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Gregory James a été nommé(e) Executive Chef chez Four Seasons Resort Scottsdale at Troon North

Four Seasons Resort Scottsdale at Troon North announces the appointment of Gregory James as Executive Chef, bringing more than 30 years of culinary and hospitality leadership to the resort. A thoughtful, ingredient-driven chef known for refined comfort and collaborative leadership, James will oversee all culinary operations across the resort's dining program, including signature restaurants, In-Casita dining, banquets, weddings, and special events.

Four Seasons
Scottsdale, Arizona, United States
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David Piquet a été nommé(e) Head Sommelier chez Four Seasons Hotel George V, Paris

Four Seasons Hotel George V, Paris welcomes a new talent within its walls, as David Piquet will take the helm of the sommelier team at the three-Michelin-starred restaurant Le Cinq as of February 16, 2026. Following the retirement of the iconic Director and Head Sommelier Éric Beaumard last December, this prodigy of the wine world - just 32 years old- will work alongside three-star Chef Christian Le Squer and lead a team of six sommeliers.

Four Seasons
Paris, France
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Diego Alonso Ortega Oneto a été nommé(e) Executive Chef chez The Ritz-Carlton, Sarasota

The Ritz-Carlton, Sarasota announces the appointment of Executive Chef Diego Alonso Ortega Oneto. With nearly twenty years of experience across luxury hotels and Michelin-influenced kitchens, Chef Ortega brings a refined, globally inspired perspective shaped by his Peruvian heritage, international training, and passion for flavor-forward coastal cuisine.

Ritz-Carlton
Sarasota, Florida, United States
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Rebecca Tillman a été nommé(e) First Female Executive Chef chez The Phoenician

The Phoenician, which is part of The Luxury Collection by Marriott International, Inc., is proud to announce the appointment of Rebecca Tillman as the resort's first-ever female executive chef. In addition to making her mark at The Phoenician, Tillman is also the very first female executive chef in the 120-year history of The Luxury Collection brand of resorts, which spans 130 properties worldwide.

Marriott
Scottsdale, Arizona, United States
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Dustin Lee a été nommé(e) Executive Chef chez Hotel Dax

Hotel Dax, which will bring a new era of boutique hospitality to Addison when it opens in the coming weeks, has hired a restaurant veteran to lead its culinary program. Executive Chef Dustin Lee has already begin working with the four restaurants on property, including American bistro Top Brass, lobby-based Bar Dax, outdoor pool lounge Low Key, and Brewed, operated by the popular local coffee brand. Lee will also oversee in-room dining and catering at Hotel Dax.

Dreamscape Hospitality
Addison, Texas, United States
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Richard Hinojosa a été nommé(e) Executive Chef chez Omni Scottsdale Resort & Spa at Montelucia

Omni Scottsdale Resort & Spa at Montelucia is pleased to announce the appointment of Richard Hinojosa as Executive Chef, overseeing the resort's dynamic culinary program across its four distinct dining outlets. With more than 25 years of leadership experience spanning luxury resorts and celebrated independent restaurants across Arizona and beyond, Chef Hinojosa brings a thoughtful, experience-driven approach rooted in seasonality, thoughtful hospitality, and a strong sense of place.

Omni
Scottsdale, United States
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Dennis Rey Omega a été nommé(e) Head Chef chez Hotel Indigo Turks & Caicos Grace Bay by IHG

Hotel Indigo Turks & Caicos Grace Bay, part of IHG Hotels & Resorts, developed by owners Molo Hotel Group and managed by Lighthouse Hotel Management, is pleased to announce Dennis Rey Omega as Head Chef. Omega will oversee all culinary operations of the soon-to-open hotel, introducing a globally informed, refined take on modern island dining.

Indigo
Grace Bay, Turks and Caicos Islands
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John Brand a été nommé(e) Vice President of Culinary chez Hotel Emma

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.

Preferred
San Antonio, Texas, United States
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David Lim a été nommé(e) Director of Food and Beverage chez The Henderson Beach Resort

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 Henderson Beach Resort
Destin, Florida, United States
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Jonathan Moran a été nommé(e) Director of Beverage chez The Ritz-Carlton, Half Moon Bay

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.

Ritz-Carlton
Half Moon Bay, California, United States
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Desmond Lim a été nommé(e) Chef De Cuisine chez Tempo by Hilton Times Square

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.

Hilton
New York, New York, United States
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Elysse Altamirano a été nommé(e) Food and Beverage Director chez Apiary Hotel Belleview Station

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.

Stonebridge Companies
Denver, Colorado, United States
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Tran Minh Hau a été nommé(e) Executive Chef chez Wafaifo Resort Hoi An

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.

Wafaifo Resort Hoi An
Quang Nam, Vietnam