Brewer Marcus Baskerville back in San Antonio to work for St. Anthony's culinary concepts

Weathered Souls Brewing Co. founder and chief exec Marcus Baskerville is back in San Antonio but wearing a slightly different hat. Credit: Courtesy Photo / Marcus Baskerville

Marcus Baskerville has been a longtime pillar of San Antonio’s craft-beer scene, having co-founded James Beard Award-nominated brewery Weathered Souls, which closed in 2024 after an eight-year run.

During his time with the brewery, Baskerville gained international attention for the Black is Beautiful initiative he launched in 2020. The program helped craft brewers around the world raise money for social justice programs in the wake of George Floyd’s murder at the hands of Minneapolis police.

In the wake of Weathered Souls’ shutdown — a departure that came amid a string of Texas craft-brewery closures — Baskerville moved to Dallas for work. He’s since returned as the general manager of Esencia and Anacacho, the new dining concepts at the St. Anthony Hotel helmed by San Antonio chef Leo Dávila.

We spoke to him about his new role and his return to the Alamo City, which gave him his start in the food and beverage scene.

What brought you back to San Antonio?

I’m so excited to be back. This is the city that built my career and my family — and I’m excited to give back to the food and beverage scene. I’m ready to get back to work. I had seen that Chef Leo was hiring a GM for Esencia and immediately applied. When I was toying with the idea of my own place, he was the first person I reached out to as a possible chef for my idea. He’s an amazing chef. Being able to learn from him and collaborate with him now is an opportunity I couldn’t pass up.

You had plans to open up your own bar and restaurant here. Do you aim to return to that plan in the future?

When I got out of beer originally, I wanted to open up my own bar and restaurant because of my love for hospitality, the customer service side of things.

I would love to revisit my idea again eventually — right now, I’m eager to grow my food and beverage career. At the moment, I don’t want to open up a concept that would cost me a few million dollars, you know? I’m trying to take my time and not rush into things.

How was your first day at the new job at the St. Anthony?

It was good. Training, shadowing the floor. Being me, I already have notes for the staff! The goal isn’t to change how things are — I just want to help people to reach their potential.

People associate you with beer. Is there a new way you’d like to be known moving forward?

I’m proud of the fact that I co-founded and operated a brewery [that] ended up being recognized by the James Beard Foundation! But now I would love to be more known as a well-established restaurant professional. Beer doesn’t define me. It was definitely a stepping stone I was grateful for, but now I’m working towards what I know I’m destined for: making sure customers leave with a smile on their face and a good memory.

What advice do you have for young professionals that fear a career pivot?

Try it! Branch out. Establish yourself. Look at me two years ago — I left Weathered Souls and applied to so many new positions. I was told I didn’t have enough experience in fine dining and other areas, so I faced rejection constantly. Over the course of the last year, I’ve chosen strategic positions in order to learn how all aspects of a restaurant operate. Accepting my role at Anacacho and Esencia was a great way for me to further my restaurant education and progress in my career. I’m grateful for everything I’ve learned in the various positions I’ve taken in the past two years — it’s helped me become more well-rounded in hospitality.

I think people just need to go ahead and dive headfirst in new things, because they’ll never realize what they’re fully capable of until they take a risk.

What restaurants do you want to try now that you’re back in San Antonio?

I gotta check out Esencia and Anacacho as a guest! The other one is the Desert Spoon. I also want to check out Mexico Ceaty. I love what Chef [Jason] Dady created with that concept.

What are your go-to drinks before and after work?

Before work is going to be a nitro cold brew. Pulp is my favorite coffee roaster in San Antonio, so I was thrilled when I realized that was the coffee they used at Anacacho. My go-to after work is a glass of Zinfandel or Merlot.

What’s the last book you read?

Setting the Table by Danny Meyer.

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