Our Story

Texas native Executive Chef Benjamin Callahan first cultivated his love for cooking growing up on a small farm in Pennsylvania, close to nature and homegrown food. He began working in kitchens at the age of 15 and slowly started his ascent in the culinary and hospitality world. His passion for the industry took him to the Culinary Institute of America where he sharpened his skills and gained extensive knowledge in French cuisine. Taking inspiration from evolving techniques and southern heritage, he strives to greet you with plates of nostalgia in taste and elevated presentations. Chef Ben’s cooking philosophy aims to focus on sustainable local sourcing, modern cooking technique and a truly authentic cuisine experience. He is excited to announce the new expansion of our hotel, adding a locally inspired Neapolitan Pizzeria (Fiume) which will be opening in the historical Hilton Palacio Del Rio.