Vincent Cheung has been appointed as Executive Chef at JW Marriott Dallas Arts District
JW Marriott Dallas Arts District is pleased to announce the appointment of Vincent Cheung as its new Executive Chef. Cheung assumed leadership of the hotel’s complete culinary operation, overseeing its signature food and beverage outlets, including the sophisticated JW Steakhouse and the sky-level terrace bar, Vincent’s.
A seasoned leader within the Marriott family, Chef Vincent brings over 25 years of experience spanning numerous brands and diverse culinary concepts. His distinguished career is marked by supporting multiple hotel openings and serving on task forces across both the East and West regions. Most recently, he served as Executive Sous Chef at the Sheraton Dallas Hotel, where he was recognized for his leadership and operational excellence, including being named Manager of the Quarter in 2023 and 2025.
Cheung’s appointment marks a new era for the hotel’s food and beverage program, characterized by a deep commitment to the "JW Garden" concept. A lifelong enthusiast for cultivation, Cheung’s "green thumb" dates back to his upbringing in New York City, where he found ways to nurture fresh ingredients even within the urban landscape. This passion for fresh goods will now take center stage as he ramps up the hotel’s on-site gardening initiatives to ensure every dish and drink reflects seasonal growth.
Cheung’s culinary perspective is deeply rooted in his upbringing, having begun his journey in his family’s Hong Kong and Cantonese-style restaurants in New York. His modern approach, what he describes as “Ch-Tex,” blends Cantonese heritage with Southwestern techniques and Latin influences. Unique to Dallas, this distinctive style reflects the city’s dynamic cultural landscape, and Cheung aims to position the hotel as a leading destination for the cuisine. This vision will be showcased on the upcoming JW Steakhouse menu, featuring bold, signature dishes such as Fermented Black Bean Garlic Dino Ribs, smoked overnight to balance traditional barbecue with Asian aromatics.
Sustainability and local sourcing will be central to Chef Cheung’s approach as he expands the property’s JW Garden program and on-site hydroponic gardens, growing lemon basil, lemongrass, and hearts of fire for use across both culinary and cocktail programs. This commitment is further supported by partnerships with local purveyors including Black Hawk Farms, Cedar Ridge Farms for cage-free dairy, and Heritage Farms for artisanal chocolates. In the coming months, JW Steakhouse and Vincent’s will enter a new chapter under his leadership, building on a strong foundation while further refining the hotel’s food and beverage identity through a unified vision of grounded, ingredient-driven dining.
Cheung’s accolades include a second-place finish in the World Seafood Category at the World Food Championship and being named "Master of the Craft" for Renaissance Dallas in 2018. Beyond the kitchen, he is a passionate gardener and a koi hobbyist.
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