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Fritz Doss Named Executive Chef at the 1,840-room
Sheraton Dallas Hotel in Texas



DALLAS – July 20, 2011
– The Sheraton Dallas Hotel, one of the largest convention hotels in Texas, recently announced that Fritz Doss has joined the hotel as executive chef.  In this role, Doss will be responsible for oversight of all culinary activity for the hotel’s event catering, room service operations and restaurant venues, including The Kitchen Table, Draft Media Sports Lounge and Chill.

Prior to joining the Sheraton Dallas Hotel, Doss supervised and managed food and beverage services for Hyatt Hotels in Atlanta, Dallas, Irvine, Calif., Newport Beach, Calif., and Orlando, Fla.  During this time, he cooked for prominent celebrities, business leaders and elected officials such as Arnold Schwarzenegger, Ted Turner, Walter Cronkite, Quincy Jones, Hillary Clinton, Angela Bassett, Gloria Estefan, Julian Lennon, and every sitting U.S. President since Ronald Reagan.  He also participated in numerous high-profile events serving thousands of guests, such as catering three PGA Tour events, hosting three worldwide sponsors for the 1996 Olympic Games and hosting the NFL for Super Bowl XXIII.  He was recognized as Hyatt’s Chef of the Year in 2007 and led his division to receive Hyatt’s Department of the Year, Culinary designation in 2009.

Doss’ professional accomplishments are augmented by his community work.  He has participated in fundraisers that include Wolfgang Puck’s Meals on Wheels at Universal Studios in Los Angeles, as well as events for the Liver Foundation and the American Cancer Society.  In addition, Doss works to educate his colleagues and the general public about various foodservice industry issues, including food safety and sustainability.  Doss’ proactive support for the use of environmentally friendly products earned him a “ZERO WASTE” rating from The Green Foodservice Alliance.

Doss is a graduate of the Culinary Institute of America in Hyde Park, N.Y., and of the Florida International University, School of Hospitality Management.  He has a lifetime certification as a Foodservice Management Professional from The Education Foundation of The National Restaurant Association and was awarded a Certified Executive Chef designation by The American Culinary Federation, which he held for over 10 years.

About the Sheraton Dallas Hotel
The Sheraton Dallas Hotel is a spirited urban destination that helps guests stay connected with the world.  Only steps away from the city’s vibrant arts and business districts, and adjacent to the DART rail line, guests of the Sheraton Dallas can experience the culture, sports centers, entertainment, shopping and dining options that have made Dallas a world-renowned destination. Featuring 1,840 guest rooms and over 230,000 square feet of meeting and event space, the hotel combines form, function and style to host a video conference for 10 or a gala for 5,000.  In addition, the hotel’s combination of engaging service and a fresh, inviting atmosphere allows guests who are traveling for business and pleasure to relax, take time to explore and celebrate time together.

For more information about the Sheraton Dallas, or to make a reservation, visit www.sheratondallashotel.com.  From the U.S. and Canada, reservations for any Sheraton hotel worldwide can be made by calling 1-800-325-3535 or visiting www.starwoodhotels.com/sheraton.
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Contact:

Michelle Frith or Elysa Nelson
Cooksey Communications
972-580-0662
michelle@cookseypr.com
elysa@cookseypr.com


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