Today we’re joined by someone who truly understands what hospitality is supposed to feel like.

Jeffery Spahn has spent his career on the front lines of the restaurant industry—both in management and as a server—working in some of the top dining rooms and learning what separates good service from something people remember long after the meal is over.

He now brings that experience to Esencia, the new Asian and Mexican fusion restaurant inside the historic St. Anthony Hotel, where attention to detail and genuine care for the guest are at the center of the experience.

In this conversation, we talk about what hospitality really means, how it’s evolved, and what it takes to deliver it at a high level every single night.

Chef Brian West is a respected Texas chef known for his commitment to showcasing the rich flavors and traditions of our state. With a passion for quality ingredients and a deep appreciation for regional cuisine, he brings a thoughtful and elevated approach to every dish he creates.

At Fiesta San Antonio, Chef West created The Taste of the Republic—one of the festival’s premier culinary events. This unique experience takes guests on a journey across Texas, with top chefs each representing a different region of the state, from the Gulf Coast to West Texas. Each station highlights the distinct ingredients and cooking styles that define Texas cuisine, all paired with exceptional wines, spirits, and live entertainment. It’s more than just a tasting—it’s a celebration of the culture, history, and flavors that make Texas unique.

Brook and David Richie are our guests they run both Bee's Wellness Shop and The Market at Shavano Park. They are wonderful guests with a mission to help others!

Alvin Garlitos is the owner of Zojah Burger in San Antonio, a restaurant that has quickly earned a reputation for creative, flavor-packed burgers and bold culinary ideas. With a passion for bringing unique combinations and high-quality ingredients together, Alvin has built Zojah Burger into a destination for people looking for something beyond the ordinary burger. His approach blends creativity, hospitality, and a genuine love for feeding the community—qualities that have helped Zojah stand out in San Antonio’s vibrant food scene.

Meet Priscilla and Cassandra Caballero, the sisters behind Eddie’s Taco House — a beloved San Antonio institution serving up classic Tex-Mex with heart and heritage. Carrying on a family legacy that locals have loved for generations, Priscilla and Cassandra blend tradition with modern leadership, keeping Eddie’s flavors authentic while guiding the restaurant into its next chapter. Their passion for community and commitment to quality are exactly what make Eddie’s Taco House such a staple in our city.

Today’s guest is Leah Flores, owner of La Tea Da, one of San Antonio’s favorite local tea shops. Leah joins us to share her journey into entrepreneurship, the inspiration behind La Tea Da, and how she’s built a welcoming space centered around community, wellness, and great tea.

Catch Episode 150 of The More You Know, The Better It Tastes now on Spotify or YouTube.

Chef Kaius Austin Bey is the visionary behind The Chef Kaius Experience, crafting elevated, soulful cuisine that blends bold flavors with refined technique. Known for creating unforgettable dining moments, Chef Kaius transforms every meal into a curated experience—where culture, creativity, and connection meet on the plate. Learn more and book your bespoke culinary experience at thechefkaiusexperience.com.

This week on The More You Know, The Better It Tastes, we’re joined by Chef Anaiya from Biga on the Banks, one of San Antonio’s most respected kitchens.

As a chef at Biga, Anaiya is part of a team known for discipline, technique, and consistency—values that became even more important when she stepped into the national spotlight as a contestant on Gordon Ramsay’s Hell’s Kitchen.

In this episode, we talk about her journey in professional kitchens, what it was like representing San Antonio on one of the most intense culinary competitions on television, and how that experience continues to shape her approach to food, leadership, and growth as a chef. It’s a grounded, insightful conversation about learning under pressure and carrying those lessons back home.