About Us
The History of Taste of the Republic
Founded in 2017 by renowned San Antonio chef Brian West, Taste of the Republic was born from a bold idea: to tell the story of Texas through its food. More than just a culinary event, it’s a celebration of the state’s deep regional diversity, a nod to its multicultural heritage, and a flavorful kickoff to Fiesta San Antonio.
Inspired by his own Texas Culinary Manifesto — a breakdown of the six culinary regions of Texas — Chef West designed the event to spotlight how geography, culture, and history shape the way Texans eat. From the smoky ranchero chili of the West Texas panhandle to the coastal seafood of the Gulf Coast, each year the event brings together some of the state’s top chefs to represent these regions through carefully curated small plates. It’s a full-sensory experience, where spirit pairings, beer and wine, and live music amplify the flavors of Texas.
Held annually at the Briscoe Western Art Museum, the event offers an all-inclusive experience that blends fine dining with a festive, approachable atmosphere.
Guests stroll through tasting stations, each featuring a different region and story, allowing them to discover the diversity of Texas on a single plate.
Over the years, Taste of the Republic has grown into one of Fiesta’s most anticipated events — praised not only for its culinary excellence but also for its mission. The event doesn’t just celebrate Texas cuisine; it educates and uplifts. Proceeds benefit culinary scholarships, supporting the next generation of chefs and food professionals in San Antonio. Whether it’s through a smoked quail dish, a tequila-infused cocktail, or a story shared by a local chef, Taste of the Republic continues to honor Texas’ past while shaping its culinary future. For a full description of the six culinary regions of Texas, download The Texas Culinary Manifesto by Chef Brian West.
Chef Brian West
Founder of Taste of the Republic | Culinary Visionary | Educator | Industry Leader
Chef Brian West is a Texas-born culinary visionary with over 30 years of experience shaping the state’s food culture. Known for his bold creativity and passion for mentorship, Chef West is the founder of Taste of the Republic, a signature Fiesta San Antonio event that showcases the six culinary regions of Texas through curated food, drink, and music. His Texas Culinary Manifesto laid the foundation for this immersive experience, celebrated as one of the most iconic events of Fiesta.
Chef West has worn many hats throughout his career — from serving as operational chef for 23 episodes of Food Network’s Restaurant: Impossible, to being the official chef of the San Antonio Stock Show & Rodeo. His work spans national television, high-profile events, and global culinary conferences, including presentations at the Culinary Institute of America’s Worlds of Flavor.
As the founder of West Point Culinary School in San Antonio, Chef West is also redefining culinary education. His innovative, paid-training model equips aspiring chefs with hands-on experience while addressing workforce needs in the industry. Whether mentoring the next generation or elevating regional cuisine on a national stage, Chef Brian West continues to leave an indelible mark on the culinary world.
Scott Keeler
Keeler brings over 25 years of media, marketing, and sales experience to Taste of the Republic complementing Chef West’s culinary expertise. He has collaborated with a diverse range of clients, including Gonzaba Medical Group, Telemundo and Scene in SA.
In his role with Taste of the Republic, Keeler leverages his extensive background to manage media relations, marketing strategies, and event promotion. His efforts have been instrumental in elevating the event’s profile within the San Antonio community and beyond, ensuring its success as a premier culinary celebration during Fiesta, San Antonio. Keeler’s expertise in strategic planning and audience engagement has helped Taste of the Republic attract a diverse and enthusiastic audience, contributing to its growth and prominence in the region’s cultural landscape.
The Six Culinary Regions of Texas
In 2016, inspired by the lack of attention given to native Texas cuisine, Chef Brain West created the Texas Food Manifesto. There, he identified 6 distinct culinary regions within the state of Texas. These regions, because of their history, settlement, and location within the state, contribute to Texas’ unique food tradition.
Central Texas
Barbeque, Where there’s Smoke there’s Flavor
Texas Barbecue is very different from the rest of the US. This is because of two factors: the cattle trade and German and Czech immigration to the hill country.
East Texas
Life Behind the Pine Curtain Where the Real American South Begins
Deep South doesn’t actually start Louisiana. It starts in East Texas. Specifically, the area surrounding Houston and the piney curtain.
Gulf Coast
Acadians and the Pearls of the Gulf
The same French-Canadian trappers who sailed to New Orleans and gave the city its famous Creole cuisine also passed through the towns and cities of the Texas Gulf Coast.
South Texas
Vintage Tex-Mex
Though the dishes in this region are based on the flavor profiles and similar dishes found in Northern Mexico, there are distinct differences in Texas’s version of every culinary staple.
West Texas
The Green Chili Line
What Chef Brian West calls the “Green Chili line” runs through West Texas. East of this line, the desert makes it difficult to maintain green chilis like the famous “hatch” green chilis of New Mexico.
North Texas / Big D Metro
Cattle Country from Campfire to Tablecloth
This region owes its signature steak dishes entirely to the old Chisolm trail. When the cities of Dallas and Fort Worth were being built up to accommodate Cowboy travelers, beef was cheap and plentiful.