The St. Regis Bal Harbour Resort is pleased to announce the appointment of Dimitris Dimoudis as Chef de Cuisine. In his new role, Chef Dimoudis will report directly to Executive Chef Brent Devlin and will spearhead the highly anticipated culinary evolution of the resort's signature restaurant, Atlantikos.
Virgin Hotels New Orleans is proud to announce Marie Douroux as Executive Chef, leading the hotel's entire culinary program. In her new role, Douroux will oversee Commons Club, the hotel's signature restaurant, as well as The Pool Club, banquets, catering, and in-room dining. Drawing from her extensive experience across some of New Orleans' most acclaimed kitchens, Douroux will bring a thoughtful, service-driven approach to the hotel's culinary offerings, blending refined technique with the bold, vibrant flavors that define the city.
The Ritz-Carlton, Bangalore is pleased to announce the appointment of Ketan Shetty as Director of Catering Sales. With over a decade of experience in catering sales, MICE, and commercial strategy, Ketan brings a strong foundation in hospitality leadership to this role.
Scully has been promoted to executive chef following his role as executive sous chef, bringing more than a decade of experience leading culinary operations within luxury hotels and high-volume food and beverage environments. With a proven track record overseeing multi-outlet operations, banquet and catering programs, and large-scale events, he has consistently delivered exceptional quality while maintaining strong financial performance.
Hotel Café Royal, the landmark hotel on Regent Street at the crossroads of Mayfair and Soho, has appointed Jude Rozario as Executive Chef, reinforcing its culinary leadership and continued commitment to exceptional dining experiences.
Omni San Diego Hotel at the Ballpark is pleased to announce the appointment of Jaime Olivares as Executive Chef, where he will lead the hotel’s dynamic culinary program across its three distinctive dining venues. A San Diego native with nearly three decades of culinary leadership experience, Olivares brings a guest-first philosophy rooted in seasonal ingredients, bold regional flavors, authentic hospitality, and a deep commitment to sustainability. In his new role, he will lead the hotel’s culinary vision across the property’s three distinctive dining outlets, Tortuga Pool & Rooftop Bar, Ace Porter, and Fres.co, through innovative menus and elevated dining experiences that celebrate Southern California’s rich agricultural heritage and vibrant culinary identity.
SkyBeach Resort, the 113-room beachfront hotel located on the southern tip of St. Petersburg, Florida, proudly announces the appointment of Erich Michael as director of food and beverage. In this role, Michael will oversee all catering, culinary and beverage operations across the resort, including LUMA, the new Mediterranean-inspired restaurant overlooking the marina, and SkyBar + Grille, the two-story beachfront bar and restaurant known for its creative cocktails and sweeping views of Tampa Bay and the Sunshine Skyway Bridge. He will also lead the expansion of the resort’s culinary programming through seasonal events, waterfront activations and community partnerships.
Salamander Collection, the luxury hospitality company founded by Sheila Johnson, has appointed Matthew Gabos as its new Corporate Director of Food & Beverage.
As Mumbai's dining and nightlife landscape continues to evolve, Penthouse at The St. Regis Mumbai is strengthening its position as one of the city's most exciting lifestyle destinations with the appointment of Bruno Fuentes as Director of Restaurants, Penthouse.
Omni Hotels & Resorts is pleased to announce the appointment of Joshua Hasho as Corporate Executive Chef. With more than 20 years of experience and a deep-rooted history with the brand, Hasho is a highly accomplished culinary leader, known for his refined expertise in cuisine and menu innovation. He brings extensive experience across diverse properties and dining concepts, along with a proven track record in team development. In his new role, he will help shape the culinary vision across Omni’s growing portfolio of more than 50 properties.
Avion Hospitality announces the appointment of Patrick Dempsey as Director of Food & Beverage at The Lowline Hotel, a signature lifestyle property set to open in July 2026 on Charleston's vibrant King Street corridor.
Number One at The Balmoral has announced the appointment of John Munro as Head Chef, marking a new chapter for the iconic Edinburgh restaurant.
The Alpina Gstaad is delighted to announce the appointment of Francesco De Bartolomeis as the hotel’s new Executive Chef, set to join the team during the summer of 2026. He succeeds Martin Göschel, who departed at the end of the last winter season after many successful years leading the property’s acclaimed culinary team.
Four Seasons Hotel des Bergues Geneva announces the promotion of Andrea Messina to Chef of Il Lago, the Hotel’s Michelin-starred Italian restaurant. Having joined Il Lago as Sous Chef in 2024, Andrea Messina now assumes leadership of the kitchen, bringing a culinary vision shaped by international experience, strong Italian roots and a deeply collaborative approach.
Planters Inn, the historic Charleston hotel renowned for its refined Southern hospitality and acclaimed dining destination Peninsula Grill, today announced the appointment of John Ondo as Executive Chef. A respected figure in Charleston's culinary community, Ondo returns to Peninsula Grill nearly three decades after first stepping into its kitchen as a line cook, bringing his celebrated ingredient-driven approach to one of the city's most iconic restaurants. As Executive Chef, Ondo will honor the traditions that have defined Peninsula Grill while bringing his own perspective to seafood-forward Lowcountry cuisine, peak-season ingredients, and globally influenced techniques expressed through an evolving seasonal menu.
Four Seasons Resort Marrakech announces the appointment of Jean-Denis Rieubland as Executive Chef. A Meilleur Ouvrier de France, he joins the resort to oversee the entirety of its culinary experiences.
Omni Amelia Island Resort & Spa today announced the appointment of Kiki Swayne as Executive Pastry Chef. In this role, Swayne will oversee the resort's pastry program, leading the creation of desserts and specialty confections across the resort's dining venues, banquets and special events. Drawing inspiration from her Hispanic heritage and classical pastry training, Swayne brings an innovative culinary vision to the resort.
Reaffirming its commitment to refined dining experiences and operational excellence, JW Marriott Hotel Bengaluru has appointed Deepak Pokhriyal as Director of Food & Beverage.
The Phoenician Scottsdale, a Luxury Collection Resort, is pleased to announce the appointment of Sumner Myers as Director of Food and Beverage, effective June 15, 2026. A veteran of the luxury hospitality sector with nearly two decades of leadership at Marriott International, Myers arrives to steer strategic food & beverage operations and elevate the guest experience across the premier 200-acre resort and its exclusive luxury hotel, The Canyon Suites.
TradeWinds Resort, the ultimate family getaway set on 1,600 feet of the pristine St. Pete Beach, is pleased to announce the appointment of Eugene Martin as Director of Food and Beverage, following the significant expansion of its culinary offerings late last year. A respected hospitality executive with 4 decades of experience in luxury resort operations, Martin brings extensive expertise in food and beverage leadership, guest experience strategy, and large-scale resort management to the beloved Gulf Coast destination.