Our Team

With over 30 years in the hospitality industry, I've built a career rooted in passion, leadership, and operational excellence. Today, I'm proud to be the owner of DeBaca Steakhouse, established in 2022, where I lead day-to-day operations, shape the guest experience, and drive long-term growth and innovation.

In 2015, I relocated to College Station, Texas, to support my wife, Michaela, as she pursued her Ph.D. in English Literature at Texas A&M University, which she proudly completed in 2022. During that time, we raised our four incredible children—Breanna, Tristan, Sophia, and Emma—while continuing to grow both personally and professionally.

Before launching DeBaca Steakhouse, I served as Regional Manager at World of Beer, overseeing multiple locations across six states. I led high-performing teams, managed multi-million-dollar budgets, opened and closed stores, and ensured consistent brand execution across both corporate and franchise operations.

Earlier in my career, I held General Manager positions at Hopdoddy Burger Bar and World of Beer, specializing in new location launches, local marketing strategies, and team development. I also gained valuable experience in various leadership roles across bar and restaurant concepts, developing a deep understanding of all facets of restaurant operations.

From concept development to community engagement, my focus is on building dynamic, guest-focused environments where people love to dine and teams love to work. I'm passionate about growing brands, mentoring leaders, and creating memorable hospitality experiences.

My name is Patrick Swetnam and I'm pleased to introduce myself as the Executive Chef of DeBaca Steakhouse in College Station, Texas. I am a Colorado native with a well-rounded background in upscale dining and cuisine. So, in all I have been cheffing for 29 years.

My career in food started in my teens, where I held kitchen positions in various chain restaurants, such as Applebee's, CB & Potts, Denny's, Dewey's American Grill, and Ruby Tuesdays. At the age of twenty, I decided to pursue my culinary education at Johnson and Wales University, there I flourished and graduated with honors in the advanced standing class. When I was finished with my culinary education, I had the opportunity to train and polish my skills at the Broadmoor Hotel in Colorado Springs, working an intense externship program under Chef Ziggy Eisenberger. While I was there, they offered me a Demi Chef position, which I accepted. After five years at the Broadmoor Hotel, I tested my skills at Mackenzie's Chop House and later accepted a Chef de Cuisine position at the Cliff House at Pikes Peak to work under Chef Scott Savage. I was able to adapt a lot of his technique to create my own signature cooking style. After three years, I was promoted to Executive Sous Chef, which I held for four years.

My opportunities had rounded my skills and taught me so much that I decided to start my own catering company. My culinary career had thrived in Colorado; after successful cooking competitions and working for exceptional kitchens, I decided to take an opportunity to move to Texas and work for the Historical Gage Hotel as their Executive Sous Chef with Chef Bandon Waddel. I have always prided myself on my knowledge and preparation of meat and Texas was a “prime” location to do just that. Working with fresh wild game meats helped me expand my knowledge and skills of preparation to be able to bring a fresh authentic experience to the customer. After a year, the View House Downtown Denver called and offered me a position as Executive Sous Chef to Chef Jose Guerrero, which I happily accepted. Although my time at the View House was short and sweet, I was promoted to Executive Chef, which opened the doors for me to accept the Executive Chef position at the Summit Steakhouse in Aurora, Colorado. After the Summit I took a position at the acclaimed Guard and Grace Steakhouse in downtown Denver.

I made the move back to Colorado Springs to be closer to friends and family, where I worked at Colorado Mountain Brewery for a year and helped them set up their kitchen. After spending a year with them I wanted to perfect my skills at cooking breakfast and took over a highly acclaimed eatery called Urban Egg. I spent 2 years at Urban Egg, then accepted an offer to work at Colorado College in downtown Colorado Springs as the Chef De Cuisine run by Bon Appetit Restaurant Group.

In 2021 I was contacted by my longtime friend James Baca about a new concept, and we have been on this DeBaca Steakhouse venture ever since. I am thrilled to be in College Station, Texas ready to do what I truly love, which is cook amazing steak and butcher whole primal cuts of meat.

Rusty Islieb’s journey through the hospitality industry is a story of dedication, grit, and hometown pride. It all began in Bryan/College Station, where he got his first taste of the service industry working at the iconic Dixie Chicken from 1997 to 2000. His passion for hard work and leadership took him beyond Texas when he proudly served in the United States Air Force from 2000 to 2008.

After completing his military service, Rusty returned to his roots and stepped into a leadership role as General Manager at Koppe Bridge, where he helped shape one of the area’s most beloved burger spots from 2008 to 2015. Never one to shy away from building something from the ground up, he joined World of Beer in 2015 as a bartender and worked his way up to Managing Partner through dedication, hustle, and a deep understanding of both people and product.

