In his role, Schell will oversee all F&B operations at the legendary luxury hotel, including all-day dining restaurant, Gallery, the American Bar, the Beaufort Bar, In Room Dining, Banqueting and Scoff, The Savoy’s dedicated scone shop. Schell will also work closely with partners including Gordon Ramsay Restaurants – which operates the Savoy Grill, the River Restaurant, and Restaurant 1890 at the property.
Marc Matar joins as Vice President, Food & Beverage with a mandate to develop Aleph Hospitality’s F&B division into a key driver of growth and value creation.
Margaritaville Beach Resort Nassau has proudly named Chef Basil Dean as Executive Chef of the resort. As a native of New Providence, he returns home with more than three decades of global culinary experience.
Wilderness Reserve, the extraordinary 6,000-acre private estate in Suffolk's Yox Valley, announces the appointment of Matthaios Tsistrakis as Executive Chef, as it enters its next chapter of growth under the leadership of Chief Operating Officer Francisco Macedo.
Wilderness Reserve, the extraordinary 6,000-acre private estate in Suffolk's Yox Valley, announces the appointment of Ricardo Morillo as Corporate Beverage Director, as it enters its next chapter of growth under the leadership of Chief Operating Officer Francisco Macedo.
Marriott Hotel Al Jaddaf has appointed Hamid Raddawi as Executive Chef, overseeing culinary operations across Marriott Hotel Al Jaddaf and Marriott Executive Apartments Al Jaddaf.
Raffles Hotels & Resorts and Fairmont Hotels & Resorts, two of Accor’s leading luxury brands, announce the appointment of Olivier Eynard as Global Vice President, Food & Beverage. Based in Dubai, Olivier will lead the development and execution of the global food and beverage strategy across both brands.
Kimpton Claret Hotel, the pioneer property anchoring the burgeoning lifestyle scene of Denver’s Belleview Station neighborhood, announced today that David Gross has been named the new Executive Chef of the property’s two food & beverage outlets, Saverina Italian restaurant and Halo Rooftop Bar.
HVS Southern Europe, with offices in Athens, Milan, and Madrid, welcomes Giovanni Fiorin as Head of Food and Beverage Services, strengthening its regional platform and expanding its capacity to deliver specialized advisory services across Southern Europe.
Enchantment in Sedona has appointed Alexander Weinman as Chef de Cuisine, reinforcing the resort’s focus on seasonality-driven cuisine that reflects the landscape and spirit of the American Southwest.
Enchantment and Mii amo in Sedona have appointed Nathan Byers as Sommelier, further strengthening the destination’s commitment to refined, experience-driven dining rooted in a sense of place.
L’Auberge de Sedona, an award-winning luxury resort nestled in Arizona’s breathtaking Red Rock region, announces the appointment of Drew Anderson as Director of Food & Beverage. With two decades of management experience at highly rated hotels and resorts in the Mountain West, Anderson now leads all culinary operations for L’Auberge de Sedona, including the signature dining experience Cress on Oak Creek, plus a new in-room dining program, and banqueting for more than 16,000 sq ft of indoor and outdoor event space.
Evok Collection announces the appointment of Adam Bentalha as Group Executive Chef, a natural progression for someone who has been supporting the group since 2018.
Shang Palace, located in Shangri-La Qaryat Al Beri, Abu Dhabi, is delighted to announce the appointment of Teh Cheng Keong as the Restaurant Manager. With an education in Hospitality and Tourism Management, Cheng Keong has a robust knowledge of the luxury hospitality industry across Malaysia and Middle East. He brings strong operational leadership, financial acumen and a deep understanding of guest relations.
Shang Palace, located in Shangri-La Qaryat Al Beri, Abu Dhabi, is delighted to welcome Chef Luo Ming Hui as Chef de Cuisine. With extensive experience in pre- and post-opening of high-end F&B projects, he brings invaluable operational expertise and creative vision to the team.
Shang Palace, located in Shangri-La Qaryat Al Beri, Abu Dhabi, is delighted to welcome Chef Leong Tek Chuin as its newly appointed Dim Sum Chef. With over a decade of international culinary experience across Asia, Europe and the Middle East, Chef Chuin brings with him a well-rounded background in Chinese fine-dining and a deep passion for authentic Cantonese cuisine.
A French national with more than a decade’s experience in food and beverage leadership roles across Asia, Europe and the Middle East has been appointed Meliá Pattaya Hotel’s director of food and beverage.
InterContinental Danang Sun Peninsula Resort, the five-star sanctuary nestled in 39 hectares of lush jungle on the Son Tra Peninsula, is delighted to announce the appointment of Jean-Louis Angulo as the new Chef de Cuisine of La Maison 1888, as it extends the legacy of epicurean excellence at this highly acclaimed fine dining destination – the only restaurant in Central Vietnam to hold a MICHELIN Star.
Officials of Donohoe Hospitality Services (DHS), a division of Donohoe, today announced that the company has promoted Malcolm Mitchell to vice president of restaurants & bars and as the company strengthens its executive team.
The Ritz-Carlton Maldives, Fari Islands has appointed João Miguel Pais as Director of Food and Beverage, bringing extensive international leadership experience to further elevate the resort’s culinary and service offering.