Raymond Bocanegra has been appointed as Executive Chef at Hôtel Swexan

Raymond Bocanegra has been hired as the Executive Chef for Hôtel Swexan, where he will spearhead and cultivate the menus for Hôtel Swexan's five onsite culinary concepts, including Isabelle's, Babou's, Stillwell's, Leonie and Pomelo. Bringing over 15 years of culinary experience to his role, Bocanegra has previously served at standout hotels and resorts including Colorado's famed Broadmoor Resort and The Ritz Carlton Denver, and most recently, as the Resort Chef at Rosewood Miramar Beach in Montecito, California. Bocanegra will manage Hôtel Swexan's entire culinary team, food preparation and menu development and procurement. A Texas native and a graduate of Le Cordon Bleu in Austin, Bocanegra is thrilled his culinary passion led him back to his home state.