For over ten years, Chef Geronimo Lopez has been a transformative figure in San Antonio’s culinary landscape, mentoring aspiring chefs and enhancing the local food scene.

Career Development and Mentorship

Lopez’s journey began at the Culinary Institute of America (CIA) in San Antonio. His teaching career spanned 3½ years and played a crucial role in shaping numerous culinary professionals.

Among his notable students is Nicola Blaque, a James Beard Award nominee and two-time San Antonio Chef of the Year. Other distinguished alumni include Jesse Kuykendall, a UNESCO chef ambassador, and Aaron Juvera, who became the first chef from San Antonio certified by the Oyster Master Guild.

Impact Through Leadership

Juvera shared, “Geronimo took the time to explain, show and teach each of us the minutiae in our daily routine,” underscoring Lopez’s thorough and hands-on approach to culinary education.

After his stint at CIA, Lopez launched Botika, a Peruvian-fusion restaurant at Pearl, which further allowed him to mentor young chefs who later established their own culinary careers.

A Global Influence

Lopez, who hails from Caracas, Venezuela, has worked in prestigious hotel restaurants around the world. His transition to San Antonio was marked by a desire to share his culinary expertise, influenced by local chefs like Andrew Weissman and Johnny Hernandez.

He introduced innovative cuisines, notably during his time at Botika, which combined Asian influences with traditional Peruvian dishes, earning him recognition and respect in the food community.

Recognition and Awards

In 2024, following the closure of Botika, Lopez became the executive chef at Hotel Emma, which was awarded two keys by the Michelin Guide. He manages several dining establishments within the hotel, including Supper and Larder Fine Groceries & Prepared Foods.

Lopez was recently invited by the James Beard Foundation to host a prestigious dinner series based on his distinctive fusion of South American and Southeast Asian flavors, further solidifying his reputation as a culinary innovator.

Future of San Antonio’s Culinary Scene

Lopez reflects on his impact, stating, “One could say I have helped transform the culinary scene in San Antonio. But that would be backwards. The culinary scene in San Antonio has helped transform me into a better chef, a better person, into someone who has really found his purpose.”

The growth and recognition of the culinary scene in San Antonio over the past decade can be attributed in part to the mentorship and guidance provided by Lopez and his generation of chefs.