InterContinental San Diego has appointed Michael Vollmer as Director of Beverage & Programming. Bringing over 18 years of luxury and lifestyle food and beverage leadership experience, Vollmer will oversee the waterfront hotel’s mixology strategy, beverage operations, and guest programming across all dining concepts and lounge venues.
The Reykjavik EDITION announces Simone Severini as its new Chef de Cuisine at TIDES, the hotel’s signature restaurant, recommended by the Michelin Guide and celebrated for its Icelandic-inspired cuisine. Born in Rome and raised on an organic family farm, Simone developed an early appreciation for the quality, seasonality and provenance of ingredients. His culinary career has since taken him across Europe and Asia, where he has developed an international approach to cuisine grounded in respect for local produce and natural flavours.
A new culinary chapter is taking shape at Trump International Beach Resort, where Chef Ivan Acevedo is bringing his South Florida experience, hospitality expertise and deeply personal approach to food to the resort's culinary operation. Born in Nicaragua and raised in the United States, Acevedo brings extensive experience from leading hospitality brands and South Florida properties, including Groot Hospitality, Seagate Hotel & Beach Club Delray Beach, Fontainebleau Hotel, Mandarin Oriental, Loews Hotels and W South Beach.
Hilton Dubai Palm Jumeirah is pleased to announce the appointment of Edward Mair as Executive Chef, bringing more than 25 years of international culinary and luxury hospitality experience to the award-winning beachfront resort.
The Ritz-Carlton Key Biscayne, Miami announces John Iatrellis as restaurant chef of Paralía, the resort’s open-air, oceanfront restaurant inspired by the coastal traditions of the Aegean region. A Miami native of Greek heritage with more than 25 years of hospitality experience, Iatrellis will lead Paralía’s culinary team and continue to shape a menu that brings together the flavors of the Greek isles and Turkey’s Aegean coast with Florida seafood and seasonal ingredients.
Sameh is a Quincy native with deep roots in the Greater Boston hospitality community, with more than 20 years of culinary leadership experience to his new role. His background includes high-volume banquet operations, full-service hotels, specialty restaurants, and scratch kitchens.
Ahead of its highly anticipated opening later this spring, The Grand Saddles Lodge, the luxury retreat coming to the acclaimed Saddles Mount White precinct on the Central Coast, has appointed Zoe Brunton as Sommelier.
Ahead of its highly anticipated opening later this spring, The Grand Saddles Lodge, the luxury retreat coming to the acclaimed Saddles Mount White precinct on the Central Coast, has appointed Jason White as Executive Chef, bringing one of Australia's leading emerging culinary talents to the property.
Andaz Gold Coast has unveiled its founding leadership team ahead of its opening later this year in the heart of Broadbeach, with Steven Rhodes appointed as Director of Food & Beverage.
The Ritz-Carlton, Sarasota is excited to announce the appointment of Chef Mark Traugutt as Specialty Chef overseeing Jack Dusty, the resort’s signature waterfront seafood restaurant, and Rufa, its elevated al fresco dining concept featuring imaginative cocktails, shareable dishes and sunset views. With more than 25 years of experience across luxury hospitality, fine dining and restaurant operations, Traugutt brings extensive culinary leadership experience to the role, including menu development, large-scale event operations and team leadership.
Nobu Hotel Palo Alto announces the appointment of Lance Razon as Director of Food & Beverage, reinforcing the property's commitment to exceptional dining experiences centered around craftsmanship, innovation and the distinctive spirit of omotenashi.
Nobu Hotel Palo Alto announces the appointment of Rahul Roy as Executive Chef, reinforcing the property's commitment to exceptional dining experiences centered around craftsmanship, innovation and the distinctive spirit of omotenashi.
Rocha is an award-winning chef and hospitality executive with more than 25 years of leadership experience within hotels, casino resorts, upscale restaurants and banquet operations. Skilled in leading high-volume food and beverage operations while driving profitability, team performance and exceptional guest experiences, Rocha is a hands-on leader with a passion for taking care of people.
Borgata Hotel Casino & Spa has announced the appointment of Alex Kopp as Executive Chef of American Bar & Grille, reflecting the resort's continued investment in culinary leadership.
Borgata Hotel Casino & Spa has announced the appointment of Aram Mardigian as Executive Sous Chef of Property, reflecting the resort's continued investment in culinary leadership.
The St. Regis Atlanta announces the appointment of Rohit Suvarna as Director of Beverage. With more than a decade of experience within the Marriott International portfolio and a career spanning luxury hospitality destinations worldwide, Suvarna brings extensive food and beverage leadership experience and a passion for creating memorable guest experiences to Atlanta’s Best Address.
In his new capacity as Executive Chef at Mandarin Oriental, Singapore, Nixon will spearhead the hotel's culinary direction, overseeing its operations and development with a focus on elevating the guest dining experience through strategic culinary initiatives centered on craftsmanship, innovation, and operational excellence.
Sandestin Golf and Beach Resort, the 2,400-acre resort destination on Florida’s Emerald Coast, has appointed Frank Radosti as corporate executive chef. In this role, Radosti will lead the resort’s culinary team while overseeing menu development, restaurant operations, banquet and catering services, and food and beverage programming. His oversight will span dining and event operations throughout the resort, including waterfront favorites The Beach House and Marina Bar & Grill, as well as culinary operations across the resort’s four championship golf courses, 226-slip marina and more than 85,000 square feet of meeting and event space.
The Kimpton Claret Hotel, a boutique property within IHG Hotels & Resorts’ Luxury & Lifestyle portfolio, is pleased to announce the appointment of Marley Brown as its new Director of Food & Beverage. With over 15 years of multi-unit operations experience spanning food, beverage, events, and lodging, Brown oversees all culinary operations at the property, including its flagship, Italian-inspired restaurant, Saverina, and the lively Halo Rooftop Bar, the highest open-air bar in Denver.
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.