4 hotels welcome new F&B leaders

Alissa Guler has more than 12 years of sales and marketing experience in the gaming, healthcare, education and travel industries.
In Menlo Park, Calif., Rosewood Sand Hill appointed Jacqueline Hultner director of food and beverage. Photo credit: Rosewood Hotel Group
Elizabeth Sweeney. Photo credit: LondonHouse Chicago

Hotels in Illinois, California and Washington have appointed new culinary leaders. These appointees comprise two executive chefs, a director of food and beverage, a restaurant general manager and an executive pastry chef.

LondonHouse Chicago welcomed two new food-and-beverage leaders: executive chef Elizabeth Sweeney and executive pastry chef Thomas Gorczyca. Sweeney, who most recently served as a chef de cuisine in Hawaii, has spent many years working in Chicago previously, including nearly a decade in the culinary department at the Illinois Institute of Art. Gorczyca has worked in hotel food and beverage at several properties before, including The Hotel Hershey (Pa.), the Sheraton Harrisburg (Pa.) Hershey Hotel and the InterContinental Chicago Magnificent Mile. Sweeney and Gorczyca now work together on creating dishes and pastries for the LondonHouse Chicago’s rooftop bar and restaurant and lobby lounge.

The Courtyard by Marriott San Francisco Downtown, which is undergoing a $30 million renovation to become The Clancy, Autograph Collection, tapped Dawn Taylor-Cole to transform the property’s culinary offerings as executive chef. Taylor-Cole brings more than 20 years of culinary experience to her new position. Most recently, she served as executive chef at the San Francisco bar Redwood Room.

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Rosewood Sand Hill in Menlo Park, Calif., appointed Jacqueline Hultner director of food and beverage. In her new role, she will work with executive chef Reylon Agustin to drive the overall direction of the food-and-beverage outlets on the property. Hultner, who has more than 10 years of experience in hotel food and beverage, has worked at properties in London, Paris and San Francisco. Most recently, she served as assistant director of food and beverage at The Ritz-Carlton, San Francisco.

In Seattle, Noble House Hotels & Resorts’ The Edgewater promoted Volkan Temel from senior restaurant manager to general manager of its signature restaurant Six Seven. Temel brings a decade of hospitality experience to his new position, including at hotels in Florida and Turkey. The Edgewater is an over-water hotel with 223 guestrooms.

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