San Antonio chef Robbie Nowlin is back and heading up the highly anticipated Allora

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San Antonio chef Robbie Nowlin is back and heading up the highly anticipated Allora
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Nowlin launched his culinary career in SA decades ago, and now he's bringing something new to the table. SanAntonio SATX SanAntonioTX SanAntonioFood SanAntonioRestaurants TexasRestaurants

San Antonio chef Robbie Nowlin has worked in some of the most lauded kitchens in the country.

We sat down with Nowlin, 38, to talk about the new venture, the zen of creating egg-yolk pasta dough and life lessons he's learned over a culinary career that's spanned more than two decades. Let's chat about your reintroduction to this market. Safe to say, when you left San Antonio in 2017, people didn't call it a"foodie destination" like they do today.

I would say, to be a successful chef, you have to not only worry about the quality of food but your bottom line as well. Labor and food costs were things that I was probably very irresponsible about in my earlier days. Since I started, I've realized that diligent attention to food and labor cost is really what keeps you alive. These days, I get very excited about those details, menu placement, pricing and what the guests want.

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