Change is boiling over at one San Antonio fine-dining restaurant, with the critically acclaimed executive chef announcing he’s stepping down.
Taking the helm at Signature are three impressive culinary masters in their own right: executive chef John Carpenter, executive sous chef Jaime Torres, and executive pastry chef Stéphane Leopoldo.
Weissman, a multiple James Beard Award nominee, has spent years helping to define the local dining scene. After graduating from the Culinary Institute of America, Weissman cut his culinary teeth working under some commendable chefs and at an array of celebrated restaurants in France before returning to San Antonio to open downtown spot Le Rêve, and later, Pearl restaurants The Sandbar Fish House & Market and Osteria Il Sogno.
In a social media post from January 11 on his personal Instagram page, Weissman made mention of his time at Signature and his forthcoming work elsewhere.
“It was such a tremendous and beautiful ride @signaturesanantonio. I leave the restaurant in extremely capable hands with chef John Carpenter and the new ownership. I am looking forward to 2022, my new projects, and returning to Signature as a guest,” Weissman said in the post. In regards to what’s brewing for the chef in 2022, he noted, “Lots. I will announce as soon as it is a sure thing!”
In the meantime, fine dining continues at Signature without Weissman, though in the very capable hands of Carpenter and his team. Though born in Germany, Carpenter has spent most of his life in San Antonio, having earned a degree in culinary arts from St. Philip’s College before working in some of the city’s most notable kitchens, including Beat Street Bistro and Nao Latin Gastro Bar.
“Joining the team at Signature is an incredible opportunity for me,” Carpenter says. “I’ve really enjoyed the creative process behind our new menu and am energized by the different style of service we offer here. Signature’s unique, French-brigade style in the kitchen is exciting and collaborative for us and for the guests looking into our open kitchen. I’m looking forward to exploring what we can do in the future while staying true to the spirit of Signature.”