Hilton Anatole appointed Rigoberto Lemus as the property’s new executive chef. In this role, Lemus will oversee culinary teams and menu development at the hotel, including the 27th floor steakhouse, SER Steak + Spirits, Media Bar & Grille as well as catering and banquets.
Lemus joins the Hilton Anatole most recently from the Gaylord National Resort and Convention Center in Washington D.C. where he also served as executive chef.
Lemus brings with him to the Anatole, significant leadership experience and a passion for culinary innovation which he has fostered throughout his career, which has included prestigious positions at properties including Hyatt Regency San Francisco, Hyatt Regency Lake Tahoe Resort and the Intercontinental Dallas.
Born in Mexico City, Chef Rigoberto credits his mother, a bakery and restaurant owner, with inspiring his original interest in the culinary arts.
The 1,606-room hotel located in the Dallas Design District offers 500,000 square feet of event space, including 11 ballrooms and 79 meeting rooms. There are eight restaurants and bars, three pools, a full-service health and fitness club, as well as a private sculpture park that can be used for outdoor functions.
