Loews Arlington Hotel and Convention Center in Arlington announced in June the appointment of its new executive chef, Tony France. A native of Los Angeles, California, France joins the team at Loews Arlington from his most recent post as executive chef at the Ritz-Carlton Dallas, Las Colinas, in Dallas, where he worked alongside Michelin-starred chef and restaurateur John Tesar to reconcept the resort’s signature restaurant, Knife Italian. France will oversee all aspects of food and beverage at the hotel, leading its five restaurants and lounges: Farena, The Veranda, Railbird, Tomar El Sol, and Soy Cowboy.
France was drawn to cooking at a young age. Raised by his mother and grandparents, he spent much of his youth in the kitchen learning and tasting with his Sicilian grandfather, whose teachings the chef brings with him into the kitchen today.
“First and foremost, [he taught me] joy and laughter in the kitchen are vital to its overall success,” France explains. “I truly enjoy what I do in the kitchen, just as he did. It’s not just about the food, but the people cooking the food. It’s important to have intensity, but never forget to laugh.” He cites risk-taking, open-mindedness, and the value of simplicity as additional lessons he carries with him from that time.
After briefly studying business, France took on culinary school at Le Cordon Bleu in Pasadena, California, where he graduated with honors. He began his culinary career in the kitchen at a private club in Hollywood, California, before moving on to hotels, eventually landing at luxury addresses in other California cities like Marina del Rey, Venice Beach, Palm Springs, and Santa Barbara.
When cooking for large groups, Chef France loves to entertain. “When it comes to banquets, my primary goal is to provide some sort of ‘wow’ moment for all guests,” he says. “Regardless of the budget, we have an obligation to create exceptional experiences through food and presentation. I look at banquets as an opportunity to put on a show, draw in a crowd, and be the talk of the town.” One of his favorite ways to implement this strategy is through fun, interactive chef-led stations that showcase cooking with various types of grills and smokers, as well as liquid nitrogen.
“I treat every plated function like a restaurant operation,” says France. “I want guests to feel like the food and experience are even better than restaurant quality. If they are not taking out their phones to capture pictures of my food, I have not done my job properly.”
In his new role at Loews Arlington, France is passionate about developing future talent, and hopes to “bring the wow and have fun doing it” as a part of his new culinary team. He joins the current culinary leadership that includes Executive Sous Chef Andres Cisneros, Chef de Cuisine Dustin Traylor, and Executive Pastry Chef Krista Owens.
Sharing one last nugget of wisdom from his grandfather, France says he has learned to be grateful every day for his career as a chef. “We cook food for a living, which brings joy to others,” he says. “What we do brings people together. There is a true gift in what I get to do day to day.”
Loews Arlington contains 200,000 square feet of indoor event space and 66,000 square feet of outdoor space, including an event lawn, from which attendees can enjoy Chef France’s banquet cuisine.
