Omni Houston Hotel at Westside
13210 Katy Freeway
Houston, Texas 77079

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The master chefs who carefully crafts our menus

Mushrooms and veggies
Chef Fischbach

Executive Chef Paul Fischbach

With more than 40 years of industry experience, Executive Chef Paul Fischbach brings international flavors and a passion for southwestern cuisine to the Omni Houston Hotel Westside. 

Originally from Germany, Paul developed his passion for the culinary arts as an apprentice chef in his hometown of Eschwege, Germany. Following his apprenticeship, Paul acquired his international industry experience by working two seasons as chef de partie in Switzerland and then traveling to South Africa to continue working as restaurant chef for three years and learn the English language. After a successful stay in South Africa, Paul worked at the Princess Hotel in the Bermuda Islands for one season and then traveled to the Middle East to work in the Hilton hotel in Abu Dhabi as a chef de partie. From there he was sent on a six month training program to Austria and Belgium. Following the program, Paul traveled to Cairo to work as sous chef for the Nile Hilton Hotel.

Paul then set sail for the Western hemisphere where he worked in Caracas, Venezuela as an Executive sous chef for the Hilton Hotel and met his lovely wife Monica. After Venezuela, Paul worked in the Hyatt hotel in Cancun, Mexico as an Executive Chef, before arriving in the United States. Once in the United States, Paul practiced his culinary arts in Iowa and North Carolina before arriving at the Omni Hotel Westside in Houston, Texas. 

For over 20 years now, Paul has worked with Omni hotels to deliver culinary creations inspired by a learned passion for international cuisine with a southwestern flair. His wisdom on food from all around the world has made his menus one-of-a-kind, and has given him the ability to continuously draw inspiration from new techniques to create the best food possible.

Photo by Carlos Penaherrera.

Chef Rodriguez

Executive Sous Chef Angel Rodriguez

First arriving in March of 2014 from Cape Cod, MA, Chef Angel Luis Rodríguez has comfortably immersed himself into Houston’s melting pot of international cultures and local flavors—pun intended. A wandering chef at heart, Angel Luis was born and raised in San Juan, Puerto Rico where he developed admiration for the regional cuisine comprised of influences from the pre-Columbian Taíno natives, Europe, Africa, the United States and neighboring islands.

In 2001, Chef Angel embarked on his culinary journey, which started at the New England Culinary Institute in Vermont. His professional evolution has included stops in Stowe Mountain Resort in Vermont, Vail Cascade Resort & Spa in Vail, Colorado, John’s Island Club and the Gasparilla Resort & Golf Club in Florida and Chatham Bars Inn and Wequassett Resort & Golf Club, both in Cape Cod. His personal hobbies include sailing, fishing and surfing around the Caribbean, backpacking throughout Europe, cross-country trips in the U.S. and travelling throughout Central and South America, particularly Argentina, his wife’s home country.

Chef Angel’s mission here at the Omni Houston Hotel at Westside is to incorporate new and exciting culinary programs and implement local flavors on our menus that are inspired by the sustainability of local and regional products.

Photo by Carlos Penaherrera.