New Executive Chef Brings Global Experience to Downtown Hotel Thompson Dallas has appointed Matthew Demery as executive chef, tapping his nearly two decades of culinary leadership with Hyatt to reshape the 219-room hotel's food and beverage operations. Demery will oversee Little Daisy (an all-day Franco-American bistro), Catbird (a rooftop restaurant and lounge), the pool bar, in-room dining, and catering for the hotel's 20,000-square-foot event space. Demery's background spans culinary roles in Washington, D.C., Jakarta, Shanghai, and San Francisco. Most recently, he served as executive chef at Miraval Arizona Resort & Spa, where he led a wellness-focused dining program centered on seasonality and sustainability. "Chef Demery brings extensive culinary experience leading kitchens across Hyatt's portfolio in the U.S. and Asia, with particular strength in banquets and large-scale events," said Jack Murray, director of sales and marketing for Thompson Dallas. "He builds collaborative teams and translates that into food people remember, and that carries through everything from Little Daisy and Catbird to weddings and galas in our National Ballroom."
Career Path and Philosophy A Missouri native, Demery discovered cooking while serving in the U.S.
Coast Guard, where he shadowed the ship's chef. He attended culinary school, then spent four years at the Ritz-Carlton Georgetown before helping open Westend Bistro as sous chef at the Ritz-Carlton's West End location. Demery joined Park Hyatt Washington, D.C., in 2007, launching an 18-year tenure with Hyatt. He spent nearly seven years leading banquet operations there before moving to the hotel's Blue Duck Tavern. He subsequently served as chef de cuisine at Grand Hyatt Jakarta, then executive sous chef at Grand Hyatt Shanghai and Grand Hyatt San Francisco. At Miraval, Demery developed a culinary philosophy emphasizing mindful eating and local sourcing. His time in Asia, particularly his affinity for Indonesian flavors, informs his approach in Dallas. "Food should tell you something true about the place you're eating it," Demery said. "That starts with a team that trusts each other enough to bring their own point of view to the table, whether it's a technique from Shanghai or a flavor from someone's own family. At Little Daisy, that means French technique built around Texas produce. At Catbird, it's smaller plates that reward a night out. Dallas has one of the most ambitious food scenes in the country right now, and my goal is for our kitchen to be part of that conversation."
Why It Matters
Executive chef appointments at major hotels signal strategic investment in food-driven hospitality and event revenue. Demery's breadth of experience in both à la carte and banquet operations positions Thompson Dallas to compete on both guest dining and high-margin catering contracts—critical revenue streams for downtown luxury properties serving the events market.
For more insights and trends in the food and beverage sector, check out more articles in The Food & Beverage Magazine family of publications.
Written by FBM Publications Editors
