Barbara Hunt
Proprietress /
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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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David Yokuty
Executive Chef
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At the age of seventeen, David started working at a restaurant with influences of both Chinese and Vietnamese. He worked and studied for seven years learning a wide range of Asian cuisines. After this period he moved into the area of Mexican National and Latin cuisine. David spent the next four years honing his managing skills and embellishing both Nuevo and classical Latin cuisine
With this experience in tow, David took time to expand his knowledge and training, attending culinary schools in both Illinois and Texas. Combining natural talent with academic endeavor, David was ready to take the next step in his career and chose Italian cooking to broaden his culinary skills. With concentrated focus, he became adept in the nuances of Italian cuisine, learning the classics and infusing them with his own personal flair.
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Building upon his growing arsenal, David’s attention headed north on the culinary map to France. With French cuisine, he came into his own as a chef, learning the old world techniques while letting his own personality come through. Working with countless renowned chefs, and voraciously consuming all culinary knowledge, David expanded into the world of personal entrepreneurship and private catering, cooking for celebrities such as Hillary Clinton, Lance Armstrong, the Royal Ballet and the San Antonio Spurs.
David currently holds the position of Executive Chef at the Boardwalk Bistro. As Chef de Cuisine, he has full command over the dinner meal service. Cumulative knowledge in a diversity of cuisines pinnacles David’s talent as he prepares meals from regions throughout the Mediterranean. David invites you to take this delightful journey with him and hopes to see you soon. |
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