Chef Miguel Neira
Sheraton Dallas has welcomed Miguel Neira, based out of Trinity Groves, as the new Executive Chef.
With over 16 years in the hospitality industry, Neira will oversee all aspects of the hotel’s food operations, including the management of banquet facilities and four distinctive food and beverage outlets. Neira brings a passion for culinary innovation, leading an energized kitchen to develop unique, seasonal menus that are globally inspired while using only fresh, locally sourced ingredients.
Born and raised in a small coastal town in Ecuador, Neira’s passion for food was ignited early in life. He learned the art of fishing and developed an appreciation for the unparalleled quality of fresh, ocean-sourced ingredients. These formative experiences laid the foundation for his culinary philosophy: food should be pure, fresh, and reflective of its origins.
“We are proud to have Miguel join Sheraton Dallas as Executive Chef and are confident his culinary passion, extensive travels, and unique talent will provide amazing results to our dining outlets and banquet facilities,” said Frank Quant, Sheraton Dallas Hotel’s Director of Food and Beverage. “We look forward to sharing his expertise with our guests.”
Neira began his culinary career with Marriott in 2007 as Restaurant Chef at the Renaissance Vinoy Resort in St. Petersburg, Florida. He held leadership roles in Cleveland, Chicago and Tampa, including Executive Banquet Chef at Sheraton Grand Chicago, excelling in large-scale events and high-volume operations. Since 2021, Neira has served as Executive Sous Chef at Gaylord Palms Resort & Convention Center, overseeing all culinary outlets, site inspections, and menu development to enhance the guest dining experience.
