• Q&A: Robert Felios III, executive chef, Sheraton Austin Georgetown Hotel & Conference Center

     
    POSTED September 23, 2019
     

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to kassidy.tarala@tigeroak.com.

Robert Felios III was recent appointed executive chef of Sheraton Austin Georgetown Hotel & Conference Center.

1. What are you looking forward to the most in your new role?

In my new role as executive chef at Sheraton Austin Georgetown Hotel I am most looking forward to having the opportunity to mold young chefs who are just starting out in the industry, by sharing the passion for cooking that I have come to appreciate over the years.

I am always looking to think outside the box and do things differently -- yet still have respect for the way a dish is created. I am excited to bring a fresh new look to the hotel restaurant, Brix And Ale, with a new menu launch in October.

2. How do you think past experiences have prepared you for this role?

I often look back and ponder on all of the years that I have been cooking and remember countless experiences that has brought me to where I am today. The long hours, dedication, and commitment that we all go through in the hopes that one day we can call ourselves a chef. Being a chef is truly a lifestyle more than a fad. There are many sacrifices made to reach that level. But all of the trials along the way eventually add to this exciting role.

3. How did you get into the industry?

My mother was my biggest influence. She played a big part in the industry and was instrumental in the Meals on Wheels program in San Antonio. This had me in the kitchen a lot. Being influenced at a young age by cooks and chefs of all kinds lead me to my love cooking and sharing.

4. What are you hoping to achieve in your new role?

My top goal is to ensure our guests have a fantastic, memorable dining experience no matter what the occasion that brings them to our hotel property.

5. What do you enjoy most about the industry?

There are many things I enjoy! I love the ongoing change in food and culinary presentation. I really appreciate the thought of planning and planning for anything to happen knowing that the one thing I didn’t plan for – happened! I love the always searching for perfection -- knowing that it might never happen --only pushing me harder to meet it.

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to kassidy.tarala@tigeroak.com.

Cathy Doyle was recently appointed director of sales for Hotel Vin, opening in summer 2020.

1. What are you looking forward to the most in your new role?

 

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to kassidy.tarala@tigeroak.com.

Stephane Leopoldo was recently hired as the pastry chef of Hotel Emma.

1. What are you looking forward to the most in your new role?

 

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to kassidy.tarala@tigeroak.com.

Nigel Boschetti was recently hired as the executive chef of New York Marriott Marquis.

1. What are you looking forward to the most in your new role?