Hotels in California, Ohio, Tennessee and Texas have recently welcomed new directors of food and beverage and executive chefs.
The Fairmont Century Plaza, a new $2.5 billion mixed-use redevelopment project slated to open in Los Angeles this spring, has welcomed several leaders to its F&B team. Daniel Sabo, who brings more than 18 years of hospitality experience, will serve as director of F&B, where he will lead the management and direction of the property’s F&B team. Atticus Grant, a more than 10-year veteran of the Fairmont brand, will serve as executive chef. Additionally, the hotel has named Jason Franey executive chef of the hotel’s Lumière restaurant, Michael Aguilar executive pastry chef and CJ Catalano beverage manager. Fairmont Century Plaza will include 400 guestrooms, 63 private residences, a spa and nearly 24,000 square feet of event space.
The 246-room Carté Hotel San Diego Downtown, Curio Collection by Hilton appointed Timothy Wagner director of F&B. In his new role, he will oversee and manage all banquet, culinary and roomservice operations at the property, including its onsite restaurant and rooftop bar. Previously, Wagner spent 15 years at Coastal Pacific Wine and Spirits of America, where he held several managerial roles.
In Cincinnati, The Summit Hotel named Michael Inferrera executive chef, where he will now manage the hotel’s Overlook Kitchen & Bar. Inferrera, who has worked at the hotel since 2019, has spent the past 20 years in culinary and hospitality roles, including 15 years in the casino/entertainment industry. The hotel includes 239 guestrooms and 34,500 square feet of meeting and event space.
The Tennessean Hotel in Knoxville, Tenn., promoted Kyle Hagerty from F&B manager to F&B director this past December. In his new position, he will oversee every aspect of F&B at the 82-room hotel, ranging from operations, business development and marketing. Hagerty previously worked in sales with Ocean Properties Hotels & resorts and Crescent Hotels & Resorts.
Benchmark appointed Alex Cormier director of F&B at the 265-room Hotel Contessa in downtown San Antonio. Cormier stepped into the role after previously serving as outlet manager at the hotel and, before that, consulting with the property on its F&B operations.