Bio

Christopher Hill, architect, developer and occasional preservationist, refers to himself as the “reluctant restaurateur” and swears that he restored and reopened The Esquire Tavern against his better instincts. The quality of the tavern’s food and drink and the obvious care lavished on the renovation belies Chris’s purported second thoughts. The team he has assembled to put The Esquire back on the map is meeting his high expectations… and then some. Chris’s other projects include Sendero Ranch, Retablo Ranch, San Antonio Loan and Trust Building, the Gallagher Headquarters and St Benedict's Lofts.

Stephan Mendez began his hospitality career in speed bars and clubs throughout San Antonio and Austin before diving into the growing craft cocktail scene in San Antonio in 2011. Having previously worked at Esquire as Head Bartender, he helped reopen Esquire as Bar Manager before becoming General Manager. A founding member of the United States Bartenders Guild of San Antonio chapter, he is always ready to teach, train, and help fellow bartenders hone their craft and passion for hospitality.

Chef Joe Perez was born in Ft Polk, Louisiana but migrated overseas to Germany with his family where he spent most of his life. Moving to San Antonio, TX soon after he sought out to be an established/traveling Latin based music producer which took him all across the U.S and overseas. His passion for food started to develop and his curiosity took him even further. In 2014 he started with The Esquire Tavern working under Chef Brooke Smith. Under her guidance he was then moved to El Mirador to assist Brooke Smith in the project as Sous Chef where he continued to grow and absorb. He also had some training working under Chef Arturo Fernandez of the internationally acclaimed restaurant, “El Bullí when Chef Fernandez relocated to San Antonio. Shortly after El Mirador closing, he was invited back to the Esquire as Sous Chef to take over The Downstairs food program of charcuterie and fine dining. He was able to evolve and establish himself more in that time frame, expanding his creativity. Shortly after the re-opening of the Tavern from the recent pandemic, Chef Perez was invited back to take over the food program as Executive Chef. Since the opening, chef has been able to construct menus that defines his experiences and personality in his dishes, keeping old traditions alive, developing ideas using diverse ingredients all while still maintaining an all from scratch culture