Landon Haydon (headshot) has been named executive chef of Wayfarer San Luis Obispo, where he will lead culinary operations for the hotel’s Schoolyard restaurant and group catering.
Rosewood Bangkok announces the appointment of Fabio Nompleggio as Executive Chef, marking a new era of culinary expression shaped by Italian heritage, global experience, and Rosewood's 'A Sense of Place' philosophy.
Jason is a senior hospitality operations executive with more than 20 years of experience leading multi-unit restaurant and hospitality concepts across luxury hotels, resorts, and standalone dining destinations.
Barry Vera is an accomplished culinary and hospitality executive with more than 35 years of international experience spanning hotels, restaurants, nightlife, and events.
As of June 1, Hôtel de Crillon, A Rosewood Hotel has welcomed Chef Alan Taudon as Executive Chef, ushering in an exciting new culinary chapter for the iconic Parisian palace.
The Ritz-Carlton, Amelia Island is pleased to announce the appointment of Executive Pastry Chef Verousce McKibbin, an internationally trained pastry talent whose career has been shaped by global travel, mentorship from culinary masters, and a relentless pursuit of excellence.
The Westin Grand Cayman Seven Mile Beach Resort & Spa proudly announces the appointment of Jonathan Rivard as the new Executive Chef. In his role, Rivard will lead the award-winning resort's culinary program and oversee operations of its distinct dining venues, including the AAA Four Diamond Beach House, Tortuga Beach Grill & Bar, and Ferdinand's, as well as catering services for weddings, events, groups, and special occasions. Rivard will also spearhead the culinary program at The Sunshine Hotel and Suites.
Himalayan Hideaway Resort Pokhara, The Centara Collection, is proud to announce the appointment of Chef Thaksorn Than Sertsirikai as Executive Chef. With a distinguished culinary career spanning nearly four decades, Chef Than brings exceptional international pedigree and a profound passion for gastronomy to one of Nepal's most celebrated resort destinations.
Dolly Parton’s SongTeller Hotel is proud to announce the appointment of Executive Chef Vannesa Bordoy, a globally-inspired culinary leader whose career journey spans Ecuador to Nashville and reflects a deep commitment to excellence, creativity and hospitality. In her new role, she will lead all culinary programming for the iconic hotel, bringing a dynamic and inclusive approach to menu design, guest experience and team development.
The appointment of Chef Benjamin Halat as new Executive Chef from May 1, 2026 heralds a new culinary chapter at Four Seasons Resort Bali at Jimbaran Bay. With a dazzling international career to date, Chef Benjamin brings a wealth of experience, creativity, and culinary leadership to one of Indonesia’s leading luxury resorts.
Trump International Beach Resort is strengthening its culinary leadership with the appointment of Carolyn Favrot as Director of Food & Beverage, a move aimed at elevating the resort’s dining and beverage program into a more experience-driven, destination-focused offering.
JW Marriott Dallas Arts District is pleased to announce the appointment of Vincent Cheung as its new Executive Chef. Cheung assumed leadership of the hotel’s complete culinary operation, overseeing its signature food and beverage outlets, including the sophisticated JW Steakhouse and the sky-level terrace bar, Vincent’s.
Kimpton EPIC Hotel, part of IHG Hotels & Resorts’ luxury and lifestyle portfolio, is pleased to announce the appointment of Clement Durand as Director of Food & Beverage. An accomplished hospitality professional with a global background spanning Europe and Asia, Durand brings a wealth of international experience and a dynamic approach to culinary and beverage operations.
The Abbey Resort, the only full-service resort on the shores of Lake Geneva, announces the appointment of Bryan Hill as Director of Food and Beverage. In this role, Hill will oversee all culinary operations across the resort’s dining outlets, banquet programming and food and beverage experiences, further elevating the property’s reputation as a premier Midwest destination for dining, events and hospitality.
Long Nguyen has been appointed as Food & Beverage Manager at Shilla Monogram Quangnam Danang, marking a return to a property where he previously played an instrumental role in the resort's food and beverage operations.
A new culinary chapter is taking shape at Raffles Seychelles with the arrival of Chef Frank Martin as Executive Chef. Set against the extraordinary beauty of Praslin and the resort’s ongoing transformation, his arrival marks a meaningful moment in the evolution of the guest experience, one shaped by craftsmanship, creativity, and a deeper expression of place.
Duc Cao has been appointed as Food & Beverage Manager at Danang Marriott Resort & Spa, bringing with him a wealth of experience and a strong track record in luxury hospitality and food & beverage operations.
Zadún Los Cabos, a Ritz-Carlton Reserve – one of just nine Ritz-Carlton Reserves in the world – announces the appointment of Victor Garrido as Executive Chef, overseeing the culinary direction and operations across the resort’s acclaimed dining venues Humo, Equis, El Barrio, and Candil Bar in addition to all in-room dining and private dining experiences and banquets.
Set within the Dubai Desert Conservation Reserve, Al Maha, a Luxury Collection Desert Resort & Spa, announces the appointment of Chef Yiduo Wang as Executive Chef.
Charlestowne Hotels, a leading hospitality management company known for its diverse collection of lifestyle, independent, and soft‑branded properties, announces the appointment of Tomas Chavarría as Corporate Culinary Director. Chavarría will lead culinary strategy and food and beverage innovation across Charlestowne’s growing portfolio, working closely with on‑property chefs, ownership groups, as well as development and project partners to create meaningful, market‑driven dining experiences that elevate both guest satisfaction and financial performance.