Four Seasons welcomes couples, friends and families to experience the "cosy season" in the heart of northern California's famed wine country with luxe accommodations, destination dining and spa, unique event spaces and immersive experiences.
Mitch Austin has been appointed Executive Chef at Four Seasons Hotel Los Angeles at Beverly Hills, overseeing all food and beverage outlets, including Culina Ristorante, Windows Lounge, Cabana Restaurant, In-Room Dining and Banquets.
Known for putting a refined stamp on contemporary luxury all its own, Proper Hospitality has just opened the doors to its fourth namesake property. Launched this month in the heart of Los Angeles, the Downtown L.A. Proper Hotel has infused a historic landmark building with modern soul and an unparalleled guest experience. Meticulously reimagined by internationally renowned designer Kelly Wearstler, the 148-room destination features three distinct culinary spaces helmed by James Beard Award-winners Suzanne Goin and Caroline Styne, a rooftop pool deck that offers unobstructed views of downtown L.A., as well as a basketball court suite and pool suite for luxurious stays and private occasions. Click here to view Downtown L.A. Proper Hotel on designhotels.com.
Cambria Hotels, an upscale brand franchised by Choice Hotels International, Inc. (NYSE: CHH), made its official debut in Napa, California, with the grand opening of the Cambria Hotel Napa Valley Silverado Trail. This marks Cambria's fourth hotel in California and second among the state's world-famous wine regions, joining the Cambria Hotel Sonoma Wine Country. Representatives from Choice Hotels, owner Stratus Development Partners, and local dignitaries attended the grand opening to commemorate the occasion. As part of the celebration, a $2,500 donation to the Napa Valley Community Foundation was presented by Stratus Development Partners as a token of the hotel's support and appreciation for all they do for the local community.
Located in the high desert community of Palmdale, DoubleTree by Hilton welcomes the first full-service hotel brand to the market. With rich agricultural roots and unique aviation history, DoubleTree by Hilton Palmdale will feature 134 guest rooms, including corner rooms and suites with sweeping views of the surrounding mountains and local area.
A Southern California native and award-winning chef, Watts found culinary inspiration through cooking and watching Julia Childs with his grandmother and growing vegetables in his backyard. Citing a longtime love for the ocean and surfing, Watts spent past summers traveling to Indonesia to surf and explore and fell in love with the culture and cuisine. He found a passion for healthy eating while caring for his terminally ill father and began his culinary journey by attending the Le Cordon Bleu College of Culinary Arts in Pasadena, Calif. Upon graduation, Watts traveled to Australia to complete an externship with the Intercontinental Hotel Group before being hired as a sous chef at Ola At Turtle Bay Resort in Oahu, Hawaii in 2007 where he furthered his passion for fresh, locally sourced ingredients and indigenous produce. In 2009, Watts returned to California to assist with the opening of an organic garden-inspired dining concept at Treebones Resort in Big Sur, Calif., which further fueled his love of the farm-to-table culinary experience. He then moved back to Southern California after accepting a cook role with Newport Beach, Calif. staple The Resort at Pelican Hill, where he was mentored by celebrated French Chef Jean Pierre Dubray and honed in on combining French cooking techniques and flavors with coastal California cuisine. Upon his departure from The Resort at Pelican Hill, Watts joined the Ritz-Carlton family and held positions including sous chef and executive chef at The Ritz-Carlton, Lake Tahoe and The Ritz-Carlton Destination Club in St. Thomas, U.S. Virgin Islands respectively before accepting the role of executive chef with The Sanctuary Beach Resort. In his current role, Watts is responsible for overseeing menu development and execution at Salt Wood Kitchen & Oysterette.
A celebrated leader with a track record of excellence in hospitality and food service, Kutcher is a New York native who began his hospitality career in 2011 at Las Vegas' Vdara Hotel & Spa as the property's food & beverage manager. He then moved on to the Mandarin Oriental Las Vegas, now the Waldorf Astoria Las Vegas, where he served as the assistant manager for the Mandarin Bar & Tea Lounge and in-room dining. Kutcher also held food and beverage management roles with Trump International Hotel Las Vegas and Harrah's Las Vegas Hotel and Casino before concluding his 17-year stint in Las Vegas and relocating to California where he accepted a director of food and beverage role with Harrah's Northern California. In his role as food and beverage director, Kutcher was responsible for generating more than $4 million in annual food and beverage revenue while managing a team of nearly 100 culinary staff. In his role with The Sanctuary Beach Resort, Kutcher manages food and beverage operations for Salt Wood Kitchen & Oysterette, the resort's signature dining experience, as well as in-room dining and events.
Today, Hilton San Francisco Union Square announced Marcelo Salinas as executive chef of the largest hotel in San Francisco and in Hilton Hotels & Resorts' west coast portfolio. Salinas will oversee culinary operations for the property's 130,000 square feet of meeting space as well as its five food and beverage outlets, including Poached breakfast café, Urban Tavern gastropub, and Cityscape Lounge, the hotel's popular 46th floor sky bar.
Hyatt and Presidio Companies announced today the opening of Hyatt Centric Downtown Sacramento, a new lifestyle hotel designed for travelers with an adventurous spirit looking for an experience in the heart of the action. The property is owned by Presidio Companies and managed by Evolution Hospitality, the lifestyle operating division of Aimbridge Hospitality.
