Preston Paine has been appointed as Food & Beverage Director and Executive Chef at Keswick Hall

A graduate of Tulane University, where he studied Business Management and Development, Paine began his career developing and opening acclaimed restaurant concepts, including Esker Grove, a James Beard Foundation Best New Restaurant semifinalist, and Marisol, recipient of a Michelin Bib Gourmand.

He further refined his perspective through immersive culinary experiences abroad, spending two years living and working across Spain, France, Italy, and Denmark. This time shaped a philosophy rooted in seasonality, cultural storytelling, and a seamless interplay between kitchen and dining room. Upon returning to the United States, he joined Eleven Madison Park, where he served as Chef Tournant and Kitchen Server, helping bridge the kitchen and dining room to create a highly personalized guest experience.

Most recently, Paine served as Food & Beverage Director and Executive Chef at The Crescent Hotel in Fort Worth, where he led all culinary and beverage programming across multiple outlets and expansive banquet operations. During his tenure, the hotel was named Best Hotel in Texas (2024) by Condé Nast Traveler. Paine’s recent accolades also include Chef of the Year (2024) and recognition among the 500 Most Influential People in DFW (2025 and 2026), as well as a 40 Under 40 honor in 2026.

In his new role, Paine will oversee all culinary and food and beverage operations at Keswick Hall, including Marigold by Jean-Georges, the resort’s celebrated dining outlets, in-room dining, and programming. He will play a key role in evolving the resort’s culinary identity, introducing innovative concepts while honoring the region’s rich agricultural heritage and Keswick Hall’s legacy of excellence.

For more information about Keswick Hall, please visit www.keswick.com.  

Preston Paine is an alumnus of A. B. Freeman School of Business - Tulane University – Class of 2015.