{"id":553553,"date":"2026-01-30T08:42:24","date_gmt":"2026-01-30T08:42:24","guid":{"rendered":"https:\/\/www.europesays.com\/us\/553553\/"},"modified":"2026-01-30T08:42:24","modified_gmt":"2026-01-30T08:42:24","slug":"texas-legendary-alamo-reclaims-original-1836-cannon","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/553553\/","title":{"rendered":"Texas’ legendary Alamo reclaims original 1836 cannon"},"content":{"rendered":"

A Central Texas-born chef with Michelin cred will return to his birthplace to head up the forthcoming Canyon Ranch Austin resort: Val Cant\u00fa<\/strong>, the chef behind two Michelin-starred San Francisco restaurant Californios, will lead the kitchen at the resort’s restaurant, Estella.<\/p>\n

Canyon Ranch<\/a> is a premier wellness destination resort and spa headquartered in Fort Worth, where there’s a spa location<\/a> at the Crescent Hotel. Canyon Ranch Austin<\/a> is set to open in September 2026 in Spicewood, a Hill Country town just outside the city.<\/p>\n

The original Canyon Ranch, which opened in Tucson, Arizona in 1979, is highly regarded as one of the top health resorts in the world, earning three keys<\/a> from Michelin \u2014 the highest ranking a hotel can get \u2014 and the chain lauds the wellness benefits of both modern science and “ancient wisdom.”<\/p>\n

The Austin restaurant will follow that same ethos, a release says.<\/p>\n

\u201cEstella will be light, bright, fresh, and clean,\u201d says Cant\u00fa in the release. \u201cIt\u2019s a distilled version of what I do that will be focused on seasonality, sourcing, and the kind of delicious food that makes you feel good after you eat it.\u201d<\/p>\n

\"Canyon Canyon Ranch operates some of the country’s most acclaimed spas. Facebook Canyon Ranch <\/p>\n

Cant\u00fa is developing the menu with experience from fine dining and his personal Texas heritage; he was raised in Brownwood, about 150 miles northwest of Austin, where his father owned a Mexican restaurant. Tortillas are an important part of what’s to come at Estella.<\/p>\n

\u201cWhen I\u2019m making tortillas, I feel connected at a root level,\u201d says Cant\u00fa. \u201cIt reminds me of making tortillas with my grandmother and my dad.\u201d<\/p>\n

Canyon Ranch CEO Mark Rivers emphasized Cant\u00fa’s well-balanced approach: \u201cChef Val brings a rare combination of technical mastery, cultural authenticity, and emotional intelligence to his cooking,” he says. “His approach aligns perfectly with how we think about wellness as intentional, thoughtful, and rooted in real life.\u201d <\/p>\n

\"Californios If Estella is anything like Californios, presentation will be a huge factor.Photo courtesy of Californios<\/p>\n

Although the release does not share how much Estella will have in common with Californios, it’s easy to imagine that the artistic plating<\/a> and education about the indigenous cultures of Mesoamerica<\/a> will carry over.<\/p>\n

\u201cThis is a homecoming for me,” Cant\u00fa says. “Cooking in the Hill Country allows me to return to the flavors, ingredients, and traditions that first shaped who I am.”<\/p>\n