Veteran Chef Edward Ebert Brings Decades of Culinary Experience to Maverick Texas Brasserie
Veteran Chef Edward Ebert, with a culinary career spanning more than three decades in acclaimed kitchens across the country, continues to shape the hospitality experience at Maverick Texas Brasserie in San Antonio’s Southtown district.
At Maverick, Ebert leads both the kitchen and the broader dining experience with a philosophy rooted in classical technique, community hospitality, and ingredient-driven cooking.
“Running a restaurant is a lot like conducting an orchestra. Every part of the team matters — from the kitchen to the dining room. When everyone is working together, you create an experience guests can feel the moment they walk in the door.”
Edward Ebert Executive Chef of Maverick Texas Brasserie
Ebert’s career has taken him through a wide range of culinary environments, from disciplined fine-dining kitchens to large-scale hospitality operations. Those experiences now inform the brasserie experience he continues to refine at Maverick.
Early in his career, Ebert trained under respected San Antonio chef Bruce Auden at the Fairmount Hotel, gaining a foundation in classical technique and disciplined kitchen culture. He later worked with restaurateur Joe Cosniac, whose River Walk restaurants helped shape the city’s modern dining scene.
One of the most influential chapters of Ebert’s career came at The Little Nell in Aspen, Colorado, widely recognized as one of the nation’s premier luxury dining destinations, where he further refined the technique and precision that define his cooking today.
Ebert later expanded his leadership beyond traditional restaurant kitchens. As Corporate Executive Chef with RS3 Strategic Hospitality, he oversaw culinary operations for major sports and entertainment venues across the country, including locations in Round Rock, Sacramento, and Pensacola, as well as the Formula 1 track at Circuit of the Americas in Austin.
He also served as Executive Chef for Central Market, helping shape the brand’s prepared foods and café programs while contributing to the development of the H-E-B Plus concept.
About a year ago, Ebert teamed up with restaurateur Pete Selig at Maverick Texas Brasserie, drawn to the opportunity to build on the restaurant’s reputation as one of Southtown’s most distinctive dining destinations.
Together, they share a vision of Maverick as a lively neighborhood brasserie; a place that blends refined cooking with a welcoming atmosphere where guests can gather for everything from celebrations and first dates to a casual glass of wine at the bar.
At Maverick, Ebert continues to evolve the menu while honoring the restaurant’s brasserie roots. The kitchen operates as a true scratch kitchen, centered on wood-fired cooking, seasonal produce, thoughtfully sourced seafood, and hearty grilled meats, poultry, and classic frites.
Ebert has also expanded the menu with dishes such as citrus-cured Faroe Islands salmon paired with house-pickled fennel, shallots, horseradish, lemon crème fraîche, and toasted brioche; dishes that reflect his belief that exceptional ingredients and careful technique create memorable food.
“A great brasserie should feel alive. It’s about energy, hospitality, and creating a place where people want to gather again and again; whether that’s for a birthday, an anniversary, a first date, or simply a glass of wine and good conversation.”
Edward Ebert Executive Chef of Maverick Texas Brasserie
Location:
(210) 973-6050
Hours:
Fri – Sat: 5 p.m. – 11 p.m.
Sun: 10 a.m. – 3 p.m. / 5 p.m. – 9:30 p.m.Website | IG | FB
