NEWS ABOUT
THE RESORT
Thank you for your interest in The Westin La Cantera Hill Country Resort. The AAA Four Diamond rated resort sits atop one of the highest points in San Antonio overlooking the scenic Texas Hill Country. Situated on over 250 acres, the resort provides a vacation experience unlike any other. From exceptional golf on our two 18-hole courses to delectable cuisine at one of our six unique dining venues, the resort has something for everyone. Over the past 12 years, the resort has received many accolades and awards that we are excited to share with you. It is our hope that the information contained on this page provides a starting point for our partners in the media to learn more about our exciting Hill Country resort.
If you need additional information, please contact our Marketing team by phone at 210.558.6500 or email.
We are a proud recipient of several honors including the rating of Four Diamond by American Automobile Association, Top 121 Golf Resort in the World by Conde Nast Traveler, Award of Excellence by Wine Spectator and so much more.
NEW EXECUTIVE CHEF DIRK TROOP BRINGS UNIQUE CULINARY EXPERTISE TO THE WESTIN LA CANTERA HILL COUNTRY RESORT |
01/22/2013 |
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NEW EXECUTIVE CHEF DIRK TROOP BRINGS UNIQUE CULINARY EXPERTISE TO THE WESTIN LA CANTERA HILL COUNTRY RESORT Chef Troop’s culinary influences range from Latin, Caribbean and Pacific experiences The 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 possessed the skills and experience needed to manage a resort culinary staff,” said Stuart Meyerson, General Manager at The Westin La Cantera Hill Country Resort. “We are thrilled to have Chef Troop join our team and look forward to the innovative cuisine he will bring to the resort.” Troop did not start his career with aspirations of becoming a master chef; he just wanted to make enough money for new soccer cleats. It wasn’t until Troop went to work at Smoking Jake’s Barbecue that he saw a culinary career in his future. It was at that local rib joint that Troop realized he could cook and that he wanted to become a chef. Smoking Jake’s owner was Tom Stoner, a Culinary Institute of America (CIA) graduate and Troop’s true culinary mentor. Stoner was committed to high-quality food prepared by hand, a belief that has stayed with Troop throughout his culinary journey. Stoner trained and championed Troop as he advanced his career with positions at the storied Greenbriar Hotel and Resort in West Virginia, then on to the Duquesne Club in Pittsburgh. Troop’s passion for cooking fueled his aspirations of becoming an Executive Chef. Troop realized he was missing the credentials needed for the elite culinary position, and at age 23, he enrolled at the CIA to gather the expertise he needed. The CIA gave Troop did more than advance his career. It is also where he met his wife, Alejandra Valdivia, a fellow CIA student and a woman who truly understands his culinary passions. Born in Puerto Rico, Valdivia was studying to be a pastry chef when she met Troop. After completing their culinary studies the two were married and relocated to her native Puerto Rico. Puerto Rico provided Troop with the opportunity to grow as a chef and experience and a rich culinary landscape. He began as the restaurant chef at the Caribe Hilton, quickly advanced to Banquet Chef, and finally Executive Sous Chef. After seven years at Caribe Hilton in Puerto Rico, Hilton approached Troop with an Executive Chef post that was both challenging and exciting. As the Executive Chef at Hilton Papagayo Resort in Costa Rica, Troop had to adjust to a completely different culinary environment. He had immersed himself in the Latin-Caribbean influenced cuisine of Puerto Rico. “The cuisine in Costa Rica was new to me, similar to Puerto Rico and the Atlantic-Caribbean but also similar to Hawaii,” says Troop. “It’s on the Pacific so the seafood and fruit were the best I have ever seen.” Troop embraced the region and its cuisine, marrying his influences and skills with the local dishes and creating new and innovative interpretations. Joining The Westin La Cantera Hill Country Resort brings Troop back to his culinary inspiration. “It’s not a rib joint but the culinary experience at the resort is true to Texas,” said Troop. “The resort’s commitment to sourcing products from local farms and ranches is something I respected when I started my career and continue to be passionate about in my cooking today.” Troop will manage seven dining outlets, as well as banquet services and in-room dining.
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