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.”