JW Marriott San Antonio Hill Country Resort & Spa introduce Hector Rivera as the resort’s Culinary Gardener. Rivera will be responsible for planning and maintaining plants and garden beds, tending to the onsite greenhouse, and harvesting and preparing produce for the resort’s dining outlets. Rivera worked in culinary gardens for three years with the San Antonio Botanical Garden before joining the resort. He is currently studying plant and soil science at Texas Tech University. Born and raised in San Antonio with a family involved in the farming industry, Rivera is well-acquainted with maintaining plants and gardens in the area’s environment and weather conditions.
At the JW Marriott San Antonio Hill Country Resort & Spa, the freshest culinary ingredients are measured by the distance from farm to table. The resort’s 5,000 square-foot organic garden contains tomatoes, squash, beets, radishes and several varieties of lettuce, peach trees, avocado trees, bay leaf trees, fig trees, lavender, basil, rosemary, chives, sage, peppers for hot sauces served at High Velocity, and numerous other herbs that are used for menu items at 18 Oaks and Cibolo Moon. Rivera will also soon assume responsibility for the resort’s 12 beehives that are in a protected and remote location on the 600-acre property by harvesting the honey and providing regional bees with the home they need to thrive. Bees provide many essential roles to our ecosystem including pollinating the food we need to survive and many of the trees and flowers that provide habitats for wildlife. Honey harvested from the beehives this year will be used in cocktails and salad dressings for Crooked Branch.