Hildee’s Dine Inn cooks food for memories. Our team of chefs, cooks and everyday help knows that respect and a good meal can go a long way for folks. So stop on by, grab a seat, and let’s enjoy a meal together.
A native Houstonian and Baylor University graduate with a degree in Graphic Design, Ryan Hildebrand grew up surrounded by accomplished home cooks who infused in him a love of being in the kitchen. While a career in graphic design satisfied his need to be creative, a structured and predictable 9-to-5 work life was not in the cards for him. Instead, Hildebrand switched gears and headed to the Culinary Institute of America in Hyde Park, New York. Upon graduating in 2000, he moved back to Houston to work as sous chef under Mark Cox at Mark’s American Cuisine. Hildebrand then went on to work with Jim Mills at Olivette at the Houstonian before opening Vic & Anthony’s in 2004 as executive sous chef. He then spent two years as sous chef under Philippe Schmit at Bistro Moderne, followed by posts as executive chef at Patronella’s, Bistro Provence and Bistro Don Comillo before leading the kitchen as executive chef at Textile in 2009.
In 2011, Hildebrand opened his solo venture, the progressive American concept Triniti, to critical acclaim. It was his first foray into delivering an organic, seasonally driven menu against the backdrop of a casual, modern setting. After a six year run, Hildebrand closed Triniti to create a space for more casual comfort food, FM Kitchen & Bar, named for the farm to market roads used by farmers and ranchers to sell their goods. The FM menu was inspired by his childhood in Houston, the menu he created at FM was a true melange of southeast Texas cuisine, everything from gumbo to their signature burger. Hildebrand was never afraid to pursue a wide range of styles and appetites.
After departing FM in 2019, Hildebrand and his family decamped for a new perspective to Wimberley, Texas. It’s there where the culmination of his culinary experience has been distilled into Hildee’s Dine Inn, a culinary destination for hill country visitors and a community hub for locals. The menu is creative yet simple. The ingredients are locally sourced and the cocktails are fresh and delicious. Hildee’s, positioned at the corner of Winters Mill Parkway and Old Kyle Road, ushers you into the hill country with an atmosphere that is lively and welcoming.
A native Texan, she was born and raised in Galveston, Texas. She attended the Culinary Institute of America in Hyde park, New York. Also Hildebrand’s alma mater. She joined him at Triniti in 2013 where she rose through the ranks to become the Executive Pastry Chef until its closure in 2017. After her tenure at Triniti, she moved to California and worked in San Francisco at the well known establishments Coi followed by Jane the Bakery. Upon returning to Texas, Caroline spent time at Killen’s in Pearland then Sour Duck in Austin before reuniting with Hildebrand to open and helm the baking and pastry program at Hildee’s Dine-Inn.
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We only source the finest ingredients, including choice cuts of Wagyu beef, full organic chickens, and farm-fresh produce. Most is grown or raised right here in Texas.