Impress your guests with innovative Four Seasons cuisine. Our talented Dallas culinary team will take your event to the next level with creative food and beverage experiences – everything from cooking classes to interactive coffee breaks and extraordinary gala dinners. Our chefs leverage their relationships with local farmers and suppliers to deliver the highest quality menus, reflecting authentic Texas flavours. We love the challenge of customizing menus for your group.
EVERYTHING YOU NEED
![Row of four gourmet soft tacos in stainless steel holders on rustic wood platter]()
TASTE THE REAL TEXASLet us create a connection to local Texas culture and tradition with a Hill Country BBQ, served outdoors on the Event Lawn. Enjoy pecan-smoked sliced brisket, smoked pork sausage and Texas redfish tacos.
![Two smiling couples socialize around dining table in restaurant]()
RESORT RESTAURANTSChoose from five options for dining and drinks, including LAW (Land, Air, Water), our signature restaurant specializing in bold Texan fare. For buyouts, LAW is available for breakfast, lunch or dinner for up to 200 guests.
DETAILS![Law restaurant, large private dining table with candles, lanterns with tufted grey leather chairs]()
PRIVATE DININGLAW includes two private dining rooms, each seating up to 16 guests, as well as a show kitchen for a cooking class or pre-dinner reception. Many of our function rooms may also be set up for private dining.
DETAILS![Mixologist pours drink at outdoor Tequila Bar stand on patio by swimming pool]()
OUTDOOR ENTERTAININGOur Event Lawn is perfect for receptions of up to 750 people, while our pool terraces and other venues can host smaller outdoor functions. Ask for details!
DETAILS
OUR TEAM
CHRISTOF SYRÉ
EXECUTIVE CHEFIt takes passion to run one of the biggest dining operations of Four Seasons. As Executive Chef of our Resort, Christof Syré oversees every dining outlet, banquet and In-Room Dining menu. Fortunately, he brings a lifetime of inspiration. Christof was raised in Bendorf in the Rhine-Mosel region of Germany, by parents who were third-generation restaurateurs. After working in the family’s 120-year-old restaurant, Christof travelled to Sydney then London and Hong Kong before joining us at the helm in Dallas in 2000. With so much on his shoulders, he manages to do it all with a smile – and sometimes with his signature backflip!
"My heart goes into every dish crafted for our client's unique events at the Resort."