Austin's Premier Dining

After spending a great day on the golf course, playing tennis or having a fun day in the sun swimming, why not end it with a spectacular meal and a relaxing time at any of our dining facilities? From our cuisine to the dining atmosphere, we have something for every taste and occasion, all located in the comfort and convenience of your Club.

"For breakfast, I love the Traditional Conscious plate with Quinoa, egg whites, veggies and lemon oil. For dinner, the Tuna Mignon at The Den is just delicious!"

- Trish Mueller

The Hills Signature Chophouse
Get to Know Exective Chef Danny

He started his career in Midland Odessa at Western Sizzlin' Steakhouse in 1980 and worked there for three years, then went on the work at Green Tree Country Club, Diablo Country Club and Odessa Petroleum Club. In 1987, he moved to Austin, Texas to work at Barton Creek Resort and Country Club. From there, he moved to Virginia and worked for seven years. He decided Austin was the best fit for him and started at The Hills of Lakeway in September of 2016 as Executive Chef and has continued to grow and evolve our cuisine. During his free time, he enjoys carpentry, gardening, watching sports, and is proficient in the art of ice sculpting! 

The Den at Flintrock
Get to Know Chef Cesar

Chef Cesar was raised eating traditional Mexican food prepared with simple, fresh, local ingredients and this style of cooking is evident in the way he cooks today. In 1999, he moved to South Florida where he gained over 12 years of culinary experience working in a variety of fine dining restaurants. His passion for and knowledge of the culinary arts was recognized when he was named the banquet sous chef at an upscale private country club in Boca Raton, Florida. In 2014, Chef Cesar moved to Austin, Texas where he worked at Fleming's Prime Steakhouse, the Austin Convention Center, Perry's Steakhouse and The Proper Hotel before landing at The Hills of Lakeway + Flintrock Fallas. When he is not working, he loves running around the lake downtown, visiting his family in Mexico and trying new restaurants. 

SMOKED at The Oak
Get to Know Pit Master Byron

CHEF BYRON REED first became inspired by bringing people together and telling a story through food in the humble beginnings of his grandmother’s kitchen. She cooked new savory, southern dishes daily to feed a family of eight. As a child being raised by parents in separate households, he spent most of his time with his grandmother and began helping with chores around the kitchen, where he soon developed a love for cooking.

Byron started his culinary career at the age of 19 as a dishwasher at Chickasaw Country Club in Memphis, Tennessee. He soon transitioned to lead line cook and the experience landed him a Sous Chef position at the Hilton, where he worked for five years. His dedication to nourishing food and southern heritage serve him well in his current position as Pit Master for Smoked at The Oak. Every meal he creates reflects the skills he learned from his grandmother, focusing not only on exquisite taste but also a tantalizing presentation.