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Gold Certified

Hilton Dallas Lincoln Centre

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Hotel Contact:
5410 LBJ Freeway
Dallas, Texas 75240
United States
Main: 972-934-8400
Email: Email Hotel Santa Avalier
Director of Marketing: Santa Avalier
Elite Rating
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Chain Hilton
Opened 1982
Renovated 2012
Guest Rooms 500
Kings/Suites/Doubles 253 / 18 / 229
Room Rates High $169 Low $109
High Season High Season Low Season Low Season Shoulder Season Shoulder Season
Ideal Group Size 300
Max Group Size 500


Resort Fee $0
Room Tax 13
Sales Tax 8.25

view in meters
Meeting Space

Largest Meeting Room 10,000ft²
Indoor Meeting Space 48,000ft²
Indoor/Outdoor Meeting Space 48,000ft²

Airport Proximity

Addison Airport
7 min 3 miles (400 km)
Dallas Love Field Airport
10 min 8 miles (800 km)
Dallas/Fort Worth International Airport
20 min 15 miles (1500 km)


Business center
High speed internet access
3 Restaurant Outlets
24 Hour In Room Dining
Presentation Services Audio Visual


Fitness Center
Swimming Pool
4 acre lake surrounded by walking trail


Directly across from Galleria
Just minutes from Restaurant Row
Nightlife within 3 miles
Easy access to both DFW and Lovefield
8 miles away from Downtown Dallas
Onsite Dining: Capacity
Crockett's Restaurant and Bar
L'Express Coffee Shop

F&B Averages:

Breakfast Buffet $32 Cont. $25
Lunch Buffet $39 Plated $35
Dinner Buffet $59 Plated $55
Coffee Break on-consum.
2-Hour Open Bar on-consumption
Elite Overview Planner Ratings & Reviews
Elite Rating Average Planner Rating
This property has been certified Elite Gold and meets at least 15 of Elite Meetings Criteria.
This endorsement is an independent unbiased determination granted only to the hotels meeting the standards set by the Elite Meetings Advisory Board. Elite endorsement is never sold or licensed.
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Capacity Charts
Room Name Total Square Meters Room Size(meters) Ceiling Height (meters) Total Square Feet Room Size (feet) Ceiling Height (feet) Classroom Theater Banquet 10 Reception Conference U-Shape H-Square 10 x 10s
Adams A and B 71 7.3 x 9.8 3 768 24.00' x 32.00' 11 35 60 50 60 25 25 30 0
Conservatory 138 10.1 x 13.7 4 1,485 33.00' x 45.00' 12 70 110 90 120 35 35 40 0
Conservatory Foyer 241 14.6 x 16.5 7 2,592 48.00' x 54.00' 22 0 0 60 100 0 0 0 0
Crockett's Audubon Room 29 N/A 3 308 14.00' x 22.00' 10 0 0 10 0 15 0 0 0
View Complete Chart
Property News
Hilton Dallas Lincoln Centre Welcomes Anthony Van Camp as Executive Chef
Posted August 19, 2015
Former chef of Nana Grill and SER Steaks & Spirits at Hilton Anatole plans to turn Hilton Dallas Lincoln Centre's restaurant, Crockett's, into a destination for Dallas diners
DALLAS – August 19, 2015 – Hilton Dallas Lincoln Centre today announced Anthony Van Camp (AVC) as the hotel’s new executive chef. Already well-known among Dallas foodies, Van Camp enjoyed a long and successful 15-year career at Hilton Anatole where he first worked under famed Chef Anthony Bombaci at Nana Grill and then assumed the executive chef role at SE ̅R Steaks & Spirits. At Dallas Hilton Lincoln Centre, Executive Chef Van Camp will be responsible for overall culinary operations, including innovative menu planning, banquets and events, room service, as well as the hotel’s restaurant, Crockett’s. He will officially take the reins on August 24.
“I truly enjoyed my time at Hilton Anatole, but I am very excited for this next phase of my career and making an impact on another notable Dallas-area Hilton hotel,” said Van Camp. “I look forward to bringing my culinary perspective to Crockett’s and turning it into a destination for Dallas diners. I’ve worked hard to develop great relationships with a diverse cross-section of Dallas while at Hilton Anatole and will continue to do so at Hilton Dallas Lincoln Centre.”

Born in Indianapolis, Van Camp’s family moved to Arlington, Texas when he was five. He discovered a desire to cook from a very young age, even telling his kindergarten teachers he was going to grow up to be a “chicken barbecuer.” Watching his Mexican mom in the family kitchen cemented a lifelong love of food and cooking. His formal study of cooking began in high school and his career took off from there. Though he has far outgrown his own modest prediction, Van Camp loves to share his artful and adventurous style of cooking with the palates of Dallas.

“Anthony brings a tremendous amount of talent and experience with him and we could not be more pleased to have him join our team,” said Bob McPherrin, general manager of the Hilton Dallas Lincoln Centre. “He has such a great vibe and is exactly the chef we needed to take our food and beverage offerings to a new level.”