Sheraton Georgetown Texas Hotel & Conference Center is expanding its culinary team with the addition of Luis Quezada as executive chef of the hotel’s signature restaurant, Brix And Ale. In his role, Quezada will oversee culinary operations and menu design for the restaurant, as well as banquets and catering for the hotel.

“I’m very excited to join the Sheraton team and add to the developing culinary environment in Georgetown,” says Quezada. “Innovation is key for me and my team, and we’re looking forward to bringing a unique concept to the market that our guests are sure to love.”

Opening with the hotel this summer, Brix And Ale is a modern interpretation of the classic American tavern. Quezada will present menus for breakfast, lunch and dinner, emphasizing hearty comfort food and seasonal craft ales and wines that will appeal to hotel guests and locals alike. Quezada will also manage Paired, a signature Sheraton food and beverage program that cleverly pairs small bites with complementing wine, beer and non-alcoholic beverages.

“Chef Luis’ extraordinary background and experiences will bring a unique perspective to the offerings at Brix And Ale, and a high degree of professionalism to our banquet events,” adds Sheraton Georgetown Texas General Manager Rita Healy. “We feel very fortunate to have him leading our culinary team.”

Quezada joins Brix And Ale at Sheraton Georgetown Texas with more than 16 years of culinary expertise at resorts around the country. Previously, he oversaw operations and a team of more than 60 employees at Hilton Santa Fe Resort and worked at renowned resorts including the Bellagio and Caesars Palace in Las Vegas. In addition to his vast experience, Quezada is a certified member of the American Culinary Federation and United States Chef Association.

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