Hotels, resorts and hotel groups in cities across the country have named new leaders for their food and beverage operations in the past two weeks.
The Broadmoor
The Broadmoor, Colorado Springs, Colo., promoted David Patterson to vice president of food and beverage. Patterson will oversee all food and beverage operations. Before this new position, Patterson was The Broadmoor’s executive chef and was responsible for overseeing the resort’s collection of restaurants, cafes and lounges, as well as servicing more than 300,000-square-feet of banquet and event space.
Patterson joined the Broadmoor as executive sous chef in January 2013 after working with Alain Ducasse restaurants in New York, Paris and Monaco. He was appointed as The Broadmoor’s executive chef in 2017.
Daxton Hotel
Daxton Hotel, Birmingham, Mich., appointed Josh Stockton as director of culinary operations. With more than 15 years of culinary experience, Stockton will oversee all culinary operations for Daxton Hotel and lead the food and beverage team of the hotel’s signature restaurant Madam. He also will work with the sales team to support F&B service for all group business, corporate meetings and social events.
Stockton most recently was executive chef of the Wish You Were Here Group in Las Vegas, overseeing a team of 75 employees. He was responsible for menu design, recipe development, financial planning, as well as staffing and training. Before that, he was executive chef at the vegetable-based restaurant, True Food Kitchen Summerlin in Las Vegas. Also in Las Vegas, as executive chef of Piazza at Eataly in Park MGM, he oversaw all culinary operations of six retail outlets and six restaurants.
Detroit Foundation Hotel
Rece Hogerheide is the new executive chef of Detroit Foundation Hotel and The Apparatus Room, taking over from Thomas Lents, who held the role since 2017 when the Detroit Foundation Hotel opened. Lents has transitioned into a new role as the culinary director for the Aparium Hotel Group, the operator of Detroit Foundation Hotel.
Hogerheide has more than a decade of culinary experience, having held positions at local Michigan restaurants including Gather and Union Joints and is also one of the founding chefs of Felony Provisions. Most recently, Hogerheide was the executive chef of Daxton Hotel.
Donohoe Hospitality Services
Donohoe Hospitality Services named Angela Bethea executive chef at RowHouse restaurant and Perch SW, the rooftop bar and lounge at the top of the Cambria Hotel Washington, D.C. Capitol Riverfront. Bethea will oversee, implement and regularly update the food and beverage program for the select-service hotel.
Bethea most recently was executive chef at Smoke & Mirrors, a rooftop bar and restaurant at the AC Hotel in Washington, D.C. Before that, she held multiple culinary positions within the hospitality industry, including executive sous chef at the Four Seasons Baltimore, as well as sous chef at the Thompson Hotel and restaurant chef at the Nest, both in Seattle.
Holston House
Holston House, a 191-room boutique hotel in downtown Nashville, appointed John Schneekloth as its director of F&B. The 30-year industry veteran joins the Holston House team with a focus on elevating propertywide F&B aspects, including developing progressive menu and cocktail items.
With a background specializing in restaurants and cocktail programs, Schneekloth will lead the Holston House’s culinary teams at all on-site outlets, including its signature restaurant, TENN, historically inspired cocktail bar, Bar TENN and rooftop bar. Schneekloth will also oversee the upcoming rebrand of the rooftop bar. Before joining Holston House, Schneekloth studied at the Culinary Institute of America and went on to serve in the Marine Corps for four years. Following his service, Schneekloth was the owner and executive chef at New York Café in Pohang, South Korea, and was most recently the director of restaurants at The Grand Hotel in Fairhope, Ala.
Hotel Crescent Court
In Dallas, the Hotel Crescent Court appointed Tony Johnson as executive chef of The Crescent Club. Johnson will oversee all culinary operations at the hotel's restaurant.
After receiving a scholarship to Johnson & Wales University after entering a recipe contest, Johnson continued to grow his skillset over the next five years at the Dorchester in London, where he was the chef de cuisine. He also has had positions at Lake Lanier Islands Resort in Georgia, the Hilton Daytona Beach in Florida, Emory Conference Center Hotel (Ga.) and Sirata Beach Resort (Fla.).
The Ocean Club
The Ocean Club, A Four Seasons Resort, Bahamas, appointed Jamal Small as executive chef. Bahamian native Small most recently was corporate chef for Sysco Foods. From 2012 to 2019, he was executive sous chef at The Ocean Club, so he is highly familiar with the resort operations. His experience before The Ocean Club, includes sous chef and chef de partie for Albany Resort, as well as in leading culinary roles at Baker’s Bay, Marley Resort & Spa and Atlantis.
Small holds a degree in culinary arts from The University of the Bahamas. He was selected to participate in a three-year chef apprentice program, trained by Nobu Matsuhisa and Jean-Georges Vongerichten.
The Seagate
The Seagate, Delray Beach, Fla., added chefs to the culinary program at its Hotel & Spa, Beach Club, Yacht Club and Country Club. Leading propertywide culinarian efforts is Chef Gordon Maybury, director of culinary, who most recently held the same title at the JW Marriott Miami Turnberry Resort & Club in Aventura, Fla. Maybury held positions at The Arizona Biltmore – A Waldorf Astoria Resort, PGA Resort Palm Beach, the Loews Miami Beach Hotel, Peninsula Hotel New York and Hyatt Regency Grand Cayman.
Maybury has assembled a team of industry professionals including Garrette Gray as resort executive sous chef; Derrick Connor as executive chef of the Country Club; and Ivan Acevedo, executive chef of the Beach Club. All are joining the Seagate’s already established chefs, Glenn Rogers and Mitzu Nozaki.
Gray comes to The Seagate from the Turnberry Resort in Aventura where he held several positions during his tenure there such as resort executive sous chef, chef de cuisine at Cascata Restaurant, chef de cuisine at the Turnberry Members Club and chef de cuisine at the Grill. Chef Gray’s other hotels include Marriott Harbor Beach, The Mayfair Hotel, Tarpon Bend Restaurants and his own dining establishment.
Acevedo joins The Seagate from The Fontainebleau Hotel where he was chef de cuisine at both of Michael Mina’s restaurants, Pizza & Burger and Strip Steak. Previously he held chef de cuisine and sous positions at The Faena Hotel and Seagrape at the Thompson Hotel in Miami Beach.
Connor joins The Seagate from the Turnberry Resort in Aventura where he was the chef for Corsair Kitchen & Bar. Connor has received two culinary certifications, both as Certified Chef De Cuisine, one through the American Culinary Federation and the other through the World Association of Chefs’ Societies.
TownePlace Suites Nashville Downtown/Capitol District
TownePlace Suites Nashville Downtown/Capitol District appointed Hanif Mohammad as executive chef, overseeing all food and beverage operations at the hotel.
Mohammad has spent the past 23 years at the Nashville Airport Marriott, 14 of which as executive chef. A member of the American Culinary Federation, Mohammad managed a team of 35 people at the Nashville Airport Marriott and oversaw all F&B for four restaurant outlets and the catering operations for 25,000 square feet of event space.