Sheraton Dallas has welcomed Pierre Daval as the hotel’s new executive chef. Daval has more than 25 years of culinary experience, including 20 years with Marriott International. Originally from France, Daval started his culinary career in the United States at the Marriott Tan-Tar-A Resort in Missouri in 2000. His most recent role was at the Lincolnshire Marriott Resort in Illinois as the executive chef and food and beverage director where he personally managed an apiary and a two-acre farm. He also previously worked at the Chicago Marriott O’Hare and the Chicago Marriott Downtown.
In his new position, Daval will lead all aspects of hotel food operations, including the hotel’s banquet facilities and four food and beverage outlets.
“We are proud to have Pierre join Sheraton Dallas as Executive Chef and are confident his culinary passion and talent will provide amazing results to our dining outlets and banquet facilities,” says Frank Quant, Sheraton Dallas Hotel’s director of food and beverage. “We look forward to sharing his talent and delicious dishes with our guests as well.”
