Zachary Ladwig, the remarkable executive chef leading the culinary team behind The Stella’s four new food and beverage concepts. With over 17 years of professional experience, the Wisconsin-native has seen a great deal of success since beginning his career in cuisine.
Ladwig comes to The Stella from the Penrose Room at The Broadmoor in Colorado Springs, Colorado where he was the chef de cuisine. Previously, Ladwig served as the executive chef at The Inn at Dos Brisas in Washington, Texas. Over the span of his culinary career, Ladwig has lent his talents to several Michelin star restaurants including Gordon Ramsay at the London, Bouley and Corton. Boasting an unmatchable professional experience ranging from five-star luxury hotels to Michelin star restaurants, Ladwig has become one of the best in the industry. As The Stella’s executive chef, Ladwig is sure to bring the same incredible success to the property that he has seen for the majority of his amazing career.
The Stella’s on-site restaurant, Campfire serves seasonally driven dishes with a focus on locally raised beef, slow smoked meats and sustainable seafood. Offering breakfast, lunch, and dinner daily, the restaurant uses the best ingredients found in Central Texas farms and ranches. Complementing Campfire is Hershel’s, a speakeasy authentically matched with Texas hospitality, serving up craft cocktails, a selection of small batch whiskey, and notable wines and craft beers.
Located just outside The Stella, P.O.V. is a sleek café serving up specialty coffee from San Antonio’s Merit Roasting Co., with several small batched blends roasted just for The Stella, along with light fare, draft beers and wine, all in a stylish, modern setting. For guests looking to catch some rays while sipping on refreshing libations, The Watershed serves as The Stella’s poolside bar, which is well complemented by private cabanas and welcoming lounge chairs.