DALLAS, Texas – Fairmont Dallas has introduced Adam Reson as the hotel’s new executive chef.
Reson’s culinary journey was first ignited by a childhood passion for cooking, sparking a fiery dream to become a master chef. A native of north Texas, Reson is on a relentless quest to elevate regional flavors, sourcing the freshest ingredients from the fertile Texas Hill Country—peaches, stone fruits, and prime Texan-raised cattle and game. His dishes, while deeply rooted in Texan tradition, are infused with an international flair, thanks to his worldwide travel, especially his gastronomic escapades in France.
Reson began his career at Fairmont Dallas as a culinary intern and previously served as the hotel’s executive sous chef.
“I look forward to continuing my career at Fairmont Dallas and further strengthening the hotel’s role in the local dining scene,” Reson says. “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,” Reson says. “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.”
Reson will implement a new dining program at the hotel’s signature restaurant, the Pyramid Restaurant and Bar, in the urban setting of the Dallas Arts District. In addition to developing menus for the Pyramid, Reson will oversee catering options available in the hotel’s 70,000 square feet of meeting space including the Venetian Room.
