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Meet Stephen Paprocki of Texas Black Gold Garlic in San Antonio

Today we’d like to introduce you to Stephen Paprocki.

Stephen Paprocki is the founder of Texas Black Gold Garlic, a company that heat-ages standard garlic, grown by independent farmers in Texas. He also is the owner of Top Chefa in San Antonio, a consulting company specializing in the food, restaurant, beverage and entertainment industries. Stephen’s culinary career started at Omni’s La Mansion del Rio, one of San Antonio’s most prominent hotels. He later earned critical acclaim as Executive Chef at the Fig Tree. Stephen is president of the Chef Cooperative, a group of chefs that hosts quarterly farm-to-table dinners to benefit local Texas farmers.

Has it been a smooth road?
Our biggest Challange has been to get more local Texas Farmers. We have had to branch out to other farmers in Pennsylvania and California.

So, as you know, we’re impressed with Texas Black Gold Garlic – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
We pride ourselves on producing the best quality Black Garlic. We work directly with our farmers. We have a 25-day fermentation process. We are a true vegan product, gluten-free, soy-free, total milk protein-free, non-gmo and non-animal protein-specific DNA.

Let’s touch on your thoughts about our city – what do you like the most and least?
I love San Antonio, TX. Is culturally diverse, and is our home.

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