Culinary Spotlight

The main attraction you won't want to miss! See what's cookin' at this year's Kalahari Food & (Not Just) Wine Festival and uncover the chefs behind the flavors of Kalahari bites. Plus, join us as our talented Kalahari Chefs take the stage for exciting food demos and tastings! Let them inspire you to create and perfect dishes at home.

Meet The Chefs

Resort Executive Chef – Matthew Stallings

Chef Matthew Stallings is a native of Harrisburg, PA, who ran away from winter and loves Central Texas. 

Professionally, Chef Matt has been a part of the leadership team of the Hilton Harrisburg, and it's DiRoNA and Wine Enthusiast awarded restaurant, The Sheraton Dallas, and The JW Marriott Austin in addition to some Boutique hotel properties in the Marriott Family.

He is currently the Executive Chef of Kalahari Resorts in Round Rock, TX, and enjoys the challenges of running such a large operation and watching families make great memories.

Resort Executive Sous Chef - Daniel Sherman

Chef Daniel Sherman is an accomplished culinary professional with a rich background in the restaurant and hospitality industry. His career began at Red Lobster, where he quickly advanced in the kitchen. While in high school, Daniel played a pivotal role in opening the second-ever Bonefish Grill. After studying at Johnson and Wales University in Miami, he gained experience at Carrabba's Italian Grill and later became Kitchen Manager at a neighborhood pizzeria.

Chef Daniel’s journey led him to the Sandpearl Resort in Clearwater Beach, FL, where he thrived in fine dining and high-volume operations. He then moved to Fort Lauderdale, joining Starwood Hotels at the Fort Lauderdale Beach Sheraton, where he rose to Jr. Sous Chef. He later played a key role in opening Margaritaville Hollywood Beach Resort as Chef de Cuisine of Landshark Bar and Grill, traveling across the U.S. and to Belize to open new restaurants.

Chef Daniel is the Executive Sous Chef at Kalahari Resorts in Round Rock, Texas, where he continues to showcase his expertise in delivering exceptional culinary experiences.

Andrew Kamrai Chef Photo

Corporate Sushi Chef - Andrew Kamrai

Get to know Andrew

Chef Andrew Kamrai comes with a wealth of over 25 years of accumulated culinary knowledge. He got his start after high school working as a dishwasher, but quickly showed promise and was promoted to the role of sushi helper, where he learned he had a true passion for culinary arts. From there, Andrew went on to work for many outstanding sushi establishments, including an intense 3-month training stint for a Michelin–starred restaurant while serving as a head pastry chef in Las Vegas. Chef Andrew joined the Kalahari team from Fresno, CA.

Executive Banquets Chef - Steven Woehl

Get to know Steven

Chef Steven Woehl, a native of the San Francisco Bay Area, discovered his culinary calling while pursuing a degree in Chemical Engineering at the Colorado School of Mines. Initially working part-time in local restaurants, Steven’s growing passion for cooking led him to shift his focus from the lab to the kitchen. He honed his craft at Le Cordon Bleu, absorbing knowledge from a diverse array of chefs along the way. Today, Chef Woehl brings his expertise to Kalahari Resorts and Conventions in Round Rock as the Executive Banquets Chef. His culinary style reflects his Californian roots, emphasizing seasonal, locally sourced produce and a lighter approach to cuisine. His unique perspective combines his scientific background with creative culinary techniques to enhance every dish he prepares. Outside the kitchen, Steven enjoys spending time with his wife and two sons, indulging in video games, attending metal concerts, and continually expanding his knowledge to enrich both his personal and professional life.

Executive Pastry Chef - Angelica Popielewski

Get to know Angelica

Meet chef Angelica Popielewski, our zealous Pastry Chef with roots beginning in Michigan and roots from her second home, Louisiana. Angelica began her culinary journey at the age of 14, starting as a dishwasher. Influenced greatly by her family, she developed a deep drive to follow her passion in life. Due to this, Angelica pursued her education in St. Louis, Missouri, where she graduated with an Associate of Applied Science (AAS) degree to further her pastry career. Her dedication and hard work eventually led her to the role of Executive Pastry Chef within the casino industry, where she became a part of the Kalahari family here in Round Rock, Texas. Outside of the kitchen, Angelica enjoys spending time with her fur babies, fishing, kayaking, and camping.

