All Food and Drink
A modern Texas kitchen brought to life through a collaboration between Chef James Flowers and world-renowned restaurateur Richard Sandoval.
- Live Oak
Inventive cocktails and a Guadalajara-inspired menu combine with the best views in the city for a genuinely Austin experience.
- In-Room Dining
Order Huevos Rancheros or banana-blueberry pancakes and savour in bed. Our In-Room Dining is available 24 hours.
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.
- August 24, 11:00 am – 12:30 pmDetails
Vino & Vinyasa
Achieve a new level of zen by mindfully sipping and learning about unique wines while combining classic yoga poses. After class, head downstairs for 20 percent off a Saturday Brunch entrée at Ciclo and 50 percent off select Champagne until 2:00 pm.
- On-Demand Margarita Cart
Margaritas are an Austin tradition, but there's no need to hit the bars. Simply push a button on your in-room phone, then relax in your room's sitting area or balcony while our Margarita Cart comes to you, complete with a variety of premium tequilas and fresh mix-ins that add up to 500-plus flavour combinations. Our Margarita Cart service is available every day from 3:00 pm to 6:00 pm.
- Ceviche Class
With its refreshing citrus flavors and no oven required, Ceviche is quite possibly the perfect summer dish. Every Saturday guests can participate in a complimentary interactive Ceviche Class led by Ciclo Chef James Flowers. Tips, tricks and the many styles of preparation – from Peruvian to Mexican – will be covered, with an optional pairing of tequila capping off the unique experience.
- Veuve Clicquot Stand-Up Paddleboarding Experience
Experience Lady Bird Lake like never before with our luxe new stand-up paddleboarding packages, featuring exclusive use of Veuve Clicquot paddleboards and three different ways to indulge in the Champagne.