The Ritz-Carlton, Pune proudly announces the elevation of Bhushan Sawant to Executive Chef, a strategic leadership role that reflects his exceptional contributions, consistent performance, and culinary mastery over the past five years at the hotel. Bhushan's promotion further reinforces the brand's commitment to recognizing internal talent and driving excellence across all touchpoints of the guest dining experience.
Hyatt Regency Chennai is proud to announce the appointment of Chef Rizwaan Qureshi as MasterChef - Indian Cuisine, bringing with him a storied lineage and over two decades of exceptional culinary experience spanning India and abroad.
Sheraton Denver Downtown, a Sheraton Halo property and Denver's largest hotel with 1,238 guestrooms, announces an addition to its growing team at the property - a new Banquet Sous Chef.
La Fonda Hospitality Group is pleased to announce the appointment of Albert Bilotti as director of food and beverage at La Fonda on the Plaza, the iconic hotel that sits on the historic city center in downtown Santa Fe. A veteran in the hospitality, food and beverage industries, Bilotti will oversee the AAA Four Diamond Property's renowned culinary concepts as well as catering for onsite meetings and events and in-room dining.
Four Seasons Resort and Residences Los Cabos at Costa Palmas has appointed a new Executive Chef, Paolo Della Corte, to oversee all aspects of its Food and Beverage program, which includes nine different dining and drinking experiences within the Resort's footprint, in addition to a robust banquets and events operation.
Four Seasons Hotel Tianjin announces the appointment of Miao Fan as Chinese Executive Chef. With his arrival, Jin House — the hotel's Black Pearl-awarded Chinese restaurant — embarks on a new journey of Cantonese elegance and culinary creativity.
Hard Rock Hotel New York is proud to announce the promotion of Kayden King to Director of Restaurants. With a strong background in hospitality and operations, King brings proven leadership and a creative vision to the hotel's dynamic food and beverage program, which includes signature dining at Sessions Restaurant & Bar and creative bites and cocktail program at the rooftop hotspot RT60 Rooftop Bar & Lounge.
Hotel Café Royal, London, is delighted to announce the recent appointment of Matteo Carretta as the new Director of Beverage, overseeing the recipes and menus across all of the five-star hotel's bars. Bringing a wealth of mixology knowledge and experience in luxury bar management, Matteo will add to Hotel Café Royal's already exceptional beverage offering with innovative new cocktail and spirit menus.
The Ritz-Carlton, Pune is delighted to announce the appointment of Gagan Sahu as Executive Sous Chef, bringing over 14 years of culinary experience across India's most prestigious luxury hotels and restaurants. Known for his modern approach to Indian cuisine, deep ingredient knowledge, and commitment to sustainability, Chef Gagan is set to further elevate the hotel's celebrated dining experiences.
W Abu Dhabi - Yas Island has announced the promotion of Deivid Paiva to Director of Beverage & Food, marking a fresh step in the property's evolution as a bold dining and lifestyle destination. He brings over two decades of experience in luxury hospitality, including his time at Michelin-starred restaurants and global five-star brands across Asia, Europe, and the Middle East.
Culinary leader Jaeyoung Lee ushers in a new chapter of creative innovation as he joins Four Seasons Hotel Shenzhen as Executive Chef. Chef Jay will be overseeing the five-star urban sanctuary's three world-class restaurants, one lounge and premium banqueting with a focus on creating elevated and distinctive guest experiences.
Central to the ethos of Eduardo Gandia Martinez is the "art of cooking with heart and purpose." It's a value he learned from his grandmother in his native Spain that has guided him through an ambitious 12-year career. Now, in his new role as Executive Chef at Four Seasons Resort Maldives at Kuda Huraa, Eduardo is set to bring heart, purpose and a Mediterranean respect for ingredients to the resort's award-winning culinary scene.
Nestled on the northern tip of Island of Palms, Wild Dunes Resort has announced the appointment of Jonathan Rosenthal as Director of Operations - Food & Beverage. Jonathan will oversee food and beverage operations across 14 distinctive dining venues at the property, focusing on innovation, elevating guest experiences, and ensuring exceptional operational standards.
Fairmont The Palm is pleased to announce the appointment of Stavros Fassaris as the new Director of Food and Beverage. Born and raised in Greece, Stavros brings over 15 years of international experience in high-end hospitality, with a career spanning Europe and the Middle East.
