As COMO Le Beauvallon prepares to reopen on 24 April 2026, COMO Hotels and Resorts has announced that Chef Yannick Alléno will lead and define the property’s entire culinary identity, marking a major milestone in the rebirth of one of the French Riviera’s most storied Belle Époque estates.
Orient Express Venezia announces the appointment of internationally acclaimed chef Heinz Beck to oversee the hotel’s entire gastronomic offering. A leading figure in European fine dining with Three Michelin stars, and the Beck and Maltese Consulting Team will curate and sign all culinary experiences within the historic Venetian Palazzo. This collaboration entrusts Beck with shaping a distinctive culinary concept across the hotel from its signature fine-dining restaurant to its reception spaces and more relaxed venues. Drawing inspiration from the Venetian lagoon and the surrounding territory, his cuisine reflects the principles that define his internationally celebrated approach: technical precision, clarity of flavor, and a constant pursuit of balance and lightness. Heinz Beck’s vision will be carried out by Pasquale Rivetti, Chef in Residence.This gastronomic vision is expressed within the architectural setting conceived by architect and interior designer Aline Asmar d’Amman, who has led the complete renovation of Orient Express Venezia since 2018. Housed in one of Venice’s legendary palaces, the spaces reawaken the historical legacy of the Palazzo while introducing a contemporary sensibility, with poetic precision and a strong cultural connection to the Serenissima’s artistry. Heinz Beck Venezia: the gastronomic restaurant A dining room of twenty seats, Heinz Beck Venezia serves as the hotel’s gastronomic restaurant. The chef’s approach reflects the philosophy that established his reputation: a cuisine centered on balance, combining flavor, lightness, and nutritional awareness. Ingredients drawn from the Venetian lagoon and the wider Mediterranean basin form its foundation. Amberjack with ash buttermilk, fresh peas, and salted lemon, or red prawn served with carrots and lagoon seaweed, highlight local products through precise contemporary technique and a refined interpretation of Italian culinary tradition.Set within the Palazzo’s former Orangerie, the dining room designed by Aline Asmar d’Amman is illuminated by sculpted glass forms inspired by underwater life, casting fluid reflections across the space, a detail imagined after her conversations with Heinz Beck about the edible flowers of the lagoon.Heinz Beck Venezia operates exclusively during dinner service. La Casati: Venice in Its Everyday Rhythm Complementing the gastronomic restaurant, La Casati offers a more relaxed interpretation of Venetian dining while maintaining the same culinary method. Open for lunch and dinner, the restaurant celebrates the local flavors of the city through seasonal ingredients and recipes rooted in Venetian tradition. Designed with surfaces adorned by living textures and crafted materials, La Casati’s spaces are permeated with a sense of theater, inspired by the legendary eccentric Italian aristocrat, a muse to architect Aline Asmar d’Amman. During the summer months, a secluded 300-square-meter garden opens to guests, extending the experience outdoors and offering a rare green retreat in the heart of Venice. Wagon Bar: An Echo of the Golden Age of Travel The wagon bar evokes the golden age of travel, in an ode to the original Orient Express railcar lounges, reinterpreted with codes of Art Deco. The Wagon Bar is open until late evening, and offers a selection of light savory dishes during the day, followed by classic and signature cocktails. Intimate in scale, the space combines references to the heritage and codes of Orient Express. Salone Vittoria: the Art of Entertaining Once the iconic ballroom of Venetian nobility, Salone Vittoria, located on the magnificent noble floor, continues to host the social life of the Palazzo. Spectacular breakfast is served beneath the historical 18th century chandeliers, while gala dinners and private celebrations unfold within its historic interiors. For each occasion, menus are curated by Chef Heinz Beck and Beck and Maltese Consulting team, reflecting the traditions of Venetian hospitality through attentive service and carefully composed dining experiences. With the arrival of Heinz Beck, Orient Express Venezia places gastronomy at the center of the guest experience. Conceived across the entire Palazzo, the culinary offering brings together fine dining, informal moments, and special gatherings within a unique and cohesive vision.The partnership reflects an approach in which cuisine, art of hospitality, and the historic character of the palace combine to create a distinctly Venetian journey - interpreted through contemporary craftsmanship.
EOS Hospitality, a full-service hotel and hospitality management company with a portfolio of best-in-class hotels and resorts, vacation rentals, and specialty lodging, has appointed Matt Kerver as Senior Vice President of Food & Beverage. In this role, Kerver will oversee all food and beverage strategy and operations across EOS Hospitality’s portfolio, partnering closely with property and corporate teams to drive operational efficiency, concept alignment, and sustained revenue growth across restaurants, bars, and catering programs. EOS Hospitality currently operates approximately 64 hotels and resorts, totaling 10,500 keys across the United States.
Mauna Lani, Auberge Collection has appointed Ross Kilkenny as Culinary Director of its renowned food and beverage program on the Kohala Coast. With over 22 years of experience across the West Coast, Kilkenny brings refined expertise to his new role leading the resort’s established culinary scene.
Hôtel de Crillon, A Rosewood Hotel is excited to announce the appointment of Alan Taudon as Executive Chef, effective June 1, 2026. Currently at the helm of a two-Michelin-starred restaurant within a Parisian Palace, and supported by a rigorous career shaped within some of the world’s most esteemed gastronomic institutions, Taudon will assume leadership of all dining venues at the landmark hotel. He will work in close collaboration with Chef Paul Pairet on Nonos & Comestibles.
