A number of hotels and resorts have recently announced key appointments in their food and beverage departments. Here’s a roundup of the latest leadership changes across the hospitality industry:
Amway Grand Plaza, Curio Collection by Hilton
The Amway Grand Plaza in Grand Rapids, Michigan, has strengthened its food and beverage leadership with three new appointments:
– Pete Jones has been named Director of Food & Beverage. With over 20 years of international experience in luxury hospitality, Jones will oversee the hotel’s nine bars and restaurants, as well as banquet operations. His previous roles include leadership positions at The Royal Sonesta and The Ritz-Carlton in New Orleans, Silversands Grenada, and Park Hyatt St. Kitts.
– Ricky Lund has been promoted to Executive Chef. Formerly the Executive Sous Chef at the property, Lund will now lead menu development, kitchen operations, and the overall culinary direction of the hotel’s dining and catering services.
– Jill Martir has been elevated to Assistant Director of Food & Beverage. After six years managing several of the hotel’s restaurants, including Ruth’s Chris Steak House and Lumber Baron Bar, Martir will now support broader operational and strategic initiatives.
Aruba Marriott Resort & Stellaris Casino
Ruthline Theysen has been appointed Complex Director of Food & Beverage at the Aruba Marriott Resort & Stellaris Casino. She will lead a team of over 500 associates across 15 dining venues, including restaurants, bars, banquets, and in-room dining. Theysen previously served as Acting Complex Director of Food & Beverage and was the Complex Director of Human Resources since 2014.
Birdwood Mansion, Charlottesville, VA
Birdwood Mansion has named Joel Myers as Head Chef. Myers will oversee all culinary operations, including the launch of The Dining Room, a 42-seat signature restaurant. He brings 15 years of experience, most recently serving as Executive Chef at Ciao Vino Ristorante in Las Vegas, and previously as Sous Chef at Vetri Cucina in Philadelphia.
Conrad New York Downtown
Christopher Skarstrom has been appointed Executive Chef at Conrad New York Downtown. With 30 years of culinary experience, Skarstrom previously played a key role in launching Tempo by Hilton New York Times Square, where he developed menus, trained staff, and managed large-scale restaurant operations.
El Encanto, Santa Barbara, CA
Joel Viehland has joined El Encanto as Executive Chef. He will oversee all culinary offerings at the hotel, including The Dining Room and Terrace. Viehland trained at Johnson & Wales University and has worked with renowned chefs such as Tom Colicchio, Katy Sparks, Donald Link, Emeril Lagasse, Susan Spicer, and René Redzepi at Noma in Copenhagen.
Espacio The Jewel of Waikiki, Honolulu
Sonja Oliveri has been named Pastry Chef at Espacio The Jewel of Waikiki. A native of Germany and a Hawaii resident for 21 years, Oliveri brings nearly 30 years of experience in luxury pastry arts, having worked at top Oahu resorts including The Kahala Hotel & Resort and The Moana Surfrider Hotel.
Fontainebleau Miami Beach
Andrew Zarzosa has been appointed Executive Director of Culinary at Fontainebleau Miami Beach. With more than 25 years of experience, Zarzosa previously served as Director of Culinary for Four Seasons Hotels & Resorts, contributing to openings and operations in Fort Lauderdale, Beverly Hills, the Bahamas, New York, Miami, and Philadelphia. His international experience includes leadership roles with Shangri-La Hotels in Asia and Fairmont Hotels in Jakarta and Dubai.
Meritage Resort and Spa, Napa Valley
Nicole Heaney has been named Chef de Cuisine at Ember Steak, the signature steakhouse at Meritage Resort and Spa. Heaney has worked at luxury properties such as L’Auberge de Sedona, Carmel Valley Ranch, Carneros Resort, and most recently, Farmstead at Long Meadow Ranch.
Oceana Santa Monica
Michelle Hacker has been appointed General Manager of La Monique, the soon-to-open restaurant at Oceana Santa Monica. With nearly a decade of experience, Hacker previously worked with h.wood Group, where she led operations and developed training programs. She also held a management role at Tap 42 Sports Bar.
Surf & Sand Resort, Laguna Beach, CA
Peter Lai has been named Executive Chef of Splashes at Surf & Sand Resort. Lai brings over 20 years of experience from notable Southern California restaurants including The Blind Rabbit, The Iron Press, Water Grill, and Bourbon Steak at the Waldorf Astoria Monarch Beach. Corporate Executive Chef Ron Fougeray will continue to oversee the resort’s overall culinary program.
These appointments reflect a continued focus on enhancing culinary excellence and guest experiences across the hospitality industry.
Source: hotelmanagement.net