Trump International Beach Resort is strengthening its culinary leadership with the appointment of Carolyn Favrot as Director of Food & Beverage, a move aimed at elevating the resort’s dining and beverage program into a more experience-driven, destination-focused offering.
JW Marriott Dallas Arts District is pleased to announce the appointment of Vincent Cheung as its new Executive Chef. Cheung assumed leadership of the hotel’s complete culinary operation, overseeing its signature food and beverage outlets, including the sophisticated JW Steakhouse and the sky-level terrace bar, Vincent’s.
Kimpton EPIC Hotel, part of IHG Hotels & Resorts’ luxury and lifestyle portfolio, is pleased to announce the appointment of Clement Durand as Director of Food & Beverage. An accomplished hospitality professional with a global background spanning Europe and Asia, Durand brings a wealth of international experience and a dynamic approach to culinary and beverage operations.
The Abbey Resort, the only full-service resort on the shores of Lake Geneva, announces the appointment of Bryan Hill as Director of Food and Beverage. In this role, Hill will oversee all culinary operations across the resort’s dining outlets, banquet programming and food and beverage experiences, further elevating the property’s reputation as a premier Midwest destination for dining, events and hospitality.
Long Nguyen has been appointed as Food & Beverage Manager at Shilla Monogram Quangnam Danang, marking a return to a property where he previously played an instrumental role in the resort's food and beverage operations.
A new culinary chapter is taking shape at Raffles Seychelles with the arrival of Chef Frank Martin as Executive Chef. Set against the extraordinary beauty of Praslin and the resort’s ongoing transformation, his arrival marks a meaningful moment in the evolution of the guest experience, one shaped by craftsmanship, creativity, and a deeper expression of place.
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.