A French national with more than a decade’s experience in food and beverage leadership roles across Asia, Europe and the Middle East has been appointed Meliá Pattaya Hotel’s director of food and beverage.
InterContinental Danang Sun Peninsula Resort, the five-star sanctuary nestled in 39 hectares of lush jungle on the Son Tra Peninsula, is delighted to announce the appointment of Jean-Louis Angulo as the new Chef de Cuisine of La Maison 1888, as it extends the legacy of epicurean excellence at this highly acclaimed fine dining destination – the only restaurant in Central Vietnam to hold a MICHELIN Star.
Officials of Donohoe Hospitality Services (DHS), a division of Donohoe, today announced that the company has promoted Malcolm Mitchell to vice president of restaurants & bars and as the company strengthens its executive team.
The Ritz-Carlton Maldives, Fari Islands has appointed João Miguel Pais as Director of Food and Beverage, bringing extensive international leadership experience to further elevate the resort’s culinary and service offering.
Sanctuary Camelback Mountain Resort & Spa has announced the appointment of a leader within its Food & Beverage program: Said Nuri as Director of Food & Beverage. Alongside these appointments, the resort will debut newly reimagined seasonal menus at elements and Jade Bar, marking an exciting transformation of its award-winning culinary program.
Sanctuary Camelback Mountain Resort & Spa has announced the appointment of a leader within its Food & Beverage program: Daniel Weber as Executive Sous Chef. Alongside this appointment, the resort will debut newly reimagined seasonal menus at elements and Jade Bar, marking an exciting transformation of its award-winning culinary program.
Sanctuary Camelback Mountain Resort & Spa has announced the appointment of a leader within its Food & Beverage program: Richard Wiggins as Executive Chef. Alongside this appointment, the resort will debut newly reimagined seasonal menus at elements and Jade Bar, marking an exciting transformation of its award-winning culinary program.
NOUN Hotel is pleased to announce the appointment of Drew Gallegos as the new Director of Food and Beverage. Gallegos brings over three decades of hospitality leadership experience with a track record of operational excellence and a strong commitment to guest satisfaction. He joins the team from Wingers Restaurant & Alehouse, where he held the position of general manager, overseeing all food and beverage operations, driving revenue growth and leading high-performing teams. Over the course of his career, Gallegos has held a range of leadership roles including executive chef, culinary director, beverage director, and food & beverage director. These roles have allowed him to develop a well-rounded expertise in both the culinary and operational sides of hospitality, from menu development and concept creation to team leadership, financial performance, and brand growth. His diverse background in culinary arts and front-of-house leadership perfectly positions him to elevate NOUN Hotel’s food and beverage programs through strengthening operational performance and delivering elevated yet approachable dining experiences.
Carter Hospitality Group has appointed Michael Cairns as Director of Food and Beverage for its Temecula resorts, South Coast Winery Resort & Spa and Carter Estate Winery and Resort, adding seasoned operational leadership across multiple dining and guest experience touchpoints.
Carter Hospitality Group has appointed Anthony Bar as Executive Chef for its Temecula properties – South Coast Winery Resort & Spa and Carter Estate Winery and Resort – strengthening culinary leadership across both destinations.
Ahead of its April 2026 opening, Live Oak Charleston announces the appointment of Eucepe Puntriano as its new Executive Chef. Chef Puntriano will oversee all culinary operations for the property, including Terra, the hotel’s signature restaurant, and Bloo Pool & Provisions, a relaxed poolside bar and lounge.
Fairmont Mumbai and Roswyn, A Morgans Originals Hotel announce a strengthened food and beverage leadership structure, reinforcing a shared commitment to building distinctive, experience-led dining identities across both properties.
Fairmont Mumbai and Roswyn, A Morgans Originals Hotel announce a strengthened food and beverage leadership structure, reinforcing a shared commitment to building distinctive, experience-led dining identities across both properties.
Fairmont Mumbai and Roswyn, A Morgans Originals Hotel announce a strengthened food and beverage leadership structure, reinforcing a shared commitment to building distinctive, experience-led dining identities across both properties.
Four Seasons Hotel Kyoto announces the appointment of Marco Fregnan as the new Chef de Cuisine of EMBA KYOTO GRILL. With over two decades of experience in acclaimed kitchens across Italy, Singapore and Japan, Chef Marco is set to lead the premier Kyoto steakhouse into a new chapter of refinement, with a renewed focus on expertly grilled cuisine highlighting the best of Japanese ingredients.
Raffles Grand Hotel d’Angkor has appointed Memo Hernandez as its new Executive Chef overseeing the 94-year-old luxury hotel’s storied culinary programme, including a one-of-a-kind temple dinner at the ancient archeological park of Angkor.
Virgin Hotels New Orleans has appointed Jamie Dumas as Director of Food & Beverage, bringing more than 25 years of international hospitality leadership across luxury hotel and multi-venue dining operations to the downtown New Orleans property.
Mountain Lake Lodge, a historic 2,600-acre resort in the Blue Ridge Mountains of Southwest Virginia, has promoted Chelsea Edwards to Director of Food & Beverage, reinforcing the resort’s focus on elevated guest experiences and strong regional partnerships.
The Quail, a picturesque resort set against the rolling hills of Carmel Valley, California, is pleased to announce the appointment of Brandon Bollenbacher as Executive Chef. Overseeing all culinary operations at The Quail Lodge and Clubhouse, Bollenbacher brings more than 15 years of global luxury hospitality experience to the property’s dining outlets, banquets, and special events programming.
Kimpton Rowan Palm Springs announces the appointment of Joseph Min as Director of Food & Beverage. A seasoned hospitality leader with more than three decades of global luxury experience, Min oversees all food and beverage operations at the 153-room hotel, including its MICHELIN-recommended 4 Saints restaurant, Juniper Table, High Bar, and Window Bar, as well as private dining and events programming.