Thompson Dallas announced the appointment of Anthony Buttafuoco as general manager. Buttafuoco will lead the hotel’s day-to-day operations, guest experience, culture and overall performance, working with the leadership team.
The appointment follows the recent addition of Matthew Demery as executive chef. Buttafuoco and Demery will guide the next phase for the hotel’s two restaurants, Little Daisy and Catbird.
“I’m delighted to join the exceptional team at Thompson Dallas and lead the hotel into an exciting new chapter,” said Anthony Buttafuoco, general manager of Thompson Dallas. “With the support of our dedicated leadership team, I look forward to building on the strong work already underway while bringing fresh energy, new ideas and a continued commitment to our team. I want Thompson Dallas to feel like a gathering place with a vibe that’s distinctly Dallas, where people come for experiences and an atmosphere that feels both lively and uniquely its own.”
Buttafuoco’s career spans Hyatt and Omni hotels. He studied hospitality management at Florida International University and joined Hyatt’s management program. He worked with Thomas Keller Restaurant Group in Yountville, Calif., where he helped open Ad Hoc and cooked at Bouchon. He was part of the opening team at Andaz 5th Avenue in New York and held leadership roles at Grand Hyatt Buckhead Atlanta and Hyatt Regency Atlanta. At Hyatt Regency Atlanta, he was director of hotel operations and oversaw 1,260 rooms, 186,000 square feet of meeting and event space and a $26 million guest room renovation.
He later became hotel manager of Omni Dallas Hotel, where he oversaw operations and more than 800 associates at the 1,001-room property. Most recently, he was general manager of Omni Las Colinas, where he led a $20 million guest room renovation and repositioning. He also served on the board of the Hotel Association of North Texas.
Buttafuoco describes himself as having a “servant’s heart” and a commitment to getting better every day. He sees an opportunity to deepen the hotel’s ties to the city’s culinary and cultural scene and to strengthen its role as a gathering place for weddings, business events and social weekends.
The hotel has 219 guest rooms and suites, including 52 suites, a full-service spa and a rooftop pool. It has more than 20,000 square feet of event space, including the 14,000-square-foot National Ballroom, which accommodates up to 600 guests.
