Anthony Buttafuoco has been appointed as General Manager at Thompson Dallas

The appointment follows the recent addition of Matthew Demery as executive chef, further strengthening the team behind the hotel’s growing culinary program. Together, Buttafuoco and Demery will guide the next chapter for the property’s two signature restaurants, each conceived as a destination in its own right.

Born in Brooklyn to an Italian family where food and gathering were central to everyday life, Buttafuoco developed an appreciation for hospitality long before pursuing it as a career. He studied hospitality management at Florida International University before joining Hyatt’s management program. Early in his career, he discovered a passion for the guest-facing side of the business, moving into front-of-house operations and gaining experience across a range of Hyatt hotels. A tenure with Thomas Keller Restaurant Group in Yountville, California, where he helped open Ad Hoc and cooked at Bouchon, the group behind Michelin-starred The French Laundry and Per Se, deepened his appreciation for food, attention to detail and exceptional service.

That foundation has shaped a leadership philosophy centered on urgency, service and people, reflecting what Buttafuoco describes as having a “servant’s heart” and a commitment to getting better every day. He was part of the opening team at Andaz 5th Avenue in New York, and went on to leadership roles across Hyatt including Grand Hyatt Buckhead Atlanta and Hyatt Regency Atlanta, often recognized as the first atrium hotel, where as director of hotel operations he oversaw 1,260 rooms, 186,000 square feet of meeting and event space and a $26 million guest room renovation. He then moved to Omni as hotel manager of Omni Dallas Hotel, where he oversaw operations and more than 800 associates at the 1,001-room hotel. Most recently, he served as general manager of Omni Las Colinas, leading the hotel through a $20 million guest room renovation and repositioning while serving on the board of the Hotel Association of North Texas.

At Thompson Dallas, Buttafuoco brings together his operational and culinary perspectives at a hotel where food, culture and connection are central to the experience. He sees an opportunity to deepen Thompson Dallas' ties to the city's evolving culinary and cultural scene and to strengthen the hotel's role as a gathering place for everything from weddings and business events to social weekends.

Little Daisy, the hotel’s Franco-American bistro, pairs French technique with an American sensibility in a warm, polished dining room that works as well for a business lunch as it does for a long dinner with friends. Upstairs, Catbird, a jewel box restaurant and rooftop lounge, is made for skyline cocktails, date nights and evenings worth celebrating. Both are designed specifically to draw Dallas locals as much as hotel guests.

That vision extends to the hotel’s event program. With more than 20,000 square feet of event space, Thompson Dallas brings together landmark architecture, an in-house culinary team and the scale to host celebrations of nearly any size. The 14,000-square-foot National Ballroom accommodates weddings and galas of up to 600 guests, while the hotel’s smaller spaces suit rehearsal dinners, executive meetings and private dining. With 219 guest rooms (52 of which are suites), wedding parties and out-of-town guests can stay, dine and celebrate under one roof.

At the heart of downtown Dallas’ Main Street District, Thompson Dallas is housed within The National, a landmark 1965 tower transformed into a 52-story hotel and residential destination. The hotel features 219 guest rooms and suites, a full-service spa and a rooftop pool, all within walking distance of downtown’s restaurants, shops and cultural attractions.

For more information, to make reservations or to begin planning a wedding or event, please visit the Thompson Dallas website and follow along on Instagram: @thompsonhoteldallas, @littledaisydallas, @catbirddallas, and @thompsondallasweddings.