Park Hyatt Dubai, a world-renowned luxury destination celebrated for its exceptional dining and hospitality experiences, has announced the promotion of Sydney Stranger to director of culinary. In his new role, Stranger will oversee both culinary and F&B operations at the resort.
Since joining Fairmont Hotel Riyadh in 2023, Shihadeh has worked closely with Younes, gaining insight into Fairmont's service philosophy and operational approach. His progression from director of banquets to assistant director of food & beverage has allowed him to contribute to service enhancements, operational efficiencies, and guest experience innovations, strengthening his role within the division.
Taggart joins the properties with decades of experience and notable tenures with leading hospitality brands. Most recently, he served as the Executive Director of Beverage at Choctaw Casino & Resort, where his department oversaw 16 restaurants, 20 bars and lounges and more. In his new role, Taggart will oversee all aspects of dining operations at both properties, ensuring innovative culinary offerings, elevated guest experiences, and streamlined service standards.
Chris Greaney began his career at Mohegan Sun in 2014 as the Service Manager at Bar American and from there, he became Operations Manager at Todd English's Tuscany shortly before being named Director of Fine Dining for Mohegan Sun. As the VP of F&B, Greaney will oversee all areas of Mohegan Sun's owned or managed restaurant, lounge and nightlife offerings. This includes guiding operations and top-notch guest service for a variety of eateries and fine dining attractions across Mohegan Sun, including the likes of: TAO Asian Bistro & Lounge, novelle, Todd English's Tuscany, Sunrise Square Food Court, Thirty-Three Lounge, The Crafty Slice and the all-new Beauty & Essex. Greaney played a key role in recent Mohegan Sun beverage partnerships with regional brands like Waypoint Spirits, Downeast Cider and Two Roads Brewing Company - which produced the popular Jackpot Juice Hazy IPA.
EOS Hospitality, a full-service hotel management company with a portfolio of best-in-class hotels and resorts, vacation rentals, and specialty lodging, has appointed Patrick Berwald as Senior Vice President of Food and Beverage. In this role, Berwald will oversee all food and beverage operations across EOS Hospitality's portfolio, focusing on innovation and strategic growth. EOS Hospitality currently operates more than 50 hotels and resorts, totaling more than 7,000 keys across the United States.
Rosewood Hotels & Resorts® is pleased to announce the appointment of Jane-Therese ("JT") Mulry as Director of Culinary for renowned New Zealand properties Rosewood Kauri Cliffs, Rosewood Cape Kidnappers and Rosewood Matakauri.
Lauer brings a wealth of experience and a passion for culinary excellence to his role as Executive Chef at Alila Ventana Big Sur. A graduate of Johnson & Wales University Providence with both a Bachelors of Culinary Arts & Food Service Management and a Masters of Business Administration, Lauer has honed his skills in some of the world's most prestigious kitchens. His career has been defined by a commitment to luxury hospitality, evident in his previous roles as Sous Chef, Chef de Cuisine, and Banquet Chef at Four Seasons Hotel Denver and Sous Chef at the James Beard Award-winning Mercantile Dining & Provision. Chef Lauer's leadership style emphasizes coaching and mentorship, fostering a collaborative and driven culinary team. He is adept at organizing and strategizing complex operations, ensuring seamless execution and exceptional guest experiences. Having worked alongside multiple James Beard Award-winning chefs and Forbes Four-Star rated establishments, Chef Lauer possesses a deep understanding of refined cuisine and unparalleled service.
Marchesini brings over 25 years of experience in fine dining and wine to Alila Ventana Big Sur. His culinary journey began in his hometown of Southern Italy, where he attended a prestigious hospitality school before refining his skills at world-renowned establishments like the Kulm Hotel in St. Moritz, Palazzo Sasso on the Amalfi Coast, Lume in Bordeaux, Bauer Hotel in Venice, and the Grand Hotel in Rimini. He then deepened his expertise in Rome, becoming a master sommelier, collaborating with Michelin-starred chefs Anthony Genovese and Heinz Beck, and evaluating wines for Gambero Rosso. Seeking new challenges, Giuseppe moved to Toronto where he spearheaded the opening and expansion of Buca Osteria & Enoteca as Head Sommelier and Food and Beverage Director, later opening his own acclaimed restaurant, Il Covo. Prior to Alila Ventana Big Sur, he led operations at the Forbes 5-star Meadowood Napa Valley. With a passion for gastronomy, he's eager to immerse himself in the unique culinary landscape of California's Central Coast.
