All Food and Drink
Flambéed Texas Wagyu TomahawkDinner 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.
Flambéed Texas Wagyu TomahawkDinner 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.1 / 2
On-Demand Margarita CartOur exclusive Margarita Cart service brings a talented bartender and a made-to-order margarita straight to your room – simply push the margarita button on your guest room phone.
On-Demand Margarita CartOur exclusive Margarita Cart service brings a talented bartender and a made-to-order margarita straight to your room – simply push the margarita button on your guest room phone.2 / 2
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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.
Amanda Pallagi-NaimExecutive Pastry Chef
Growing up cooking alongside her grandma in rural Texas, Amanda’s natural craftiness and prowess in the kitchen turned into a full-fledged business in high school. Despite this early success and subsequent roles in restaurants, Amanda didn’t consider culinary school seriously until 2008 when she joined Four Seasons Hotel Austin as a hostess in the restaurant. Drawn inexorably to the pastry shop, she was taken under the wing of the executive pastry chef who motivated her to seek out professional training. Over the next five years, Amanda took on increasing levels of responsibility before her promotion to the top pastry position in late 2015.
Chef Richard Sandoval is a global pioneer in contemporary Latin cuisine. His career as a chef, restaurateur and entrepreneur also include serving as a television personality, cookbook author, brand ambassador and philanthropist. He is internationally acclaimed for his innovative approach to combining Latin ingredients with modern culinary techniques to create award-winning flavours that span 50 locations and four continents.
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.