Adrian Coy Chef Photo

Chef Adrian Coy

Get to know Adrian

Originally from Lubbock, TX, Adrian Coy was raised in a Mexican-American family. Working hard and taking pride in everything he does has been embedded in him and his family’s foundation. “Early in my childhood, my grandparents owned and operated El Nene’s Restaurant. That restaurant has immeasurable value in our family history and the memories are still alive today. Little did I know that I would one day go to culinary school, graduate, and have the successes that I've had in my restaurant career. As Chef and General Manager of Cinco Nino’s, it has been an honor to provide the best possible experience. Thank you all for your support, and enjoy the Kalahari Food & Wine Festival 2023!"

Chef Wesley

Get to know Wesley

Chef Wesley started his culinary journey as a commis at Paradise Cove Hotel, a Relais Chateaux resort on the Island of Mauritius; growing up in a family of chefs and hospitality executives, he knew that the kitchen was everything he wanted to know and do at a later age. During his time in Hawaii, almost exactly on Oahu, he attended the Travel Pacific Institute under the Gros Bonnet program and graduated in Classical French cuisine. He then worked in various restaurant setups in Italian, Mediterranean, and France to finally reach a stepping stone as Sous Chef at Ola at Turtle Bay Resort, working alongside famous and acclaimed chef Fredd Angelo; chef Wesley now has the real feel and apprenticeship of "BECOMING A CHEF." His culinary journey will continue to San Diego, working for a Marriott franchise, then in Orange County "tournament" at Pelican Hill Resort Newport Beach, a patina restaurant group in Los Angeles. Chef Wesley then moved to San Antonio, Texas, and worked as Chef de cuisine at the Westin on the famous riverwalk. As Austin, Texas, was growing with innovation, Chef Wesley decided to move to the capital and helm Toulouse for 4 years, a French bistro at the domain where he was honored to host a tasting dinner for one of the oldest international gastronomy la Chaine Des Rotisseur. Fast forward after the pandemic, he joined New Waterloo South Congress Hotel and was the Chef for Central Standard until they closed. His last culinary presence before joining Kalahari Resort was The Vineyard at Florence, a 500-acre property where he oversaw the culinary program with multiple outlets.

Chef Deirdre

Get to know Deirdre

As a California School of Culinary Arts graduate, Deirdre honed her skills in kitchens throughout the Golden State, including Pasadena, Trabuco Canyon, and San Clemente. In 2004, she embarked on a new culinary adventure in Texas, focusing on crafting memorable breakfast dishes. Joining Kalahari Resorts & Conventions for the grand opening of their Round Rock location, Deirdre played a vital role in establishing and maintaining the high standards of culinary excellence that the resort is known for. Her contributions extended to the opening of Great Karoo, where she further refined her skills and deepened her passion for presenting the most important meal of the day, breakfast!

Toby Gayton Chef Photo

Chef Toby Gayton

Get to know Toby

Toby Gayton comes from a Hispanic family and had the privilege of being raised in the great state of Texas. Food and family has always been a way of life for him. “My passion for food started at an early age when I had to finish my little sister’s plate. Growing up, men in the kitchen were a common site for me, considering my father and grandfather were the two best cooks in my family. Wanting to prove myself, I embarked on a culinary journey spanning 20 years.” Chasing good food, and learning from great chefs has given me the opportunity to provide the best service possible at Kalahari Resorts as the Chef de Cuisine of Sortino’s Italian Kitchen.

Kerra Stanley Chef Photo

Chef Kerra Stanley

Get to know Kerra

Kerra Stanley is the chef de cuisine for Kalahari Resorts at Zulu Grill and has been with the company for about three years. She loves encouraging her team to be creative and enjoys bringing a family culture to Kalahari. Her inspiration started with her grandmother, who motivated her to pursue culinary education at Texas State Technical College, and she continued her education in hospitality management at McLennan County Community College. Kerra Stanley's goal is to have her own event venue that will provide all services in one location, being able to provide great hospitality, experience, and tasty food that brings out good vibes. She wants to inspire her daughter and team to follow their dreams no matter what life throws at them.

Chef Mamachina Chautsane

Get to know Mamachina

Mamachina Chautsane is a highly motivated and passionate culinary professional with a strong dedication to her craft. With a background in culinary arts from a reputable culinary school, she has honed her skills working for various companies in the food industry. Mamachina's career journey led her to work at Kalahari Resort in Wisconsin, where she gained valuable experience in different kitchen environments. Upon relocating to Texas, she joined the opening team at Kalahari Resort in the state and has been excelling in her role, showcasing her culinary expertise and creativity. Mamachina is known for her hard work, commitment to quality, and love for what she does, making her a valuable asset to the resort's culinary team.