FORT WORTH, Texas – Hotel Drover, an Autograph Collection Hotel by Marriott, has appointed Devin Walline as executive chef and Jamel Taggart as director of hotel food and beverage operations.
Walline brings years of experience to the hotel, having held key leadership roles throughout his career. His journey began as an executive sous chef at Lasco Enterprises in Houston, Texas, later holding multi-faceted positions at The 404 Kitchen in Nashville, Tenn., before transitioning to executive chef at Slatewood Club. During his nearly four-year tenure at the restaurant operations management group QED Hospitality, he rose through the ranks and took over as the executive sous chef, where he oversaw food and beverage operations in boutique hotels. Most recently, Walline served as executive chef for The Harpeth Hotel in Franklin, Tenn., prior to heading south to Fort Worth.
In his new role, he will oversee all culinary operations for Hotel Drover, located in the heart of the Fort Worth Stockyards, including the resort’s onsite restaurant, 97 West Kitchen & Bar, The Courtyard at 97 West, The Lobby Bar, and The Backyard at Hotel Drover, as well as special events and meetings throughout the local district.
With more than 15 years of experience in the industry, Taggart manages Hotel Drover’s food and beverage development and operations. His journey began as restaurant manager at the ARIA Resort & Casino in Las Vegas. He later held several multi-faceted positions at an array of Four Diamond and Five Diamond resorts, including the Fairmont Scottsdale Princess in Arizona, Omni Severin Hotel in Indiana, the MGM Beau Rivage Resort & Casino in Mississippi, and the Choctaw Casino & Resort in Oklahoma. Most recently, he served as the executive director of food and beverage at Omni Oklahoma City Hotel, where he was known as a humble and trusted leader.