Shutters on the Beach is pleased to announce the appointment of Sean Michael Runyon as Executive Chef of 1 Pico, its premiere oceanfront restaurant and al fresco courtyard. With over a decade of culinary expertise from Michelin- starred restaurants and Forbes Five-Star Hotels, Runyon will bring seasonally inspired and innovative dishes that celebrate California's farmers, ranchers and fishermen.
In partnership with Ferrado, el PRADO Hotel announces the grand opening of its new Spanish-inspired luxury property in the heart of downtown Palo Alto. The reflagged independent hotel and vibrant destination, formerly known as the Garden Court Hotel, features 62 guestrooms, ample indoor and outdoor meeting spaces, and delicious seasonal food and beverage offerings in inviting new spaces. The renovation was overseen by award-winning hotel design firm, NICOLEHOLLIS, and structured with the discerning business and leisure traveler in mind.
Jeff Morris has joined the Flamingo Resort property-level team as Director of Operations. Originally from California, Jeff was most recently at Mandalay Bay Resort and Casino in Las Vegas and is eager to return to his home state and be part of the Flamingo team.
A seasoned hotelier with over 20 years of experience in the hospitality industry, Palmer brings a plethora of local connections and a unique insight from his tenure as General Manager of Meritage Resort and Spa in Napa Valley that will be valuable in carrying out the SPOKEN experience for guests and team members at Flamingo Resort. Palmer's various other general manager positions include Embassy Suites, IHG Hotels & Resorts and Pacific Host Hotels.
Carmel Mission Inn, a stylish boutique hotel located in the idyllic seaside community of Carmel, just minutes from Carmel Village and the city of Monterey has completed a multi-million-dollar, full-scale renovation. A refresh of the charming, coastal property included a revamp of the lobby and public areas, 7,000 square feet o f flexible meeting and events space, pool and courtyard and opening of Shearwater Tavern, the hotel's new California pub. The project completion falls on the heels of a 2020 revitalization of each of the property's 165 guestrooms and suites.
BEI San Francisco, Trademark Collection by Wyndham announces the appointment of Craig Waterman as General Manager of the 396-room contemporary lifestyle hotel located within minutes of iconic San Francisco neighborhoods such as Hayes Valley, Union Square and the Financial District. In his new role, Waterman is responsible for day-to-day hotel operations, ensuring guest satisfaction, and helping in the development of creative programming and the rebuilding of group business.
Sitting on 365 acres in Rancho Mirage, The Westin Mission Hills Golf Resort & Spa debuts a two-year, $15 Million dollar renovation next month. The resort is Coachella Valley's new entertainment mecca, with the launch of its brand-new event venue, The Backyard, featuring weekly live music and concerts. The multi-million-dollar renovation that included rooms, meeting space, and all recreational areas was a collaboration between California-based Clearview Hotel Capital and KMC&A Design.
Bulgari Hotels & Resorts, the Jeweler of Hospitality, is proud to announce that an agreement has been signed with owner and developer Gary Safady, for a new luxury resort in Los Angeles. The new Bulgari Resort, scheduled to open in 2025, is set to be the second Bulgari property in the US, following the opening of the Miami property in 2024. The Bulgari Resort Los Angeles is expected to be the twelfth gem in the Bulgari Hotels & Resorts collection.
Malibu Beach Inn, a five-star boutique hotel where the Pacific Ocean meets California's seaside haven, is pleased to announce the appointment of David Fricaud as executive chef of Carbon Beach Club (CBC), the hotel's signature all-day dining concept overlooking the ocean waves and wildlife. Fricaud will drive the hotel's culinary operations for CBC, in-room dining, banquet operations, as well as CBC's curbside offerings.
Situated in the heart of the business and entertainment hub of Irvine, Calif., Marriott Irvine Spectrum is pleased to announce the new hire of Nelson A. Sanchez to Executive Sous Chef, bringing more than a decade of culinary experience to the hotel's diverse outlets, including Heirloom Farmhouse Kitchen and Hive & Honey Roo ftop Bar, a hotspot for sunset revelers to enjoy craft cocktails and local brews.As Executive Sous Chef at Marriott Irvine Spectrum, Sanchez is responsible for assisting the executive chef from creative menu development with a focus on California-inspired, responsibly sourced cuisine to overseeing daily operations, including portion and inventory control, food quality and leadership training of the kitchen staff.Sanchez launched his culinary journey as a sous chef at Montage Hotels and Resort in Laguna Beach, Calif. where he crafted custom tasting menus and helped the restaurant maintain five-star standards. Following his tenure, he earned the role of senior sous chef at Waldorf Astoria Beverly Hills and later became the executive sous chef at Ocean at Main. Passionate in sharing his culinary repertoire, Sanchez delivered a knack for creativity and mentoring to his role as chef de cuisine at The Hall Global Eatery. Prior to joining the Marriott Irvine S pectrum team, Sanchez held ranks as chef de cuisine at Hotel Laguna where he led the opening management team and facilitated all training of back of house staff.Sanchez studied at the California School of Culinary Arts in Pasadena, Calif., and earned an Associate of Occupational Studies Degree in the Le Cordon Bleu program.
Rosewood Miramar Beach, one of the world's most luxurious oceanfront resorts, is pleased to announce the promotion of Rick Fidel to managing director. In this role, Fidel will oversee all aspects of the beloved seaside resort, including the world-class food and beverage program headlined by acclaimed signature restaurant Caruso's and the Forbes Five-star Sense®, A Rosewood Spa.