The Mansion Restaurant

Wine Selections

Wine selections include sparkling wines, whites and reds, all thoughtfully selected by a resident sommelier. The wine program reflects the culinary philosophy of the restaurant, showcasing an impressive wine list that embraces regional cuisine and local influences. Experience the world's best wine-producing regions perfectly paired with new American cuisine.

From The Dock

From the Dock, The Mansion Restaurant’s newest culinary offering brings the catch-of-the-day direct to your plate each Thursday, Friday and Saturday evening. Seafood highlights include Porgy and Fluke from Hampton Bays, NY, Pink Scallops from Burrows Bay, WA and Jude Cove Oysters from British Columbia. With limited quantities, weekend arrivals are announced via Rosewood Mansion on Turtle Creek Instagram stories. Follow along and make your reservation today. 

Executive Chef

Sebastien Archambault

A native Texan, Sebastien Archambault was raised in France and developed a passion for food at an early age while working in his family’s restaurant. After studying at Ferrandi in Paris, perfecting his skills beside legends such as Alain Ducasse and Guy Savoy, and serving as chef of the Michelin-starred Le Pirate in Corsica, Archambault helmed acclaimed establishments in Mexico City, Los Angeles, Washington, D.C. and New York City. As the Mansion’s Executive Chef, he oversees all of the culinary experiences throughout the hotel.

Pastry Chef

Jacquelynn Beckman

While chocolate chip cookies were the first treat that Jacquelynn ever baked as a child, today she loves to push her creative boundaries with each of her dessert creations, experimenting with shapes, colors, textures and flavors. She fell in love with baking while attending a baking class during high school. She then pursued pastry arts full time at Orange Coast College. At Rosewood Mansion on Turtle Creek, Jacquelynn oversees all things sweet, from in-room dining amenities to memorable and magical wedding cakes. 

Restaurant Director

Ryan Harvey

Ryan has the spirit to serve – from his first job as a teenager bagging groceries at a local supermarket, to earning a degree in hospitality management and working in various facets of the hotel industry, it was apparent that Ryan was destined for a career in hospitality. As The Mansion Restaurant’s Director of Restaurant Operations, Ryan is passionate and dedicated to creating memorable and special experiences for each of our guests. With his southern charm and quick humor, Ryan has the unique ability to instantly connect with people developing life-long friendships!