A new year often leads to new jobs. Several hotel companies and properties announced food-and-beverage appointments recently, starting with Marcus Hotels & Resorts. Susan Terry was named VP of culinary and F&B operations for the management company.
Terry will oversee the company’s food and beverage operations including catering, banquets and more than 40 signature restaurants, bars and lounges across 19 properties. She will be responsible for strategic planning, financial performance, operations, talent development, and restaurant design and concepting.
Before joining Marcus Hotels & Resorts, Terry served as VP of culinary operations for Hyatt Hotels Corporation, overseeing culinary as well as food-and-beverage operations for the Americas region. She began her 25-year career with Hyatt at the Hyatt Regency Suites on Michigan Avenue in Chicago.
During her tenure at Hyatt, Terry oversaw the creation of a global food and beverage operating initiative, with the guiding operating philosophy: healthy people, healthy planet and healthy communities. Building on this theme, she launched an innovative kid’s menu program, offering the Hyatt’s youngest guests more nutritious, fresh and interactive offerings. She was also deeply involved with the food-and-beverage components during the launch of four new brands: the all-inclusive concepts - Hyatt Ziva and Hyatt Zilara, as well as the lifestyle brand Hyatt Centric and the boutique-inspired Hyatt Andaz.
Marcus Hotels & Resorts also announced the promotion of Mark Weber to director of culinary operations for Marcus Hotels & Resorts.
Weber joined Marcus Hotels & Resorts in 2005 as executive chef of Mason Street Grill. He served as one of the masterminds behind the creation and development of the award-winning restaurant, which opened in 2006 as a classic, American grill serving wood-grilled steaks, fresh seafood and creative, regional American cooking. Weber has been instrumental in developing many menu concepts under Marcus Hotels & Resorts and further enhancing the F&B experience. Before joining Marcus Hotels & Resorts, Weber worked for Bartolotta Restaurant Group as corporate chef and as owner/operator of his own restaurant, WaterMark Seafood. Weber is a graduate of the Culinary Institute of America.
Luxury brands Fairmont Hotels & Resorts, Raffles Hotels & Resorts, and Swissôtel Hotels & Resorts also announced several management-level appointments.
Fairmont Chengdu (China) named Clinton Cooper executive chef. Cooper brings over 20 years of hospitality experience to this position, beginning his career as a commis chef at Hyatt Regency in Auckland, New Zealand. Cooper later held several progressive culinary positions throughout New Zealand until he moved to Al Khnozama & Faisaliah Hotels, Riyadh, Saudi Arabia, as sous chef and chef de cuisine. Prior to his most recent position as executive chef at Fairmont Heliopolis, Cairo, Egypt, Cooper held executive sous chef and executive chef positions for leading global luxury brands in Asia, the Middle East and India.
Fairmont Grand Del Mar in San Diego welcomed Dana Hauser as executive chef. Hauser brings over 18 years of progressive experience in culinary operations to this role, beginning her hospitality career in all areas of the kitchen at Fairmont Jasper Park Lodge in Alberta, Canada. In 2003, Hauser was appointed banquet chef at Fairmont Southampton, Bermuda. Hauser later relocated to Toronto as executive sous chef, Fairmont Royal York and held that position until 2012 when she joined the Fairmont Waterfront in Vancouver in her most recent position as executive chef.
Charles d'Ablaing joined Hotel Sorella in Kansas City, Mo., as executive chef for the 2-year-old Rosso restaurant on the hotel's top floor. He was hired specifically to turn the underperforming venue around. He told The Pitch that the changes planned for the restaurant may not go into effect for at least 30 days, but promises significant alterations in the venue's culinary approach. D'Ablaing formerly was with the city’s Webster House and the Raphael Hotel's Chaz on the Plaza.
Shangri-La Hotels & Resorts announced the appointment of Moustafa Elgayar to the role of director of food & beverage at Shangri-La Hotel, At The Shard, London. Elgayar arrives at the hotel from sister hotel Shangri-La Vancouver, where he was previously the director of food & beverage. Elgayar joined Shangri-La Hotels & Resorts in 2007.
He spent his first six years at Shangri-La Hotels & Resorts based in Abu Dhabi, where he worked as banquet manager, followed by restaurant manager and, then later, assistant director of F&B. Before that, Elgayar completed the Four Seasons Hotels & Resorts management training scheme and worked on the pre-opening of the group’s Abu Dhabi property.