Our People

Elmar Prambs / Executive Chef

With more than three decades of culinary expertise, Executive Chef Elmar Prambs stresses that success is a team effort. He admits to a wonderful camaraderie with Chef de Cuisine Grant Macdonald and Sommelier Mark Sayre: “We have respect for each other’s talents and challenge one another every day.”

Prambs, who hails from Germany and received his formal training there, honed his skills in London, Montreal and Edmonton before his career brought him to Dallas’ Four Seasons in the mid-'80s. From there, he made his way to the Texas Hill Country and Four Seasons Hotel Austin in 1986, where he says he felt right at home in the small vibrant city.

Today, he oversees the entire kitchen for the hotel. And even though he knows everyone in Austin and has seen the city undergo many changes over the years, he says, “This is a competitive food town and it’s tough to stay number one. You really have to stay current and always be willing to try new things.”  He was especially excited when Four Seasons decided on the concept for TRIO three years ago. The culinary trinity of steak, seafood and fine wine forms the core at the restaurant, but Prambs adds that the menu has surprising seasonal additions depending upon what he and Macdonald find from local farmers, which can range from bison and Gulf seafood to the sweetest squash and heirloom tomatoes.

“I love what we have now,” says Prambs.  “There’s great music and lots of energy and bustle in the restaurant. The wine bar draws people from all over the city. It’s great to be able to give back to the community. I can’t wait to come to work each day.”

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