Sanctuary on Camelback Mountain Resort & Spa in Scottsdale, Ariz., appointed Samantha Sanz chef de cuisine and Christiaan Röllich bar chef. A two-time James Beard nominee, Sanz most recently was chef de cuisine of Talavera, the signature restaurant at Four Seasons Resort Scottsdale at Troon North. Her appointment marks her return to where her career began. From there, she rose to chef de cuisine at Scottsdale’s Virtu Honest Craft, before moving to Talavera, where she became one of the youngest chefs in the Four Seasons brand. Author of “Bar Chef: Handcrafted Cocktails,” Röllich previously worked at A.O.C. and Lucques in Los Angeles. Röllich got his start in the bar trade at Les Deux Café.
Shant Hallajian is the new executive chef at The Glenmark, Glendale, A Tribute Portfolio Hotel in Glendale, Calif. Hallajian has experience in upscale eateries throughout California. Before The Glenmark Hotel, Hallajian held roles at Thomas Keller’s The French Laundry restaurant as well as Glendale’s Carousel Restaurant.
The Kimpton Sawyer in Sacramento, Calif., appointed Brian Crawford general manager of food and beverage. In his new role, Crawford will be responsible for leading the Kimpton Sawyer Hotel’s food and beverage team, in-room dining and catering efforts, in addition to overseeing operations at the hotel’s rooftop restaurant and bar, Revival at the Sawyer. Crawford joins Revival from Kimpton Hotel Vintage and Kimpton Hotel Monaco, where he served as area general manager of restaurants and bars for the two properties.
Wolfgang Puck Fine Dining Group and Pendry West Hollywood appointed Mark Andelbradt executive chef of Pendry West Hollywood. Andelbradt, a long-time executive chef with the Wolfgang Puck Fine Dining Group, will oversee the culinary execution at the hotel’s restaurant, café and social club, in addition to special events catering and in-room dining, as well as in-residence dining for Pendry Residences West Hollywood. Andelbradt’s culinary resume spans global roles with the Wolfgang Puck Fine Dining Group, including executive chef at Spago at Bellagio Resort & Casino in Las Vegas. Before that, Andelbradt also worked at a number of other restaurants, including Brasserie T, TRU and DANIEL New York, as well as time as a personal chef.
The Radisson Blu in Anaheim, Calif., appointed its executive food and beverage team. Edgar Beas, executive chef, began his career in 2006 as a line cook at Addison Restaurant in San Diego. He worked at a variety of other restaurants in Los Angeles, San Francisco and Spain; as well as chef de cuisine at Rosewood Sand Hill in Menlo Park, Calif., and executive chef at Rosewood Inn of the Anasazi in Santa Fe, N.M., and the Auberge Beach Residences and Spa in Fort Lauderdale, Fla. Derek J. Downing, a certified Cicerone and the hotel’s new general manager of restaurants & bars, previously served as general manager of Cask ‘n Cleaver Steakhouse, assistant manager of TAPS Fish House and Brewery and restaurant general manager at South Coast Winery. Daniel Rivera, director of food & beverage, has served as senior food & beverage manager / general manager of restaurants for The Mansion on Turtle Creek, operations manager for Rosewood Hotels & Resorts, founder and leader of O&A Hospitality Group, director of operations for 10K Hospitality Group and managing partner for K2 Restaurant Group.
Geronimo Hospitality Group has named Paige Mason the director of food and beverage at Bottleworks Hotel in downtown Indianapolis. Mason joins the Bottleworks Hotel team with extensive experience in the food and beverage industry, previously serving in various management roles at Pappas Restaurants, a family owned and operated restaurant group, in Houston. At Bottleworks Hotel, Mason will oversee all aspects of food and beverage planning and services. She also will manage Blue Collar Coffee, the Geronimo-owned and -operated coffee shop at Bottleworks.
The Tides Inn in Irvington, Va., announced the appointment of its new executive chef and director of food & beverage, Truman Jones. In his role, Jones oversees menu development, culinary programming and day-to-day operations for the resort’s coastal eatery, Fish Hawk Oyster Bar, the recently revitalized Chesapeake Restaurant and outdoor terrace, the private Overlook Dining experience and an all-new Chef’s Kitchen concept. Before joining the team at Tides Inn, Jones held the title of executive chef at Ojai Valley Inn & Spa in Ojai, Calif. Jones also held the role of executive chef at Lake Placid (N.Y.) Lodge and Ventana Inn & Spa in Big Sur, Calif.
Hector Renteria Guzman is the new executive chef at Grand Residences Riviera Cancun in Mexico. Guzman has worked within the hospitality industry across Mexico and internationally for more than a decade. In his new role, he will oversee the resort’s three onsite restaurants and assist in elevating the culinary experiences available at Grand Residences, such as chef in suite private service and locally and internationally themed menus.