DALLAS, Texas – The Hotel Crescent Court has announced the appointment of Tony Johnson as executive chef of The Crescent Club.
According to a news release, Johnson joins the culinary team with “a passion for creativity in the kitchen” and big plans to bring a modern, upscale take on traditional Texan cuisine to The Crescent Club. Johnson will oversee all culinary operations at the hotel’s restaurant.
“We are thrilled to have such a seasoned chef who will bring decades of experience along with international influences and inspirations to his cuisine that will continue to elevate our guest experience,” says Denise Mope, the hotel’s director of sales and marketing.
Introduced to the world of cooking when he was 16 at North Georgia College in Dahlonega, Ga., Johnson says he quickly fell in love with the industry and knew he wanted to make this his lifelong career. After receiving a scholarship to Johnson & Wales University after entering a recipe contest, Johnson continued to grow his skillset over the next five years at some of the most well-known restaurants, including the Dorchester in London, England, where he was the chef de cuisine. As the only non-Italian, he learned how to make fresh pasta daily and classic Italian dishes with modern twists, and his talents allowed him the opportunity to create meals for luminaries such as Nelson Mandela.
Johnson’s expertise also includes positions at known hotels where he created and introduced new concepts and monthly wine programming, including Lake Lanier Islands Resort, the Hilton Daytona Beach, Emory Conference Center Hotel, and Sirata Beach Resort.
