Nature crafts the sunsets, while we craft the cuisine.
Overlooking Horseshoe Bay, Bay View Restaurant and Bar is a passion-driven culinary destination welcoming all with some of the best food, cocktails, and views the Hill Country has to offer.
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Jay Hunter
Corporate Chef & Partner
Jay Hunter brings 26 years of experience and talent to Bay View Restaurant and Bar and the Bay Cuisine Culinary Group. He has been highlighted in many culinary publications and was honored as Featured Chef at the iconic James Beard House 2017 in New York City.
Jay’s extensive culinary background includes working under some of the most decorated executive chefs in the industry at many AAA Four and Five Diamond luxury resorts across the country. His tenure includes the legendary Pinehurst Golf Resort, The Waldorf Historia, The Boca Raton Resort, The Walt Disney World Swan and Dolphin Resort, The Arizona Grand Resort in Phoenix, Wigwam Golf Resort and Spa, The Fairmont Orchid in Hawaii, and Horseshoe Bay Resort and Spa.
As executive chef and partner owner, Jay’s ultimate passion and mission is to keep Bay View’s menu uniquely sourced, while offering the highest quality dining experience in the Hill Country.
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William Rivera
Executive Chef
A native of Agua Dulce, Texas [pop. 828], Will Rivera grew up entrenched in culinary diversity. Between his mother's adventuresome repertoire of home cooking, and his father's knack for preparing wild game and fish, Will developed an early interest in food. A part-time job at a butcher’s shop brought out Will’s talent for butchery while he was still in high school. Will trained at the Culinary Program of the Art Institute of Dallas, while working simultaneously at the Gaylord Texan as a prep cook. By age nineteen, he was banquet chef of the busy resort's Old Hickory Steakhouse. Heading west to Napa after graduation, he began pastry plating at Farm at The Carneros Inn and would become lead line cook before returning to Texas.
In San Antonio, Will spent two years as sous chef at Lüke before joining the opening team for Cured (star of the Pearl Brewery complex revival), where the centerpiece of the menu is the dazzling selection of house-cured meats.
Will spent five years as chef de cuisine of Cured, where his focus was management and menu development. During his tenure, Cured received four James Beard Nominations. Will also spent a year as tournade at the Carmel Valley Ranch on the California coast, and he most recently served as the executive chef of Bryans in Johnson City before joining the Bay Cuisine Culinary Group.
