Patrick Hildebrandt Named Texican Court Chef

Chef Patrick Hildebrandt Headshot.jpg

Valencia Group’s Texican Court, is thrilled to announce that Patrick Hildebrandt has been appointed as executive chef of the retro-inspired court hotel located in Irving, Texas, slated to open fall 2018. Chef Hildebrandt will take his post later this month and create a menu that will feature original, inspired dishes with native Texan flavors that highlight a smoky element such as grilled pork chops, smoked polenta, charred shrimp and blistered tomatoes. Hildebrandt comes to Texican Court with over a decade of first-class experience in the hospitality and restaurant industries and will be overseeing the hotel’s food and beverage operations, including the tequila bar, Two Mules Cantina restaurant, the pool area as well as catering and room service operations.

“We are pleased to welcome chef Patrick Hildebrandt to our team at Texican Court,” said General Manager John Thomas. “Chef Hildebrandt’s culinary flair will bring dynamic, innovative energy to the kitchen and an infusion of passion and imagination to the restaurant atmosphere and menus for our guests.”

Hildebrandt brings premier cooking experience to his new position, having worked as executive chef and sous chef at several establishments previously including Sweet Basil in Vail, Colorado, the Empty Stomach Group in San Antonio, Texas and The Hollow in Georgetown, Texas.

“I’m looking forward to this next chapter in my profession,” said Chef Patrick Hildebrandt. “Food is not only my career, it’s my passion and I’m eager to develop a menu that showcases dishes that remind native Texans of their grandma’s cooking but also provides out-of-state visitors the bona fide Texan dining experience with a bit of a twist that excites and delights the palate.”

Hildebrandt was first introduced to the comradery and passion that the kitchen atmosphere invokes in high school when he was a dish washer. Since then, he has worked his way up in kitchen positions that included chef de tournant, chef de cuisine and executive sous chef. This experience and understanding has allowed Hildebrandt to acquire extensive insight into different cooking techniques, ingredient preparation and plating styles. He will continue to leverage these skills in his role as executive chef for Texican Court.

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