As director of F&B, Sharma will oversee the hotel's food and beverage offerings ensuring each dining experience reflects The St. Regis brand's signature sophistication. Sharma will lead restaurant concept development, curate innovative menus, and enhance banquet operations. Working closely with chefs, managers, and sommeliers, he will refine dining experiences, introduce gastronomic innovations, and oversee cost management, supplier partnerships, and staff training.
The iconic Hotel del Coronado announced the appointment of Brian Archibald as Executive Chef. Archibald will oversee culinary operations at the resort and lead the property's talented culinary team across all concepts. The concepts located on property include award-winning Serẽa, Sun Deck. Babcock & Story Bar, ENO Market & Pizzeria and more, as well as two brand new culinary concepts slated to open in Spring 2025: world-renowned Nobu Del Coronado and Veranda. Chef Archibald's appointment is set to usher in a new era of culinary success for The Del, bringing a fresh vision and innovative approach to the guest experience.
With 26 years of experience in the hospitality industry and more than a decade of chef experience for luxury hotel properties under his belt, The St. Regis Atlanta is pleased to promote Jordan Barnett from executive chef to director of food & beverage. In this new role, Barnett will oversee the programming and menu development of Astor Court, The St. Regis Bar, in-room dining and banquets, as well as guiding a team of professionals in ensuring the unparalleled level of service for guests and local diners alike.
JW Marriott Scottsdale Camelback Inn Resort & Spa, a renowned luxury resort in Paradise Valley, Ariz., is pleased to announce the appointment of Eric Duchene as director of food & beverage.
Bengaluru Marriott Hotel Whitefield is delighted to announce the appointment of Mr. Sujit Kumar Giri as the new Food and Beverage Manager. With over 15 years of experience in the hospitality realm, Sujit brings an exceptional blend of operational expertise, strategic vision, and leadership to his new role.
Chef Maroš Jambor has been named Chef de Cuisine at the property's flagship rooftop restaurant, Zlatá Praha, which will offer breathtaking 360-degree views of Prague. With an impressive culinary background, Chef Jambor has honed his craft at world-renowned establishments, including the Michelin-starred Lecture Room & Library in London and Eleven Madison Park in New York City. Drawing on his deep understanding of fine dining and his knowledge of the region, relationships with trusted suppliers, and sense for evolving guest preferences, he will curate menus that celebrate seasonal, regional ingredients in inventive ways. Passionate about showcasing Czech cuisine, Chef Jambor is committed to fostering a culinary community and delivering an extraordinary dining experience for every guest.
We are pleased to announce the appointment of Mr. Trong Nguyen as Cluster Director of Food & Beverage of Novotel Danang Premier Han River.
Nuemann has risen the ranks from executive chef through culinary director to director of F&B at JW Marriott Marquis.
Tom Allen has left his position as chef de cuisine at Dinner By Heston Blumenthal in Dubai and will take up a new position as Culinary Director at JW Marriott Marquis in March.
Garfagnini, the new Michelin-starred executive chef brings with him an illustrious career in fine dining and a passion for culinary innovation. Originally from Tuscany's Carrara province, Garfagnini honed his craft through experiences in Paris, London, and New York. At just 29, he earned his first Michelin star for his restaurant, Ristorante Ninan, in Carrara. He is known for his innovative Mediterranean-inspired cuisine, blending flavours of Northern Italy and the French Riviera.
Meanwhile, Martell from Mexico brings a refined expertise, joining from his most recent role as senior sommelier at Five Lux Hotel in Dubai. His journey has taken him from his first role in Cancun to Dubai's culinary elite, where he first served at the Art's Club in DIFC.
Kimpton Claret Hotel, part of IHG Hotels & Resorts' luxury and lifestyle portfolio, announced today the appointment of Iona Lee to Director of Food & Beverage for the property. As Director of Food & Beverage, Lee will lead all restaurant and banquet operations and oversee the food and beverage guest experience at Kimpton Claret including its Italian-inspired restaurant Saverina, its 19th floor Halo Rooftop Bar and all in-room dining, as well as special seasonal activations like the Moët Chalet pop-up and the Sky Lodge at Halo.
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