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[\