Six hotels have introduced new appointments in their food-and-beverage departments in the past several weeks:
InterContinental San Diego
The 400-key InterContinental San Diego named Jeff Josenhans director of F&B. Josenhans, with more 20 years of experience in wine, beer and spirits, will oversee the hotel’s third-floor bar and restaurant, rooftop pool bar, Starbucks, banquets and in-room dining. Before joining the InterContinental San Diego, he spent more than 10 years at the city's U.S. Grant Hotel, where he served as director of banquets, restaurants and bars.
Sven Hildebrandt, also with more than 20 years of experience, will oversee all banquet operations for the Conrad Indianapolis as its new executive chef. At his most recent position, executive sous chef for the Hilton McLean (Va.) Tysons Corner, Hildebrandt managed all banquet and pastry culinary operations and assisted with daily operations for roomservice and the hotel’s on-site restaurant.
Park James Hotel
Park James Hotel in Menlo Park, Calif., made two culinary appointments: Marigene Mabalot as director of F&B and Simona Oliveri as executive chef. Mabalot, most recently senior F&B manager at Hotel Spero and Jasper’s Corner Tap & Kitchen in San Francisco, will oversee all day-to-day food and beverage operations. Oliveri, formerly the owner and executive chef of a Silicon Valley catering company, will handle all culinary operations for the property.
California-based JC Resorts promoted Ron Fougeray to executive chef, placing him in charge of culinary programming for all the brand’s restaurants. Fougeray has more than 15 years of chef experience. Additionally, the company named Chris Gentile chef de cuisine for Avant restaurant at Rancho Bernardo Inn in San Diego. During his career, Gentile has opened two restaurants, one in San Diego and another in Scottsdale, Ariz.
Gurney’s Star Island Resort & Marina
Gurney’s Star Island Resort & Marina, opening this month in Montauk, N.Y., appointed Kevin Lind director of F&B. In his new role, Lind will provide strategic direction for the resort’s food and beverage program and oversee dining experiences at The Pool Club, Il Forno Market and Showfish. Lind spent close to six years at the Michelin-starred restaurant Eleven Madison Park, where he worked as service director.
In Cle Elum, Wash., Suncadia Resort picked David Morris to oversee all culinary operations as its new executive chef. During his more than 15-year career in the culinary field, he has worked with MGM Resorts International, Fairmont Hotels & Resorts and Howard Hughes Hospitality, where he most recently served as regional executive chef.