Executive Chef / Owner
TheGranary ‘Cue & Brew
To Chef Tim Rattray, food is a lifestyle that resembles his roots. Rattray has never viewed food as mere sustenance; eating has always been an experience to him. Raised by a family where mealtime meant precious time spent together, Rattray still finds dish inspiration from his childhood memories of food.
Rattray, a native San Antonian, spent a large part of his childhood living across the pond, in England. This experience nurtured his culinary curiosity from early on, and he appreciated the regional culinary differences in the cultures and traditions found in both the U.S. and England. Rattray eventually returned to Texas and earned his bachelor’s degree in entomology from Texas A&M University. Post-college life saw him on a stint in sales until he ultimately decided to join the culinary world. Rattray, never known to take shortcuts or do anything halfway, took a leap of faith, deserted the sales industry, and never looked back.
Entering the hospitality game fashionably late, his homegrown background and passion for fare made him a strong addition to his already established peers. Rattray landed roles in renowned restaurants across the nation, including San Antonio at Bruce Auden’s Biga on the Banks, Andrew Weissman’s Restaurant, Le Reve, Osteria Il Sogno, and The Sandbar. Knowing the importance of learning from culinary talents in other cities, Rattray staged kitchens throughout the U.S., including Le Cirque and Eric Ripert’s Le Bernardin in New York, Schwa and Rick Bayless’ Xoco in Chicago, and Salt & Time, Kocurek Family Artisanal Charcuterie, and Tyson Cole’s Uchi in Austin.
Under the tutelage of inspiring chefs, notable kitchens, and overall support from his father Buddy, Rattray was finally ready to conceptualize his own eatery, The Granary ‘Cue & Brew, in 2012. Since then, The Granary has made its mark in Texas and across the nation as a restaurant that bridges the gap between traditional Central Texas pit-style barbecue and incredibly inventive, chef-driven cuisine. The Granary’s lunch menu offers traditional Texas barbecue with sliced-to-order smoked meats, seasonal sides, and a ‘sauce your own meat’ mentality. Rattray curates a dinner menu composed of plates that combine flavors and ingredients through the elements of smoke and live fire. Rattray’s creativity, commitment to excellence, and use of humanely raised meats has added a fresh take to the Texas barbecue
scene. Like his professional mentors, Thomas Keller, Heston Blumenthal, David Chang, and Sean Brock, Rattray aspires to leave an acclaimed culinary mark on his city of San Antonio. The Granary has been named one of Texas Monthly’s top 50 barbecue joints in Texas twice, has been called “the future of barbecue” by Esquire, and one of the “changing faces of Texas barbecue” by Food and Wine.
When Rattray is not minding the pit, he spends time with his wife, Nicole, and their two Welsh Corgis, Maggie and Toby. He also enjoys reading, opera, and playing music, namely the guitar, bass, and trumpet.