DALLAS—The Adolphus, a landmark hotel in Dallas, has promoted Blaine Eads to director of catering and appointed Gricel Duran to executive pastry chef.
Eads joined The Adolphus team in 2022 as catering sales manager and later became the associate director of catering, overseeing the planning and execution of catered events. In her new role, she will be the primary contact for the hotel’s wedding program and hosted events. She is also responsible for collaborating with the culinary team to ensure menus are curated for clients and their needs and working with the banquet team to incorporate new culinary trends into their offerings.
Eads previously worked under Paula Fenner, former director of catering at The Adolphus, who recently retired after 20 years. Prior to The Adolphus, Eads held several positions in the sales and events industry; for approximately 10 years, Eads ran her own consulting business, auditing clients’ digital presence and developing marketing plans to engage clients’ target audiences.
“I feel honored stepping into the role of director of catering at The Adolphus, a place known for its rich history and colorful charm,” Eads says. “This opportunity allows me to continue creating unforgettable experiences for our clients from Dallas and beyond, surrounded by an incredibly talented team. I am so very grateful for this opportunity to contribute and represent this prestigious establishment and look forward to upholding the traditions that make The Adolphus special for so many.”
The Adolphus is home to six different dining concepts, including The French Room, which is recognized as Dallas’ most iconic fine-dining establishment. As executive pastry chef, Duran will be responsible for creating high-end pastry and dessert experiences throughout the hotel. Duran is also responsible for ingredient sourcing, introducing innovative seasonal menus, and crafting pastry and dessert options for banquets and events at the hotel, among other things.
Duran’s previous experiences include decades of experience as a pastry chef at several hotels, including Loews Coral Gables and W Hotel South Beach Marriott, both in Florida, and Ritz Carlton Turtle Bay in Kahuka, Hawaii.
“We are incredibly proud to have both Blaine and Gricel step into these key leadership roles at The Adolphus,” says Danny Estevez, area managing director for The Adolphus. “They both have a deep understanding of our guests’ needs; Blaine particularly in the wedding space, and Gricel, of course, already making a significant impact on our culinary program. Investing in our internal talent and fostering career growth within our existing team is something we value deeply, and I have no doubt that both Blaine and Gricel will continue to create unforgettable experiences for our guests.”
