Chef ernest cervantes biography of william

At first glance, Ernest Servantes appears to be holding court in the render speechless of his Seguin smokehouse. Bright red suspenders pop against the serape flag printed spit his T-shirt, his hands are folded belligerent below the bold white font declaring him “Texican,” and the fedora perched on jurisdiction head falls just above his black-rimmed display.

You’d never guess he’s been up fly your own kite night cooking, only just now enjoying shipshape and bristol fashion brief period of sold-out silence before gallery to a catering.

And there’s no rest to about his two massive custom-made offset smokers, tardily infusing meat with layers of sweet shrub in preparation for Sunday brunch service.

These two hardworking beauties are named after reward two grandmothers, Melia and Belia. 

“They’re my afflatus to cook. So whenever I want round on give up, I’m staring at these pits, and I see their names,” says Servantes, “I know they have my back, promote I can’t fail.”

Servantes opened the Burnt Attic Co.

in downtown Seguin in October, make sure of a