All Food and Drink
A modern Texas kitchen brought to life through a unique collaboration with chef and world-renowned restaurateur Richard Sandoval.
- Live Oak
Inventive cocktails and a Texas-inspired menu combine with some of the best views in the city for a genuinely Austin experience.
- In-Room Dining
Order Huevos Rancheros or fluffy pancakes to savour in bed, or choose one of our Texas classics from the All-Day Dining menu.
Elmar PrambsExecutive Chef
At the helm of Four Seasons Hotel Austin’s kitchen since 1986, Elmar is responsible for the culinary direction of all food and beverage outlets – including banquets, room service, Live Oak and Ciclo. In this role, Elmar particularly enjoys introducing diners to unique flavor combinations and stunning presentations, a skill that has earned him an outstanding reputation and loyal following. Prior to joining Four Seasons Hotels and Resorts in 1977 (at Four Seasons Hotel Vancouver), he completed an apprenticeship with a German master chef and worked in several prestigious kitchens across Europe and Canada.
Abril GalindoExecutive Sous Chef
Born and raised in Guadalajara, Mexico, Abril’s early exposure to gourmet meals was limited. Her first taste of a truly well-prepared dish opened her eyes to the joy of cooking. In 2010, Abril joined Four Seasons Resort Punta Mita as a culinary intern, a role that allowed her to rotate through a variety of positions in the kitchen. After working at several Mexico restaurants and hotels, Abril was recruited to rejoin Four Seasons Hotel Austin. Her work ethic, creativity and passion for cooking quickly became apparent, eventually leading to her promotion as executive sous chef in 2017.
During the past 18 years, Richard’s career as a chef-restaurateur has evolved to encompass being a culinary consultant, television personality, cookbook author and brand ambassador. RS Hospitality is now a leading restaurant group with over 45 restaurants around the world. Richard combines authentic Latin ingredients with international flavors and inventive techniques. His methods create new and unexpected cuisines such as modern and coastal Mexican, Latin-Asian, Peruvian and Pan-Latin.
The muralist, well-known in the Austin art scene for his positivity and love of beautifying unique spaces, has a diverse portfolio ranging from acrylic on hand-constructed canvas to large-scale spray paint and roller murals. Visit Eatherly’s “Grackle with Love” mural on Ciclo’s patio.
- Flambéed Texas Wagyu Tomahawk
Dinner becomes a show with Ciclo’s signature experience: a tequila-marinated Texas Wagyu Tomahawk steak that’s lit on fire tableside. Due to the unique nature of this dish, a limited number are available daily.
- Heitz Wine Dinner
In a beautiful outdoor setting, guests at our June 30 wine dinner will enjoy five delectable courses, each prepared by Chef Gerardo Lopez and his team and paired with the award-winning wines of Heitz Cellars. A representative from Heitz will also be on hand to share tasting notes and perspectives on their wines, beloved in Napa Valley – and around the world – since 1961. USD 102 per person for food (additional USD 92 for wine pairings).View The Menu
- Wimbledon Whites Brunch
Don your best tennis whites and join us for a brunch you’ll “love” on Saturday, July 10 and Sunday, July 11 from 10:00 am to 2:00 pm. As the men’s and women’s Wimbledon finals play out on Live Oak’s multiple televisions, tennis fans will enjoy celebratory (or conciliatory) mimosas and a delicious à la carte brunch menu. Seating is first-come, first-serve, and tennis attire is strongly encouraged. For more details, please call (512) 478-4500.View The Menu