The Marriott Dallas Uptown team is excited to announce the appointment of Robbie Tawil as General Manager of the hotel property. Tawil has more than 35 years of experience with Marriott and the hospitality industry, including previous leadership roles in management and operations.
Thrilled to open the 14-story, 255 guestroom hotel, Tawil will lead Marriott into the future, opening the first Marriott property with the latest generation room design. He is well equipped to lead his team and has done so successfully in the past. During his tenure with Marriott, Tawil has served as General Manager of the Marriott Conference Center in Norman, Oklahoma, General Manager of the Worthington Renaissance, Director of Operations at the Dallas Renaissance, Director of Food and Beverage at the Worthington in Fort Worth and Director of Operations at Dallas Marriott Downtown to name a few. Despite working with properties across the country, Tawil is excited to be working again in his hometown of Dallas.
“Dallas has always been my home and I am elated to be opening a hotel in my own backyard,” said Tawil. “Marriott Dallas Uptown has so much to offer the burgeoning Uptown district. We are looking forward to meeting and serving our neighbors in the surrounding communities and welcoming travelers visiting Dallas from outside our city.”
Also joining the Marriott Dallas Uptown team is Juan Pablo Silva as Executive Chef of Good Graces, the hotel’s restaurant. Chef Silva’s passion for food was born while cooking with his grandmother as a child in his hometown of Lima, Peru. He furthered his knowledge at Le Cordon Bleu Peru, where he graduated with a Culinary Arts and Hotel Management degree.
Chef Silva has helped manage the culinary program for the largest Ritz-Carlton in the world, The Ritz-Carlton Abu Dhabi Grand Canal, where he served as the Executive Sous Chef. After three years in Abu Dhabi, Chef Silva became the Executive Sous Chef of the Ritz-Carlton in Dallas and then Executive Chef. He is honored and excited to take on the challenge of opening Good Graces, a modern American Brasserie.
“The menu I’ve created for Good Graces will truly highlight each place I’ve cooked and learned from,” said Chef Silva. “From home-cooking in my grandmother’s kitchen in Peru to fine dining at the Ritz, this menu will be the perfect balance of each.”
Persian
