Management companies, hotels and resorts appoint F&B leaders over the past month.
Charlestowne Hotels
Management company Charlestowne Hotels appoints Tomas Chavarría as corporate culinary director. Chavarría will lead culinary strategy and food and beverage innovation across Charlestowne’s growing portfolio, working closely with on‑property chefs, ownership groups, as well as development and project partners to create meaningful, market‑driven dining experiences that elevate both guest satisfaction and financial performance. As culinary director, Chavarría will oversee concept development, openings, and ongoing culinary performance across Charlestowne’s F&B outlets.
A chef and hospitality leader with more than two decades of international experience, Chavarría brings a global perspective shaped by roles across Latin America, the Caribbean, Asia and the United States. He began his career at 16 and rose to an executive chef role by 25, later expanding into multi-property leadership. Most recently, he served as multi-property executive chef with Sage Hospitality, overseeing several luxury hotel outlets while supporting the broader portfolio. His experience spans both branded and independent environments, where he has led concept development, managed complex multi-outlet operations, and aligned culinary programming with brand vision, local context, and revenue.
Adero Scottsdale Resort, Autograph Collection
Master Sommelier Robert Smith is named director of food and beverage at Adero Scottsdale Resort, Autograph Collection. Smith brings over two decades of leadership in luxury food and beverage operations. He is recognized by the Court of Master Sommeliers as part of an elite global group.
Smith’s career spans renowned properties, including the former two-Michelin-starred Picasso at Bellagio Las Vegas, where he oversaw a beverage program with $5 million in annual revenue. At Wally’s Wine & Spirits, he directed regional food and beverage programming and strategic growth initiatives for the hybrid restaurant, retail, and gourmet market with locations in Beverly Hills, Santa Monica, and Las Vegas. His portfolio also includes The Farnam, Autograph Collection and Oceana Santa Monica, LXR Hotels & Resorts.
Ambassador OKC
Jason Heald is appointed executive chef at Chalkboard Kitchen & Bar OKC in the Ambassador OKC hotel. Heald has over three decades of experience in hospitality and food and beverage management.
Heald joins Chalkboard Kitchen & Bar OKC from Bourbon St. Café, where he held the position of executive chef for the last four years, managing front and back of house day to day operations, creation of all menus, daily specials, and catering for special events. Prior to that, Heald held multiple chef roles ranging from sous chef at The Greens Country Club & Golf Course to executive chef at both Smokey Joses Mackinac Island and Rococo Restaurant & Fine Wine.
Hotel Indigo Los Angeles Downtown
Hotel Indigo Los Angeles Downtown, IHG’s flagship Indigo property, appoints Sean Han as executive chef. With over 25 years of experience, Han will oversee all culinary operations at the property, including breakfast, lunch, and dinner service, 18 Social lounge, as well as banquet and catering. Han is leading a comprehensive menu revamp across the hotel’s outlets, aimed at strengthening its position within the competitive Downtown Los Angeles dining landscape.
Prior to joining Hotel Indigo Los Angeles Downtown, Han served as director of culinary at the Restaurant Allen in Korea, where he helped maintain the restaurant’s distinction while leading daily kitchen operations. He also led the culinary program for the APAC 2025 Summit, overseeing state banquets and diplomatic dining experiences for First Ladies of 15 nations and senior government officials.
Hotel ZaZa
Chad Blunston is named corporate executive chef. Blunston has held a variety of roles across the hospitality industry. As executive chef at The JW Marriott Austin, he managed full F&B operations, while at Kalahari Resorts & Conventions, he served as executive director of culinary, contributing to pre-opening development and the ongoing success of the culinary division. He also gained extensive corporate experience at White Lodging, overseeing culinary training, R&D menu development, recipe standardization, and financial operations across 63 hotels, including 88 restaurants and bars.
Most recently, as vice president of culinary at HM Alpha Hotels & Resorts, Blunston strengthened both FOH and BOH talent acquisition through an enhanced recruitment, interview, and selection process, improving retention at leadership and associate levels alike.
Keswick Hall
Keswick Hall, a luxury resort in Charlottesville, Va., appoints Preston Paine as food and beverage director and executive chef. He spent two years living and working across Spain, France, Italy, and Denmark. This time shaped a philosophy rooted in seasonality, cultural storytelling, and a seamless interplay between kitchen and dining room. Upon returning to the United States, he joined Eleven Madison Park, where he served as Chef Tournant and Kitchen Server, helping bridge the kitchen and dining room to create a highly personalized guest experience.
Most recently, Paine served as food and beverage director and executive chef at The Crescent Hotel in Fort Worth, where he led all culinary and beverage programming across multiple outlets and expansive banquet operations.
Kimpton Claret Hotel
Denver's Kimpton Claret Hotel David Gross is named the new executive chef of the property’s two food & beverage outlets, Saverina Italian restaurant and Halo Rooftop Bar.
Gross has been working in the Kimpton family since 2018, including as an executive sous chef at both Panzano at Kimpton Hotel Monaco in Denver and at Angeline’s at the Kimpton Tryon Park Hotel in Charlotte, N.C. He returned to Panzano in 2021 to serve as executive chef. Prior to joining Kimpton, he held positions at Urban Farmer Steakhouse at the Westin Hotel and Zack Bruell Restaurant Group in Cleveland.
Kimpton Grand Roatán Resort & Spa
Kimpton Grand Roatán Resort & Spa in Honduras appointsSalvador Casasola Cruz as executive sous chef.
