Companies fill 9 F&B positions

Hospitality companies across the country have named new directors of food and beverage, executive chefs and more in the past weeks. Here’s the latest in F&B.

Hakkasan Group has added two executive chefs to its corporate roster: Andrew Yeo, corporate executive chef; and Chen-Wei Chan, executive chef special projects, U.S. Yeo, with more than 20 years of experience and training, will oversee the Cantonese brands in the group’s Asian Luxury collection, including Hakkasan, Yauatcha and Ling Ling. Chan, who has more than 15 years of experience, will support the execution of the company’s U.S. restaurants: Hakkasan New York, Hakkasan San Francisco, Hakkasan Miami, Hakkasan Las Vegas and Yauatcha Houston.

The Ballantyne, A Luxury Collection Hotel in Charlotte, N.C., has appointed Ivo Sandrea executive chef. In his new role, he will oversee the hotel’s signature restaurant Gallery, private dining, in-room dining and banquets. During his more than 35 years in the industry, Sandrea has held culinary positions at Marriott International, Hilton, Hyatt Hotels Corporation and IHG properties.

The Lodge at Blue Sky, Auberge Resorts Collection has appointed Galen Zamarra executive chef. Just opened earlier this month, the Park City, Utah, resort includes two restaurants, a bar and lounge, a wine room and several private dining spaces. In his new position, Zamarra oversees the creation of culinary experiences across the property, including at the resort’s signature restaurant Yuta.

Patrick Mohn. Photo credit: Hyatt Regency Tamaya
Resort & Spa

The 350-room Hyatt Regency Tamaya Resort & Spa in Santa Ana Pueblo, N.M., has named Patrick Mohn executive chef. The role places Mohn in charge of the conceptual direction of the hotel’s kitchen and the financial success of the property’s five on-site restaurants.

Welcome Group has appointed Alexis Hansen director of F&B for the upcoming 180-room AC Hotel Los Angeles South Bay in El Segundo, Calif. During Hansen’s more than six years in F&B, she has worked with several hospitality groups and restaurants, including Blackhouse Hospitality Group and Delaware North.

Bardessono Hotel & Spa in Yountville, Calif., has appointed Jim Leiken executive chef of its signature restaurant Lucy. Leiken has spent nine years as an executive chef, most recently just 10 miles up the road at another Napa Valley restaurant, Cindy’s Backstreet Kitchen.

In Boston, The Envoy Hotel, Autograph Collection has named Mark Strauss beverage director of its rooftop bar. Having joined the hotel in 2016, he previously served as assistant restaurant general manager and beverage director. Strauss began his career in hospitality 15 years ago with Back Bay Restaurant Group and has since worked with Margaritas Restaurants and Tavistock Restaurant Group.

The Pierre New York, A Taj Hotel has chosen Michael Romano to oversee its desserts program as executive pastry chef. Romano has competed on Food Network’s "Sweet Genius," overseen the dessert program at four of Anthony Scotto Restaurant Group’s locations, consulted for other restaurants and, most recently, ran his own specialty coffee shop, QWNS Café, in Astoria, N.Y.