Chef Beto Gutierrez
Ask anyone in Laredo, and they’ll tell you Alberto Gutierrez is the chef who brought gourmet dining to this town. Known for his robust and savory creations, he excels at creating dishes that delight the senses with a symphony of flavors, combining in surprising and sensual ways.
Now a well-known culinary innovator at the pinnacle of South Texas’s fine dining scene, Gutierrez started small-cooking for his family at an early age. By the time he was seventeen, he already had a reputation as a grillmaster-so much that he was being asked to cook at special events for friends and family. Around this age, he decided to pursue cooking as a career.
After graduating from the Texas Culinary Academy, Gutierrez landed a prestigious position as Sous Chef at the Driskill Hotel, working alongside Chef David Bull and cooking for numerous high-profile patrons including President Clinton, Ladybird Johnson, and renowned New York food critic John Mariani. Gutierrez’s culinary talents helped establish the Driskill as a landmark of Austin’s culinary scene, and he went on to further success cooking at the Four Seasons Hotel with Elmar Prambs.
But his roots were in Laredo, and eventually he returned to open La Barranca Grill, serving gourmet regional and international cuisine. La Barranca was followed by Alegria, featuring an innovative tapas menu at once subtle and complex-quickly establishing a devoted regional following.
When offered the opportunity to take the lead in assembling a world-class culinary team at La Posada Hotel, Gutierrez accepted the challenge. Since then, he’s updated the menus at the Zaragoza Grill and the Tack Room, La Posada’s signature steakhouse
Alberto Gutierrez is the chef who established Laredo as a Mecca of fine dining in South Texas. Make a reservation at any of La Posada’s fine restaurants, and you’ll get a chance to savor the food that has diners coming from miles-and countries-away.