#United States #Austin #Culinary Innovation #Hilton Austin #Kevin Michel

Hilton Austin Welcomes Kevin Michel

On May 8, 2025, Hilton Austin announced the appointment of Kevin Michel as the executive chef of its 801-room hotel. Bringing more than a decade of experience in the food and beverage industry, Chef Kevin aims to elevate the dining experience for both hotel guests and local residents. Previously, he served as the executive chef at Juniper Hotel Cupertino, part of Hilton's Curio Collection in California.

Chef Kevin is set to spearhead the hotel's culinary operations, which include managing banquet services that can accommodate thousands of guests for corporate and social events. He will be responsible for creating diverse and inspired dining menus while overseeing two of the hotel's acclaimed dining establishments, Cannon + Belle and Austin Taco Project.

Culinary Expertise and Vision

With a rich background in multi-cultural cooking techniques, Chef Kevin plans to infuse unique and fresh ingredients into the menu at Austin Taco Project. His approach will deliver an eclectic blend of flavors that resonates with Austin's vibrant culinary scene. In addition, at Cannon + Belle, Chef Kevin aims to introduce his signature house-dry aged ribeye steak, along with an array of innovative dishes that respect the restaurant's reputation for authentic flavors.

The chef shared his philosophy on cooking, stating, "My technique focuses on elevating simple ingredients with love and care. I am thrilled to bring this passion for quality and creativity to Hilton Austin's culinary offerings." This aligns perfectly with Hilton Austin’s commitment to providing an extraordinary dining experience that highlights local and seasonal ingredients.

A Culinary Journey

Originally hailing from the San Francisco Bay Area, Chef Kevin grew up surrounded by a family of talented cooks, which fostered his appreciation for the culinary arts as a means of bringing people together. His journey began when he was a touring musician, often finding himself on the road where he'd prepare meals, further deepening his passion for cooking—a passion that ultimately led him to hospitality.

His extensive culinary career includes roles at The Restaurant at Wente Vineyards and at the prestigious Hop Devine and Dio Deka establishments. Chef Kevin is excited to lead his new team at Hilton Austin, building upon its culinary legacy while adding his fresh perspectives and innovative flair.

Management's Viewpoint

Joe Bolash, general manager of Hilton Austin, expressed his enthusiasm about Chef Kevin's appointment. He stated, "We are thrilled to welcome Chef Kevin into our team. His inventive style and expertise, especially from the Bay Area, will enhance our culinary offerings and ensure a memorable dining experience that showcases the best of Central Texas cuisine."

As Hilton Austin continues to grow and evolve, the introduction of Chef Kevin at the helm of its culinary operations symbolizes the hotel’s commitment to excellence and innovation, promising delightful gastronomic experiences for both visitors and locals alike.

In conclusion, the team at Hilton Austin looks forward to Chef Kevin's leadership as he integrates his talents and fresh ideas to enhance the dining landscape at one of Texas's premier hotel destinations.