The Chefs

Behind the project is Scott Roberts, recognized for his work with Salt Lick BBQ and Roxie’s. From an early age, he developed a strong connection to Mexican food, shaped by family influences and close experiences with Mexico. Over time, that connection evolved into a vision: to create a concept that honors the authenticity, depth, and cultural richness of its flavors.

That vision took shape when he crossed paths with Chef Diego Gonzalez, a culinary talent with experience in five-star hotels and founder of multiple restaurant concepts. His technical expertise, combined with a deep understanding of Mexican cuisine, brought the perfect balance of tradition, precision, and execution to the project.

From this collaboration, Sombra emerges as a restaurant designed to transport guests to the atmosphere of Mexican haciendas, reinterpreted within the Hill Country of Texas. The concept goes beyond food—it is a complete sensory experience, where every detail, from ingredients to ambiance, is carefully crafted to evoke the warmth, history, and authenticity of Mexico.

Sombra represents the union of two visions: one shaped by admiration for Mexico’s cultural richness, and another built through a lifetime dedicated to mastering its cuisine. Together, they are creating a space where each dish tells a story, and every visit becomes an experience that invites guests to return.

This San Antonio location marks the beginning of a broader vision, with a future expansion planned for Fredericksburg in 2027, bringing the concept to new settings while preserving its essence.

With great enthusiasm, Sombra is preparing to join San Antonio’s vibrant culinary scene, offering a concept that honors Mexican roots and presents them with pride in Texas.

Very soon, its doors will open to share a dining experience that is unique, authentic, and memorable.