Duc Cao has been appointed as Food & Beverage Manager at Danang Marriott Resort & Spa, bringing with him a wealth of experience and a strong track record in luxury hospitality and food & beverage operations.
Zadún Los Cabos, a Ritz-Carlton Reserve – one of just nine Ritz-Carlton Reserves in the world – announces the appointment of Victor Garrido as Executive Chef, overseeing the culinary direction and operations across the resort’s acclaimed dining venues Humo, Equis, El Barrio, and Candil Bar in addition to all in-room dining and private dining experiences and banquets.
Set within the Dubai Desert Conservation Reserve, Al Maha, a Luxury Collection Desert Resort & Spa, announces the appointment of Chef Yiduo Wang as Executive Chef.
Charlestowne Hotels, a leading hospitality management company known for its diverse collection of lifestyle, independent, and soft‑branded properties, announces the appointment of Tomas Chavarría as Corporate Culinary Director. Chavarría will lead culinary strategy and food and beverage innovation across Charlestowne’s growing portfolio, working closely with on‑property chefs, ownership groups, as well as development and project partners to create meaningful, market‑driven dining experiences that elevate both guest satisfaction and financial performance.
NOPSI Hotel is pleased to announce the appointment of Nicholas Karel as Food & Beverage General Manager, overseeing all culinary and beverage operations across the hotel’s acclaimed dining outlets.
Canoe Place Inn, the historic Hampton Bays retreat and gateway to the East End, announced today the appointment of Chef Mathew Woolf as Executive Chef. With nearly three decades of global culinary experience, including Michelin-starred kitchens and five-star luxury properties, Chef Woolf will lead the property's food and beverage program into a new era of elevated coastal dining.
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.