Kevin Michel has been appointed Executive Chef at Hilton Austin
In his new role, Chef Kevin will bring his expertise and dedication to excellence in leading the hotel's banquet and culinary operations - with the capability of accommodating corporate and social events of up to 1,760 seated attendees - creating dining menus, and overseeing the hotel's two on-site restaurants: Cannon + Belle and Austin Taco Project.
Working collaboratively alongside his new team, Chef Kevin plans to utilize his diverse style of multi-cultural cooking techniques to infuse fresh and unique ingredients into Austin Taco Project's eclectic menu. At Cannon + Belle, Chef Kevin intends to introduce his signature house dry-aged ribeye alongside an array of new dishes, complementing the concept's reputation for authentic flavors with a modern twist.
A native of the San Francisco Bay Area, Chef Kevin was surrounded by a family of great cooks and appreciates cooking for its unique ability to bring people together and foster connections. During his youth, Chef Kevin was a touring musician and would pull over on the side of the road and prepare his own meals, which further inspired his passion for cooking and transitioned into hospitality. Chef Kevin's experience includes The Restaurant at Wente Vineyards, Hop Devine, Dio Deka, and executive chef at Juniper Hotel Cupertino, Curio Collection by Hilton.
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