Four Seasons Hotel Chicago announces the promotion of Alexandra Brewer to Catering Sales Manager, marking a continued evolution of its catering, conferences, and events leadership team.
Four Seasons Hotel Chicago announces the appointment of Lauren Heilman as Assistant Director of Catering, marking a continued evolution of its catering, conferences, and events leadership team.
Four Seasons Hotel Chicago announces the appointment of Sindi Stoeva as Director of Catering, marking a continued evolution of its catering, conferences, and events leadership team.
Four Seasons Hotel San Francisco is pleased to announce the appointment of Michelle Armock as chef de cuisine of MKT Restaurant & Bar, the hotel's award-winning signature restaurant. In her new role, Armock will oversee day-to-day kitchen operations, menu development, and culinary innovation for MKT, working alongside Executive Chef Shaun Acosta to further elevate the restaurant's California-inspired dining experience.
Four Seasons Hotel Shenzhen announces the appointment of James Hu as Executive Chinese Chef. Taking charge of Zhuo Yue Xuan, the hotel’s acclaimed Cantonese restaurant, Chef Hu brings a refined mastery of Chinese cuisine, shaped by over two decades of disciplined training and experience in some of the country’s finest kitchens.
Four Seasons Resort and Residences Napa Valley has appointed Evan Neumann as Executive Chef of Auro, the resort's Michelin-starred restaurant. Neumann, whose career spans the kitchens of Joël Robuchon, Alain Ducasse, Anne-Sophie Pic, and Christophe Bellanca, assumes leadership of Calistoga's only Michelin-starred dining room this April.
John Mootz has been promoted to Vice President of Restaurant & Beverage Operations, reflecting the company’s continued investment in strengthening its food and beverage platform. With more than 20 years of hospitality and food service experience, Mootz has led large-scale operational initiatives and concept development across a range of properties and ownership groups. His background includes senior leadership roles with Puccini Group and oversight of major food and beverage operations such as Colonial Williamsburg’s $32.5 million program. In his expanded role, he will continue to elevate culinary strategy, operational performance, and guest-facing programming across the portfolio.
The St. Regis Bal Harbour Resort announces the appointment of Seamus Dooley as Director of Food and Beverage, marking a continued evolution of the resort's culinary vision and dining experience.
The St. Regis Bal Harbour Resort announces the appointment of Brent Devlin as Executive Chef, marking a continued evolution of the resort's culinary vision and dining experience.
Trick Rider, the supper club-inspired restaurant at Omni PGA Frisco Resort, is excited to debut a new spring menu and welcome executive chef John Shaw. Known for his work in Michelin-starred kitchens and award-winning restaurants, Shaw brings a wealth of culinary expertise and a passion for crafting memorable dining experiences.
Vision Hospitality Group proudly announces the appointment of Andrew Burditt as Food & Beverage Manager of Moxy Boulder University Hill, the vibrant lifestyle hotel near the University of Colorado Boulder campus.
The Ritz-Carlton, Bangalore is pleased to announce the appointment of Colin Tait as Director of Beverage.
Blue Flag Capital, the Boston-based hospitality investment company, in partnership with its in-house management company Collared Martin Hospitality, announces a key leadership appointment supporting the company’s expansion into the Long Island market. The portfolio includes Hotel Corduroy in Montauk opening this May, Faraway Sag Harbor debuting on the waterfront this June, and Oyster Estate coming to Greenport in late summer. Internationally recognized chef Jarad McCarroll joins as Executive Chef and Culinary Director of Zagara, the signature restaurant at Faraway Sag Harbor.
Master Sommelier Robert R. Smith has been named Director of Food & Beverage at ADERO Scottsdale Resort, Autograph Collection. One of the world’s few professionals to hold the prestigious Master Sommelier title—and currently the only one based in Arizona—Smith’s appointment underscores the property’s continued culinary growth as the 177-room resort in Adero Canyon advances its luxury positioning and destination-driven experiences.
Anantara The Palm Dubai Resort is pleased to announce the appointment of Felix Otto as Director of Food & Beverage, bringing a wealth of international luxury hospitality expertise to the resort’s dynamic culinary portfolio. With an extensive background spanning Europe, Asia, the Middle East and the United States, he joins Anantara The Palm Dubai Resort with a strong track record in leading large-scale, multi-outlet operations within some of the world’s most prestigious hotels.
Silverado Resort announces the promotion of Devon Pritchard to the position of Executive Sous Chef. A versatile culinary talent with a career spanning high-end pastry arts and large-scale savory operations, Pritchard will now oversee a broader scope of the resort’s culinary offerings, including the highly anticipated spring opening of Matchplay Kitchen + Bar.
The Kimpton Shane Hotel is proud to announce the appointment of Daisy Williams as Executive Chef, bringing a refreshed vision to Hartley Kitchen & Cocktails and Aveline Bar, the property’s signature dining destinations. Making history as the property’s first female executive chef, Williams joins the Midtown property with a refined, ingredient-forward approach, blending classical technique with a deep appreciation for Southern heritage.
The St. Regis Longboat Key Resort’s CW Prime, the property’s signature steakhouse, is pleased to announce the appointment of Jasmine Wehbe as Sommelier. In this role, Ms. Wehbe will lead CW Prime’s wine program, overseeing curation, guest experience, and pairing development, further enhancing the restaurant’s elevated approach to modern steakhouse dining. She will report to Riley Kiste, General Manager of CW Prime.
Bernardus Lodge & Spa, the celebrated destination synonymous with refined hospitality and elevated dining, is delighted to announce the appointment of Roland Micu as Director of Food & Beverage. A Master Sommelier, one of only a select few in the United States, Micu brings an extraordinary level of artistry and expertise to Bernardus Lodge & Spa and Lucia Restaurant & Bar.
Kimpton Grand Roatán Resort & Spa, part of IHG Hotels & Resorts’ luxury and lifestyle portfolio, announces today the appointment of Salvador Casasola Cruz as Executive Sous Chef. A proactive and highly organized culinary leader, Chef Casasola Cruz will play a vital role in managing the resort's diverse dining venues and driving operational excellence.