Bold flavors and brilliant though rustic platings are the hallmark of Gregory Webb’s Mexican and Tex-Mex cooking. The new executive chef at Tortilla Coast, Webb is actually no stranger to this beloved culinary art form. A native of San Antonio, Webb grew up watching and cooking with his mother, a keen and talented home chef. Indeed, by the time he was 6, Webb says, he was making enchiladas the right way. “What comes to mind,” he says, “is that the first enchiladas she taught me were in the traditional style. She rooted her cooking in somewhat of an anthropological style. That was a passion for her.”
It’s rather unsurprising, then, that young Webb became an advocate of true Mexican and Tex-Mex flavors, and just as unsurprising that even as a youngster, all he wanted to do was cook. “I always wanted to be a chef,” he says. “Julia Child and Graham Kerr, I watched them both on TV. That told me at the age of 5 I wanted to be a chef.”
