Tony France has been named the new executive chef at the Loews Arlington Hotel and Convention Center.

He will be responsible for overseeing all aspects of the food and beverage operation for five restaurants and lounges, including the facility’s signature Italian restaurant, Farena, banquet functions, 24-hour in-room dining, and special events.

The 888-room meeting and resort venue in the Arlington Entertainment District opened in February.

A Los Angeles native, France was drawn to cooking from a young age.

He was raised by his mother and grandparents and spent much of his time in the kitchen with his Sicilian grandfather, who, France said, was instrumental in growing his passion for cooking by exploring new foods.

He briefly studied business before following his dream to culinary school at Le Cordon Bleu in Pasadena, where he graduated with honors.

France began his culinary career in the kitchen at a private club in Hollywood, Calif., before moving on to hotels. He eventually landed at luxury locations in Marina del Rey, Venice Beach, Palm Springs, and Santa Barbara.

France comes to Loews Hotels from his most recent position as executive chef at The Ritz-Carlton Dallas, Las Colinas.

There, he worked alongside Michelin-starred chef and restaurateur John Tesar to re-concept the resort’s signature restaurant, Knife Italian.

France has held the title of executive chef since his arrival at Four Seasons Resort and Club Dallas at Las Colinas in December 2021, before the property transitioned to The Ritz-Carlton.

France joins the culinary leadership team, which also includes Executive Sous Chef Andres Cisneros, Chef de Cuisine Dustin Traylor, and Executive Pastry Chef Krista Owens.

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