Chef
Ernest Servantes
- Discipline
- Chef
- Based in
- Seguin, Texas, United States
i. Biography
Ernest Servantes’s work sits in a Texas line that runs from Uvalde to Texas Lutheran University to the kitchens where volume, discipline, and service had to hold together. The throughline is not style for its own sake; it is the practical knowledge of how to feed a crowd, how to keep pace on the line, and how to carry that same control into barbecue. Across cooking, training, and university food service, Servantes built a career by working through different systems of kitchen labor and taking from each one what the next stage required.
The Climb
Texas Lutheran University came first in the formation of Ernest Servantes’s career, and the work that followed moved steadily from the line toward leadership. At Huisache Grill in New Braunfels, Texas, he worked as cook; at Outback Steakhouse, he served as corporate trainer, a role built on consistency and communication; and at Sodexo in Texas Lutheran University, he became executive chef, returning to the campus that had already been part of his training. , which Ernest Servantes co-owns and cooks at in Seguin, Texas, brings those earlier stages into one place. Since 2020, the restaurant has been the point where line experience, training discipline, and institutional kitchen work meet a more direct expression in barbecue. The role reflects what came before it, not as decoration but as working knowledge.
Today
Servantes is co-owner and chef of Burnt Bean Co. Texas barbecue is the focus, and it is a craft that asks for control without stripping away judgment. For Servantes, the work stays tied to the places that shaped him: Uvalde as a starting point, Seguin as school and base, and Texas as the standard he cooks against. Burnt Bean Co.
Signature
Ernest Servantes focuses on Texas barbecue.
In Their Words “It changed my whole life. If it wasn’t for Chopped, I don’t think I’d be where I am today.” “Every weekend we didn’t have anything going on at TLU, I’d go compete.”
Recognition
Ernest's honors include James Beard Award semifinalist for Best Chef: Texas Monthly No. 1 barbecue joint in Texas Monthly No. 4 barbecue spot in Texas, and Chopped Grill Masters winner.
Profile updated July 2026
FAQ
Asked of Ernest
What is Ernest Servantes's current role?
As of 2026, Ernest Servantes is Co-owner and Chef.
Where did Ernest Servantes train or study?
Ernest Servantes trained at Texas Lutheran University.
What recognition has Ernest Servantes received?
James Beard Award semifinalist for Best Chef: Texas (2022).
