Three hotels in Rhode Island, Chicago and San Diego appointed new food-and-beverage leaders recently. The appointments include two executive chefs and a restaurant chef de cuisine.
In downtown Chicago, the 1,641-room Palmer House, a Hilton Hotel named Christian Brassfield executive chef. Since graduating culinary school 15 years ago, Brassfield has worked at a range of hotels, including The Ritz-Carlton, Laguna Niguel in Dana Point, Calif.; The Resort at Pelican Hill in Newport Beach, Calif.; The Ritz-Carlton, Half Moon Bay (Calif.); Grand Wailea Maui (Hawaii) , A Waldorf Astoria Resort and, most recently, The Ritz-Carlton, Lake Tahoe in Truckee, Calif.
The Vanderbilt, Auberge Resorts Collection, a 33-room hotel in Newport, R.I., recently welcomed David Crone as executive chef. Crone will oversee culinary development, operations and programming at the hotel’s signature restaurant The Vanderbilt Grill, the seasonal Garden Terrace and the hotel’s rooftop lounge and restaurant Roof Deck. Crone has worked in hotel F&B for two decades, including most recently as executive sous chef of White Barn Inn in Kennebunk, Maine.
The 400-room InterContinental San Diego appointed Gil Manipon chef de cuisine of its Vistal Bar + Restaurant, where he will lead all culinary efforts and debut an updated food-and-beverage menu. Before starting his current position, Manipon worked as executive sous chef of Viejas Casino and Resort’s Grove Steakhouse in Alpine, Calif.