Dean Gress has been appointed Executive Chef at the Renaissance Pittsburgh Hotel
A graduate of Johnson & Wales University, Executive Chef Gress brings more than 20 years of culinary experience to the table. He most recently worked with Sage Restaurant Group in Pittsburgh, where he served as a Task Force Executive Chef, designing and implementing new banquet menus as well as implementing new standard operating procedures. Prior to that, he served as the Food and Beverage Director at The Westin Dallas Fort Worth Airport in Irving, Texas, the Executive Chef and Restaurant and Beverage Manager at the Crowne Plaza Hotel Dallas Market Center in Dallas and as the Executive Chef for Culinnaire International, a Dallas food service company.
