Owner/Chef Bruce Auden, born in North London, has a classical background in the culinary arts. At the age of 17, he moved to the United States to begin a career that has since garnered national recognition: Auden was named one of the “Ten Best New Chefs in America” in Food and Wine magazine, his restaurant Biga earned a coveted spot on Esquire magazine’s “Best Bars and Restaurants” list and was also inducted into Nation’s Restaurant News “Fine Dining Hall of Fame.” A five-time James Beard nominee for Best Chef Southwest, Auden remains one of Texas' culinary stars. With ten year's of award-winning service at Biga, Auden looked for a new venue to expand his culinary creativity. "Where we are located (the Riverwalk), we are very driven by what’s going on downtown," said Auden. "We wanted a different market, very local." With his partners, Auden created Auden's Kitchen, a casually spirited dining destination in San Antonio's growing northern community of Stone Oak.
PATRICIA WENCKUS
Head Chef
With over 10 years in the field of food preparation, Chicago native Patricia Wenckus held a lead position at Biga On The Banks Prior to joining the Auden's Kitchen team, "Bruce would look at the menu, walk by and taste my sauce and suggest, 'why don't you add this.' It gave me a chance to see how his brain works. He really introduced me to flavors again and to cooking," said Wenckus. A graduate of Johnson and Wales School of Culinary Arts, she received an Associate Culinary Arts degree while working at Denver's Tante Louise, serving French fusion cuisine. Wenckus later attended Johnson and Wales main campus in Providence, RI where she received a BS in Food Service Management.
Bruce Auden, born in North London, has a classical background in the culinary arts. At the age of 17, he moved to the United States to begin a career that has since garnered national recognition: Auden was named one of the “Ten Best New Chefs in America” in Food and Wine magazine, his restaurant Biga earned a coveted spot on Esquire magazine’s “Best Bars and Restaurants” list and was also inducted into Nation’s Restaurant News “Fine Dining Hall of Fame.” A five-time James Beard nominee for Best Chef Southwest, Auden remains one of Texas' culinary stars. With ten year's of award-winning service at Biga, Auden looked for a new venue to expand his culinary creativity. "Where we are located (the Riverwalk), we are very driven by what’s going on downtown," said Auden. "We wanted a different market, very local." With his partners, Auden created Auden's Kitchen, a casually spirited dining destination in San Antonio's growing northern community of Stone Oak.
With over 10 years in the field of food preparation, Chicago native Patricia Wenckus held a lead position at Biga On The Banks Prior to joining the Auden's Kitchen team, "Bruce would look at the menu, walk by and taste my sauce and suggest, 'why don't you add this.' It gave me a chance to see how his brain works. He really introduced me to flavors again and to cooking," said Wenckus. A graduate of Johnson and Wales School of Culinary Arts, she received an Associate Culinary Arts degree while working at Denver's Tante Louise, serving French fusion cuisine. Wenckus later attended Johnson and Wales main campus in Providence, RI where she received a BS in Food Service Management.