We celebrate the traditions and inspirations of South Texas cuisine while focusing on whole animal utilization and in-house butchering. We pay homage to our historic 1890 home, our neighbors and guests, the Hill Country farmers & ranchers, and Gulf Coast fishers, who provide the provisions we all can enjoy. Our menu changes daily. Our seafood arrives from the Gulf Coast every morning. We focus on whole animal utilization and in-house butchering. Everything is made from scratch.
History- Established in 2018. "I developed Rosewood's menu to be simultaneously familiar and surprising," said Executive Chef Jesse DeLeon. By using indigenous ingredients to create unexpected interpretations of childhood favorites and heartfelt references to coastal dishes and regional food staples, we hope our guests will feel entirely comfortable and curious exploring our menu.
Jesse D. Business Owner, Known for his innovative take on South Texas cuisine, Executive Chef Jesse DeLeon incorporates elements from both his fine dining restaurant experience and his mother's home-cooked meals to create unexpected interpretations of sentimental regional dishes. DeLeon developed his passion for food and interest in cooking in his mother's Victoria, TX, kitchen, which served as a natural gathering place for friends and family. His menus feature a prominent through line connecting the cuisine of his childhood to the passion and respect he has for Texas purveyors. After graduating from the New England Culinary Institute in 2001, DeLeon honed his skills at the Windsor Court Hotel in New Orleans under famed Chef Jonathon Wright. He eventually moved back to his home state of Texas to be Chef de Cuisine at Zoot in Austin. In 2008 he joined Vespaio, where he was ultimately named Executive Sous Chef under Chef Ryan Samson, and then joined the Food & Beverage team at Hotel Van Zandt to launch Gerald