Delta Hotels by Marriott Dallas Southlake announced today that Enam Chowdhury has been appointed Executive Chef and Director of Food and Beverage for the Sky Creek Kitchen + Bar. This announcement is culminating with the highly charged buzz around town that “Father of Southwestern Cuisine” Dean Fearing collaborated with Chowdhury on the development and design of the hotel’s signature Sky Creek Kitchen + Bar. This includes Fearing’s signature influences on restaurant menus, brunches, weddings and special events.
Scheduled to open in late November, the Delta Hotel by Marriott Dallas Southlake is a full-service hotel owned by RREAF Holdings affiliate and managed by Aimbridge Hospitality. The highly anticipated hotel is at the intersection of State Highway 114 and White Chapel Boulevard in Southlake.
“I’m honored to take the helm and look forward to leading my team to provide a distinguished food and beverage experience,” said Chef Chowdhury. “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 comes to Sky Creek Kitchen + Bar with more than 30 years’ experience working in luxurious hotels and restaurants in Great Britain, Thailand, South Africa, Italy and the United States. An acclaimed chef, maître d’ and a master of cheese, with a Fromateur de Fromage designation certified by the Artisanal Cheese Company and La Picholine, New York, Chowdhury brings a fine-dining pedigree and premier culinary experience to Southlake’s newest destination restaurant.
Chowdhury honed his skills under Dean Fearing for 15 years at The Mansion on Turtle Creek in Dallas, before moving to Rosewood Hotels & Resorts, and The Joule. He was Executive Chef at other celebrated restaurants, including The Chophouse on Bankhead in Mount Vernon, Texas, and Los Pinos Ranch Winery in Pittsburg, Texas.
Alongside Chowdhury will be Chef de Cuisine Jose Soto, most recently the Sous Chef for Fearing’s Restaurant at The Ritz Carlton Dallas. Nick Bray will be the Restaurant and Bar Manager.
“I’ve worked with and admired Enam and Jose for years,” said Fearing. “I’m so excited for the Sky Creek Kitchen + Bar because they will create world-class cuisine and a sense of place that will wow everyone, yet make people feel at home. Enam and Jose are both charismatic, high-energy personalities whom guests will ask for and want to meet to memorialize their experience.”
Sky Creek Kitchen + Bar will feature elevated modern Texas cuisine, bold Southwestern flavors and a commitment to locally sourced ingredients. The menu will include locally hunted game and special cuts of beef, roasted chipotle tortilla soup, classic ceviche and fresh pastas. The bar will be stocked with Texas-based products, including craft beers, bourbons, vodkas, mezcal and tequila selections, and a carefully curated wine list designed to complement the elevated flavors on the menu. The Marketplace will feature Grab-and-Go chef-prepared signature salads, pastries, sandwiches, breakfast migas, fresh fruits and parfaits.
“We’re thrilled to welcome the dynamic trio of Chowdhury, Soto and Bray to our team,” said Hotel Manager John Emmett. “They are extremely talented with rich and diverse culinary backgrounds. Their creative approach to cuisine makes for a heightened experience full of delectable flavors and excellent service that will endear Sky Creek Kitchen + Bar to the Southlake community. We aspire to be the local destination to see and to be seen.”