Four Seasons Hotel Austin

Four Seasons Tenure

• Four Seasons Resort Punta Mita (2010), Four Seasons Hotel Austin (2012-2013 and 2015-present)
• First Four Seasons Assignment: Intern at Four Seasons Resort Punta Mita

Employment History

• The Greenbriar; Four Seasons Hotel Austin; Cuatro Patas Restaurant; Hotel Demetria; Four Seasons Resort Punta Mita; Mayan Palace Puerto Vallarta

Education

• Universidad del Valle de Mexico (Guadalajara), International Bachelor degree in Administration of Culinary Business, Associated degree in Marketing

Birthplace

• Guadalajara, Mexico

Languages Spoken

• English, Spanish

Executive Chef Abril Callender grew up in Guadalajara, Mexico, where some of her earliest memories were tied to food as she was constantly surrounded by a melting pot of flavours. From neighbourhood Mexican street food to dishes from her uncle’s popular Chinese restaurant — she quickly discovered there was a vast world of culinary creativity to be discovered. 

Despite her rich culinary upbringing, Abril initially envisioned a career in medicine. That changed during a trip to Vancouver to take care of her young cousins (where cooking became part of her daily routine) and what began with something as simple as eggs quickly revealed a new passion. “I discovered I had the power to mix any flavours I wanted and make something delicious” she recalls. “Cooking could be approachable and exciting...there was so much to discover. It became impossible to imagine doing anything else.” She turned down medical school, enrolled in hospitality school, and set her sights on the professional kitchen. 

After many internships and trying her hand in various culinary roles, Abril arrived to Four Seasons Hotel Austin as a culinary intern, working under longtime Executive Chef Elmar Prambs. “I remember walking through the kitchen and instantly knowing this was my home.” When her visa expired, she left with an immense amount of knowledge and the determination to someday return to Austin. 

Abril continued her culinary journey in the United States, serving as Chef de Partie at The Greenbrier in West Virginia, where she gained a deep appreciation for tradition and mastered classic French and Italian techniques. In 2015, she received a long-awaited call from Chef Prambs offering her the role of Banquet Chef in Austin. “I’ll teach you the role,” Chef told her, an opportunity she couldn’t refuse. 

By 2018, Abril made it a point to learn everything she could; her hard work, leadership and creativity did not go unnoticed as she was promoted to Executive Sous Chef. In the years that followed, she built a reputation for leading the Hotel’s most high-profile and large-scale events, all while leading the kitchen team with passion, creativity, and warmth. Her tenure has seen the introduction of imaginative offerings such as Ciclo’s iconic Tomahawk Experience, along with a renewed emphasis on dietary innovation and responsibly sourced ingredients. 

While her culinary roots are Latin-inspired, Abril developed a particular expertise in vegan cuisine, somewhat unexpectedly, despite working in a steakhouse and hotel in Texas. Her curiosity began while working with a local Chef partner to create an all-vegan wedding menu, an experience that exposed her to exciting new ingredients and techniques. “I was amazed to see how creative vegan cooking could be. Many Mexican dishes are naturally vegan, and I realized I had those roots all along.”  

Now appointed as Executive Chef in August 2025, Abril is deeply committed to wellness, sustainability and continuing the legacy of the Hotel—albeit with a spark of her own. She believes the culinary world has a profound impact on the community and feels a responsibility to leave it better than she found it, creating a healthier, more sustainable future for the next generation. 

For Abril, the excitement of cooking lies in the endless opportunities to perfect her craft “You never learn everything in this profession. There’s always something new to discover and experiment with - those challenges keep me inspired.” Whether it’s developing new signature dishes or finding a new way to inspire her team, she approaches her craft with the same dedication she felt the first day she walked into the Four Seasons Hotel Austin kitchen, and knew she was home.