Hotel Emma, a Michelin Two-Key Hotel and AAA Five-Diamond property, today announced the appointment of Chef John Brand as Vice President of Culinary, effective Monday, January 26. In this role, Brand will lead the culinary vision and hospitality strategy across restaurant, bar, and event operations within Emma Hospitality Group (EHG), including Supper, Sternewirth, Larder, and future concepts.
Henderson Beach Resort, the premier luxury destination along Florida's Emerald Coast, is pleased to announce the appointment of David Lim as its new Director of Food & Beverage. With more than a decade of experience leading culinary operations at some of the nation's most distinguished hotels and resorts, Lim brings a refined sense of hospitality, innovation, and leadership to the resort's growing food and beverage program.
The Ritz-Carlton, Half Moon Bay, the San Francisco Bay Area's only Forbes Five-Star oceanfront resort, proudly announces the appointment of Jonathan Moran as Director of Beverage. In this role, Moran will oversee the beverage program for the 261-room luxury coastal retreat along Northern California's pristine coastline, which includes its signature dining venues. This includes Navio, the distinctive dining destination at the resort, offering contemporary cuisine amidst nautical inspirations and ocean views; The Conservatory, offering fresh California fare and striking views of the Pacific; The Conservatory Bar, complete with expertly crafted cocktails; and The Ocean Terrace, known for its cozy fire pits and al fresco setting.
Hard Rock Hotel New York has appointed Fabian Ludwig as Executive Chef, joining Director of Restaurants Tetyana Mykhaylyuk to lead culinary and restaurant operations across RT60 Rooftop Bar & Lounge and Sessions Restaurant & Bar.
Hard Rock Hotel New York is proud to announce the appointment of Tetyana Mykhaylyuk as Director of Restaurants, overseeing culinary and restaurant operations across RT60 Rooftop Bar & Lounge and Sessions Restaurant & Bar.
Tempo by Hilton Times Square is thrilled to announce the appointment of Desmond Lim as Chef De Cuisine at the hotel's onsite cocktail lounge & restaurant, Highball,located in Midtown Manhattan. In his new role, Desmond will oversee back-of-the-house operations and steer Highball into a new culinary chapter, redefining expectations of the modern hotel dining experience.
Elysse Altamirano has extensive experience in food and beverage operations, financial performance and guest experience. As Food and Beverage Director at Apiary Hotel, she oversees the marketplace, coffee shop, bar and lounge, shaping offerings that support seamless service and encourage guests to return. She is driven by a people-first approach and a passion for creating welcoming, community-oriented spaces.
Tran Minh Hau has been appointed Executive Chef, recognising his leadership of the culinary team and his deep roots in Hoi An's vibrant food and hospitality scene. Chef Hau brings extensive experience from some of the destination's most respected resorts and restaurants, blending local culinary heritage with refined operational standards to shape Wafaifo's evolving food and beverage identity.
Award-winning chef Christian Quiñones has been appointed Director of Culinary at W Aspen, bringing more than 20 years of professional cooking and leadership experience to the role. Born and raised in Puerto Rico, Quiñones is recognized for his forward-thinking culinary approach and passion for developing the next generation of hospitality professionals. Quiñones most recently served as Executive Chef at Signia by Hilton Atlanta, where he led expansive culinary operations and multiple food and beverage concepts. His career includes accolades such as Culinary Manager of the Year by the Greater Miami and the Beaches Hotel Association, Young Entrepreneur of the Year by SWIA, and recognition as one of the Three Best Young Chefs of Puerto Rico by Primera Voz. He has also competed and won in high-profile culinary competitions, including MasterChef Latino. In his new role, Quiñones will lead all culinary programming at W Aspen, overseeing menu development, kitchen operations, and experiential dining concepts that reflect both local influences and global inspiration.
Le Manoir aux Quat'Saisons, A Belmond Hotel, Oxfordshire proudly announces the appointment of visionary French chef Arnaud Donckele as its new Culinary Director, ushering in a bold new chapter at one of Britain's most iconic gastronomic destinations.
Renaissance Bengaluru Race Course Hotel is pleased to announce the appointment of Shivankur Verma as its new Food & Beverage Manager.
Omni Barton Creek Resort & Spa is pleased to announce Herve Cuyeu as the new complex executive chef. With two decades of extensive experience at acclaimed culinary destinations, Cuyeu will lead the food and beverage program across the resort's nine diverse dining venues and Barton Creek Country Club's venues.
Dominic Teague has joined Waldorf Astoria London Admiralty Arch as Executive Chef.
Nickelson joins Casa Don Alfonso with more than a decade of leadership experience in high-volume, hospitality-driven environments. Most recently, he led operations at Olive + Oak, one of St. Louis' most acclaimed restaurants, where he oversaw a 30-person team and implemented training systems that elevated both guest satisfaction and staff engagement. His career also includes key roles with Niche Food Group, where he contributed to revitalizing service standards under James Beard Award-winning leadership, as well as Rockwell Beer Company and Craft Beer Cellar, where he launched Missouri's first hybrid beer retail concept. Nickelson's leadership style centers on authenticity, warmth, and a relentless commitment to excellence. "At Casa Don Alfonso, our mission is to honor the Iaccarino family's rich heritage while evolving our service culture to new heights of Midwestern hospitality," Nickelson says. "It's an honor to lead this talented team and continue building a dining experience that reflects both the best of St. Louis and the spirit of Southern Italy."
Rosewood Matakauri is pleased to announce the appointment of Corey Hume as Executive Chef, marking a new era of culinary excellence for the lakeside resort.
As part of its continued focus on enhancing guest experiences, Camelback Resort, a year-round recreational destination in the Pocono Mountains, has appointed Kavon William Langley as executive chef.
As part of its continued focus on enhancing guest experiences, Camelback Resort, a year-round recreational destination in the Pocono Mountains, has appointed Christopher Baulo as its new director of food and beverage.
The Ritz-Carlton O'ahu, Turtle Bay has appointed Daniel Guevara Quintero as Executive Chef, strengthening the resort's culinary leadership and commitment to delivering world-class dining experiences on O'ahu's iconic North Shore. With this new appointment, Chef Guevara Quintero will oversee all culinary operations across the resort's dining outlets.
ONE | GT, Grand Cayman's newest luxury boutique hotel opening in Spring 2026, has appointed Norman Martinez as Director of Food & Beverage. Together with Executive Chef René Cahane, Martinez will help define and execute the hotel's ambitious culinary vision across three signature dining venues — Perle, Byū, and Café Bellini — positioning ONE | GT as a standout destination in the culinary capital of the Caribbean.
Grand Cayman's newest luxury boutique hotel, ONE | GT, has welcomed Executive Chef René Cahane, who will shape the culinary vision of ONE | GT Grand Cayman ahead of its Spring 2026 debut. Set within the culinary capital of the Caribbean, Chef René brings decades of global expertise to define ONE | GT's food and beverage program, which will showcase three distinctive dining venues — Perle, a refined French-Mediterranean restaurant; Byū, a rooftop restaurant & bar serving Asian cuisine with island soul; and Café Bellini, an Italian bakery and café.