JOALI BEING, the transformative well-living island in the Maldives, is pleased to announce the appointment of Antonia Mitic as Director of Food & Beverage, further strengthening the island's leadership team and culinary vision.
Four Seasons Resort Scottsdale at Troon North announces the appointment of Gregory James as Executive Chef, bringing more than 30 years of culinary and hospitality leadership to the resort. A thoughtful, ingredient-driven chef known for refined comfort and collaborative leadership, James will oversee all culinary operations across the resort's dining program, including signature restaurants, In-Casita dining, banquets, weddings, and special events.
Four Seasons Hotel George V, Paris welcomes a new talent within its walls, as David Piquet will take the helm of the sommelier team at the three-Michelin-starred restaurant Le Cinq as of February 16, 2026. Following the retirement of the iconic Director and Head Sommelier Éric Beaumard last December, this prodigy of the wine world - just 32 years old- will work alongside three-star Chef Christian Le Squer and lead a team of six sommeliers.
The Ritz-Carlton, Sarasota announces the appointment of Executive Chef Diego Alonso Ortega Oneto. With nearly twenty years of experience across luxury hotels and Michelin-influenced kitchens, Chef Ortega brings a refined, globally inspired perspective shaped by his Peruvian heritage, international training, and passion for flavor-forward coastal cuisine.
Kimpton RiverPlace is pleased to announce the appointment of Sam Madrid as the new Executive Chef, effective January 5, 2026.
The beloved Sonoma Farmhouse Inn has reopened for the 2026 season and announced the appointment of Executive Chef Julio Aguilera, who will lead the culinary vision at Farmhouse Inn Restaurant with a completely refreshed menu rooted in seasonality and regional sourcing.
The Phoenician, which is part of The Luxury Collection by Marriott International, Inc., is proud to announce the appointment of Rebecca Tillman as the resort's first-ever female executive chef. In addition to making her mark at The Phoenician, Tillman is also the very first female executive chef in the 120-year history of The Luxury Collection brand of resorts, which spans 130 properties worldwide.
Four Seasons Hotel Tokyo at Marunouchi announces the appointment of Stephen Lancaster as Executive Chef, assuming leadership of the hotel's culinary operations and its celebrated three-Michelin-starred French restaurant, SÉZANNE, effective April 1, 2026.
Hotel Dax, which will bring a new era of boutique hospitality to Addison when it opens in the coming weeks, has hired a restaurant veteran to lead its culinary program. Executive Chef Dustin Lee has already begin working with the four restaurants on property, including American bistro Top Brass, lobby-based Bar Dax, outdoor pool lounge Low Key, and Brewed, operated by the popular local coffee brand. Lee will also oversee in-room dining and catering at Hotel Dax.
Omni Scottsdale Resort & Spa at Montelucia is pleased to announce the appointment of Richard Hinojosa as Executive Chef, overseeing the resort's dynamic culinary program across its four distinct dining outlets. With more than 25 years of leadership experience spanning luxury resorts and celebrated independent restaurants across Arizona and beyond, Chef Hinojosa brings a thoughtful, experience-driven approach rooted in seasonality, thoughtful hospitality, and a strong sense of place.
Newport Beach, CA's five-star, five-diamond, The Resort at Pelican Hill proudly announces the appointment of Executive Chef Pedro Almeida, now at the helm of the luxury resort's world-class culinary program.
The Pinnacle Kigali, Rwanda's newest ultra-luxury hotel and private Members Club in the Rebero Hills, has appointed Bernard Garth Hartzenberg as Executive Culinary Director, reinforcing its ambition to become one of Kigali's foremost gastronomic destinations.
Hotel Indigo Turks & Caicos Grace Bay, part of IHG Hotels & Resorts, developed by owners Molo Hotel Group and managed by Lighthouse Hotel Management, is pleased to announce Dennis Rey Omega as Head Chef. Omega will oversee all culinary operations of the soon-to-open hotel, introducing a globally informed, refined take on modern island dining.
Hotel Emma, a Michelin Two-Key Hotel and AAA Five-Diamond property, today announced the appointment of Chef John Brand as Vice President of Culinary, effective Monday, January 26. In this role, Brand will lead the culinary vision and hospitality strategy across restaurant, bar, and event operations within Emma Hospitality Group (EHG), including Supper, Sternewirth, Larder, and future concepts.
Henderson Beach Resort, the premier luxury destination along Florida's Emerald Coast, is pleased to announce the appointment of David Lim as its new Director of Food & Beverage. With more than a decade of experience leading culinary operations at some of the nation's most distinguished hotels and resorts, Lim brings a refined sense of hospitality, innovation, and leadership to the resort's growing food and beverage program.
The Ritz-Carlton, Half Moon Bay, the San Francisco Bay Area's only Forbes Five-Star oceanfront resort, proudly announces the appointment of Jonathan Moran as Director of Beverage. In this role, Moran will oversee the beverage program for the 261-room luxury coastal retreat along Northern California's pristine coastline, which includes its signature dining venues. This includes Navio, the distinctive dining destination at the resort, offering contemporary cuisine amidst nautical inspirations and ocean views; The Conservatory, offering fresh California fare and striking views of the Pacific; The Conservatory Bar, complete with expertly crafted cocktails; and The Ocean Terrace, known for its cozy fire pits and al fresco setting.
Hard Rock Hotel New York has appointed Fabian Ludwig as Executive Chef, joining Director of Restaurants Tetyana Mykhaylyuk to lead culinary and restaurant operations across RT60 Rooftop Bar & Lounge and Sessions Restaurant & Bar.
Hard Rock Hotel New York is proud to announce the appointment of Tetyana Mykhaylyuk as Director of Restaurants, overseeing culinary and restaurant operations across RT60 Rooftop Bar & Lounge and Sessions Restaurant & Bar.
Tempo by Hilton Times Square is thrilled to announce the appointment of Desmond Lim as Chef De Cuisine at the hotel's onsite cocktail lounge & restaurant, Highball,located in Midtown Manhattan. In his new role, Desmond will oversee back-of-the-house operations and steer Highball into a new culinary chapter, redefining expectations of the modern hotel dining experience.
Elysse Altamirano has extensive experience in food and beverage operations, financial performance and guest experience. As Food and Beverage Director at Apiary Hotel, she oversees the marketplace, coffee shop, bar and lounge, shaping offerings that support seamless service and encourage guests to return. She is driven by a people-first approach and a passion for creating welcoming, community-oriented spaces.