Jeffrey Balfour - Hotel Valencia Riverwalk
Born and raised in Galveston, TX, Executive Chef Jeffery Balfour developed a love for his native cuisine and the freshest ingredients, all of which are evident in his ever-changing menu. Citrus’ menu features the freshest, and most sustainable, ingredients from farmers and fishermen around the state.
After realizing his culinary passion 15 years ago while studying at the University of Texas at Austin, Balfour switched gears and transferred to Conrad Hilton School of Hotel and Restaurant Management at the University of Houston, returning to the gulf coast. While working in the kitchen of the former La Reserve, a Mobil Four Star-rated restaurant, located at the AAA Five Diamond Omni Houston Hotel, he honed his skills in French and American cuisine under several of the nation’s top chefs.
In 2002, Balfour moved to San Antonio after being given the honor of creating the food service concept for a new downtown hotel property, Hotel Valencia Riverwalk. Under his direction, Citrus was immediately recognized as one of San Antonio's most innovative fine dining restaurants, and a dynamic force in San Antonio’s culinary scene. Citrus has been recognized numerous times, including winning three consecutive first prizes at Blue Star Arts and Eats, and has been profiled in many publications including Texas Monthly, Southern Living, San Antonio Woman, Brilliant, San Antonio Current, San Antonio Express News, Best of City in San Antonio magazine. Citrus has also been rated excellent in Zagat survey, who referred to Balfour’s menu as “culinary genius”. In addition to Citrus, Balfour oversees all aspects of Food and Beverage for AAA four diamond Hotel Valencia Riverwalk, which has received countless accolades including Conde Nast’s 100 Best New Hotels and the San Antonio Current’s Readers Choice Best Hotel and Best Place to Feel Like Your Not in SA.
Balfour is committed to using locally grown and seasonal produce, wild and sustainably produced fish and game to produce eclectic, New American cuisine with a focus on local game and gulf fish. He is a supporter of the Go Texan Program and the Chef’s Collaborative; in addition he has stepped to the forefront in assuring that Hotel Valencia be a leader in sustainability and green initiatives in San Antonio.
In 2002, Balfour moved to San Antonio after being given the honor of creating the food service concept for a new downtown hotel property, Hotel Valencia Riverwalk. Under his direction, Citrus was immediately recognized as one of San Antonio's most innovative fine dining restaurants, and a dynamic force in San Antonio’s culinary scene. Citrus has been recognized numerous times, including winning three consecutive first prizes at Blue Star Arts and Eats, and has been profiled in many publications including Texas Monthly, Southern Living, San Antonio Woman, Brilliant, San Antonio Current, San Antonio Express News, Best of City in San Antonio magazine. Citrus has also been rated excellent in Zagat survey, who referred to Balfour’s menu as “culinary genius”. In addition to Citrus, Balfour oversees all aspects of Food and Beverage for AAA four diamond Hotel Valencia Riverwalk, which has received countless accolades including Conde Nast’s 100 Best New Hotels and the San Antonio Current’s Readers Choice Best Hotel and Best Place to Feel Like Your Not in SA.
Balfour is committed to using locally grown and seasonal produce, wild and sustainably produced fish and game to produce eclectic, New American cuisine with a focus on local game and gulf fish. He is a supporter of the Go Texan Program and the Chef’s Collaborative; in addition he has stepped to the forefront in assuring that Hotel Valencia be a leader in sustainability and green initiatives in San Antonio.
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