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ABOUT

Our Award-Winning Staff
DISCOVER AN UNPARALLELED TEXAS HILL COUNTRY DINING EXPERIENCE

One of a Kind

There are two things that separate the Cabernet Grill from the rest of the Hill Country or Fredericksburg restaurants. One is the delectable food, of course. The other is having the widest selection of Texas wines at your fingertips. Anyone who follows the wine market knows how the Texas wine industry has grown by leaps and bounds. Many vintners have won awards competing against legendary labels. At the Cabernet Grill, we have taken special interest in this and love to pass this enthusiasm on to our guests.

Ross Burtwell

EXECUTIVE CHEF & OWNER

With a passion as strong as Ross Burtwell’s, it’s no surprise that the Cabernet Grill has ended up listed as one of the best places to eat in Fredericksburg TX. In fact, the Cabernet Grill has even been listed as one of the top 10 restaurants in the country!

Chef Burtwell has a true dedication to making every customer a happy one. His desire to create a lasting culinary impression is only underscored by his wish that his dining guests feel at home. So while his food compares to some of the fanciest establishments in the city, the ambiance is as casual and comfortable as your own dining room.

With a culinary education beginning in the late 80s, and armed with apprenticeships from the TCA (Texas Chefs Association) and the renowned Westin Hotel, Ross was quickly selected by the Cascabel Restaurant and Bar in San Antonio and appointed Executive Sous Chef where he created the new Southwest fine dining restaurant.

Elizabeth Rodriguez

WINE DIRECTOR

Meet Elizabeth Rodriguez, Cabernet Grill’s Wine Director, whose extraordinary passion for wine exploration and pairing provides our patrons with the opportunity to experience a delicious harmony of culinary senses for an unparalleled fine dining experience in Fredericksburg, TX.

Elizabeth has been part of the restaurant business for over 18 years, (10 at Cabernet Grill) right in the Texas Hill Country, the epicenter of “Texas Wine Country.” So of course, she has had her nose in the exploding Texas wine industry since its infancy—making her uniquely qualified to perfectly craft Cabernet Grill’s wine experience.

But her expertise does not stop at the county line. Known for her exceptional palate and masterful ability to pair food and wine, she has developed strong relationships with wine makers from across the state as well as grape growers from the Texas Hill Country through the High Plains.

Mariana Burtwell

CHEF

While Ross may take “Front Man” job of who runs the Cabernet Grill kitchen, insiders and staff know that his wife Mariana is the one who actually stirs the pots! Mariana has been cooking professionally for over 30 years and has been by Ross’s side both in and out of the kitchen for more than 20 of those years. They met when Ross moved to San Antonio as the newly hired Sous Chef at Cascabel Restaurant, and Mariana had been working in the kitchen of the hotel the restaurant was housed in prior to his arrival. She was the first person he met, and as they say, the rest was history.

Mariana is responsible for the flawless day-to-day production and execution of Ross’s recipes for the restaurant. She also serves as the “Mom” for the kitchen staff through supervision and training, as well as cooking for our hungry staff. Suffice it to say, she is truly the Boss!

Hunter Burtwell

SOUS CHEF

Hunter is the son of chefs Ross and Mariana Burtwell. A local graduate of Fredericksburg High School, Hunter started helping in the restaurant when he was just eight years old. On busy nights, and with the help of his sister, he would help roll silverware in napkins in his parent's kitchen office. As a teen he worked in the Cabernet Grill kitchen on the salad and dessert station before eventually moving on to work at other various Fredericksburg establishments such as Tubby's Ice House and Ottos' Bistro.

After graduating, Hunter moved to Austin to attend the Auguste Escoffier School of Culinary Arts. While in Austin he developed a wide range of skills by working in a multitude of kitchens, most notably, the Austin hot spot Easy Tiger. He brought his refined skills back to Fredericksburg to lead the day-to-day operations at the Cabernet Grill restaurant as sous chef.