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Fairmont Dallas announces Executive Chef Adam Reson

Adam Reson
Adam Reson

Fairmont Dallas welcomes Chef Adam Reson as Executive Chef, bringing his unique blend of local Texan flavors and international culinary experiences to elevate the dining scene.

DALLAS – Fairmont Dallas introduce Adam Reson as the hotel’s new Executive Chef. Chef Adam Reson’s culinary journey was first ignited with a childhood passion for cooking, sparking a fiery dream to become a master chef. A proud native of North Texas, Reson is on a relentless quest to elevate regional flavors, passionately sourcing the freshest ingredients from the fertile Texas Hill Country – juicy peaches, succulent stone fruits, and prime Texan-raised cattle and game. His dishes, while deeply rooted in Texan tradition, are infused with a vibrant International flair, thanks to his globe-trotting adventures, especially his gastronomic escapades in France. This dynamic blend of local and global flavors makes every bite an unforgettable experience.

Chef Reson began his career at Fairmont Dallas as a culinary intern and previously served as the hotel’s Executive Sous Chef, consistently showcasing his talent in crafting unique cuisines that captivate guests.

“I look forward to continuing my career at Fairmont Dallas and further strengthening the hotel’s role in the local dining scene,” Chef Reson said. “I am eager to bring my innovative approaches to our wonderful culinary team.”

Before returning to Fairmont Dallas, Chef Reson served as Chef de Partie, Sous Chef, and later Chef De Cuisine at FL.2 Modern American within Fairmont Pittsburgh.

“I enjoy pushing boundaries and ensuring exceptional gastronomic experiences for our guests,” Chef Reson said. “I am eager to embody the essence of the Fairmont brand values in culinary creations to provide the best experience possible for our hotel guests and locals.”

Chef Reson embodies a philosophy of simple elegance, aiming to deliver effortlessly sophisticated cuisine to a discerning city. He is looking forward to implementing a new dining program at the hotel’s signature restaurant, the Pyramid Restaurant and Bar, in the elite urban setting of the Dallas Arts District. In addition to developing menus for the Pyramid, Chef Reson will oversee catering options available in the hotel’s 70,000 square feet of meeting space including the iconic Venetian Room.

Pyramid Restaurant and Bar is open daily for breakfast, lunch and dinner, serving a variety of dishes inspired by Texas growers and regional vendors.

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Vicky is the co-founder of TravelDailyNews Media Network where she is the Editor-in Chief. She is also responsible for the daily operation and the financial policy. She holds a Bachelor's degree in Tourism Business Administration from the Technical University of Athens and a Master in Business Administration (MBA) from the University of Wales.

She has many years of both academic and industrial experience within the travel industry. She has written/edited numerous articles in various tourism magazines.