All Food and Drink
![Guests enjoy an outdoor meal at Ciclo Terrace with wine and cocktails]()
Learn MoreCiclo
A modern Texas kitchen brought to life through a unique collaboration with chef and world-renowned restaurateur Richard Sandoval.
![A man and woman gaze at one another as they next to one another, holding glasses of red wine by a modern outdoor fireplace]()
Learn MoreLive Oak
Inventive cocktails and a Texas-inspired menu combine with some of the best views in the city for a genuinely Austin experience.
![Hotel staff pours wine in glass at round dining table by floor-to-ceiling window]()
Learn MoreIn-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.
Culinary Experiences
![Roast turkey with fresh herbs on platter, presented on wood tabletop with gourds and green beans on white plate]()
Thanksgiving Brunch Buffet
Taking place Thursday, November 25 in both Ciclo and the Hotel’s lake-level Ballroom, this year’s Thanksgiving day feast includes an extensive variety of Brunch items, fresh seafood, hot and cold buffets and a carving station all featuring dishes inspired by the season. Seating is available from 10:00 to 6:00 PM in Ciclo and 11:00 AM to 3:00 PM in the Ballroom; reservations are required. USD 135 per adult, USD 50 per child (ages 11 and under).
1 / 5
![A bartender shaking a cocktail with liquor bottles on a cart in front of him.]()
On-Demand Margarita Cart
Our 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 / 5
![A close up of a Longhorn-Branded Steak steaming in a cast iron skillet on a silver, metal industrial counter]()
Longhorn-Branded Steak
This fall, guests can put their love for the University of Texas where their mouth is — literally. Celebrate a football win or comfort yourself over a loss with our seasonal UT steak experience, featuring a Texas-sized steak branded with a sizzling Longhorn. Available with the purchase of any steak at Ciclo, please ask your server for more details.
3 / 5
![A male chef cooking a large steak with fire in front of people drinking wine.]()
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.
4 / 5
![A bartender making an orange cocktail and putting a dark orange wheel in it.]()
Día de los Muertos
Demonstrating love and respect for the past and intention for the future is at the heart of Día de los Muertos. Now through November 2, raise a toast to this cultural tradition with Live Oak’s Day of the Dead-inspired Habanero-Blood Orange Margarita, a delicious mix of two kinds of Patrón tequila and a house-made habanero-blood orange syrup. You also have the chance to win a USD 250 dining credit, valid at the Richard Sandoval restaurant of your choice. To read the contest rules or to enter, please click the link below.
5 / 5
The Team
Elmar Prambs
Executive ChefAt 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 Galindo
Executive Sous ChefBorn 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-Naim
Executive Pastry ChefGrowing 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.
Richard Sandoval
RestaurateurDuring 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.
Jason Eatherly
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.