Now, as the GM and Managing Partner of De Baca Steakhouse, Rusty brings a lifetime of experience, local knowledge, and a passion for great food and genuine hospitality. Every detail of De Baca reflects his hands-on leadership and commitment to creating a place where quality meets comfort, and where every guest feels like family.

With roots in the Midwest and a culinary journey that began in Denver, Jeff Herrington brings more than three decades of experience and innovation to De Baca Steakhouse. His path has been shaped not just by skill, but by enduring relationships—most notably with Executive Chef Patrick Swetnam and Jim Baca, both of whom he knew personally and professionally. Jeff's long-standing friendship and collaboration with Patrick have spanned kitchens, states, and evolving visions, grounded in mutual respect and a shared passion for bold, honest cuisine. His connection to Jim, whose legacy inspired the soul of De Baca Steakhouse, adds a personal resonance to Jeff's work, honoring traditions while helping shape the future of the restaurant. Known for his mastery across every station and a flair for creative flavor infusion, Jeff once helmed a beer-focused menu as executive chef, blending craft brewing with refined dining. During the COVID-19 pandemic, he turned to hog farming, gaining firsthand knowledge of sustainable sourcing and reinforcing his belief that great food begins long before it hits the plate. Outside the kitchen, Jeff is a storyteller—penning short fiction and poetry with the same imagination and heart he brings to every dish. His depth of experience, artistic spirit, and close ties to the people who inspired De Baca make him an indispensable force behind its vision and its flavor.

With an unwavering passion for hospitality and the art of beverage service, I bring a refined sensibility and deep dedication to the role as Sommelier and Bar Manager at one of Texas’s newest and premier fine dining establishments De Baca Steakhouse. Known for their warm, approachable style and encyclopedic knowledge of wine & spirits. My goal is to curate elevated experiences that celebrate the nuances of taste, terroir, and tradition.

A sommelier with years of hands-on experience, I fell in love with wine not just for its flavor, but for its story—the people, places, and craftsmanship behind every bottle. Their journey into the world of wine evolved into a broader passion that includes the intricate world of mixology. Whether crafting a seasonal cocktail or pairing a rare vintage with a chef’s tasting menu, I approach each creation with precision, creativity, and an eye for guest delight.

At the heart of my philosophy is a commitment to true hospitality. My goal is not only to educate but to welcome—to create memorable, meaningful moments through thoughtful beverage service. From training staff to building beverage programs that elevate the guest experience, my intention, purpose, & focus is to play a key role in shaping the restaurant’s identity and excellence. Outside of the dining room, I will often be found tasting with vintners, experimenting with new infusions, or mentoring the next generation of hospitality professionals. Their drive is simple: to share their love of the glass—and what it brings to the table—with authenticity, elegance, and joy.

With a lifelong passion for hospitality and craftsmanship, Rebeca Cruz brings both heart and expertise to her role as Head Pastry Chef. Having worked in the service industry her entire life, she developed a deep understanding of the guest experience from the ground up. Through dedication, creativity, and a self-taught mastery of the pastry arts, she earned her way into the kitchen, where she now leads with both precision and artistry. Known for her perfectly layered croissants, she blends classic technique with a deep love for hospitality. Every pastry she creates reflects her hands-on journey and passion for making people feel at home, one bite at a time. When she's not in the kitchen, you might find her running a mile with her dogs CC and Casca, enjoying a quiet moment at the lake with her fiancé, or making bowls in her pottery studio.

Reginald Monzingo is a chef whose culinary path is defined by discipline, creativity, and a deep respect for hospitality. A Texas native, Reginald began his formal training at the Auguste Escoffier School of Culinary Arts, where he earned his Associate's Degree in Culinary Arts and laid the foundation for a thoughtful, technique-driven approach to cooking. Early in his career, Reginald spent six months with Disney, immersing himself in the fast-paced, detail-obsessed world of high-volume, guest-focused dining. There, he refined not just his skills, but his commitment to delivering exceptional experiences at scale—lessons he continues to apply in every kitchen he steps into.

Back in Texas, Reginald made his mark in College Station's fine dining scene, sharpening his craft at acclaimed restaurants such as Porters, where he worked with prime cuts and wood-fired precision; Le Petit Cochon, a boutique French kitchen known for its intimacy and finesse; and Napa Flats, where open-flame Italian cooking met fresh, approachable sophistication. At De Baca Steakhouse, Reginald brings all of these influences together—classic training, world-class service standards, and local fine dining experience—into a style that is confident, composed, and deeply flavorful. As Chef de Cuisine, he leads with quiet intensity, guiding the kitchen with a balance of rigor and innovation, and ensuring every dish tells a story worth remembering.