Meet Executive Chef Miguel Antonio

Chef Antonio's vision of elevated, yet approachable dishes can be experienced through our menus, featuring seasonal ingredients and globally inspired flavors.

Born in Tampico, Mexico, and trained in the United States, Antonio is a graduate of the Le Cordon Bleu Institute of Culinary Arts in Dallas. He originally joined the JW Marriott team in May of 2023 as Senior Sous Chef, shaping the hotel's initial food and beverage offerings under the leadership of former Executive Chef Jonah Friedmann. A fixture in Dallas' most prominent kitchens, Antonio has cooked at Five Sixty by Wolfgang Puck, Hotel Crescent Court, and served for six years as Senior Sous Chef at Fearing's under Chef du Cuisine Mike Matis.

"It's an exciting time to be cooking in Dallas, where the entire scene is becoming more elevated and sophisticated," Antonio said. "My vision is to create approachable dishes that continue our tradition of sustainable farm to fork cuisine, starting with classic ingredients and introducing new globally inspired flavors and methods to create dining experiences that are fresh, compelling, and memorable for our guests."