Philippe Agnese a été nommé(e) Vice President of Culinary Operations chez Atlantis Paradise Island Bahamas
Atlantis Paradise Island appoints Chef Philippe Agnese, Vice President Culinary Operations.
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Gregory Grohowski a été nommé(e) Executive Chef chez Hyatt Regency San Francisco
Hyatt Regency San Francisco, the landmark hotel located along San Francisco's Embarcadero, has appointed Gregory Grohowski as the new Executive Chef. In this role, Chef Grohowski will oversee all culinary operations at Hyatt Regency San Francisco, including banquets and the hotel's signature restaurant features: Eclipse Kitchen & Bar, the Regency Club, the grab-and-go Market, and the soon-to-premier in-room dining.
Edwin Scholly a été nommé(e) Executive Chef chez The Hythe, a Luxury Collection Resort
The Hythe, a Luxury Collection Resort, Vail, proudly announces the appointment of Edwin Scholly as Executive Chef, marking an exciting new chapter in the resort's celebrated culinary program. With more than three decades of global experience and accolades, including 24 years at the White House and James Beard Award winner, Chef Scholly brings a legacy of excellence, creativity, and a passion for developing the next generation of chefs.
Luis Garcia a été nommé(e) Director of Food & Beverage chez The St. Regis Bal Harbour Resort & Residences
The St. Regis Bal Harbour Resort is pleased to announce the appointment of Luis Garcia as Director of Food & Beverage. In this role, Garcia will oversee the resort's distinguished culinary and beverage program spanning BH Prime, Atlantikós, La Gourmandise and The St. Regis Bar, as well as its events, banquets and in-room dining operations. His leadership will further strengthen the resort's reputation for delivering extraordinary dining experiences that reflect the brand's signature blend of timeless sophistication and modern luxury.
Sean Derrick Walles a été nommé(e) Executive Chef chez Amilla Maldives
Amilla Maldives has announced the appointment of Executive Chef Sean Derrick Walles, bringing almost two decades' of distinguished culinary experience and a proven track record of creative menu innovation and sustainable sourcing to the award-winning natural luxury resort's renowned kitchens.
Marc Razurel a été nommé(e) Executive Pastry Chef chez The Ned Doha
The Ned Doha has announced the appointment of Marc Razurel as executive pastry chef.
Dominic Gerardi a été nommé(e) Director of Food & Beverage chez Seacliff Inn Aptos, Tapestry Collection by Hilton
Pacifica Hotels, a leading owner and operator of boutique hotels across California and Hawaii, announces the appointment of Dominic Gerardi as Director of Food & Beverage at Seacliff Inn in Aptos, California.
Massimiliano Ascione a été nommé(e) Executive Chef chez Al Baleed Resort Salalah by Anantara
Al Baleed Resort Salalah by Anantara has announced Massimiliano Ascione as its new executive chef.
Gerald Genson a été nommé(e) Executive Chef chez Four Seasons Hotel Cairo at Nile Plaza
Four Seasons Hotel Cairo at Nile Plaza announces the appointment of Executive Chef Gerald Genson, a French culinary talent with more than two decades of experience in some of the most prestigious kitchens in the world. From the Michelin-starred restaurants of France to acclaimed luxury hotels across Europe, Asia, and the Middle East, Chef Genson brings a world of flavour, expertise and culinary innovation to the hotel's ten diverse dining destinations.
Juan A. Peña a été nommé(e) Executive Chef chez Condado Vanderbilt Hotel
Condado Vanderbilt Hotel, Puerto Rico's legendary oceanfront retreat originally built in 1919 by Frederick William Vanderbilt, proudly welcomes celebrated Executive Chef Juan A. Peña to lead its acclaimed culinary program.
Dominique St. Pierre a été nommé(e) Senior Sous Chef chez Sheraton Phoenix Downtown
Sheraton Phoenix Downtown is pleased to announce the appointment of Dominique St. Pierre as Senior Sous Chef. In her new role, St. Pierre will oversee the day-to-day culinary operations at both Carcara—the hotel's signature dining destination known for its Sonoran-inspired menu and locally sourced ingredients—and &More by Sheraton, a versatile space that blends together coffee shop, bar, and grab-and-go market.
Jawad (JD) Al-Khatib a été nommé(e) Director of Food & Beverage chez The Eliza Jane
The Eliza Jane, one of New Orleans' most distinctive boutique hotels, has appointed Jawad (JD) Al-Khatib as Director of Food and Beverage. In his new role, Al-Khatib will oversee the hotel's signature outlets Couvant and The Press Room as well as banquet and catering operations. He will lead daily service, menu innovation, and guest programming designed to reflect the city's vibrant culinary spirit.
