MEET EXECUTIVE CHEF,
Born and raised in San Antonio, Jeff began his career in food service working in kitchens at the ripe age of 15. Later, even after earning his Mechanical Engineering degree, Jeff couldn’t shake his first love and decided to follow his passion – a career in the culinary industry. Jeff has received several awards and recognitions including receipt of the People’s Choice Award for the Taste of Elegance, recognition in “Who’s Who in Restaurant Business,” prime media placement on the cover of San Antonio Magazine, a bronze medal from the American Culinary Federation and an invitation to cook dinner as the featured chef at the prestigious James Beard House in New York City.
MEET BEVERAGE MANAGER,
Manisse Davison was born in Houston, and raised in historic Washington County, Texas. She gained early food handling experience in her parents’ catering business.
She moved to San Antonio in 2004 to attend UTSA and began her career in hospitality as a cocktail waitress at Club Giraud (at Southwest School of Art). For the next seven years Manisse honed her craft, working in downtown San Antonio locations and learning about spirits and cocktails, speed and efficiency. In 2010 Manisse landed an opportunity to open Chef John Besh’s first restaurant outside on Louisiana, Luke on the Riverwalk.
At Luke, Manisse rose through the ranks very quickly, moving into front of house management. There she refined her skills on “Southern Hospitality,” utilizing Besh’s theory of providing the best guest experience to each and every diner. She later took on the bar program as Bar Supervisor, and worked with General Management to create seasonal wine, beer and cocktail menus. She also represented Luke in developing events for San Antonio Cocktail Conference.
In December 2013, Manisse joined the founding staff of the award-winning Cured at Pearl, voted one of “2014 Best New Restaurants in America” by Bon Appetite Magazine. There she worked with opening staff to write training programs for bar and serving staff, and created beverage menus and original cocktails with Chef and bar staff. She won best cocktail at the 2014 Rivertini Pour Off for her “Green Apple Martini”.
With so much love and dedication to her craft, she rejoined her former boss Blade Haddock at Boiler House at Pearl, as Wine Sales Manager to push forward a craft cocktail program for the company that would utilize Texas spirits and an approachable cocktail menu.