Checking In With La Cantera’s Executive Chef Robert Carr
He’s got chiles on his mind
We recently had the pleasure of catching up with Robert Carr, executive chef of La Cantera Resort & Spa. Below, he reveals what he loves most about his job, his favorite menu item, and how he unwinds in the city of San Antonio.
What do you love most about working at La Cantera?
I love the creative freedom I have to create authentic and quality food in both the restaurants and banquets.
How would you describe your cooking approach and style?
I’m a big fan of using local ingredients in my cooking, along with the seasons. My style is about simple, clean flavors. I don’t like to overcomplicate dishes.
What are your favorite menu items?
The Barbacoa (braised beef cheek). It’s slowly braised to enhance all the flavors, and served on a locally-made tortilla. You can’t get any better than that.
What are your favorite local ingredients to work with?
Chiles. I love to work with them in all types of cooking. In San Antonio, we have an ample supply of many types.
San Antonio’s a fun town! How do you spend your down time?
I don’t have a lot of down time, but when I do I love to spend it with my wife and kids. I also usually end up trying new places to dine.