JW Marriott Desert Springs Resort & Spa is pleased to announce the appointment of Chef Michael Klicos as the new Executive Chef, welcoming him to its esteemed culinary team. Michael succeeds Eric Theiss, who has transitioned to a new position as the hotel's Director of Food & Beverage.As Executive Chef, Michael will oversee all culinary operations at Palm Desert's largest resort, which includes ten resort dining outlets that deliver a variety of unique culinary experiences, from casual poolside bites to elaborate tasting menus. Michael is also in charge of the hotel's extensive banquet operations, leading the resort's food and beverage teams in delivering an unparalleled level of excellence in both dining and service.With over a decade of culinary expertise, Michael offers an innovative perspective on cuisine, blending nostalgia with technique to create memorable experiences. His approach ensures impeccable execution while evoking strong emotions. In his new role, Michael aims to elevate the luxury experience by incorporating sustainability efforts and leveraging California's renowned local and seasonal products, thereby supporting the community and highlighting purveyors and vendors through culinary practices. Dedicated to fostering a collaborative and inspiring kitchen environment, Michael believes in nurturing talent and encouraging creativity among his team, ensuring that every dish serves as a testament to their collective passion and expertise.Michael was most recently at Gaylord Hotels as Executive Sous Chef where he oversaw the renovating and re-concepting of five restaurants over two years. He was responsible for developing the restaurant concept, creating menus and sourcing ingredients as well as key elements of the design and layout. With an incredible team, he successfully brought new life and success to establishments including The Fortunate Prospector (British Pub), Copper Table (Colorado Local Cuisine), Garden + Grains (Seasonal Fresh Kitchen), Embers (chic lobby bar with elevated bar bites), and Old Hickory (classic American steakhouse).Michael has also led the culinary efforts for Miami Dolphins and Hard Rock Stadium, overseeing club activations during Hard Rock Stadium's first Formula One event. He partnered with restaurant groups and Michelin-star chefs to build out over a dozen food and beverage activations across the campus. He also spent years at the iconic Fontainebleau resort in Miami Beach, working in both Banquets and restaurant outlets, expanding his talents as well as networking with an incredible group of chefs in the area. Michael's culinary journey began with a profound love for cooking inspired by family traditions and a desire to bring joy through food. His hands-on experience and global culinary adventures have shaped his leadership style, emphasizing humility and continuous improvement. He is passionate about bringing the best culinary experiences to the desert, advancing the overall dining experience for guests.
Remington Hospitality, a leading hotel management company, has promoted Stephen Wittman to Vice President of Food & Beverage. In his new role, Wittman will oversee the strategic direction of Remington's F&B operations, with a focus on elevating food and beverage offerings, enhancing guest experiences, and driving revenue growth across the portfolio.
A new member of the Four Seasons family, Director of Food and Beverage Dario Mazzoli has more than 18 years of experience within the hospitality industry. Dario brings an impressive background in culinary and beverage management, having worked with some of the most prestigious brands in the industry including one of London's most iconic members' clubs known, for its exceptional dining and vibrant nightlife. With extensive experience across global markets including the United Kingdom, China, Brazil, Germany, Greece, Hong Kong, India and Morocco, Dario embraces diverse cultural influences that shape his leadership style and inspire innovation in hospitality. His passion for the industry will strengthen the culinary offerings at Four Seasons Hotel Toronto, elevating the overall dining experience to new heights.
Michael Caines' new venture as Culinary Strategist, overseeing all food and beverage across The Stafford London, marks his very first venture into London. The Game Bird restaurant within the hotel is set to adopt a new name and identity that will reflect Michael's renowned cuisine, personality and embody the spirit of the Stafford. Launching this autumn, the menu will showcase signature dishes from Michael Caines, reflecting his passion for terroir cuisine that celebrates the finest ingredients from across the British Isles. Championing seasonality, sustainability, and biodiversity, each dish is designed to evolve with the rhythm of the land.
White Lodging, an industry leader in urban and lifestyle hospitality development and management, is pleased to announce that Anne Tabakian will take on the role as Vice President of Food & Beverage. Anne has played a critical role in White Lodging's leadership and success in the Food & Beverage (F&B) space since she joined the company in 2016, most recently as Corporate Senior Director of Food & Beverage.
Adorn Bar & Restaurant, located on the seventh floor of Four Seasons Hotel Chicago, announces the appointments of new Executive Pastry Chef Yudith Bustos Taleno. This new addition further elevates Adorn's commitment to creativity, craftsmanship, and innovation in both its culinary and beverage programs.