The Crazy Water Hotel Names Stefon Rishel As Its New Chef

One of Fort Worth’s most famous and beloved chefs is making a big move ― to Mineral Wells. Chef Stefon Rishel will now take the reins at the signature dining located inside the historic and recently revamped Crazy Water Hotel. The restaurant will soon get a new name, a new menu, and a notable new chef.

Rishel is the culinary mind behind Wishbone & Flynt, in Fort Worth, and its popular speakeasy, The Amber Room. He helmed the former Max’s Wine Dive and the short-lived but brilliant TreMogli Cucina Italiana in South Main Village. Rishel is known as “The Mohawk Chef” for obvious reasons. He tells Fort Worth Digital Diary his current hue is purple. He is also the Owner and Operator of Mohawk Consulting & Culinary Solutions.

“I am extremely blessed to take over as Executive Chef and Food & Beverage Director of the Crazy Water Hotel this fall,” Chef Stefon Rishel said in a social media post Thursday. “For years, we’ve passed through Mineral Wells — watching, wondering, and searching for a way to be part of this project as it grew from afar. So that’s what we did: we watched, we visited, and we ate here often.”

“This past month, an opportunity arose, and we jumped in with both feet,” Rishel went on. “I’m grateful and honored to accept this role and step into the vision for the future of Mineral Wells. I am especially proud to carry forward the vision and legacy that Chef David Bull created here — and to run with it. Big things are ahead, and we’re just getting started.”

Chef Stefon Rishel Goes West — To Mineral Wells

The current chef of the Crazy Water Hotel’s signature dining is Chef David Bull. He moved from Austin to Mineral Wells to open Second Bar + Kitchen in 2023. Bull opened the first iteration of his Second Bar + Kitchen in Austin. He’s an Iron Chef America challenger, with a few James Beard nods to his credit. Bull began his career (fresh out of the Culinary Institute of America) working alongside Dean Fearing at The Mansion on Turtle Creek in Dallas.

Chef Bull’s arrival in Mineral Wells was not only unexpected, it put the city and the newly renovated hotel on the map with its stellar culinary program. Bull remains Regional Vice President of Food & Beverage with La Corsha Hospitality Group. Chef Bull could not be reached for additional comment, but a spokesperson for the hotel says he will remain on during the two-month transition, with Rishel taking over a new concept on November 1.

“After a worldwide search with over 50 applicants, we are proud to welcome Chef Stefon Rishel as our new Executive Chef and Director of Food & Beverage,” the Crazy Water Hotel says in a post.

“His creativity and leadership have made him one of the region’s most respected culinary voices … Chef Stefon will be spending the next few months getting to know our staff, our guests, and our community as he prepares to roll out an exciting new restaurant concept at the Crazy Water Hotel.”

About The Historic Crazy Water Hotel

The historic hotel was reintroduced in 2022 after a major renovation. It was built atop a famous mineral water well in 1912 and became a wellness retreat, drawing visitors from far and wide. Leaning in to its roots as a spa destination for “taking in the waters,” the Spa at The Wells is still forthcoming.

When the spa is completed on the hotel’s basement level, guests will once again be able to enjoy mineral bath soaks. They will also enjoy new therapies like infrared saunas, massages, and facials, making Crazy Water Hotel a restful wellness retreat once again.

With freshly updated guest rooms, suites, and even apartments on its upper floors, the Crazy Water’s massive first floor is filled with dining and shopping. That includes Rickhouse Brewing ― a local brewer offering beer brewed with locally sourced Crazy Water, as well as several boutiques for upscale shopping in the pavilion.

The hotel’s seventh floor is filled with wonders as well. The historic ballroom that now hosts weddings and special events once hosted big bands for another era. The glass-enclosed pavilion is jaw-dropping with views of the surrounding hills. You can overlook the entire city, and even enjoy a sunset view of The Baker Hotel from its open-air deck.

The Launch of a New Concept at The Crazy Water Hotel

At Wishbone & Flynt, Rishel crafted a menu including his famous PB&J wings with blackberry coulis and a spicy peanut sauce, buttermilk chicken and waffles, and a Dutch baby for brunch with lemon curd and blueberries.

At TreMogli, he prepared perfect handmade focaccia, wagyu meatballs, and fresh pastas, including traditional cacio e pepe, as well as entrees such as his crispy pork chop Milanese. In other words, Chef Rishel has got plenty of range. We’re looking forward to tasting the new menu he’ll craft in Mineral Wells.

“I plan to source local meats and produce for our seasonal menu,” Chef Rishel tells Fort Worth Digital Diary. “We want it to be approachable yet elevated, and we’ll be leaning into the wellness aspect of the hotel.” Mineral Wells was, after all, officially designated as the “Wellness Capital of Texas.”

“The goal is to keep the culture already embedded here, as well as the staff. We don’t want to displace anyone,” he says. “I plan to focus a bit more on wild game and seasonal produce.”

Soon, Chef Stefon Rishel will bring his own vision to Mineral Wells, with a new concept at the Crazy Water Hotel.