Citas

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Alfredo Aguilar ha sido nombrado(a) Executive Chef en Villa Santa Cruz

Villa Santa Cruz, a boutique beach resort and farm in Todos Santos, is proud to announce the appointment of Alfredo Aguilar to executive chef. With more than a decade of culinary expertise, Aguilar combines his passion for serving locally-sourced ingredients and his dedication to spotlight the 23-room property's sprawling 1-kilometer farm and garden featuring rows of olive groves, agave fields, and vibrant fruit, vegetable and herb gardens.

Tablet Inc.
Baja Sur, Mexico
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Reed Palmer ha sido nombrado(a) Chef de Cuisine en Appellation™

Appellation Healdsburg and Chef Charlie Palmer are proud to announce Reed Palmer as Chef de Cuisine, overseeing Folia Bar & Kitchen. Focused on a philosophy of seasonality, sustainability, and innovation, Reed returns to his hometown of Healdsburg to lead the culinary vision for Folia, the hotel's signature restaurant. Appellation Healdsburg is the first new build hotel opening for the culinary-first luxury hotel brand co-founded by Michelin-starred Chef Charlie Palmer and Christopher Hunsberger, a 30-year veteran of Four Seasons Hotels and Resorts.

Appellation™
Healdsburg, California, United States
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Lucas Fleming ha sido nombrado(a) Executive Chef en The Hutton Hotel

Hutton Hotel, Nashville's original boutique hotel known for its artist-forward spirit and creative energy, is proud to announce the appointment of Lucas Fleming as its new Executive Chef. A celebrated figure in the local culinary scene, Chef Fleming brings over a decade of experience leading some of the city's most lauded kitchens. As Executive Chef, he'll oversee menu development and culinary operations for the hotel including Evelyn's, the hotel's signature restaurant, Analog, the hotel's entertainment venue, and banquets and conferences.

The Hutton Hotel
Nashville, Tennessee, United States
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Edward Mair ha sido nombrado(a) Executive Chef en Sofitel Dubai Downtown

Sofitel Dubai Downtown has appointed Edward Mair as its new executive chef. With more than two decades of experience across Europe, the Middle East, and Asia, the Scottish-born chef is recognised for his classical training, inventive spirit, and ability to lead large teams while maintaining a deep respect for regional tastes. His career spans overseeing illustrious venues, spearheading hotel openings, and executing high-profile banquets for more than 1,500 guests.

Sofitel
Dubai, United Arab Emirates
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Paul Rogers ha sido nombrado(a) Director of Food & Beverage en Hotel Nia, an Autograph Collection Hotel

Hotel Nia, an Autograph Collection Hotel, a sleek luxury destination in the heart of Silicon Valley, proudly announces the appointment of Paul Rogers as its new Director of Food & Beverage. In this role, Rogers will lead all food and beverage operations at the property, spanning signature restaurant Porta Blu, in-room dining, banquet services for meetings and events, and more. With a strong focus on quality and service, he will shape a dynamic food and beverage program that appeals to both hotel guests and the local community.

Autograph Collection Hotels
Menlo Park, California, United States
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Andrew Whiteside ha sido nombrado(a) Executive Chef en Conrad Washington, DC

Conrad Washington, DC announces the appointment of Andrew Whiteside as its new Executive Chef, bringing nearly 20 years of culinary leadership in luxury hotel and resort kitchens across the U.S., Canada, and Bermuda. In his new role at Conrad Washington, DC, Whiteside will oversee all culinary operations at the hotel, including in-room dining, events and banquets, and seasonal programming at the hotel's rooftop, Summit at Conrad.

Conrad
Washington, D.C., United States
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Sumanth Das ha sido nombrado(a) Director of Food and Beverage en Four Seasons Resort Punta Mita

Four Seasons Resort Punta Mita, the award-winning oceanfront resort on Mexico's Pacific coast, is pleased to announce the appointment of Sumanth Das as Director of Food and Beverage. A seasoned global hospitality executive with a career spanning over two decades and nine countries, Das brings extensive leadership experience, deep culinary passion, and a full-circle connection to the Punta Mita property - where his Four Seasons journey first began nearly 20 years ago.

Four Seasons
Punta Mita, Mexico
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Nicholas Pissare ha sido nombrado(a) Executive Chef en Brush Creek Ranch

The award-winning Brush Creek Ranch in Saratoga, Wyoming, announced today the appointment of Nicholas Pissare as Executive Chef of The Farm at Brush Creek, the epicurean center of this world-class resort destination. In his new role, Chef Pissare will oversee all culinary operations for The Farm at Brush Creek, including the award-winning Cheyenne Club restaurant, leading menu development and directing nightly service to deliver a world-class culinary experience.

Brush Creek Ranch
Saratoga, Wyoming, United States
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Beñat Alonso ha sido nombrado(a) Director of Culinary en Patina Maldives, Fari Islands

Patina Maldives, Fari Islands is pleased to announce the appointment of Beñat Alonso as Director of Culinary. With over two decades of international culinary experience, including leadership roles at Michelin-starred restaurants and iconic hotels across the globe, Alonso will oversee the resort's vibrant dining programme, comprising 13 distinct culinary concepts, as well as in-villa dining and the resort's sustainable farming initiatives.

Capella
Maldives
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George Vanyi ha sido nombrado(a) Executive Chef en The Ritz-Carlton, San Francisco

The Ritz-Carlton, San Francisco is pleased to announce the appointment of George Vanyi as its new Executive Chef, effective July 28, 2025. At the landmark property, George will lead the hotel's culinary program with a focus on creativity, precision, and exceptionally elevated guest experiences, guided by his passion for mentorship and deep alignment with The Ritz-Carlton brand.

Ritz-Carlton
San Francisco, California, United States
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Arnaud Violtat ha sido nombrado(a) Executive Chef en The Pavilions Phuket

Boutique luxury resort, The Pavilions Phuket, is enhancing its dining experiences under the direction of Arnaud Violtat as Executive Chef. With a deep passion for culinary excellence, Chef Arnaud draws on his extensive experience in Michelin-starred kitchens to deliver exemplary dining experiences across the resort's Firefly Pool & Restaurant, 360° Bar and signature ALTO Restaurant.

The Pavilions Hotels & Resorts
Phuket, Thailand
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Gus Trejo ha sido nombrado(a) Executive Chef en Bernardus Lodge & Spa

Bernardus Lodge & Spa, the celebrated retreat in the heart of Carmel Valley wine country, is proud to announce the appointment of Gus Trejo as Executive Chef. Known for his seasonal, sustainable approach that reflects the best of the region, Chef Trejo will helm the hotel's acclaimed Lucia Restaurant & Bar, bringing his vision to its farm-to-table menus and signature culinary experiences, including the Chef's Table.

Preferred
Carmel Valley, California, United States