Sanctuary Camelback Mountain Resort & Spa has announced the appointment of a leader within its Food & Beverage program: Said Nuri as Director of Food & Beverage. Alongside these appointments, the resort will debut newly reimagined seasonal menus at elements and Jade Bar, marking an exciting transformation of its award-winning culinary program.
Sanctuary Camelback Mountain Resort & Spa has announced the appointment of a leader within its Food & Beverage program: Daniel Weber as Executive Sous Chef. Alongside this appointment, the resort will debut newly reimagined seasonal menus at elements and Jade Bar, marking an exciting transformation of its award-winning culinary program.
Sanctuary Camelback Mountain Resort & Spa has announced the appointment of a leader within its Food & Beverage program: Richard Wiggins as Executive Chef. Alongside this appointment, the resort will debut newly reimagined seasonal menus at elements and Jade Bar, marking an exciting transformation of its award-winning culinary program.
NOUN Hotel is pleased to announce the appointment of Drew Gallegos as the new Director of Food and Beverage. Gallegos brings over three decades of hospitality leadership experience with a track record of operational excellence and a strong commitment to guest satisfaction. He joins the team from Wingers Restaurant & Alehouse, where he held the position of general manager, overseeing all food and beverage operations, driving revenue growth and leading high-performing teams. Over the course of his career, Gallegos has held a range of leadership roles including executive chef, culinary director, beverage director, and food & beverage director. These roles have allowed him to develop a well-rounded expertise in both the culinary and operational sides of hospitality, from menu development and concept creation to team leadership, financial performance, and brand growth. His diverse background in culinary arts and front-of-house leadership perfectly positions him to elevate NOUN Hotel’s food and beverage programs through strengthening operational performance and delivering elevated yet approachable dining experiences.
Carter Hospitality Group has appointed Michael Cairns as Director of Food and Beverage for its Temecula resorts, South Coast Winery Resort & Spa and Carter Estate Winery and Resort, adding seasoned operational leadership across multiple dining and guest experience touchpoints.
Carter Hospitality Group has appointed Anthony Bar as Executive Chef for its Temecula properties – South Coast Winery Resort & Spa and Carter Estate Winery and Resort – strengthening culinary leadership across both destinations.
Ahead of its April 2026 opening, Live Oak Charleston announces the appointment of Eucepe Puntriano as its new Executive Chef. Chef Puntriano will oversee all culinary operations for the property, including Terra, the hotel’s signature restaurant, and Bloo Pool & Provisions, a relaxed poolside bar and lounge.
Fairmont Mumbai and Roswyn, A Morgans Originals Hotel announce a strengthened food and beverage leadership structure, reinforcing a shared commitment to building distinctive, experience-led dining identities across both properties.
Fairmont Mumbai and Roswyn, A Morgans Originals Hotel announce a strengthened food and beverage leadership structure, reinforcing a shared commitment to building distinctive, experience-led dining identities across both properties.
Fairmont Mumbai and Roswyn, A Morgans Originals Hotel announce a strengthened food and beverage leadership structure, reinforcing a shared commitment to building distinctive, experience-led dining identities across both properties.
Four Seasons Hotel Kyoto announces the appointment of Marco Fregnan as the new Chef de Cuisine of EMBA KYOTO GRILL. With over two decades of experience in acclaimed kitchens across Italy, Singapore and Japan, Chef Marco is set to lead the premier Kyoto steakhouse into a new chapter of refinement, with a renewed focus on expertly grilled cuisine highlighting the best of Japanese ingredients.
Raffles Grand Hotel d’Angkor has appointed Memo Hernandez as its new Executive Chef overseeing the 94-year-old luxury hotel’s storied culinary programme, including a one-of-a-kind temple dinner at the ancient archeological park of Angkor.
Virgin Hotels New Orleans has appointed Jamie Dumas as Director of Food & Beverage, bringing more than 25 years of international hospitality leadership across luxury hotel and multi-venue dining operations to the downtown New Orleans property.
Mountain Lake Lodge, a historic 2,600-acre resort in the Blue Ridge Mountains of Southwest Virginia, has promoted Chelsea Edwards to Director of Food & Beverage, reinforcing the resort’s focus on elevated guest experiences and strong regional partnerships.
The Quail, a picturesque resort set against the rolling hills of Carmel Valley, California, is pleased to announce the appointment of Brandon Bollenbacher as Executive Chef. Overseeing all culinary operations at The Quail Lodge and Clubhouse, Bollenbacher brings more than 15 years of global luxury hospitality experience to the property’s dining outlets, banquets, and special events programming.
Kimpton Rowan Palm Springs announces the appointment of Joseph Min as Director of Food & Beverage. A seasoned hospitality leader with more than three decades of global luxury experience, Min oversees all food and beverage operations at the 153-room hotel, including its MICHELIN-recommended 4 Saints restaurant, Juniper Table, High Bar, and Window Bar, as well as private dining and events programming.
