Sheraton Austin Texas Appoints Patrick Taylor Executive Chef
Sheraton Austin Georgetown Hotel & Conference Center announced the appointment of Patrick Taylor as executive chef. Chef Taylor will be responsible for the culinary direction of all food and beverage outlets for the hotel including the signature restaurant Brix And Ale, Jack’s Lounge, banquets and catering.
Chef Taylor will put his signature spin on the breakfast, lunch and dinner menus at Brix And Ale, which features a modern interpretation of classic American fare paired with a robust selection of wine and beer.
“Chef Taylor’s exceptional culinary expertise, creativity and leadership skills will be a great asset for the Sheraton Austin Georgetown,” says Rita Healy, General Manager of Sheraton Austin Georgetown. “We are thrilled to have him guide our culinary team and look forward to an exciting future.”
Bringing 15 years of culinary and hotel experience to the Sheraton Austin Georgetown, Chef Taylor was most recently the Executive Chef at The Westin Austin at the Domain’s Urban – An American Grill where he focused on locally sourced ingredients and sustainable practices, working directly with local farms. Previous to that he was the Executive Chef at the Milwaukee Marriott Downtown’s Millioke, which was awarded Marriott’s prestigious “Hotel Opening of the Year” under his leadership. Prior to Millioke, Chef Taylor held various positions including a stint as sous chef at The Westin Austin at the Domain, executive chef at The Westin Houston Memorial City, regional executive chef at Cru A Food and Wine Bar overseeing three restaurants, and banquet chef at the Adolphus in Dallas, Texas. Chef Taylor hails from Texas and attended Le Cordon Blue in Minnesota.
“I am so excited to work with the culinary team at the Sheraton Austin Georgetown and look forward to creating seasonal dishes that complement the vast selection of wines and beers we have available,” says Chef Taylor. “ My goal is to focus on quality cuisine using only fresh ingredients while continuing to cultivate relationships with the local farmers of Central Texas.”