Four Seasons Hotel Gresham Palace Budapest announces the appointment of Alejandro Lopez as Director of Food and Beverage. In this role, Lopez oversees the full culinary and beverage operations - including restaurants, bars, in‑room dining and events - guiding the next chapter of innovation and excellence at the landmark Art Nouveau palace on the Danube.
Miraval The Red Sea has appointed Peeyush Pandey as Director of Food and Beverage, guiding culinary direction and mindful nutrition as the adults-only, all-inclusive resort prepares to welcome travellers to Shura Island.
JW Marriott Goa announces the arrival of Pastry Chef Tanvi Palshikar, whose remarkable journey from interior designer to pastry chef stands as a powerful testament to reinvention and resilience. Leaving the world of spatial design for the precision of pastry is no easy shift, yet she excelled, bringing her refined sense of proportion, detail and visual harmony into her craft. Over the past decade, she has transformed a personal passion into a thriving culinary career defined by creativity, discipline and design-led flavor, making her a natural fit for the award-winning JW Marriott Goa team.
The Ellie Beach Resort, a new Tapestry Collection by Hilton property on Myrtle Beach’s historic Springmaid Beach, announces the appointment of Kaitlyn Lofgren as director of food and beverage.
Timbri Hotel, a Curio Collection by Hilton property located in the heart of downtown San Francisco, is proud to announce the appointment of Michael Rosenthal as Executive Chef. A seasoned culinary leader with a pedigree that includes some of the city’s most prestigious Michelin-starred kitchens, Rosenthal oversees all food and beverage operations for the property, including the vibrant rooftop lounge, Rise Over Run, the hotel’s signature Spoke Coffee and Café, and the breakfast program at Tenderheart.
Vakkaru Maldives has announced the appointment of Ruwan Nalindra as the resort’s new Executive Chef. With more than 25 years of global culinary experience across luxury hotels, private islands, and fine dining destinations, Chef Ruwan brings a distinctive blend of creativity, craftsmanship, and leadership to Vakkaru’s culinary vision. He oversees all culinary operations across the resort’s portfolio of restaurants and bars, including Amaany, Isoletta, Onu, Cabana, Lagoon Bar, and Anguru Teppanyaki, with an approach centred on precision, authenticity, and a deep respect for ingredients, shaping dining experiences that feel considered, unique and expressive. Under his direction, Vakkaru Maldives continues to refine its philosophy of understated luxury, wellness, and sustainability, ensuring every culinary moment is both distinctive and memorable.
Today, Viewline Resort Snowmass, Autograph, announced the appointment of Nitin Bali as Executive Chef. Overseeing all culinary and pastry operations, Chef Bali brings a wealth of global luxury experience to the heart of the Rockies. He will lead the resort's dining vision across its signature outlets—including Stark's Alpine Grill and the Viewline Lobby Bar—as well as overseeing in-room dining and comprehensive events catering for the property's 24,000 square feet of meeting space.
W South Beach is pleased to announce the appointment of Carlos Del Busto as its new Director of Catering & Sales. A seasoned hospitality professional with deep South Florida roots, he brings more than a decade of industry experience and a proven track record of excellence to the iconic oceanfront resort.
Waldorf Astoria Atlanta Buckhead is proud to announce the appointment of Chef Todd Richards as Executive Chef, orchestrating all culinary operations at the Forbes 4-star hotel, including the property's on-site restaurant Brassica, signature tea service, in-room dining, and banquets. Richards, a celebrated Atlanta-based chef, award-winning author, and four-time James Beard Award semifinalist, brings a nationally recognized voice, deep cultural storytelling, and a guest-centered approach to one of the city's most distinguished destinations.
Six Senses Kanuhura enters an exciting new chapter in its culinary journey with the appointment of Anne-Gaëlle Soobaya as Director of Food & Beverage, in addition to the full renovation and relaunch of Drift, the resort's secluded castaway island dining experience on Jehunuhura.
Six Senses Kanuhura enters an exciting new chapter in its culinary journey with the appointment of Kevin Fawkes as Executive Chef, in addition to the full renovation and relaunch of Drift, the resort's secluded castaway island dining experience on Jehunuhura.
Hotel Viata, a boutique retreat nestled in West Lake Hills just outside of Austin, Texas, announces the appointment of Gerard Kenny as Executive Chef. In this role, Chef Kenny will oversee all food and beverage operations across the property, including the hotel's signature Laurel Restaurant, in-room dining, banquets and weddings, and curated culinary experiences for group and social events.
La Fonda on the Plaza, the iconic hotel in the center of the historic district in downtown Sante Fe, is pleased to announce the appointment of Marc Quiñones as executive outlet chef. A highly decorated chef, Quiñones brings more than 15 years of experience, including a 2024 James Beard Award Semifinalist nomination for Best Chef in the Southwest and leadership roles at premier hotels and restaurants across the state.
For 2026, Ara Maris unveils a new culinary direction with the appointment of Chef Luigi Lionetti as Executive Chef, following his acclaimed success at the iconic Punta Tragara in Capri, and marking a major milestone in the hotel's evolution.
Hilton Salwa Beach Resort & Villas has appointed Anders Groenholm as executive chef, marking a new chapter for the resort's culinary direction.