Andrew Lewis, formerly the executive pastry chef of Uchiko, is joining Hotel Granduca and accompanying Italian restaurant Visconti. He will work under Tom Parlo, who worked for hotels such as the Mandarin Oriental Miami and St. Regis Hotel in New York, is the executive chef. Louis previously worked in Dallas at Stephen Pyles and Bolla.
This will be the luxury hotel’s second location ever, with one already in Houston. Visconti will focus on northern Italian cuisine for breakfast, lunch, and dinner, like tonnarelli alla carbonara. The space will have a skylight. The hotel will feature a twice weekly aperitivo hour with drinks and free dishes. It is set to open sometime on 320 South Capital of Texas Highway in November and reservations are currently being taken.