After stints with The Lodge Restaurant of Castle Hills and Las Canarias at Omni La Mansión del Rio, San Antonio chef Robbie Nowlin has been named to the executive chef position at Citrus, at the Hotel Valencia Riverwalk, Nowlin also worked at famed The French Laundry in California.
As of Aug. 1, the Valencia Group announced, signature dishes such as spring lamb shank with piperade, pickled eggplant, frisée and a mustard seed glaze and “Foie Gras Mille Crepe” with compressed strawberry, celery, banana, Tellicherry black pepper crème fraiche and candied hazelnut. will be holding their rightful place on the Citrus menu. Look for flavors that follow the seasons as one of the hallmarks of the new chef.
Stephen Bilby, director of sales & marketing for the Hotel Valencia, says Nowlin works hard at his craft and “possesses a certain charismatic flair that fits perfectly with our brand.”
Nowlin’s culinary career began early. At 14 years old, with no formal training, Nowlin took a weekend job as a cook to earn some extra dough for skateboards. Soon, he was swapping wheels for sauté pans and Japanese knives. Now, 16 years later, the chef’s resume links him with noted local names such as Jason Dady, Damien Watel and John Brand — and on the national level, with celebrity chef Thomas Keller of The French Laundry.
Local foodies will remember that Nowlin won the Chaîne des Rôtissuers competition for best young chef three years in a row.
“I have always liked a good challenge,” Nowlin says. “I just felt it was time and that I was ready to be an executive chef of a four-diamond hotel, especially one as sleek, modern and sexy as Valencia.”
The Hotel Valencia River Walk is at 150 E. Houston St.
Houston-based Valencia Group is a fully integrated hospitality company that provides management, development, branding and repositioning services for independent, full-service hotels owned by the company, in addition to third parties.