A globetrotting chef steps in at a top Fort Worth hotel just in time for spring
AI-generated summary reviewed by our newsroom.
- Preston Paine has departed the Crescent Fort Worth hotel.
- Toni Robertson is the chef-in-residence at Emilia’s and the Blue Room.
- Emilia’s is offering a $115 Mother’s Day brunch and is open daily for all meals.
The top-tier Crescent Fort Worth hotel chef has departed, and a world-traveled resort hotel chef will fill in as the hotel nears Mother’s Day, graduations and wedding season.
Toni Robertson, a prominent New York, Chicago and Singapore hotel chef who has been a guest chef at the iconic James Beard House in New York, is the chef-in-residence for now at Emilia’s and the Blue Room at the Crescent, 3300 Camp Bowie Blvd.
She is refreshing the menus created by founding chef Preston Paine, a former college football player who went on a feature role on Food Network shows. He also co-founded Dallas-based Shug’s Bagels.
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Robertson’s background includes stints as the chef at the Mandarin Oriental in Singapore; Four Seasons Hotels in New York and Beverly Hills, California; and the Peninsula Hotel in Chicago.
From Mandalay, Myanmar, Robertson served as an emergency room medic and officer for 12 years in the U.S. Air Force and Air National Guard before taking up a career as a chef.
Emilia’s, the Crescent’s Italian and Mediterranean all-day restaurant, has tables available for its Mother’s Day brunch featuring ham, beef tenderloin, sides and brunch items. The price is $115.
Under Paine, Emilia’s drew praise for its breakfast items, pastas, tiramisu and pizzas in the hotel’s Circle Bar. The hotel’s special Blue Room serves a chef’s tasting menu weekends.
Emilia’s is open for breakfast, lunch and dinner daily; 817-661-1855, emiliasfortworth.com.
