Sheraton Austin Georgetown Hotel Appoints Robert Felios III as Executive Chef

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USA, Georgetown, Texas. October 24, 2019

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 perfectly 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.

"Chef Felios's vast and exceptional hotel and culinary experience, coupled with his passion and creativity, will be a great asset for the Sheraton Austin Georgetown Hotel," said Rita Healy, General Manager of Sheraton Austin Georgetown. "We are thrilled to have him guide our team, continuing to make Sheraton Austin Georgetown Hotel a culinary destination for locals and visitors to the area."

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 dining. 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.

"I am looking forward to the future at the Sheraton Austin Georgetown Hotel," says Chef Felios. "My culinary style is a play on classics with unexpected twists. I'm excited to add that spin to the hotel food and beverage outlets while continuing to cultivate relationships with the local farmers and purveyors of Central Texas -providing world-class cuisine for hotel guests and the community."