas ID at Hotel Emma to receive 10% off premium accommodations with \u201cJust for Texans: Summer at Emma.\u201d | Courtesy photo<\/p>\n

A few items are back, such as the original Santa Maria steak dish, quail and the popular, most-requested Brussels sprouts.<\/p>\n

He continues to focus on the hospitality and building a connection with guests.<\/p>\n

\u201cSupper<\/a> is a social affair and revives the tradition of supper in America. It had drifted for a few years into a conceptual space,\u201d he said. \u201cI 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.\u201d<\/p>\n

And he is most looking forward to welcoming back guests who might not have visited in a while, saying, \u201cI look forward to the locals who have confidence in our signature menu items and the new flavors we are sharing this summer.\u201d<\/p>\n

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