.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.
The Hilton Houston Westchase is excited to announce a new chapter in its storied history, marked by a talented leadership team and a full-property redesign that redefines the guest experience. Now managed by Escalera Capital and American Liberty Hospitality (ALH), a Houston-based, family-owned hospitality company, the hotel is embracing a new era of energy, innovation and Southern hospitality for business travelers in Houston's Westchase district.
Atlantis Paradise Island appoints Chef Philippe Agnese, Vice President Culinary Operations.
Hyatt Regency San Francisco, the landmark hotel located along San Francisco's Embarcadero, has appointed Gregory Grohowski as the new Executive Chef. In this role, Chef Grohowski will oversee all culinary operations at Hyatt Regency San Francisco, including banquets and the hotel's signature restaurant features: Eclipse Kitchen & Bar, the Regency Club, the grab-and-go Market, and the soon-to-premier in-room dining.
The Hythe, a Luxury Collection Resort, Vail, proudly announces the appointment of Edwin Scholly as Executive Chef, marking an exciting new chapter in the resort's celebrated culinary program. With more than three decades of global experience and accolades, including 24 years at the White House and James Beard Award winner, Chef Scholly brings a legacy of excellence, creativity, and a passion for developing the next generation of chefs.
The St. Regis Bal Harbour Resort is pleased to announce the appointment of Luis Garcia as Director of Food & Beverage. In this role, Garcia will oversee the resort's distinguished culinary and beverage program spanning BH Prime, Atlantikós, La Gourmandise and The St. Regis Bar, as well as its events, banquets and in-room dining operations. His leadership will further strengthen the resort's reputation for delivering extraordinary dining experiences that reflect the brand's signature blend of timeless sophistication and modern luxury.
Amilla Maldives has announced the appointment of Executive Chef Sean Derrick Walles, bringing almost two decades' of distinguished culinary experience and a proven track record of creative menu innovation and sustainable sourcing to the award-winning natural luxury resort's renowned kitchens.
The Ned Doha has announced the appointment of Marc Razurel as executive pastry chef.