Passionate sommelier Aleksandr Nakonechnyi joins the F&B team at Niyama Private Islands Maldives for a thrilling new chapter, as the entire resort experience is reimagined and its wining and dining made more tantalising than ever.
Harbour Hotel Southampton has announced the appointment of Michelin-starred chef and Roux Scholarship winner Matthew Tomkinson as Executive Head Chef at its waterfront restaurant The Jetty Ocean Village, marking a significant new chapter for the South Coast dining destination.
Four Seasons Hotel Casablanca announces the appointment of Pierre Barusta as Executive Chef, effective this April. With more than two decades of international culinary leadership across Europe, the Caribbean, the Middle East, and Asia, Chef Pierre brings a refined, globally inspired vision to the hotel’s culinary experience.
Keswick Hall, the esteemed luxury resort set in the heart of Virginia’s wine country, is pleased to announce the appointment of Preston Paine as Food & Beverage Director and Executive Chef. A Dallas-born chef, restaurateur, and hospitality leader, Paine brings a globally informed perspective shaped by world-class kitchens and a deeply intuitive approach to the guest experience.
In his role, Schell will oversee all F&B operations at the legendary luxury hotel, including all-day dining restaurant, Gallery, the American Bar, the Beaufort Bar, In Room Dining, Banqueting and Scoff, The Savoy’s dedicated scone shop. Schell will also work closely with partners including Gordon Ramsay Restaurants – which operates the Savoy Grill, the River Restaurant, and Restaurant 1890 at the property.
Marc Matar joins as Vice President, Food & Beverage with a mandate to develop Aleph Hospitality’s F&B division into a key driver of growth and value creation.
Margaritaville Beach Resort Nassau has proudly named Chef Basil Dean as Executive Chef of the resort. As a native of New Providence, he returns home with more than three decades of global culinary experience.
Wilderness Reserve, the extraordinary 6,000-acre private estate in Suffolk's Yox Valley, announces the appointment of Matthaios Tsistrakis as Executive Chef, as it enters its next chapter of growth under the leadership of Chief Operating Officer Francisco Macedo.
Wilderness Reserve, the extraordinary 6,000-acre private estate in Suffolk's Yox Valley, announces the appointment of Ricardo Morillo as Corporate Beverage Director, as it enters its next chapter of growth under the leadership of Chief Operating Officer Francisco Macedo.
Marriott Hotel Al Jaddaf has appointed Hamid Raddawi as Executive Chef, overseeing culinary operations across Marriott Hotel Al Jaddaf and Marriott Executive Apartments Al Jaddaf.
Raffles Hotels & Resorts and Fairmont Hotels & Resorts, two of Accor’s leading luxury brands, announce the appointment of Olivier Eynard as Global Vice President, Food & Beverage. Based in Dubai, Olivier will lead the development and execution of the global food and beverage strategy across both brands.
Kimpton Claret Hotel, the pioneer property anchoring the burgeoning lifestyle scene of Denver’s Belleview Station neighborhood, announced today that David Gross has been named the new Executive Chef of the property’s two food & beverage outlets, Saverina Italian restaurant and Halo Rooftop Bar.
HVS Southern Europe, with offices in Athens, Milan, and Madrid, welcomes Giovanni Fiorin as Head of Food and Beverage Services, strengthening its regional platform and expanding its capacity to deliver specialized advisory services across Southern Europe.
Enchantment in Sedona has appointed Alexander Weinman as Chef de Cuisine, reinforcing the resort’s focus on seasonality-driven cuisine that reflects the landscape and spirit of the American Southwest.
Enchantment and Mii amo in Sedona have appointed Nathan Byers as Sommelier, further strengthening the destination’s commitment to refined, experience-driven dining rooted in a sense of place.
L’Auberge de Sedona, an award-winning luxury resort nestled in Arizona’s breathtaking Red Rock region, announces the appointment of Drew Anderson as Director of Food & Beverage. With two decades of management experience at highly rated hotels and resorts in the Mountain West, Anderson now leads all culinary operations for L’Auberge de Sedona, including the signature dining experience Cress on Oak Creek, plus a new in-room dining program, and banqueting for more than 16,000 sq ft of indoor and outdoor event space.
Evok Collection announces the appointment of Adam Bentalha as Group Executive Chef, a natural progression for someone who has been supporting the group since 2018.
Shang Palace, located in Shangri-La Qaryat Al Beri, Abu Dhabi, is delighted to announce the appointment of Teh Cheng Keong as the Restaurant Manager. With an education in Hospitality and Tourism Management, Cheng Keong has a robust knowledge of the luxury hospitality industry across Malaysia and Middle East. He brings strong operational leadership, financial acumen and a deep understanding of guest relations.
Shang Palace, located in Shangri-La Qaryat Al Beri, Abu Dhabi, is delighted to welcome Chef Luo Ming Hui as Chef de Cuisine. With extensive experience in pre- and post-opening of high-end F&B projects, he brings invaluable operational expertise and creative vision to the team.
Shang Palace, located in Shangri-La Qaryat Al Beri, Abu Dhabi, is delighted to welcome Chef Leong Tek Chuin as its newly appointed Dim Sum Chef. With over a decade of international culinary experience across Asia, Europe and the Middle East, Chef Chuin brings with him a well-rounded background in Chinese fine-dining and a deep passion for authentic Cantonese cuisine.