FRISCO, Texas – The Westin Dallas Stonebriar Gold Resort & Spa has brought on Kenan Cokelez as the new chef for the resort’s dining outlets and banquet operations.
In the position, Cokelez oversees the performance of kitchen staff, controlling and directing the food preparation process, and developing menus with new or existing culinary creations ensuring the variety and quality of the servings.
“It is such an honor to join Westin Dallas Stonebriar Golf Resort & Spa as the new chef,” Cokelez said. “The Frisco-based resort provides laid-back luxury, and I look forward to contributing by continuing to elevate the dining experience for guests.”
Cokelez joins Westin Dallas Stonebriar Golf Resort & Spa with more than 14 years of experience supporting and leading culinary operations. He began his career in Turkey, where he pursued his education at the Mengen Culinary School and received his first job as a line cook at the Ciragan Palace Kempinski Hotel. In 2012, Cokelez moved to Texas and began working at the Gaylord Texan Resort & Convention Center as a line and lead cook. Since then, he has gained experience as a culinary leader around the Dallas/Fort Worth area, including sous chef and executive chef positions at the Westin Dallas Park Central Hotel and the Renaissance Dallas Richardson.
The resort features Beans & Barrel, a café by day and lounge by night, which offers curated cocktails, as well as Herd & Hearth, a Texas kitchen featuring cuisine showcasing locally sourced products and house-smoked meats and seafood. Guests will also enjoy breakfast with wellness-inspired plates. Both outlets are open to resort guests, as well as non-resort customers.
Seasonally, guests can lounge poolside and dine at Ranch Water, which welcomes individuals and families alike.
