and Resorts
Hotels in Funner, Calif.; Washington, D.C.; and Seattle have appointed new executive chefs recently.
The 1,087-room Harrah’s Resort Southern California appointed Michael Marshall executive chef. Marshall has spent more than 25 years working in food and beverage, including more than a decade at his most recent position, executive chef of Harrah’s Cherokee (N.C.) Casino Resort. At Harrah’s Resort Southern California, he will oversee culinary operations across the property’s outlets, including its restaurants, in-room dining, catered events and banquets.
The 222-room Four Seasons Hotel Washington, DC named Sebastien Giannini executive chef. In his new role, he will oversee the hotel’s restaurants and—with a $2 million renovation of its events space concluding this month—relaunch its culinary offerings for its events operations. Born and raised in France, Giannini moved to the United States in 2017 when the St. Regis Washington, D.C. named him executive chef. Most recently, he served as executive chef of the Watergate Hotel in Washington.
The 158-room Thompson Seattle named Kaleena Bliss executive chef. A Pacific Northwest native, Bliss brings more than 14 years of experience to her new position. As executive chef, she will helm the property’s all-day restaurant Conversation and oversee the culinary operations of its additional venues and offerings, including The Nest rooftop lounge.