Food & Drink
Food & Beverage Veteran Ricardo Bravo Appointed Executive Chef of The Woodlands Resort, Curio Collection by Hilton
THE WOODLANDS, TX – The Woodlands Resort, Curio Collection by Hilton, an upscale and all-encompassing Texas escape just north of Houston, has appointed Ricardo Bravo to the role of Executive Chef. In this capacity, the accoladed food and beverage veteran will oversee the culinary direction for two of the 402-room, AAA Four Diamond property’s three restaurants – casual The Woodlands Dining Room and alfresco Cool Water Café serving the Forest Oasis Lazy River & Waterpark – as well as catering for 75,000 square feet of indoor meeting and event space, plus an array of outdoor function areas that take advantage of picturesque surroundings framed by two championship golf courses.
Prior to joining The Woodlands Resort, Bravo served as an area executive chef and area director of food and beverage for North Palm Beach, FL-based Driftwood Hospitality Management, supporting seven full-service hotels under different brands and across multiple states. Before that, he worked in an executive chef capacity at the beachside Hilton Galveston Island Resort in Galveston, TX and at The Stella Hotel, an Autograph Collection boutique property in Bryan-College Station, TX.
Bravo began his hospitality career in Corpus Christi, TX with Marriott and Omni Hotels & Resorts and later went on to hold the Executive Chef, and later, Director of Food and Beverage title at the Magnolia Hotel Houston in the city center. He is active in the community and is a past Assistant Director of the Texas Chefs Association Houston chapter.
Nestled among acres of lush, tree-filled natural environment, The Woodlands Resort is an ideal destination for families, friends, and couples. Boasting 402 guest rooms and suites and an array of resort amenities, including two on-site championship golf courses, a tennis center, a relaxing and rejuvenating spa, kayaks, a vast network of walking and biking paths and waterpark complete with 1,005-foot lazy river and 30-foot double helix waterslide, there is something for everyone to enjoy. The cuisine is as exceptional as it is varied. Across three distinct venues, guests can find a selection of experiences, from casual poolside fare to creative a la carte specialties.
Launched in December 2018, CoralTree Hospitality Group is a wholly-owned subsidiary of Los Angeles based Lowe, a real estate investment, management and development firm. Colorado-based CoralTree delivers distinctive, memorable experiences that celebrate the surroundings, culture and community of each property. CoralTree was named among the top 20 hotel management companies in the U.S. after only one year of operation by Hotel Business magazine. The company provides hospitality and asset management services to 20 hotels and resorts in the United States. The collection includes independent, branded and soft-branded properties such as Terranea Resort on the Southern California coast, Hotel Lincoln in Chicago, The Woodlands Resort in Houston, Suncadia Resort in Washington and Ptarmigan Inn in Steamboat Springs, Colo. The company has recently opened The Eddy Taproom & Hotel in Golden, Colo. and Lake Nona Wave Hotel. For more information on CoralTree, visit www.CoralTreeHospitality.com.
About Curio Collection by Hilton Curio Collection by Hilton is a global portfolio of more than 100 one-of-a-kind hotels and resorts in nearly 30 countries and territories. Curio Collection properties offer guests authentic, curated experiences through distinctly local offerings and elevated amenities, while providing the benefits of Hilton and its award-winning guest loyalty program Hilton Honors. Experience a positive stay at Curio Collection by Hilton by booking at curiocollection.com or through the industry-leading Hilton Honors app. Hilton Honors members who book directly through preferred Hilton channels have access to instant benefits. Learn more about Curio Collection by Hilton at newsroom.hilton.com/curio, and follow the brand on Facebook, Instagram and Twitter.
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