San Antonio chef, Robbie Nowlin, has assumed the role of Executive Chef at Citrus, our award-winning restaurant at Hotel Valencia Riverwalk.
Chef Nowlin’s culinary pedigree includes stints with renowned establishments; The French Laundry, The Lodge Restaurant of Castle Hills and Las Canarias at Omni La Mansión del Rio.
This California born and San Antonio bred Chef’s keen eye for quality ingredients, paired with his vibrant, contagious energy is a recipe sure to put the nationally recognized restaurant back on the map. With a new menu launching Aug. 1, look for 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. Chef Nowlin’s product-driven menu will offer flavor profiles that change with each season and is sure to please even the most discriminating of palettes.
“I think you will see heart and soul in the food we will be offering,” Chef Nowlin said. “I will always believe and stand behind the fact that the quality of ingredients determines the success of a menu.”
“Robbie has been coined one of the hottest young chefs in the city by San Antonio Magazine,” said Stephen Bilby, Director of Sales & Marketing for Hotel Valencia Riverwalk. “He works hard at his craft and possesses a certain charismatic flair that fits perfectly with our brand.”
The accolades for Citrus span from Travel & Leisure to Trip Advisor as a world-class destination perched above one of the country’s most iconic and historically monumental scenes: The San Antonio River Walk. Our celebrated restaurant and hotel duo even made an appearance on Top Chef and has been featured in Texas Monthly, San Antonio Magazine, San Antonio Express-News, Southern Living and U.S. News & World Report.
“We are extremely proud of the reputation and accolades that Valencia, Citrus and Vbar have gained year after year,” Bilby said. “We’ve made Condé Nast Traveler’s Gold List as one of the World’s Best Places to Stay three years running and received the AAA Four Diamond Award eight times.”
Chef’ Nowlin’s story starts at age fourteen, with no formal training, he took a weekend job as a cook to earn extra dough for skateboards. Not long after that, he traded his wheels for sauté pans and Japanese knives. Flash forward sixteen years and Chef Nowlin’s impressive resume links him with industry icons like Jason Dady, Damien Watel, John Brand and most notably Thomas Keller of The French Laundry (the latter after whom he named his 3.5-year-old son, Keller). Local San Antonio foodies will remember that Chef Nowlin won the Chaîne des Rôtissuers competition for best young chef three years in a row.
“I have always liked a good challenge,” Chef Nowlin said. “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.”
When he is isn’t conceptualizing Citrus’ new brunch menu (coming this fall), the 30-year-old dad loves sharing cheese plates with his son, dishing about his philanthropic project Hot Wells, and tasting some of the newest creations by other chefs around town.
To find out more about Citrus or to make a reservation, call 210.230.8412.