As COMO Le Beauvallon prepares to reopen on 24 April 2026, COMO Hotels and Resorts has announced that Chef Yannick Alléno will lead and define the property’s entire culinary identity, marking a major milestone in the rebirth of one of the French Riviera’s most storied Belle Époque estates.
Orient Express Venezia announces the appointment of internationally acclaimed chef Heinz Beck to oversee the hotel’s entire gastronomic offering. A leading figure in European fine dining with Three Michelin stars, and the Beck and Maltese Consulting Team will curate and sign all culinary experiences within the historic Venetian Palazzo. This collaboration entrusts Beck with shaping a distinctive culinary concept across the hotel from its signature fine-dining restaurant to its reception spaces and more relaxed venues. Drawing inspiration from the Venetian lagoon and the surrounding territory, his cuisine reflects the principles that define his internationally celebrated approach: technical precision, clarity of flavor, and a constant pursuit of balance and lightness. Heinz Beck’s vision will be carried out by Pasquale Rivetti, Chef in Residence.This gastronomic vision is expressed within the architectural setting conceived by architect and interior designer Aline Asmar d’Amman, who has led the complete renovation of Orient Express Venezia since 2018. Housed in one of Venice’s legendary palaces, the spaces reawaken the historical legacy of the Palazzo while introducing a contemporary sensibility, with poetic precision and a strong cultural connection to the Serenissima’s artistry. Heinz Beck Venezia: the gastronomic restaurant A dining room of twenty seats, Heinz Beck Venezia serves as the hotel’s gastronomic restaurant. The chef’s approach reflects the philosophy that established his reputation: a cuisine centered on balance, combining flavor, lightness, and nutritional awareness. Ingredients drawn from the Venetian lagoon and the wider Mediterranean basin form its foundation. Amberjack with ash buttermilk, fresh peas, and salted lemon, or red prawn served with carrots and lagoon seaweed, highlight local products through precise contemporary technique and a refined interpretation of Italian culinary tradition.Set within the Palazzo’s former Orangerie, the dining room designed by Aline Asmar d’Amman is illuminated by sculpted glass forms inspired by underwater life, casting fluid reflections across the space, a detail imagined after her conversations with Heinz Beck about the edible flowers of the lagoon.Heinz Beck Venezia operates exclusively during dinner service. La Casati: Venice in Its Everyday Rhythm Complementing the gastronomic restaurant, La Casati offers a more relaxed interpretation of Venetian dining while maintaining the same culinary method. Open for lunch and dinner, the restaurant celebrates the local flavors of the city through seasonal ingredients and recipes rooted in Venetian tradition. Designed with surfaces adorned by living textures and crafted materials, La Casati’s spaces are permeated with a sense of theater, inspired by the legendary eccentric Italian aristocrat, a muse to architect Aline Asmar d’Amman. During the summer months, a secluded 300-square-meter garden opens to guests, extending the experience outdoors and offering a rare green retreat in the heart of Venice. Wagon Bar: An Echo of the Golden Age of Travel The wagon bar evokes the golden age of travel, in an ode to the original Orient Express railcar lounges, reinterpreted with codes of Art Deco. The Wagon Bar is open until late evening, and offers a selection of light savory dishes during the day, followed by classic and signature cocktails. Intimate in scale, the space combines references to the heritage and codes of Orient Express. Salone Vittoria: the Art of Entertaining Once the iconic ballroom of Venetian nobility, Salone Vittoria, located on the magnificent noble floor, continues to host the social life of the Palazzo. Spectacular breakfast is served beneath the historical 18th century chandeliers, while gala dinners and private celebrations unfold within its historic interiors. For each occasion, menus are curated by Chef Heinz Beck and Beck and Maltese Consulting team, reflecting the traditions of Venetian hospitality through attentive service and carefully composed dining experiences. With the arrival of Heinz Beck, Orient Express Venezia places gastronomy at the center of the guest experience. Conceived across the entire Palazzo, the culinary offering brings together fine dining, informal moments, and special gatherings within a unique and cohesive vision.The partnership reflects an approach in which cuisine, art of hospitality, and the historic character of the palace combine to create a distinctly Venetian journey - interpreted through contemporary craftsmanship.
EOS Hospitality, a full-service hotel and hospitality management company with a portfolio of best-in-class hotels and resorts, vacation rentals, and specialty lodging, has appointed Matt Kerver as Senior Vice President of Food & Beverage. In this role, Kerver will oversee all food and beverage strategy and operations across EOS Hospitality’s portfolio, partnering closely with property and corporate teams to drive operational efficiency, concept alignment, and sustained revenue growth across restaurants, bars, and catering programs. EOS Hospitality currently operates approximately 64 hotels and resorts, totaling 10,500 keys across the United States.
Mauna Lani, Auberge Collection has appointed Ross Kilkenny as Culinary Director of its renowned food and beverage program on the Kohala Coast. With over 22 years of experience across the West Coast, Kilkenny brings refined expertise to his new role leading the resort’s established culinary scene.