A variety of hotels across the country have hired new F&B leaders in the last few weeks. Here are some of the appointments.
Lodging Dynamics Hospitality Group
Lodging Dynamics Hospitality Group has appointed Kevin McAteer corporate director of food and beverage. In the role, he will lead food-and-beverage strategy and performance across the company’s portfolio, focusing on concept development, operational standards and revenue growth.
McAteer brings more than a decade of food-and-beverage leadership experience, having supported more than 30 hotels across Marriott, Hilton, Hyatt and independent brands. The announcement highlights his experience with hotel openings and operational transitions but does not identify his most recent position prior to joining Lodging Dynamics.
Ava Hotel Paso Robles, Curio Collection
The Ava Hotel Paso Robles, Curio Collection, has promoted Casey McMinn to executive chef. He will oversee culinary operations across the hotel’s dining outlets—including EMRE, Esperanza on the Rooftop and Pine Street Bistro—as well as banquets and catering.
McMinn most recently served as chef de cuisine at the property, joining ahead of its 2025 debut. Before that, he held chef de cuisine roles at State Bird Provisions in San Francisco and The Hatch Rotisserie & Bar in Paso Robles.
The Belamar, Tapestry Collection by Hilton
The Belamar, Tapestry Collection by Hilton, in Manhattan Beach, Calif., has named Walter Wong executive chef. He will oversee Second Story restaurant along with banquet and catering programs at the hotel.
Wong brings 25 years of culinary experience, including prior executive chef roles with ISS Guckenheimer, Grain Traders, Whiskey Red’s and Hilton Long Beach. The announcement does not specify his most recent position immediately before joining the hotel.
Halcyon
Halcyon, Cherry Creek, Colo., has named Charlie Hall area director of food and beverage and Douglas Sisk area executive chef. The pair will oversee the hotel’s food-and-beverage operations, including Local Jones, B&GC and Rare Bird, while advancing the property’s culinary strategy and seasonal menu updates.
Hall most recently served as operating partner and general manager at Quality Italian in Denver, where he directed multi-unit operations and strategic initiatives. Sisk brings more than 30 years of culinary leadership experience across hotels, clubs and fine-dining operations, though the announcement does not specify his most recent role.
Hyatt Regency Ontario
As Ontario Airport Hotel & Conference Center transitions into Hyatt Regency Ontario, the property has appointed Roberto Perico director of food and beverage and Edmund Rek executive chef. Both leaders will oversee culinary operations, including the opening of Lozano, the hotel’s signature all-day restaurant, as well as catering, events and in-room dining.
Perico brings more than 25 years of global hospitality experience, with past leadership roles at brands including Waldorf Astoria, Catalina Island Company and The Ritz-Carlton. Rek previously built his culinary career at Park Hyatt Washington, D.C., Park Hyatt Philadelphia and Morimoto, later leading the Mezza9 concept at Hyatt Arlington. The announcement does not specify their most recent employers prior to this appointment.
The Industrialist Hotel
The Rebel Room at The Industrialist Hotel has appointed Bradley Lowicki executive chef. He will lead all kitchen operations, including menu development, plating design and cost control, as the property refines its culinary program.
Lowicki previously held management roles at Revel + Roost, Eddie Merlot’s and Montour Heights Country Club. The announcement does not identify his most recent position prior to the appointment.
Marina del Rey Hotel
Marina del Rey Hotel has named Gemma Gray executive chef. She will oversee culinary operations at SALT Restaurant & Bar as well as banquets and catering at the waterfront property, further strengthening its leadership team.
Gray most recently oversaw kitchen operations at Hotel Casa del Mar. Her background also includes executive leadership roles at Andaz West Hollywood and SLS Hotel, a Luxury Collection Hotel, Beverly Hills, where she developed Spanish- and Mediterranean-inspired culinary programs.
The National, Autograph Collection | Downtown OKC
The National, Autograph Collection | Downtown OKC has appointed Jason W. Jonilonis director of culinary. He will oversee all food-and-beverage operations at the property, focusing on operational performance and guest satisfaction.
Jonilonis brings more than four decades of experience and has led large-scale openings, including 12 outlets at OKANA Resort & Indoor Waterpark. The announcement does not explicitly identify his most recent employer before taking the role.
The Ritz-Carlton, Chicago
The Ritz-Carlton, Chicago has appointed Damion D. Henry executive chef. He will oversee all culinary operations at the hotel, including Torali, Rooftop at Torali, The Café and in-room dining, while introducing refreshed menus and updated offerings.
Henry most recently served at The Langham, Chicago. Earlier in his career, he held leadership roles at the Chicago Athletic Association Hotel, Four Seasons Hotel New York, Four Seasons Hotel Miami, Conrad New York and The Biltmore Hotel.
SongTeller Hotel
Dolly Parton’s SongTeller Hotel in Nashville has appointed Vannesa Bordoy executive chef, placing her in charge of all culinary programming at the property ahead of its planned fall 2026 opening. She will oversee the food-and-beverage vision across key outlets, including the live music venue Parton’s Live and rooftop concept Jolene’s, helping establish the hotel’s culinary identity as it debuts.
Bordoy most recently served as executive chef at the Graduate Hotel’s White Limozeen in Nashville, where she previously held executive sous chef and sous chef roles. Her background includes leading restaurant operations, menu development and large-scale event programming, along with a globally influenced culinary perspective.
Stock & Bond OKC
Stock & Bond OKC has promoted Dylan Lynch to executive chef, putting him in charge of culinary operations at the Oklahoma City steakhouse. He will lead menu innovation and kitchen execution while maintaining the restaurant’s elevated American dining approach.
Lynch most recently served as sous chef at Stock & Bond after joining the restaurant in 2023. Prior to that, he was executive chef at Steak the Experience in Oklahoma City and served as sous chef at Steak Wood Fire Grill.
Tempo by Hilton Nashville Downtown
Tempo by Hilton Nashville Downtown has promoted Rachad Tayeb to director of food and beverage. In the role, he will oversee all food-and-beverage operations across the property, following his tenure managing on-site dining outlets Bluestone Lane and Lovelorn Lounge.
Tayeb joined the hotel in 2025 from The Joseph, where he served as food-and-beverage manager. Earlier in his career, he worked as a multi-unit general manager for Au Bon Pain in Nashville.
Trilith Guesthouse
Trilith Guesthouse has named Jay Swift executive chef. He will oversee all dining operations at the boutique property, including Prologue Dining & Drinks, Oliver’s Twist Bar & View, in-room dining and private event catering.
Swift is described as an accomplished Atlanta culinary leader, though the available announcement does not identify his most recent employer prior to joining the hotel.
Wayfarer San Luis Obispo
Wayfarer San Luis Obispo has appointed Landon Haydon executive chef. He will lead culinary operations for the hotel’s Schoolyard restaurant and group catering as part of a broader set of leadership hires by Parable Hospitality.
Haydon most recently served as chef de cuisine at Riverlodge Motel in Paso Robles. His background also includes roles at SLO Provisions, In Bloom, Brasserie SLO, Hotel Cerro and Paséa Hotel & Spa.