The Westin La Cantera Hill Country Resort

THE WESTIN LA CANTERA HILL COUNTRY RESORT MAKES TOP 25 LIST IN CONDE NAST TRAVELER’S 2013 READERS’ CHOICE AWARDS

Fri, Oct 18, 2013 00:37 CET

The Westin La Cantera Hill Country Resort is the highest ranked resort in San Antonio on Condé Nast Travelers Readers’ Choice Award, Top 25 Resorts in the SouthwestSAN ANTONIO, TEXAS October 17, 2013 –The Westin La Cantera Hill Country Resort was named to the Top 25 Resorts in the Southwest on Condé Nast Traveler’s Annual Readers’ Choice Awards and is the highest ranked San Antonio resort to make the coveted list. With nearly 80,000 reader responses in its fifteenth year, the survey features the best cities, islands, hotels, resorts, cruise lines and airlines through in-depth reader

NEW EXECUTIVE SOUS CHEF VINCENT CARVALHO BRINGS EUROPEAN CULINARY EXPERTISE TO THE WESTIN LA CANTERA HILL COUNTRY RESORT

Mon, Jan 14, 2013 21:19 CET

Chef Carvalho’s culinary influences are rooted in the rich Basque region of FranceChef Vincent Carvalho brings the passion of an entire region with him to the Westin La Cantera Hill Country Resort. Born in Biarritz, France, perched in the Pyrenees Mountains of southwest France, and just 20 minutes from the boarder of France and Spain, Carvalho experienced the rich culinary traditions of the Basque region from an early age. Carvalho began his culinary journey with his family in a restaurant owned by his uncle. The experience exposed Carvalho to the cross-cultural influences of a region

NEW EXECUTIVE CHEF DIRK TROOP BRINGS UNIQUE CULINARY EXPERTISE TO THE WESTIN LA CANTERA HILL COUNTRY RESORT

Mon, Jan 14, 2013 21:07 CET

Chef Troop’s culinary influences range from Latin, Caribbean and Pacific experiencesThe Westin La Cantera Hill Country Resort is thrilled to announce that Chef Dirk Troop has joined the staff as Executive Chef. A native of Lancaster, Pennsylvania Chef Dirk Troop began his culinary journey at the age of 13 as a dishwasher at an Italian restaurant. Troop dedicated years in the kitchen to refine his skills and develop innovative dishes that are a signature of his cooking today. “It was important for us to bring in a chef with unique culinary expertise and a passion for food, who also

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