Giovanni Papi a été nommé(e) Executive Chef chez Mandarin Oriental Jumeirah
Dubai's only dedicated caviar restaurant, Beluga Bar and Restaurant, has announced the appointment of a new executive chef.
Shaun Acosta a été nommé(e) Executive Chef chez Four Seasons Hotel San Francisco
Four Seasons Hotel San Francisco is pleased to announce the appointment of Shaun Acosta as the new executive chef of the hotel's award-winning signature restaurant, MKT Restaurant & Bar. Chef Acosta will oversee all culinary operations for MKT, as well as in-room dining and the hotel's banquet and catering offerings.
Jeff O’Neill a été nommé(e) Executive Chef chez Goldener Hirsch, Auberge Collection
Goldener Hirsch, Auberge Collection, the Austrian-inspired, mid-mountain hotel and residences in Deer Valley, Utah, today announces the appointment of Jeff O'Neill as Executive Chef. A graduate of The Culinary Institute of America with more than three decades of refined culinary experience, Chef O'Neill has cooked in some of the world's most celebrated kitchens, including Restaurant Daniel and Le Bernardin in New York City, and has led acclaimed programs in Palm Beach, Miami, and beyond.
Erik Dandee a été nommé(e) Executive and Head Chef chez The Citizen Hotel, Autograph Collection
The Citizen Hotel, Autograph Collection, located in downtown Sacramento, has appointed Erik Dandee as the property's new Executive Chef, overseeing all culinary operations for the hotel, including its acclaimed farm-to-fork restaurant, Grange Restaurant & Bar. With more than 20 years of experience in luxury hospitality and fine dining, Dandee brings a passion for local sourcing, culinary innovation, and guest-focused hospitality to one of the city's most iconic hotels and historic landmarks.
Drew Adams a été nommé(e) Head Chef chez The St. Regis Longboat Key Resort
CW Prime, the premier steakhouse at The St. Regis Longboat Key Resort, proudly announces the appointment of Chef Drew Adams as its new head chef, marking a bold new chapter in the restaurant's culinary journey. Known for his refined technique, inventive menus, and commitment to sourcing local ingredients, Chef Adams brings a wealth of experience from some of the nation's most acclaimed kitchens.
Craig Tooker a été nommé(e) Executive Chef chez Amrit Ocean Resort & Residences
The sound of waves just steps away. The scent of spices from an open kit chen. Food so flavorful, you forget it's good for you. This fall, Amrit Ocean Resort on Singer Island debuts five distinct oceanfront dining concepts under the leadership of its new executive chef, Craig Tooker, including the first expansion of Washington D.C's acclaimed Michelin Bib Gourmand Honoree, Karma Modern Indian.A Johnson & Wales graduate with more than 20 years in world-renowned kitchens from Manhattan's iconic Carlyle and Roosevelt Hotels to luxury brands like Ritz-Carlton and Kimpton, Chef Craig brings fine dining mastery and a passion for South Florida's coastal bounty. His approach balances indulgence with intention, where bold global flavors meet mindful sourcing. Amrit sets a new standard for private beach dining with the destination's largest stretch of exclusive shoreline. Spanning 300 feet and 3.5 acres, the private beach offers an unrivaled backdrop for everything from intimate, toes-in-the-sand dinners for two to bespoke , thoughtfully curated gatherings and signature seaside weddings. Designed to inspire connection and celebration, each experience unfolds beneath the stars in an atmosphere where culinary artistry meets oceanfront serenity.Supporting this vision is Dr. Uma Naidoo — Harvard-trained nutritional psychiatrist and bestselling author of This Is Your Brain on Food — who advises Amrit's culinary team on ingredient interactions and the ways food can be harnessed as a powerful tool for both physical and mental wellness.For more information on Amrit Ocean Resort or to make reservations, visit amritocean.com or call 844-692-6748.
Shreyash Dwivedi a été nommé(e) Assistant Director of Food & Beverage chez Conrad Pune
Conrad Pune, the flagship luxury hotel for Hilton Worldwide is delighted to announce the appointment of Mr. Shreyash Dwivedi as the new Assistant Director of Food & Beverage. Shreyash brings with him a wealth of experience in luxury hospitality, having worked with some of the most renowned hotel brands across the country.
Erica Costa a été nommé(e) Director of Food & Beverage chez Fairmont Bab Al Bahr
Fairmont Bab Al Bahr has appointed Erica Costa as its new director of food and beverage.