A trio of hotels, two in Chicago and one in Seattle, have made appointments in their food and beverage departments.. Here’s the latest.
The Ritz-Carlton, Chicago named Franco Diaz executive chef last month. In his new role, he will lead all culinary operations at the downtown hotel, including its four F&B venues, catering, events and in-room dining. Diaz has held the role of executive chef at several other hotels, including The Drake Hotel in Chicago, Le Meridien Chicago-Oakbrook Center and, most recently, The Peninsula Manila in the Philippines.
Elsewhere in Chicago, James Martin has joined The Talbott Hotel’s 20 East restaurant as executive chef. Martin, who most recently led the kitchen at the restaurant A10, also served as executive chef at the Restaurant Nora in Washington, D.C., and opened a restaurant, Pamplona, in Arlington, Va.
The Charter Hotel Seattle, A Curio Collection by Hilton has appointed Anthony Clark executive chef. He will oversee the property’s restaurant, bar and event catering program. Clark has previously worked as executive sous chef at W Hotel Seattle’s Earth and Ocean, executive chef at Quinn’s Pub in Seattle and executive chef at the Bill and Melinda Gates Foundation.