It started very hush-hush. In 1842, Governor Sam Houston ordered the secret removal of the Texas Republic archives to safekeeping in Washington-on-the-Brazos. Fearing that symbols of the national government were being removed from the city, Austinite and local legend Angelina Belle Eberly fired a six-pound cannon into the General Land Office Building. It was Belle’s cannonfire that alerted the town to this act of theft, and the conflict that followed became known as the Texas Archive War. With Belle’s spirit, Austin stayed preserved as the Texas capital and keeper of the archives.
Like Belle, we believe in taking risks. For us, that’s manifested in a menu that both preserves and subverts Texas’s culinary culture. Think comfort food that selectively (and artistically) breaks the rules.
Here, you’ll find kombucha on-tap, clean greens, and fresh-squeezed juice—but you’ll also find a carbs bar. With short ribs and a granola lab under the same roof, we don’t identify with predictability. And we never will. We’re dedicated to serving our local and global community every day through inspired food, inspired space, and inspired service.
Meet the Chefs
Daniel Ben-David | Executive Chef
Menu Favorite: Pan Roasted Salmon
Daniel Ben-David brings more than 15 years of industry experience to downtown Austin and is on a mission to take guests on a diverse culinary journey using local ingredients to showcase contemporary American cuisine.
Executive Chef Daniel leads all of Hilton Austin’s culinary and banquet operations, spearheads innovative menu creation and oversees the hotel’s two dining venues – Cannon + Belle, with farm-to-table cuisine and Austin Taco Project, offering unexpected tacos and taps.
Born in Israel and raised in South Africa, Chef Ben-David offers a global approach to his cuisine reflective of the different people and traditions he has encountered throughout his career. He has a particular affinity for American cuisine, which is synonymous with America’s diverse culture.
Before joining Hilton Austin, Chef Daniel was the Chef de Cuisine at the historic beachfront destination, Hotel del Coronado, where he was responsible for the daily operations of two restaurants. He also held the role of Banquet Sous Chef and was responsible for preparing food for events ranging from five guests to 1,500 guests. He also held previous culinary and general manager roles at other restaurants throughout the country.
Chef Daniel holds culinary degrees from the Secchia Institute of Culinary Education in Grand Rapids, MI.
SACHIE FUJITA | Chef de Partie
Menu Favorite: Honey + Black Garlic Chicken Wings
Sachie Fujita is our Chef de Partie supporting the team behind the Texas-fresh and locally sourced dishes on the menu at Cannon + Belle. Sachie has a dynamic gastronomy background, with over 27 years of extensive experience in menu development, food preparation and culinary staff management.
She joined our team in 2021, previously serving as Sous Chef at Hilton Tokyo, Specialty Chef at JW Marriott Desert Springs Resort & Spa, and various epicurean roles at Japanese restaurants within Japan and California.
Chef Sachie actually began her career as a teacher before launching her culinary journey. She holds a Bachelor’s Degree in Special Education and Teaching from Yasuda Woman’s University and taught for over a decade at a school dedicated to provide Japanese students living in the San Diego metropolitan a supplementary Japanese education.
She loves working with youth and fresh culinarians with well-diverse backgrounds, so she is a perfect fit to have on our Cannon + Belle team, where both her culinary experience and teaching skills are great assets to elevate our dishes and manifest our team.