San Antonio Dining Scene Booms: Q&A With Chef Steve McHugh

Steve McHugh, owner of CURED in San Antonio Texas, is at the forefront of the inventive dining boom in the city. He not only brings a vision to cooking that makes him stand out from the crowd but has fought one of the toughest battles- to cancer. Which is one of the plays to the name. “It speaks to my survival from cancer, the artisanal cured meats – and, the overall concept that great things take time,” says McHugh. The restaurant is set up in one of the newest neighborhoods in town, which locals refer to as “The Pearl.” We chat with McHugh here as he talks about funny kitchen mishaps, how he got started with the concept and his musical background.

Q: What is important to you when opening a new concept? How is Cured different from other concepts you have worked at? 

Opening a restaurant of my own was a long-held dream. When developing Cured, my wife Sylvia and I wanted to create a place where we would want to eat. We took inspiration from our travels, the places we’ve visited, the places we’ve lived, the food we love, and brought that all together. The menu reflects the purity of ingredients and unadulterated cooking methodology that led to my healing process from non-Hodgkin’s Lymphoma. I never set out to open a gastropub, but I wanted something that was open to everyone, unique and had a neighborhood vibe – something that was casual, but with elevated food that wouldn’t make people feel out of place. A gastropub fit that vision and was definitely a different direction from the other concepts where I’ve worked.

Q: What are you most proud of on the menu? What can you find on here that you can’t find anywhere else? 

I am most proud of our aged charcuterie. It takes an extreme amount of patience to stare at something hanging in your dinning room for 12 months not knowing if the end result is going to be something worth serving your guests.  It is very rewarding.

Q: Favorite cooking tool? 

We have endless sizes and shapes of cast iron at Cured that we use in the kitchen and for serving. Cast Iron is a good tool because it’s one of the most versatile in the kitchen and it’s almost impossible to destroy. Plus, it really gets better with age – the more it’s used, the better seasoned it becomes and the greater the flavor you achieve for whatever it is you’re cooking.

Q: What is something readers would be surprised to learn about you?

I studied jazz saxophone for one year in collage before following my true passion for cooking and going off to the Culinary Institute of America.

Q: Any funny kitchen mishaps to share? 

We are fortunate to have a lot of people who love to come to Cured to celebrate milestones like birthdays and anniversaries. Awhile back we had a guest bring in their own cake for a birthday, which they are welcome to do, and we watched in horror as the hosts accidentally dropped the cake right before their eyes as they walked in. My heart sank! With the help of my sous chef and pastry chef, we rushed to the rescue and made a whole new cake during the course of the guests’ dinner. They were so appreciative and told us that it was better than what they had originally bought. It was such a relief that the cake mishap ended up being a blessing and hopefully made for a memorable birthday!

Q: What do you suggest travelers do while visiting? Besides of course visiting Cured 🙂 

I would tell them that they have to see the other missions.  Everyone knows about the Alamo and its history, but just south of San Antonio, there are four even more stunning examples of mission life. It is truly inspirational.