Fort Worth Business Press, June 2, 2014 Vol. 26, No. 22 | Page 21

June 9 - 15, 2014

21

for years.
Bubert added, “There’s a real sense
of community here, not only among
the staff but also among a lot of the
regulars. … People do not need to
approach the restaurant with any
degree of anxiety about food or wine.”

Culinary palate
Of course, behind any good
restaurant is a good chef. And the
man behind the food at Sera is
Hudson. A Fort Worth native and
TCU grad, Hudson has trained and
worked at some of the finest schools
and restaurants in the world. This
includes the International Culinary
Center (formerly the French Culinary
Institute) and Spain’s three-Michelinstarred restaurant El Celler de Can
Roca in Girona, Catalonia.
The food Hudson creates is based
upon his training and experiences in
Spain. Although what he learned and
did was at the forefront of modern
cuisines, complete with lasers and
liquid nitrogen, Hudson says he
wanted to make authentic Spanish
comfort/peasant food with a modern
twist.
Some of his ingredients, such as
chicken and lamb, come from local
farmers/growers. Eventually, he says,

he’d like most, if not all, to be locally
grown. He also plans to incorporate
more vegetarian dishes.
“I’d like to start bringing in more
local ingredients and a mix of what’s
local and native to the area so that I can
utilize them with these classic dishes
and continue to introduce people to
Spanish cuisine,” said Hudson.

Growing pains
The restaurant opened at the end
of September in the space formerly
occupied by long-time and wellknown Sapristi! Bistro and Wine Bar.
As a result, Marsh says, people often
show up thinking they’re at the old
restaurant. While this has been a

good thing because he’s been able to
attract some of the former Sapristi!
customers, Marsh says he really wants
strong brand recognition for Sera
Dining & Wine.
He’s working hard to market the
restaurant through various platforms,
including hiring a new public relations
person.
“I’ve done a lot of Facebook
marketing. I have an e XZ[\