A variety of hotels across the country and in Mexico have hired and promoted new F&B leaders in the last few weeks. Here are some of the appointments.
Birdwood Mansion
Birdwood Mansion has appointed Emanuel “Ema” Zarlenga as executive chef, placing him in charge of all culinary operations at the luxury boutique property and its signature restaurant, The Dining Room at Birdwood Mansion. Zarlenga brings more than two decades of experience across luxury hotels, resorts and Michelin-starred kitchens and will lead the property's evolving food-and-beverage program.
Most recently, Zarlenga served as executive chef at Amrit Ocean Resort in Florida. Earlier roles included corporate chef and culinary director at Aerolíneas Argentinas, culinary director at Alvear Palace Hotel, and executive chef positions at Four Seasons Hotel Buenos Aires and Tempo Rock Resort in Miami.
Casa de Campo Resort & Villas
Casa de Campo Resort & Villas has named Pedro Arceyut director of food and beverage and Osamu Román culinary director as part of an expansion of its culinary leadership team. The appointments are designed to strengthen dining operations and enhance the guest experience across the Dominican Republic resort’s portfolio of restaurants and bars.
Arceyut joins after serving as director of food and beverage at Solaz Los Cabos and later working with the Marriott Luxury Brands Council for CALA. Román brings international experience spanning corporate chef, executive leadership, consulting and private-chef roles, having advised more than 25 restaurants and three resorts during his career.
Dorado Beach, a Ritz-Carlton Reserve
Dorado Beach, a Ritz-Carlton Reserve has appointed Enes Bahcivan chef de cuisine of COA, the resort’s signature restaurant. In the role, he will oversee the restaurant’s culinary direction while continuing its focus on Puerto Rican ingredients, heritage and wood-fire cooking techniques.
Bahcivan joins the property with more than a decade of international culinary leadership experience. His background includes positions with JW Marriott, Cheval Blanc, Jumeirah, Le Méridien, Fairmont and Patina Hotels & Resorts, where he developed dining programs across Europe, the Middle East, the Maldives and the United States.
Grand Hyatt Kauai Resort & Spa
Grand Hyatt Kauai Resort & Spa has named Suttichai Sripolpa executive chef. He will oversee all culinary operations across the Hawaiian resort and guide the property’s food-and-beverage strategy.
Most recently, Sripolpa served as executive chef at Grand Hyatt Baha Mar, where he managed a 300-person team and oversaw 20 dining outlets. His previous experience also includes leadership positions at MGM Grand Hotel & Casino in Las Vegas and Manchester Grand Hyatt in San Diego.
Hyatt Regency Hill Country Resort and Villas
Hyatt Regency Hill Country Resort and Villas has appointed Omar Salinas executive chef. Salinas will lead the resort’s culinary program across dining venues and banquet operations as the Texas property continues building on its recent renovation efforts.
A Hyatt veteran with nearly 30 years of experience, Salinas most recently worked within the Hyatt system after holding culinary leadership roles at Grand Hyatt Kauai, Grand Hyatt Washington and Grand Hyatt Indian Wells. He also previously served as executive sous chef at Hyatt Regency Hill Country, making this a return to the resort.
Kimpton Hotel Monaco Denver
Kimpton Hotel Monaco Denver has appointed Giovanni Lanzante executive chef for Panzano and the hotel’s broader culinary operations. He will oversee the downtown Denver restaurant, banquet production and catering initiatives while helping elevate the property's food-and-beverage offerings.
Lanzante joins from Vermejo in New Mexico, where he served as executive chef. His résumé also includes executive chef roles at Heritage Eagle Bend Golf Club and Sheraton Denver Tech Center Hotel, along with extensive experience in luxury hotels, resorts and destination dining operations.
La Quinta Resort & Club
La Quinta Resort & Club has promoted Marco Aguilar to executive chef during the property’s centennial year. In his new role, he will oversee culinary operations, menu development, restaurant programming and banquet strategy across the resort’s dining venues.
Aguilar is a longtime member of the resort’s culinary team and most recently played a key role in the success of Adobe Grill, helping transform it into a destination restaurant. His career spans more than 20 years in luxury resorts and private clubs across the Southwest.
Omni Amelia Island Resort & Spa
Omni Amelia Island Resort & Spa has named Kiki Swayne executive pastry chef. Swayne will oversee the resort’s pastry program, including desserts and specialty confections for restaurants, banquets and special events.
Originally from Puerto Rico, Swayne most recently held pastry leadership positions at resort properties across Florida. After beginning her career in Puerto Rico, she continued her education at Le Cordon Bleu and has lived on Amelia Island since 2012.
TradeWinds Resort
TradeWinds Resort has appointed Eugene Martin director of food and beverage. He will oversee strategy and operations across all dining venues at the resort’s two-property campus, including banquet operations, product development and guest-experience initiatives.
Martin joins the St. Pete Beach resort after serving as general manager for Marriott Vacations Worldwide properties, including The Westin St. John Resort Villas and Marriott Vacation Club resorts in Orlando. His hospitality career spans four decades and includes senior leadership roles with Marriott International and Marriott Vacation Club.
W Philadelphia
W Philadelphia appointed Ahmed Elkaswani as director of food & beverage operations, where he will lead the strategic direction of food and beverage operations at W Philadelphia, with a focus on enhancing the guest experience, strengthening operational excellence and driving innovation across the property's dining venues.
Elkaswani brings more than 25 years of luxury hospitality experience spanning food and beverage, events, catering, and banquet operations for brands including W Hotels, The Ritz-Carlton, and EDITION Hotels. Most recently, he served as director of event management and food & beverage operations at W South Beach, where he previously worked alongside W Philadelphia General Manager George Adel during Adel’s tenure in Miami.