Barbara Hunt
Proprietress / Sommelier |
There are two prevailing interests in Barbara’s life that make Bistro proprietorship a perfect match: Love of travel and the Epicurean experience. Barbara purchased a 30,000 mile Pan Am travel voucher in 1977 and spent one year traveling around the world studying the diverse flavor structures of foods from the occident to the orient. Upon returning home, she completed a Bachelor’s Degree in Dietetics at the University of Washington with a year internship at Seattle’s Harborview Medical Center.
In partnership with husband Randy Hunt, a chemist by trade, Barbara combined academia with worldly experience in a creation of their own. |
Perhaps it was the abundance of Scandinavian pine and glass, the Japanese Yew, or alfresco dining under Texas pecan trees near the origin of the San Antonio River that attracted the Hunts to the Boardwalk. In May of 1988 the Bistro opened its doors. Sixty two awards, reviews and articles have followed.
Each year brings its triumphs and tribulations as we all know, however, the new millennium has been adventuresome for the Bistro. Travel to France, Spain, Greece, Morocco and French Canada added authenticity to our Mediterranean cuisine. In addition. Barbara is a certified Sommelier and wine columnist for a local magazine; and loves helping customers in pairing wine with their meal. She continues the gastronomic pursuit through numerous avenues, continually infusing new concepts into Bistro fare and passionately invites you to come and taste the Bistro.
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Russell Atkinson
Executive Chef
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Russell
Atkinson has developed expertise in Mediterranean Cuisine
over the past sixteen years. The following personal history
demonstrates how naturally he found a calling in the field
of culinary arts after honorary discharge from military service
in 1990. Russell’s specialty is fresh fish and seafood
preparation, the essence of the mediteranean diet.
At
age six while growing up on the banks of Oregon’s
McKenzie River, Russell rose daily at 5:30 am and
fished until five trout were secured. He proceeded
to the garden for fresh peas, corn and green beans,
then headed straight to the kitchen to fillet his
bounty and prepare omelets before waking the family
for breakfast. Such is country life! |
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Extra-curricular Executive
Chef duties at the Boardwalk Bistro:
• Develops menus and executes all phases of activities
for special events
• Celebrity Chef at Culinary Tradeshow
• Television Cooking Demonstarations
• Multi-course Vintner’s Dinners
• Theme Feasts: Hawaiian Luau, St. Paddy’s
Day, Celtic and Cajun
Creole Extravaganzas
• Catered Events from 25 to 1000
• Multiple Locally Sponsored Food Booths
• Numerous Published Recipes
Russell believes the chefs he has worked
with throughout his career have contributed greatly to his
success. In addition, he and his wife Mary delight and
learn from dining on dishes prepared by our cities top chefs.
When Russ isn’t in the kitchen you can find him conversing
with other chefs about their latest culinary passion
or, “you guessed it,” fishing with his son, baby
Russ! |
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