With over 10 years of experience across luxury restaurants and hospitality offerings, Cruz has built a reputation as a dynamic kitchen leader with expertise in cross-functional collaboration and business optimization. Most recently, he served as executive sous chef at the prestigious Soho House Mexico City, where he directed kitchen operations, managed departmental budgets, and led the professional development of the culinary team. His international perspective is shaped by a tenure at the Michelin-starred Restaurante Casa Solla in Spain, as well as leadership roles at notable properties including Hotel Amatte in San Miguel de Allende, Andaz Papagayo in Costa Rica, and the Thompson Zihuatanejo.
Koʻa Kea Resort
Koʻa Kea Resort on Poʻipu Beach in Hawaii, adds Kenneth “Kenny” Giambalvo as executive chef of its signature restaurant, Red Salt. Giambalvo brings extensive experience across boutique hotels, resorts and high-volume restaurant operations.
Most recently, he led the development and opening of a 300-seat modern American seafood and steakhouse in Oregon, overseeing all aspects of the operation from menu creation and hiring to kitchen design and back-of-house standards. He is also the founder and former executive chef/owner of Bluehour Restaurant in Portland.
Luminary Hotel & Co.
Luminary Hotel & Co., Fort Myers, Fla., promotes Josef Zimmermann to executive chef.
In his new role, Zimmermann will oversee all culinary operations across the 243-room waterfront hotel, including The Silver King Coastal Kitchen, Lobby Bar, Beacon Social Drinkery, Oxbow Bar & Grill, Ella Mae’s Diner, Dean Street Coffee Roastery & Retail, Chips Sports Pub & Topgolf Swing Suite, and The Workshop culinary theater.
Margaritaville Beach Resort Nassau
Margaritaville Beach Resort Nassau in the Bahamas names Basil Dean as executive chef of the resort. As a native of New Providence, he returns home with more than three decades of global culinary experience. He will lead culinary operations across the property’s nine dining venues, including its signature restaurant, JWB Steak & Seafood.
He will also oversee culinary artistry and presentation for weddings and private events. With more than 12 years of experience as an executive chef, he is known for building strong teams, mentoring emerging talent and delivering exceptional quality.
Moxy Boulder University Hill
Vision Hospitality Group appoints Andrew Burditt as food and beverage manager of Moxy Boulder University Hill, on the University of Colorado Boulder, Colo., campus.
Burditt brings more than 24 years of experience across culinary operations, catering, and event production. His background includes leading and executing events ranging from intimate farm to table gatherings to large-scale functions serving thousands of guests, supported by a strong foundation in both culinary execution and operational management.
Oxford Hotel
Urban Farmer Denver names Jessica Biederman is now serving as executive chef at the steakhouse located at downtown Denver’s historic Oxford Hotel.
Biederman has held prestigious roles in some of the country’s most renowned kitchens, including serving as executive chef at Edge Restaurant at Four Seasons Hotel Denver and The Bristol Restaurant & Bar at Four Seasons Hotel Boston. Most recently, Biederman led the successful opening of Water Grill Denver in LoDo, serving as executive chef.
Paséa Hotel & Spa
Paséa Hotel & Spa, Huntington Beach, Calif., appoints Christina Ampudia as director of food and beverage. Ampudia, with more than 20 years of hospitality leadership experience, will oversee all food and beverage operations across the oceanfront resort, including the property’s signature oceanfront restaurant, Lōrea; popular rooftop lounge, Treehouse on PCH; banquets; catering and culinary teams. She will work closely with leadership and culinary staff to continue elevating Paséa’s dynamic dining experiences, innovative programming and exceptional guest service.
Most recently, she served as director of restaurants at Balboa Bay Resort & Club, where she led a multi-outlet team and played a key role in driving operational excellence and revenue growth across the property’s dining venues. Prior to her time at Balboa Bay Resort, Ampudia spent several years with The Walt Disney Company at Disneyland Resort, where she held senior leadership roles overseeing complex food and beverage programs.
The Ritz-Carlton, Sarasota
The Ritz-Carlton, Sarasota, Fla., appoints executive pastry chef Randy Nielsen. He has more than 20 years of experience across luxury hotels and resorts. In his new role, Nielsen will oversee all pastry operations across the resort, including banquets, in-room dining, and signature outlets such as Jack Dusty, Rufa, Ridley’s Porch, The Club Lounge, and The Golf Club Grille.
Nielsen most recently served at The St. Regis Longboat Key, where he was part of the resort’s opening team, helping build the pastry program and lead a team focused on consistency and attention to detail.
Sheraton Minneapolis Downtown Convention Center
Sheraton Minneapolis Downtown Convention Center promotes two key culinary leaders.
Keven Kvalsten has been promoted to executive chef and beverage director, transitioning from executive chef to now overseeing the hotel’s entire food and beverage program. In this role, Kvalsten will guide overall food and beverage strategy, operations, and team development across the property, including Esther’s Table, the hotel’s signature restaurant.
Christian Oxley has been promoted to chef de cuisine, stepping into a role overseeing the hotel’s full culinary operations. Previously serving as executive sous chef, Oxley has played an integral role in shaping the kitchen’s day-to-day execution, supporting menu development, and ensuring a consistent, high-quality guest experience.
The St. Regis Longboat Key Resort
Florida's St. Regis Longboat Key Resort’s CW Prime, the property’s signature steakhouse, appoints Jasmine Wehbe as sommelier. Wehbe will lead CW Prime’s wine program, overseeing curation, guest experience, and pairing development, further enhancing the restaurant’s elevated approach to modern steakhouse dining. S
Wehbe brings more than 10 years of hospitality experience and five years specializing in wine within luxury dining environments. She began her wine career at Seasons 52, where exposure to a progressive and education-focused program sparked a lasting passion for wine service and guest engagement. She has since built her expertise across coastal luxury properties in Sarasota and Clearwater, with additional seasonal experience in Maine, developing a perspective rooted in terroir and regional expression.