Lone Star Court Appoints Senaida Rodriguez as New Executive Chef
Boutique hotel within Austin's charming Domain district, Lone Star Court is excited to announce the appointment of Senaida Rodriguez as executive chef of their authentic Texas eatery, The Water Trough. In her new role, Chef Rodriguez will oversee all culinary operations at Lone Star Court, bringing a fresh take to The Water Trough's current Texas-American offerings.
"We're thrilled to welcome Chef Rodriguez to The Water Trough team," said William Barba, general manager at Lone Star Court. "Chef Rodriguez's creative approach on traditional dishes and well-rounded culinary experience makes her a wonderful addition to our culinary team. We're certain that her passion for hospitality and the culinary arts will provide guests with an unforgettable dining experience at The Water Trough."
SENAIDA RODRIGUEZ, EXECUTIVE CHEF
Born and raised in Texas, Chef Senaida Rodriguez brings more than a decade of culinary experience to her new role as executive chef at Lone Star Court. Rodriguez holds a degree in hospitality management from Texas Tech University and an associate degree of applied science in culinary arts from the Art Institute of Dallas, combining both her passion for hospitality and the food and beverage industry.
Rodriguez's career began at the Manley Residence in Dallas where she worked as a personal chef. Shortly after perfecting her craft domestically, Rodriguez served as a cook for Norwegian Cruise Line, focusing on batch, a la minute offerings. She then went on to foster her talents as executive chef at fine-dining restaurant in Utah, Duke's, and as lead cook at Splendido in Colorado's Chateau Beaver Creek.
Prior to joining Lone Star Court's culinary team, Chef Rodriguez was a sous chef at Cotton Court hotel, where she helped craft menus and train personnel while overseeing daily culinary operations of the property's restaurant, The Midnight Shift. Rodriguez's new role as executive chef entails administering all culinary operations at Lone Star Court, including menu ideation, personnel management and shaping offerings at onsite restaurant, The Water Trough.
Leveraging her culinary expertise and years of experience, Rodriguez plans to redefine The Water Trough's f&b program through superb management, seasonal menus and creative dishes.