Director Bryan Dillon of Station Casinos - Biography

Johnson & Wales graduate Bryan Dillon is the Corporate Director of Culinary Operations for Station Casinos, a company he’s been with since 1999 when he began as the Executive Chef of Texas Station. During his tenure Dillon has been involved in the opening or acquisition of the Fiesta Henderson and Fiesta Rancho, Green Valley Ranch Resort, Thunder Valley Casino, Red Rock Resort, the Corporate Offices for Station Casinos, Aliante, and the Graton Resort and Casino.

Dillon began his career at the Ritz Carlton in Boston and was part of the opening team at the Four Seasons Boston. He also opened numerous hotels with Interstate Hotels Corporation over an eight year period as the Executive Chef of Don Cesar Hotel Beach Resort and Spa in St. Petersburg, Florida. as well as the Charles Hotel in Cambridge, Massachusetts. After leaving Interstate Hotels, Dillon came to Las Vegas as the Corporate Executive Chef of the Bertolini’s Division of Morton’s Restaurant Group. In three years he opened six more Bertolini’s from Washington D.C. to Orange County, California. Dillon was then lured back into the hotel end of the business as a Corporate Executive Chef of Starwood Hotels and Resorts Worldwide. During his tenure at Starwood they experienced huge growth due to the acquisition of not only the entire Sheraton and St. Regis portfolio of hotels, but the entire Westin organization as well.