Accomplished Chef, Robert Cantu, Formerly of The Moon’s Daughters, Launches New Brand, Nomad Chef
Accomplished Chef Robert Cantu, formerly of The Moon’s Daughters and the esteemed luxury boutique hotel, Thompson San Antonio-Riverwalk is proud to announce his new venture and next step on his extraordinary culinary adventure, Nomad Chef.
Nomad Chef is a catering company offering private chef and elevated customized tasting dinners for one-of-a-kind meals that are so beyond exceptional, they’re truly unforgettable. This is an exciting time for Chef Cantu to showcase his versatile breadth of talent across a myriad of cuisines.
“The idea is to bring to San Antonio an omakase-style experience in the privacy of their own homes, that is, until I get a brick and mortar,” says Chef Cantu.
That’s right! San Antonio can expect the future of its deliciously expanding culinary landscape to include an omakase-style restaurant with chef Cantu at the helm. Chef Cantu is currently exploring investment opportunities.
Traditionally, omakase is a form of Japanese dining in which guests entrust themselves in the hands of a chef and enjoy a meal that’s seasonal, elegant and artistic. Mixtli is an example of a local restaurant that has successfully executed this highly-curated style of dining, which offers a limited number of ticketed seats per dinner service.
“I take a whimsical approach to modern American and international cuisine, and I think this format lends itself best to the high level of detail and creativity that I’m wanting to showcase,” says chef Cantu. “I was glad to be a part of the Thompson hotel opening team, but I knew it was time to step away to truly put my mark on San Antonio with this new venture.”
Those looking to book a dinner, can reach out to chef Cantu through the new website, nomadcheftx.com.
MORE ABOUT CHEF ROBERT CANTU
Chef Cantu’s passion for cooking began in his hometown of San Antonio, Texas. Here, he learned Tex-Mex and Asian cuisine, which led him to pursue a culinary degree at the Texas Culinary Academy in Austin, Texas. During school, he worked at one of the best restaurants in Austin – Barton Creek Hill Country Resort, where he learned from some of the best chefs/culinary minds in the country, including a representative for the U.S. in Bocuse D’or.
After culinary school, Cantu still hungered for more knowledge and technique, so moved to Mansion on Turtle Creek, where he worked for the originator of Southwestern cuisine, Dean Fearing, and the only AAA and Exxon Mobil five star five diamond rated restaurant in Texas. Fearing was one of his greatest mentors and helped Cantu become the chef he is today.
Through the years and travels, which included Ruth’s Chris at New orleans’ Metairie location and St. Louis’ Grand Tavern, where he had the pleasure of working with renowned chef, David Burke, Cantu has had the opportunity to develop his skills in a vast number of global cuisines, including Thai, French, Southwestern, Cajun, Italian and, of course, Modern American.
Eventually, drawn back to his beloved hometown, Cantu worked at the legendary Biga on the Banks before landing the esteemed position of Executive Chef at the Thompson Hotel San Antonio-Riverwalk.
For more information on Nomad Chef, visit nomadcheftx.com.