Byron Bergeron – The Fig Tree
Byron Bergeron comes from a long line of Cajun cooks, shrimpers and oyster fishermen. His Gran Pierre always told him, “Son, if she swims, she’s good to eat!”
Byron has preserved that heritage and his family’s recipes. Battered by Gulf Coast hurricanes the Bergerons moved to South Texas. Working for some of San Antonio’s best chefs, Byron was inspired to move to Vermont where he attended the New England Culinary Institute. Byron remained in Vermont where he worked at Shelburn Farms, The Stowe Flake Resort and the historic Green Mountain Inn.
Six Vermont winters and below zero temperatures drove this chef back to Texas, San Antonio and The Fig Tree Restaurant.
The Fig Tree has given Byron the opportunity to cook with high quality ingredients; to prepare them with respect and care producing simple, classic and elegant meals that exceed guests’ expectations.
According to Chef Bergeron, “maintaining classic technique and nurturing a creative environment is what cooking at The Fig Tree is all about.”