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 Robbie Nowlin - Executive Chef
Chef Robbie Nowlin is an award-winning culinary leader whose career has been defined by an unwavering pursuit of excellence, timeless technique, and a belief that extraordinary hospitality begins with genuine human connection. Recognized for his thoughtful approach to food and his ability to elevate classic cuisine through innovation and impeccable execution, Chef Robbie has become one of Texas’ most respected chefs, earning admiration from diners, peers, and the culinary community alike.
Originally from Northern California and proudly rooted in San Antonio, Chef Robbie’s passion for cooking emerged at an early age and quickly evolved into a lifelong commitment to mastering his craft. After formal culinary training at St. Philip’s College, he sought opportunities to learn from some of the industry’s most accomplished chefs, believing that true excellence comes from constant curiosity, discipline, and humility.
His professional journey began under acclaimed French chef Damien Watel at the renowned Bistro Vatel (Chez Vatel), where he developed a deep appreciation for classical French technique and the discipline that continues to define his cooking today. He later joined The Lodge Restaurant of Castle Hills, working under James Beard Award semifinalist Chef Jason Dady, where he rose through the ranks from line cook to Chef de Cuisine, helping establish The Lodge as one of San Antonio’s premier dining destinations.
Driven by an unwavering commitment to mastering his craft, Chef Robbie earned the opportunity to train at Thomas Keller’s legendary The French Laundry in Yountville, California, one of the world’s most celebrated restaurants and a three-Michelin-star culinary institution. Working in one of the most demanding kitchens in the world refined his precision, creativity, discipline, and relentless pursuit of perfection, hallmarks that continue to define every menu he creates and every team he leads.
Returning to Texas, Chef Robbie continued to build one of the region’s most distinguished culinary careers, serving in executive leadership roles at Las Canarias at Omni La Mansión del Rio, Hotel Valencia Riverwalk’s award-winning Citrus Restaurant, Boudro’s Texas Bistro, and Zinc Bistro & Bar. Each role further solidified his reputation for elevating restaurants through ingredient-driven menus, exceptional guest experiences, and inspired kitchen leadership.
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