The #1 golf resort in Texas has stockpiled a talented team of chefs cooking up culinary creations off the beaten cart path.
ANDRÉ NATERA, EXECUTIVE CHEF
For the last 20 years, Chef André Natera has been creating unique dishes, and his menus are a product of refined flavors that are familiar and enjoyable, creating a pleasant surprise for the palate.
Chef Natera started his career near Portland as an assistant to the pastry chef at Greenwood Inn Resort. At the young age of 27, he got his first big role as Executive Chef at the Renaissance Esmeralda Resort & Spa in Southern California. He continued his career at some of the most prestigious venues in the country, including the Pyramid Restaurant & Bar at the Fairmont Dallas, as well as Marquee Grill, Village Kitchen and Toko V in the esteemed Highland Park Village.
Chef Natera has received numerous honors and accolades including "Rising Star Chef" by the Dallas Food & Wine Festival and was twice named "Best in DFW Chefs" by The Dallas Morning News. He also earned a finalist spot in D Magazine's poll for best chef in Dallas. Chef Natera’s most prized accomplishment came in June 2016 when he was invited to become a Culinary Council member of the ment’or BKB Foundation, founded by world-renowned chefs Daniel Boulud, Thomas Keller and Jérôme Bocuse to provide educational and mentorship opportunities to aspiring culinary professionals around the country.
While not running the kitchen, he enjoys boxing. At the end of the day, he wants to offer his patrons a fresh, simple and approachable dining experience.
ALICE GONZALEZ, CHEF
Over the last 9 years, Chef Alice Gonzalez has traveled the world, working with some of the country's best chefs in Michelin-star restaurants.
After graduating with honors from Johnson & Wales University, she worked abroad at Cliveden Hotel west of London at the Michelin-star Waldo's restaurant under French chef Daniel Gamiché. Upon returning to the states, she worked under Chef Todd English at the original Olives restaurant in Charlestown, MA before relocating to Chicago where she worked in a tiny little restaurant called Alinea. She spent two years under Chefs Grant Achatz and Dave Beran and left to become the sous chef at Michelin-star restaurant North Pond where she worked a year before being called back by Chef Achatz to Alinea and Next restaurant.
Before joining Omni Barton Creek Resort & Spa's culinary team in May 2015, she was the Executive Sous Chef at Morimoto Napa under TFL alum Chef Kang Kaun.
When not in the kitchen, Chef Gonzalez likes to raise chickens, forage, garden and enjoys art and nature with her husband.
TIM ROBERTS, PASTRY CHEF
With more than 15 years of experience, Chef Tim Roberts has worked in the world's top Michelin Star restaurants with the world's top chefs, including Nobu Matsuhisa and Gordon Ramsey. His culinary masterpieces have been featured in numerous publications, including New York Magazine, Elle Magazine and Catering Times.
COLLIN KASKEL, CHEF DE CUISINE
After graduating culinary school with honors, Collin spent three years overseas in Dubai as chef de cuisine and head chef. He returned to his Texas roots in Austin and has since contributed greatly to Omni Barton Creek's culinary success.
ERIC MARTING, SENIOR SOUS CHEF
Since pursuing his culinary degree at Le Cordon Bleu Dallas, Eric worked in many luxury resorts before taking his talent to Omni Barton Creek. There, he oversees all culinary services at the Barton Creek Country Club's Tejas Room. Eric is an incredibly well-rounded and creative chef, and he often creates flavor combinations that are totally new.