7 appointments in F&B

Naples (Fla.) Grande Beach Resort named Mounir Loqmane chef of its signature restaurant Catch of the Pelican. Photo credit: Naples Grande Beach Resort

Five hotels in California, Washington, D.C., Florida and Texas have made new appointments in food and beverage recently.

Hotel Californian

John Waldy. Photo credit: The Graham Georgetown,
Tapestry Collection by Hilton

The 121-room Hotel Californian in Santa Barbara, Calif., made three F&B appointments ahead of the fall relaunch of its signature restaurant Bar Blackbird. As executive chef, Travis Watson is leading the F&B team across the hotel’s entire culinary program. Watson, with 20 years of experience, most recently served as executive chef at Rancho Bernardo Inn & Spa in San Diego. As chef de cuisine, Paul Osborne is creating new menu concepts and overseeing F&B operations across all the hotel’s outlets. Before his new role, Osborne managed operations at Rosewood Miramar Beach’s signature restaurant Caruso’s in Montecito, Calif. As pastry chef, Ronald Viloria is using his more than 25 years of experience to lead the hotel’s pastry team. He most recently held the same role at Viceroy Snowmass in Aspen, Colo. In addition to the Blackbird restaurant, the hotel’s culinary program includes three other venues, banquets and in-room dining.

The Graham Georgetown

Washington, D.C.’s, The Graham Georgetown, Tapestry Collection by Hilton appointed a new executive chef and launched a new rooftop restaurant. John Waldy brings nearly 20 years of experience to his new role heading the 57-room hotel’s kitchens. Opened earlier this month, Rooftop Eats serves meals every day of the week.

Virtual Event


Survival in these times is highly dependent on a hotel's ability to quickly adapt and pivot their business to meet the current needs of travelers and the surrounding community. Join us for Optimization Part 2 – a FREE virtual event – as we bring together top players in the industry to discuss alternative uses when occupancy is down, ways to boost F&B revenue, how to help your staff adjust to new challenges and more, in a series of panels focused on how you can regain profitability during this crisis.

Omni La Costa Resort & Spa

In Carlsbad, Calif., the 600-room Omni La Costa Resort & Spa promoted Adam Solowitz from assistant director of F&B to executive chef. Before joining the hotel in 2016 as an executive sous chef, Solowitz held roles in F&B at Hyatt Regency Phoenix, Fantasy Springs Resort Casino and Agua Caliente Resort & Spa. Omni La Costa Resort & Spa features seven restaurant and dining options, as well as more than 100,000 square feet of event space.

Naples Grande Beach Resort

The 474-guestroom Naples (Fla.) Grande Beach Resort appointed Mounir Loqmane chef of its signature restaurant Catch of the Pelican. Before joining the luxury resort, Loqmane developed new menus and led teams at other restaurants in the area, including Veranda E at The Escalante, USS Nemo and Bleu Provence.

InterContinental Stephen F. Austin Hotel

The 190-room InterContinental Stephen F. Austin (Texas) Hotel hired Nicholas Hines as director of F&B. Hines, who brings more than nine years of experience to his new role, most recently served as the GM of Southern Art and Bourbon Bar at the InterContinental Buckhead Atlanta. The hotel features three F&B venues, more than 6,000 square feet of conference and banquet facilities.

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