Kent Bearden has been promoted Director of Food & Beverage at Hôtel Swexan in Dallas

Hôtel Swexan, the family-owned luxury boutique hotel located in the heart of the Harwood District, is pleased to announce the promotion of Kent Bearden as Director of Food & Beverage. With over 20 years of industry expertise spanning operations, design and development, public relations, financial planning, and more, Bearden will take the property's innovative culinary and beverage programs to new heights.

In addition to being the General Manager of the private member's club at Hôtel Swexan, Golightly, Bearden's illustrious career includes leadership roles at iconic establishments such as Carmine's NYC, MGM Grand Las Vegas, and Pasea Hotel & Spa. He has been recognized for numerous achievements, including the 2018 Award of Merit at the Gold Nugget Awards and the 2013 "Beer Game Changer" Award from Breakthru Beverage. As a Certified Specialist of Spirits and an alum of the Court of Master Sommeliers, Bearden brings a refined expertise to every element of food and beverage management.

Under Bearden's direction, Hôtel Swexan's five independent hospitality concepts, including its signature restaurant and hidden underground lounge, will continue to push boundaries. Known for its exclusive beef sourcing vertical (HWD Premium Beef), breathtaking design collaborations, and partnerships with global luxury brands, the hotel is poised to redefine the culinary landscape of Dallas.

An active leader beyond the kitchen, Bearden serves on the boards of the Charley Hoffman Foundation and Cystic Fibrosis in Las Vegas and was named Nevada Champion of Children for his philanthropic efforts. He continues to advise predictive analytics firm Aurora Predictions, further blending innovation with hospitality excellence.