Sheraton Dallas Hotel Hires New Executive Sous Chef

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. July 26, 2016

DALLAS, TX. July 26, 2016 - The Sheraton Dallas has named Christopher Stanley as the new Executive Sous Chef of the downtown Dallas hotel.

With more than 10 years of culinary experience, Chef Stanley comes to the Sheraton Dallas from the Sheraton Grand Chicago Hotel & Towers, where he most recently served as Executive Banquet Chef and previously the Chef De Cuisine. Stanley joined the Starwood team in 2005, as Sous Chef for the W Hotel City Center in Chicago. Before joining Starwood, Stanley spent more than five years in culinary positions at various hotels and restaurants, including working as the Sous Chef at The Signature Room at the 95th in Chicago, Sous Chef at the Beverly Hills Hotel, Line Cook at the Four Seasons Hotel in Chicago, and Kitchen Manager and Chef at the Bally Doyle Irish Pub & Restaurant in Aurora, Illinois.

“We are proud to have Chef Stanley join our talented culinary team,” said Michael Phelps, Director of Food and Beverage at the Sheraton Dallas. “Chef Stanley has extensive experience in the culinary industry and with Starwood, and we are confident he will successfully lead the Sheraton Dallas culinary team as Sous Chef.”

As Executive Sous Chef, Stanley is responsible for supporting Executive Chef Stuart Race and the culinary team by overseeing the day-to-day culinary operations for the hotel meeting and banquet spaces, in-room dining, and three hotel dining options: The Kitchen Table Restaurant and Lounge, a full-service restaurant open for breakfast, lunch and dinner, offering authentic American cuisine; Draft Media Sports Lounge, a sports nirvana featuring more than a dozen local and international draft beers, 23 flat-screen TVs and signature menu items such as pizzas and burgers; and Peet's Coffee and Tea, a shop serving grab-and-go items such as breakfast and lunch sandwiches, sweets and specialty coffee drinks.

For more information on the Sheraton Dallas, visit www.sheratondallashotel.com.