A seasoned hospitality leader with over 17 years of distinguished experience across India's finest luxury hotels, Anirudhya brings with him a wealth of operational expertise, creative vision, and a deep passion for curating exceptional guest experiences.
Benjamin Ferra y Castell has been promoted to Executive Chef at Yannick Alléno London overseeing the culinary operations at the Four Seasons Hotel London at Park Lane, including the Michelin-starred restaurant Pavyllon London and Bar Antoine.
Sheraton Maui Resort & Spa, situated on award-winning Kā'anapali Beach at iconic Pu'u Keka'a (Black Rock), promoted Chef Mitchell Cooper to executive chef for the property. In this role, Chef Cooper will bring a fresh culinary direction to the resort's multiple dining establishments - including The Sandbar, Cliff Dive Bar + Grill, Mai Tai Bar, Teppan-yaki Dan, Coral Reef, Black Rock Shave Ice, and Exclusive Oceanfront Dining - as well as the property's banquets, catering, and special events.
The Hilton Houston Westchase is excited to announce a new chapter in its storied history, marked by a talented leadership team and a full-property redesign that redefines the guest experience. Now managed by Escalera Capital and American Liberty Hospitality (ALH), a Houston-based, family-owned hospitality company, the hotel is embracing a new era of energy, innovation and Southern hospitality for business travelers in Houston's Westchase district.
Atlantis Paradise Island appoints Chef Philippe Agnese, Vice President Culinary Operations.
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.
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.
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.
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.
The Ned Doha has announced the appointment of Marc Razurel as executive pastry chef.
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.
Al Baleed Resort Salalah by Anantara has announced Massimiliano Ascione as its new executive chef.
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.
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.
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.
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.
Dubai's only dedicated caviar restaurant, Beluga Bar and Restaurant, has announced the appointment of a new executive chef.
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.
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.
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.