JW Marriott Mumbai Juhu is pleased to announce the appointment of Sameer Bhargava as Director of Food & Beverage. With 18 years of hospitality experience, including 12 years in food and beverage leadership, Sameer brings experience across luxury hospitality, diverse dining formats, and markets across India.
Welcomhotel By ITC Hotels, The Savoy, Mussoorie, is pleased to announce the appointment of Mr. Surender Singh as its new Food & Beverage Manager.
The Hythe, a Luxury Collection Resort, Vail proudly announces the appointment of Douglas Farnsworth as Executive Chef, welcoming a seasoned culinary leader to guide the resort's next chapter of culinary excellence and elevated guest experiences.
Brush Creek Ranch, the award-winning luxury ranch destination in Wyoming's Platte River Valley, announced today the appointment of Rachel Rathgeb as Executive Pastry Chef. Rathgeb will oversee the unparalleled dessert and pastry program at Brush Creek Ranch’s three lodging properties – The Lodge & Spa, Magee Homestead and French Creek – as well as The Farm at Brush Creek.
Four Seasons Hotel Kuala Lumpur welcomes Alexandre Renoue as Beverage Manager of Bar Trigona, one of Asia’s most acclaimed cocktail bars.
A hospitality veteran with more than 13 years of experience, including a decade within the Hilton portfolio, Carrillo returns to Orange County to lead Hilton Irvine's catering and events operations. She previously held catering leadership roles at Hotel Karlan, a DoubleTree by Hilton, and Hilton Anaheim, and most recently served as Director of Catering & Events at DoubleTree by Hilton San Diego Mission Valley. She is also a Certified Meeting Professional (CMP).
The Ritz-Carlton, St. Thomas is pleased to announce the appointment of Chad-Jan Neuman as Executive Chef. With more than two decades of experience in luxury hospitality and high-volume culinary operations, Chef Neuman will oversee the resort’s culinary program, including its restaurants, banquets, and special dining experiences, while continuing to elevate its food and beverage offerings.
After building his reputation with the greatest chefs and establishing his own voice in Bordeaux, chef Bertrand Noeureuil opens a new chapter of his career at the Four Seasons Hotel George V, Paris. Appointed chef of L'Orangerie, he will also be tasked with breathing new culinary identity into the Bar, La Galerie, and the hotel's Room Service. Crowned Talent of the Year 2026 by La Liste, he embodies the emergence of a singular voice in French gastronomy, driven by a cuisine in dialogue with the living world.
Hotel Indonesia Kempinski Jakarta is delighted to announce the appointment of Martin Schaumburg as Director of Food and Beverage, reinforcing the hotel's focus on strengthening its leadership team and delivering unparalleled European luxury combined with traditional Indonesian hospitality.
AperiBar, the chic Italianesque restaurant and cocktail bar by acclaimed Michelin-starred and James Beard award-winning chef and restaurateur Charlie Palmer, today announced the appointment of Angelika Riedler Pereira as general manager. The appointment strengthens AperiBar's women-led leadership team at a restaurant built around the Italian aperitivo tradition, the daily ritual of gathering over wine, spritzes and small bites at just the right moment in the day.
Ocean Edge Resort & Golf Club continues its expansive summer season with the appointment of Noah Gumustekin as executive chef. He joins the resort as it builds on a summer calendar spanning dining, wellness, recreation, and history-driven offerings.
Hotel Jerome, Auberge Collection, a fixture in Aspen for over 137 years, is pleased to announce the appointment of Executive Chef Zak Gregoire. Bringing a global culinary perspective shaped by luxury hotels, fine dining restaurants, and private clubs, Gregoire will oversee the property's celebrated food and beverage program, building on Hotel Jerome's legacy of exceptional dining with a philosophy centered on seasonality and regional traditions.
The Algonquin Resort St. Andrews by-the-Sea is proud to announce Ricardo Dotti as its newly appointed Executive Chef, leading the resort's four dining destinations, Braxton's Steakhouse & Bar, The Passamaquoddy Veranda, Right Whale Pub, and Aperitivo 19.
Hyde & Seek, London Hyde Park, a Tribute Portfolio Hotel, is delighted to announce the appointment of Ranjitkumar Sukumaran as Executive Head Chef ahead of its highly anticipated opening in September 2026. The hotel has appointed Sukumaran to develop the culinary vision behind its two new dining concepts, which will include a contemporary British restaurant overlooking Hyde Park.
Grove Resort & Water Park Orlando has announced the appointment of Yolanda Delgado as Assistant Food and Beverage Director, further strengthening the resort's leadership team.
Le Méridien Arlington is pleased to announce the appointment of Chef Francecil Ponte as Executive Chef, marking a pivotal moment as the property enters a transformative new era. Chef Ponte's appointment underscores the hotel's commitment to elevating the guest experience through exceptional culinary leadership as it prepares to unveil its fully renovated property in the coming days.
InterContinental Boston is pleased to announce the appointment of Christopher Shimkus as Executive Assistant Manager – Director of Food & Beverage.
Hyatt House Tampa Downtown and Hyatt Place Tampa Downtown are pleased to appoint Matthew Bejarano as the new director of food & beverage.
Henderson Beach Resort, the premier luxury destination along Florida’s Emerald Coast, is pleased to announce the appointment of Kenichi Saito as its Head Mixologist. An award-winning bartender known for his creative approach to cocktail design and dedication to elevated hospitality, Saito brings a dynamic blend of technical precision, innovation, and guest-focused service to the resort’s beverage program.
Montage Healdsburg announces the appointment of Sergio Howland as executive chef, leading the culinary vision for the 258-acre resort in the heart of Sonoma wine country. With more than two decades of experience as a culinary leader, Howland brings a global perspective, deep knowledge of wine, and a philosophy shaped by Sonoma’s seasonal abundance and viticultural heritage to the ultra-luxury resort.