Meet our Brenner's on the River Walk Team
Meet Anthony Hassen - General Manager
Meet Anthony Hassen, the General Manager of Brenner’s On the River Walk.
With over 35 years of experience in the restaurant and bar industry, Anthony Hassen has built a career grounded in passion, innovation, and leadership. Starting as a line cook, server, and bartender, Anthony worked his way up earning his first General Manager role at just 24 years old at the original Ninfa’s Mexican Restaurant. There, he modernized operations by introducing the company’s first computer systems, which led to a corporate role overseeing technology training and financial reporting for 36 locations.
Anthony has launched and led multiple successful concepts, including the acclaimed Cajun-Creole restaurant Pontchartrain’s Louisiana Kitchen and the innovative fast-casual spot Evo Taco, which earned top honors at Houston’s Tacolandia. He also co-developed the ’80s-themed diner Hungry Like the Wolf, delivering a standout guest experience from concept to execution.
His leadership roles in fine dining at renowned establishments like Sierra Grill, Brenner’s on the Bayou, and Vic & Anthony’s reflect his commitment to excellence, attention to detail, and passion for hospitality. Whether developing wine knowledge in California’s vineyards or creating a new restaurant from the ground up, Anthony’s hands-on style and people-first approach have consistently driven success.
Now, as General Manager of Brenner’s on the Riverwalk in San Antonio, Anthony leads a top-ranked team delivering one of the city’s finest upscale dining experiences. His focus remains on building strong teams, elevating guest satisfaction, and pushing the boundaries of what a great restaurant experience can be.
Meet Bert Nichols - Executive Chef
A classically trained chef with a passion born from a single, unforgettable bite.
Bert Nichols began his culinary journey at just 14, washing dishes at The Hamilton Inn in upstate New York under Chef Gene Marx. He quickly rose through the kitchen ranks—first to prep work, then to line cook—absorbing the precision and artistry of fine cuisine. But, it was a taste of roasted lamb, dipped in its own jus, that truly changed everything. That moment ignited a lifelong obsession with flavor, technique, and the transformative power of food.
After years of training under Chef Marx, Bert went on to study at the Culinary Institute of America, later earning his first Executive Chef position at 25. His pursuit of culinary excellence took him to Le Cordon Bleu in Paris, then back to the U.S. where he refined his craft in the steakhouse scene of Chicago. A move to Florida allowed him to master seafood, sourcing the freshest ingredients and balancing coastal flavors.
Bert’s journey eventually led him to Galveston, Texas, where he helped shape the success of Fisherman’s Wharf, a local institution. However, his heart remained with fine dining and the art of steak. That passion brought him to Fort Worth and its legendary Stockyards, where renowned Chef Tim Love put him at the helm to lead the iconic Lonesome Dove Western Bistro. He also played a key role in launching Tannahill’s Tavern and Tap, a dynamic concept combining elevated food with music and entertainment.
Today, Chef Nichols brings his refined, yet bold culinary vision to San Antonio at the newest Brenner’s Steakhouse location. Drawing inspiration from the Texas Hill Country, he crafts a menu that celebrates the finest steaks in the state and an elevated selection of wild game delighting even the most discerning diners.
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