Loews Arlington Hotel and Convention Center proudly welcomes Executive Chef Tony France, who joined the property in June 2024. In his role, France oversees all aspects of the food and beverage operation for five restaurants and lounges, banquet functions, 24-hour in-room dining, and special events at the 888-room meetings and resort destination that opened in February 2024.
 
France was drawn to cooking from a young age. Native to Los Angeles, California, and raised by his mother and grandparents, he spent much of his time in the kitchen with his Sicilian grandfather who was instrumental in growing his passion for cooking through the exploration of new foods. After briefly studying business, Tony followed his dream to culinary school at Le Cordon Bleu in Pasadena, where he graduated with honors. He began his culinary career in the kitchen at a private club in Hollywood, before moving on to hotels, eventually landing at luxury addresses in Marina del Rey, Venice Beach, Palm Springs, and Santa Barbara.   
 
Prior to joining Loews, France served as Executive Chef at The Ritz-Carlton Dallas, Las Colinas, where he collaborated with Michelin-Starred Chef John Tesar to reimagine the resort’s signature restaurant, Knife Italian. He has held the Executive Chef title since December 2021, beginning at Four Seasons Resort and Club Dallas at Las Colinas, before the property's transition to The Ritz-Carlton.
 
Cooking aside, Tony is passionate about developing future talent, creating signature dining experiences for guests, and showcasing his creativity to banquet operations. He joins the culinary leadership team including Executive Sous Chef, Andres Cisneros, and Executive Pastry Chef, Krista Owens.