Using his exquisite imagination seasoned with passion and creativity, Chef Jean Tardif has set himself apart in the Hill Country fine dining scene. The vibe inside his kitchens at Tardif’s American Brasserie near The Dominion and The Creek in downtown Boerne is bright and fresh. Tardif rarely follows written recipes; instead, he relies on inspired improvisation. “I'm a hard worker, but I'm really passionate about food,” Tardif says. “My crew has to be right next to me when I’m improvising a dish. They write the recipe because I get inspired in the moment. That’s how I do it.”
Tardif’s creativity was shaped by his upbringing in Mexico City. His father, French, and his mother, of Cuban and Mexican descent, introduced him to a rich variety of cuisines. His palate was carefully formed at home, inspiring the chef he would later become. “My family is very mixed culturally,” Tardif says. “I grew up surrounded by people from all over the world at my French school in Mexico City.”
His true spark for cooking emerged at the age of seven, while on vacation in Los Angeles. His grandfather cooked with him for the family, and the excitement coursing through him was unforgettable. “It was very satisfying for me,” Tardif says. “Now, my favorite thing to cook is fish. Perfecting it is a challenge because every type requires a different technique.”
Though his father worked as a hairdresser and owned a salon, Tardif soon realized his passion lay in a different expression of beauty. After working alongside his father for eight years, a Spanish friend who was also a chef convinced Tardif to try culinary school. “That’s when I quit and went to France,” Tardif says. “Hairdressing was boring to me. It’s hard to work every day when you don’t love what you do. I always loved cooking.”
Thus began his journey at Le Cordon Bleu, one of the top culinary institutions in the world. He started at the Mexico City school, but transferred to their Paris campus after a few months. Tardif quickly learned that it takes more than good food to become a master chef. “In Mexico, I finished my first semester at the top of the class,” Tardif says. “But in Paris, my first dish was delicious, yet I got a zero because my station was dirty. That discipline—the cleanliness, precision, hard work—has stayed with me ever since.”
After he graduated, Tardif returned to Mexico City to open his own restaurant, La Taberna del Chanclas. His restaurant was a major success, but when the COVID-19 pandemic hit, he and his family moved to San Antonio. Here, he saw an opportunity to bring a unique style of French cuisine to the region.
“It's really different from Mexico City,” Tardif says. “I made a lot of mistakes when I came here.” However, as he has learned, he has also had success. He opened Tardif’s American Brasserie in October 2021 and acquired The Creek in October 2024.
Outside the kitchen, Tardif is a devoted father to three children—Maria, Sophia, and Sebastian. “My family is really happy here,” Tardif says. “Life is easier for them than in Mexico.” Maria is studying in Paris, Sophia plays competitive volleyball, and Sebastian enjoys Little League baseball. When not cooking, Tardif spends time golfing or hiking with them.
Looking ahead, Tardif’s main goal for his restaurants is to meld Texas flair with his love for French cuisine. His restaurants are one-of-a-kind in the state with a blend of cultural cuisines, and his years of experience and practice have allowed him to flourish. Still, he knows he couldn’t do any of it alone. “Supporting locals right now is really important for all of us,” Tardif says. “The restaurant industry is tough, but support from the community means the world.”
tardifs.com | 210-541-4130 | 23110 I-10 W, San Antonio
thecreekrestaurant.com | 830-816-2005 | 119 Staffel St., Boerne
“My crew has to be right next to me when I’m improvising a dish. They write the recipe because I get inspired in the moment. That’s how I do it.”