Delta Hotels by Marriott Dallas Southlake has announced Enam Chowdhury as its opening chef.
Chowdhury will serve as executive chef and director of food and beverage for Sky Creek Kitchen + Bar, the restaurant hotel, which is scheduled to open in late November.
Chef Dean Fearing collaborated with Chowdhury on the development and design of the restaurant, according to a release from the hotel.
“I’m honored to take the helm and look forward to leading my team to provide a distinguished food and beverage experience,” Chowdhury said. “Sky Creek Kitchen + Bar will be an extension of guests’ own dining tables, offering a hospitable environment to enjoy the thoughtfully designed and executed flavors. It is my goal to have every guest thinking about their next reservation as soon as the meal is complete.”
Chowdhury’s background includes 30 years of experience working in upscale hotels and restaurants in Great Britain, Thailand, South Africa, Italy and the United States. He honed his skills under Fearing for 15 years at The Mansion on Turtle Creek in Dallas, before moving to Rosewood Hotels & Resorts and then The Joule. He was executive chef at other restaurants in Texas including The Chophouse on Bankhead in Mount Vernon and Los Pinos Ranch Winery in Pittsburg.
Sky Creek Kitchen + Bar will feature “elevated modern Texas cuisine, bold Southwestern flavors and a commitment to locally sourced ingredients,” according to the release, with a menu that will include locally hunted game and special cuts of beef, not to mention a riff on Fearing’s iconic tortilla soup.