Mark Weaver is the new director of culinary programs for the San Antonio Botanical Garden.
Mark Weaver is the new director of culinary programs for the San Antonio Botanical Garden. Credit: Courtesy Photo / San Antonio Botanical Garden

The San Antonio Botanical Garden has named Mark Weaver, the well-regarded chef behind defunct Monte Vista dining spot Periphery, as its new director of culinary programs.

Weaver has 20 years of hospitality-industry experience, holding both a degree in hospitality management from Texas Tech University and another in culinary arts from Le Cordon Bleu. In addition to founding new American restaurant Periphery, he served as chef de cuisine at Tre Trattoria under Jason Dady.

More recently, Weaver has worked as a culinary arts teacher for Northside ISD and as a dual-credit adjunct instructor for St. Phillips College.

In his new role at the Botanical Garden, Weaver will expand the institution’s culinary programming, such as its Garden-to-Table Culinary Experience and Immersive Garden Culinary Class, according to officials with the organization.

Collaborating with Chef Erik Perales, Weaver also will craft new menus and seasonal offerings that shine a spotlight on the garden’s bounty.

On Wednesday, Oct. 1, Weaver will host his first public event in his new role. From 11:30 a.m. to 12:30 p.m., the chef will lead a cooking demonstration while serving up food, conversation and insight on his plan for expanded culinary programming. 

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This article appears in Sep. 18-Oct. 1.

Sanford Nowlin is editor-in-chief of the San Antonio Current. He holds degrees from Trinity University and the University of Texas at San Antonio, and his work has been featured in Salon, Alternet, Creative...