Timeless French Dining
EExperience fine French cuisine in the heart of the Lone Star State with an a la carte menu from our talented culinary team.
The French Room has endured the test of time for more than a century and established its place as a culinary destination. Traditionally known as an exciting, awe-inspiring exploration of culinary and service excellence, The French Room has remained meaningful by realizing the perfect time to evolve – all the while – remaining true to its core. The French Room evolution is marked by the progressive discovery of a layered, storied past and celebration of life through food & drink.
The French Room is currently taking reservations for Holiday Tea starting October 1st. Tea will be available November 4, 2020 – January 2, 2021.
My husband and I thoroughly enjoyed the afternoon tea service. The setting was beautiful and the service was wonderful.
We went with a community style dinner as part of a business event, and all the food right from the appetizers like the wagyu beef to the sumptuous lamb shank and variety of delicious salads, was amazing!
Originally born in Mexico City, Diego Fernandez brings over fifteen years of international experience in the culinary industry to his role as Executive Chef for The French Room. Fernandez learned his passion for the culinary arts early on, adopting a love for the industry from his father who’s a long- time chef himself.
In 2008, Fernandez began his culinary career at the Culinary Institute of America in New York where he studied culinary arts and restaurant management. Upon graduating, Fernandez moved to Florida to work as Chef de Partie at The Ritz Carlton, Orlando Grande Lakes where he refined his skills and passion for luxury service and hospitality. In 2012, Fernandez ventured back to his home-state of Texas where he and his father began a venture of their own opening Starfish, an upscale, seafood-focused restaurant in the heart of San Antonio. The father-son duo led the restaurant on to win applause and accolades, including being recognized as one of the “Top 10 Restaurants in Texas” by Texas Monthly in its first year. In 2014, Fernandez ventured to the West coast where he was immersed into a new world of fine dining, working as Chef de Partie in Michael Tusk’s award-winning, Quince.
Most recently, Fernandez served as Chef de Partie at Chicago’s three-star Michelin culinary mecca, Alinea. It was here that Fernandez perfected his techniques, serving in multiple executive roles throughout different departments of the kitchen.
Fernandez brings a keen attention to detail and high standards to his role at The French Room where he oversees all culinary operations for the main dining room, The French Room Bar, afternoon tea services and more.