Robert Felios III has been appointed as Executive Chef at Sheraton Austin Georgetown Hotel & Conference Center
Sheraton Austin Georgetown Hotel & Conference Center announces the appointment of Robert Felios III as Executive Chef. Chef Felios will be responsible for the culinary direction and day to day operation of all food and beverage outlets for the hotel including the signature restaurant, Brix And Ale, the lobby bar Jack's Lounge, banquets, and catering.
Chef Felios will be revamping the Brix And Ale menu, focusing on the restaurant's unique Texas spin on classic American fare. Patrons can expect dishes that pair perf ectly with Brix And Ale's robust beer and wine selection. In addition to a new fall menu, Chef is working on an herb and vegetable garden located adjacent to the restaurant and harvesting the first batch of honey from the hotel's roof top beehive.
Felios comes to the Sheraton Austin Georgetown Hotel with over 20 years of hotel restaurant and catering experience. He most recently was Executive Sous Chef at The Westin Riverwalk, San Antonio, Texas, where he oversaw the entire kitchen production team, including banquets, pastries, line, bar, and in room dini ng. Previous to that, Felios was Executive Sous Chef at Embassy Suites, San Marcos, Texas, where he supervised standardization of all recipes, costs and procedures. Chef also held several sous chef positions throughout his long-standing hotel career including Omni Hotels, San Antonio, and Hilton San Antonio Country Hotel and Spa.