Carmel Valley Ranch is pleased to announce the appointment of an acclaimed culinary talent, Executive Chef Ty Thaxton, to lead its signature restaurant, Valley Kitchen. Building on the restaurant's recent enhancements in 2024, the new chef is ushering in a bold new chapter for the Ranch's dining experience, focusing on hyper-seasonal, "seed-to-fork" California cuisine that celebrates the land.
Rancho La Puerta, North America's original fitness resort and spa, is excited to announce the appointment of Head Chef Vivian Mercado. She will usher in a new era for The Ranch's esteemed culinary program, uniting authenticity and wellness through a shared passion for seasonal, locally inspired cuisine.
Rancho La Puerta, North America's original fitness resort and spa, is excited to announce the appointment of Executive Chef Segundo Romero. This exciting announcement will usher in a new era for The Ranch's esteemed culinary program, uniting authenticity and wellness through a shared passion for seasonal, locally inspired cuisine.
LaPlaya Beach & Golf Resort is pleased to announce the appointment of Chef Hector Espinosa as Resort Executive Chef, effective November 3, 2025. With nearly two decades of culinary experience across luxury hotels, resorts, and private estates, Espinosa brings a refined global perspective and creative vision to the resort's award-winning dining program. As Resort Executive Chef, Chef Espinosa will oversee the resort's culinary program, including locally beloved and award-winning BALEEN Naples, known for inventive coastal cuisine and breathtaking Gulf views.
Marriott Marquis Houston, the city's premier downtown hotel, announces Paul Peddle as its new Director of Food & Beverage. In this role, Peddle will oversee the hotel's five signature dining outlets, including Xochi by James Beard Award-winning Chef Hugo Ortega, and Biggio's, the MLB legend-owned sports bar just steps from Daikan Park. He will also lead the hotel's extensive meetings and events culinary program, managing 52 banquet facilities across the 1,000-room property.
Hilton Los Cabos, an oceanfront resort situated along one of Cabo's only cove-protected beaches, has announced Reinaldo Sequera as the resort's new food and beverage director. With more than a decade of hospitality experience, Sequera will manage the resort's day-to-day operations, overseeing the food and beverage team alongside resort veteran Executive Chef Mauricio Lopez, and ensuring exceptional guest experiences across all six (6) concepts offered on property. Sequera joins Hilton Los Cabos from Rosewood San Miguel de Allende in Guanajuato, Mexico where he served as food and beverage director. His visionary approach will further position Hilton Los Cabos as a premier Los Cabos culinary destination for travelers seeking elevated, one-of-a-kind Baja experiences.
L'Auberge Del Mar, an award-winning Noble House Hotels & Resorts property standing proudly in the heart of Del Mar, Calif., announced today the appointment of Sergio Jimenez as Executive Chef. Overseeing all culinary operations across the property, including the resort's signature oceanfront restaurant Adelaide, Jimenez brings a wealth of experience in luxury hospitality as he looks to further elevate the guest experience at the beloved resort.
.Here Maldives, one of the newest ultra-luxury and most intimate private island resorts in the Maldives, is delighted to announce the appointment of Executive Chef Georgios Vasilopoulos. Chef Georgios will oversee the culinary vision across the resort's two islands, Somewhere and Nowhere, shaping a distinct gastronomic identity ahead of the property's highly anticipated opening in December 2025.
Clermont Hotel Group (CHG), one of London's leading hotel operators has appointed Andy Goss as Group Head of F&B. Andy joins from HMSHost International, where he was responsible for over 20 proprietary and franchise concepts at various UK travel hubs, and brings over 25 years of industry experience, including 16 years in senior commercial roles.
Halekulani Okinawa, the only Double Five-Star luxury resort in Okinawa, today announces the appointment of Shingo Hayasaka as Executive Chef, effective Nov. 1, 2025. With over two decades of culinary experience, Chef Hayasaka is exceptionally positioned to lead and evolve the resort's award-winning dining venues, further cementing Halekulani Okinawa's reputation as one of Japan's finest luxury hotels.
A San Francisco landmark and symbol of timeless elegance, the historic Palace Hotel, a Luxury Collection Hotel, San Francisco, is proud to announcean exciting pormotion in its culinary team - Palace Hotel veteran Phu Nguy joins Chef Camacho as an executive sous chef.
A San Francisco landmark and symbol of timeless elegance, the historic Palace Hotel, a Luxury Collection Hotel, San Francisco, is proud to announce an exciting addition to its culinary team - executive sous chef Stan Lee.
A San Francisco landmark and symbol of timeless elegance, the historic Palace Hotel, a Luxury Collection Hotel, San Francisco, is proud to announce an addition to its culinary team - executive sous chef Paul Chadwick.
A San Francisco landmark and symbol of timeless elegance, the historic Palace Hotel, a Luxury Collection Hotel, San Francisco, is proud to announce the hiring of Xavier Camacho as executive chef. In this new role, Chef Camacho will oversee the food and beverage programming at the property and lead a new team of culinary talents including executive sous chefs Paul Chadwick, Stan Lee, and Palace Hotel veteran Phu Nguy. As the hotel celebrates its 150th anniversary and looks forward to the property's next chapter, Chef Camacho will bring his unique perspective to the department and menu offerings.
Embassy Suites by Hilton Miami International Airport today announced the appointment of Jose Saavedra as executive chef. A Miami local for more than two decades, Saavedra brings nearly 20 years of culinary experience across high-volume hotels and restaurants, overseeing daily operations, large-scale events, and multi-unit kitchens. He will lead the property's culinary and beverage program, elevating the guest experience at the hotel's signature restaurant, Grill 305.
Four Seasons Resort and Residences Cabo San Lucas at Cabo Del Sol announces the appointment of Mattia Facheris as Restaurant Chef at Palmerio, the resort's Mediterranean-inspired signature restaurant. With experience spanning fine-dining kitchens across the globe, Facheris brings a refined yet heartfelt culinary approach to the restaurant, one that marries his Italian heritage with the vibrant flavours and fresh ingredients of Baja California.
Verso, the Italian trattoria at Grand Hyatt Abu Dhabi, known for its warm hospitality and authentic charm, welcomes a bold new chapter with the appointment of Chef Vittorio Lepore as Chef de Cuisine. With an exceptional culinary pedigree that includes the 3 Michelin Star appointed Noma and the 2 Michelin Star Belmond Le Manoir aux Quat'Saisons, Chef Vittorio is poised to elevate the Italian dining scene in Abu Dhabi.
A seasoned hospitality leader with over 17 years of distinguished experience across India's finest luxury hotels, Anirudhya brings with him a wealth of operational expertise, creative vision, and a deep passion for curating exceptional guest experiences.
Benjamin Ferra y Castell has been promoted to Executive Chef at Yannick Alléno London overseeing the culinary operations at the Four Seasons Hotel London at Park Lane, including the Michelin-starred restaurant Pavyllon London and Bar Antoine.
Sheraton Maui Resort & Spa, situated on award-winning Kā'anapali Beach at iconic Pu'u Keka'a (Black Rock), promoted Chef Mitchell Cooper to executive chef for the property. In this role, Chef Cooper will bring a fresh culinary direction to the resort's multiple dining establishments - including The Sandbar, Cliff Dive Bar + Grill, Mai Tai Bar, Teppan-yaki Dan, Coral Reef, Black Rock Shave Ice, and Exclusive Oceanfront Dining - as well as the property's banquets, catering, and special events.