Mark Weaver Takes Culinary Lead at San Antonio Botanical Garden: What This Means for Foodies

Chef Mark Weaver Joins San Antonio Botanical Garden

The San Antonio Botanical Garden is spicing things up with the appointment of Mark Weaver as the new director of culinary programs. Weaver, a familiar name in the local culinary scene, is best known for his work at the now-closed Periphery restaurant. He brings with him over 20 years of experience in the hospitality industry, including expertise in culinary arts and hospitality management from prestigious institutions like Texas Tech University and Le Cordon Bleu.

Expanding Culinary Programs for Food Lovers

In his new role, Weaver aims to enhance the garden's culinary offerings. Programs such as the Garden-to-Table Culinary Experience and the Immersive Garden Culinary Class will see new menus and seasonal dishes that highlight the richness of the garden's fresh produce. Alongside Chef Erika Perales, Weaver's vision is to create a dining experience that not only satisfies but also engages the community, reflecting San Antonio’s vibrant culinary roots.

Join the Culinary Journey

Weaver's first public event takes place on October 1, where he will conduct a cooking demonstration from 11:30 a.m. to 12:30 p.m. This event promises to be a tasty blend of food, fun, and insightful conversation about his culinary journey and future plans at the garden. For foodies in San Antonio, this is an exciting opportunity to connect with the chef and explore delightful new flavors!