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Cesar Avery has been appointed as General Manager at St Giles Hotel New York

St Giles Hotels has announced the appointment of Cesar Avery as the new general manager for Manhattan portfolio which consists of two Manhattan side-by-side properties – The Tuscany and The Court. Avery, a nominee for the 2010 HSMAI Big Apple Chapter General Manager of the Year Award, is a hospitality industry executive with experience leading upscale boutique hotels in Washington D.C. and New York City. Avery joins St Giles after nearly a decade with the 130-room boutique Roger Smith Hotel in New York where he served as general manager for 8 years. Prior, he worked as their director of marketing. During his tenure the property’s rooms division revenue rose by 40 percent, with average rates increasing by 25 percent.

Scott Yo has been appointed as General Manager at Pod 39 Hotel

BD Hotels, led by developers Richard Born and Ira Drukier, is pleased to announce the appointment of Scott Yo as General Manager of the new Pod 39 Hotel in Murray Hill, New York City. Most recently, Yo served as multi-property general manager for Gemini Hospitality Group. Prior to this position, Yo served as director of operations and chief of security at the Ace Hotel New York, where he was a member of the executive and steering committee and directly managed all areas of the front office and hotel security.

Anthony Zamora has been appointed as Executive Chef at Conrad New York

The soon-to-open Conrad New York is pleased to announce the appointment of Anthony Zamora as Executive Chef. A culinary visionary who counts several Five-Star and Five-Diamond hotel restaurants within his decade-long career, Zamora oversees all dining operations at Conrad New York including the hotel's signature restaurant, Atrio, the seasonal rooftop bar and in-room dining. Chef Zamora joins the Conrad New York team from Four Seasons Hotel New York, where he was Executive Chef. During his four-year term, he conceptualized the Garden Wine Bar, which continues to be a success. Zamora also oversaw a staff of 50 employees in five hotel dining outlets and nine kitchens. Chef Zamora, who is of both Italian and Lebanese ancestry, will bring a strong Mediterranean flavor and flair to his cuisine at Atrio. The restaurant's innovative and contemporary menu will complement the restaurant's sleek, modern design and stylish décor. The wood-burning stone oven will be the focal point of the open-air kitchen, which will have a cooking studio feel so diners can enjoy watching their meal being prepared. Atrio will offer a variety of fare including inventive flatbreads, artisanal cheeses, cured meats, salads and meatballs, as well as Old World wines by the glass and signature martinis. Prior to his tenure at Four Seasons Hotel New York, Chef Zamora spent six years with The Biltmore Hotel in Miami, where he designed a new In Room Dining kitchen to streamline the team's structure. During this time, he also served on the Advisory Committee at Le Cordon Blue College of Culinary Arts in Miramar, Florida. A native of Michigan, Zamora earned a Bachelor of Science degree in Culinary Arts from Johnson and Wales University in Miami. He has also been honored with the Florida Restaurant Association's Award of Excellence in Hospitality. When he's not in the kitchen, Chef Zamora enjoys photography, skiing and spending time with his family. He resides in Waldwick, New Jersey.