Top-Notch Chefs Celebrating Local Austin Food
A Texas native with over 12 years of cooking and kitchen management experience, Chef Patrick Taylor re-joined the Westin Austin at the Domain team in April of 2016. The award winning Chef graduated from Le Cordon Bleu Culinary Arts Program in Minnesota, and began serving as the banquet chef at the Adolphus in Dallas, TX in 2002. While Taylor was serving there, the restaurant, The French Room, won Best Hotel Restaurant in America by Zagat. Since then, Taylor has worked in a variety of roles, including executive sous chef at The Westin Austin at the Domain, that eventually led him to be executive chef at the Milwaukee Marriott Downtown and The Westin Houston Memorial City before his current role. That experience helped Taylor “return home” to The Westin Austin at the Domain as its executive chef.
Our culinary team aim to bring the focus local, carefully selecting menu items that are environmentally conscious, celebrating local Austin foods and ingredients with an emphasis on adhering to sustainable culinary practices. Austin dining at urban guarantees the incorporation of ultra-fresh ingredients and seasonal local fare that is both refined and innovative.