Hotel Andaluz, a lifestyle boutique hotel in Albuquerque, N.M., has hired Chef Marc Quiñones as its new executive chef. Quiñones joins the Hotel Andaluz with more than a decade of culinary experience.
As executive chef, Quiñones will oversee all of the culinary operations at Hotel Andaluz, including banquets, catering, and the hotel’s two restaurants: MAS Tapas y Vino and Ibiza Rooftop Restaurant and Bar.
Quiñones has more than 10 years of experience in the restaurant and food industry and began his career in New York City. He relocated to New Mexico in 2007 where he has held various positions from chef de cuisine at Bien Shur in Sandia Resort and Casino to executive chef at the Inn and Spa at Loretto in Santa Fe. Quiñones graduated from Le Cordon Bleu School of Culinary Arts in Scottsdale, Ariz.
Quiñones has been recognized for his culinary expertise throughout his career including being named “Best Chef” for two consecutive years in Albuquerque The Magazine. He was also a finalist on Food Network’s “Cutthroat Kitchen” and a contestant on Food Network’s “Chopped.”
Quiñones will manage and oversee a team of 30 employees at the hotel.
Mission Inn Hotel & Spa
The Mission Inn Hotel & Spa in Riverside, Calif., named John Beriker executive chef of the historic property. The veteran chef and cookbook author joins the boutique hotel in Southern California with an impressive pedigree including leading the culinary program at prestigious hotels around the world, owning two award-winning restaurants, and working directly with renowned Chef Wolfgang Puck.
Beriker will direct the food and beverage programs at each of the hotel’s four restaurants: Duane’s Prime Steaks and Seafood, The Mission Inn Restaurant, Las Campanas, and Bella Trattoria, as well as catering for banquets, weddings, meetings and events, and in-room dining for the 238-room boutique hotel. He aims to further enhance guests’ dining experiences from preparation to plate, sourcing the most fresh and interesting ingredients and produce found at California farms.
Sofitel New York
Robert Hohmann is the new executive chef at Gaby Brasserie Française, the restaurant and bar at Sofitel New York. He brings to his role more than 20 years of experience in hospitality and catering, and has headed the kitchens of some of Manhattan’s most established hotels.
He joins Sofitel New York after four years as executive chef of The Roosevelt New York Hotel. He has also served as the executive chef of The Warwick Hotel New York and executive sous chef of the Sheraton New York Hotel and Towers. Hohmann was also owner and executive chef of Culinary Creations, a catering company he established and operated successfully for seven years.
A graduate of Johnson and Wales University in Providence, R.I., Hohmann has won accolades throughout his career, including leader of the year at The Roosevelt Hotel New York in 2014. He has hosted events for the last four U.S. presidents and a number of New York sports teams.
Wischermann Partners announced the appointment of Matthew Kajdan as executive chef for The Westin Jackson (Miss.), scheduled to open in early August 2017. With more than 15 years of experience working in the restaurant industry, most recently at Jackson’s Parlor Market, Kajdan will oversee Estelle, a modern wine bar & bistro, and the entire food-and-beverage operation at the hotel. Kajdan is joining The Westin Jackson team after five years at Parlor Market.
Reunion Resort in Kissimmee, Fla., appointed Jacob “Jake” Brenchley as the new chef de cuisine for its award-winning restaurant, Eleven. A modern steakhouse perched atop the 11-story Reunion Grande tower, Eleven features an exposed kitchen, open-air veranda and rooftop pool.
Brenchley joins Reunion from the Kessler Collection, Bohemian Celebration, where he served as executive chef. Fluent in French, he received a culinary arts degree while studying at École des Beaux Arts in Annecy, France and continued his education at Le Cordon Bleu College of Culinary Arts in Orlando.
Viceroy Zihuatanejo (Mexico) appointed Jorge Ildefonso executive chef of the resort on Mexico’s Pacific Coast, with responsibility for all of the restaurants, bars and catering.
Ildefonso, who has more than 12 years of culinary experience in leading hotels and resorts in Mexico, comes to Viceroy Zihuatanejo from the Viceroy Riviera Maya on the Mexican Caribbean, where he was executive chef.
Ildefonso’s previous experience includes serving as the chef de cuisine, Hotel Grand Luxxe, Nuevo Vallarta; executive sous chef, Hotel Villa del Palmar, Loreto; and chef de cuisine, The Grand Mayan Hotel, Los Cabos. He earned a sous chef designation from the Uniglobal Universidad Interamericana de Puerto Rico in 2007.
Westin Chicago Northwest
The Westin Chicago Northwest, located just outside of Schaumburg, named Peter Menteer as the new executive chef of the property.
The property recently completed an extensive $14 million renovation and debuted three new dining establishments: The Marketplace, a grab-and-go eatery featuring fresh, organic, farm-to-table meals, juices and baked goods; 400 Park Bistro, featuring burgers, fresh sandwiches and drinks in an open and modern atmosphere; and Seared Fine Dining, a contemporary fine-dining restaurant.
Menteer began working in kitchens at a young age and went on to study culinary arts at The Western Culinary Institute in Portland, where he graduated with honors and received a Le Cordon Bleu Degree.