Two upcoming hotels (and one historic property) in sunshine destinations have announced new leadership for their F&B programs.
When the Delta Hotels Virginia Beach Bayfront Suites opens in November, Kevin Dubel will be executive chef and director of outlets.
In his new role, Dubel will oversee all food-and-beverage venues at the new hotel, including the all-day restaurant Tin Cup Kitchen + Oyster Bar, the 56-seat alfresco lounge Tin Cup Conservatory and the Grab ‘N Go called Café 2800. Dubel also will develop and manage in-room dining services, lead menu development, oversee sustainable kitchen practices, supervise culinary presentations and protocols, and manage all catering operations for meetings and events.
“I am equally honored and excited to join the opening team and introduce a fresh, new waterfront restaurant to Virginia Beach,” said Dubel. “We are working with the best fisherman, farmers and suppliers in the region to guide our sustainable practices, develop seasonal dishes for our restaurants, in-room dining and catering menus, and create a true dining destination on the bay that evokes a sense of place and time.”
Dubel has more than 20 years of hospitality experience. Most recently, he served as chef de cuisine at The Cavalier Hotel, where he also had the opportunity to cook for the James Beard House. He has held positions at notable Virginia Beach restaurants such as Terrapin, Zoe’s and Eurasia. Dubel holds a degree in hotel and restaurant management and has lived in Virginia Beach for 12 years.
“Chef Kevin Dubel is already proving to be an invaluable addition to the leadership team at Delta Hotels Virginia Beach Bayfront Suites,” said Meredith Bottenfield, general manager at the hotel. “His strong leadership skills, dedication to the Virginia Beach community, passion and fresh approach to seasonal cuisine will be a driving force as we establish the hotel as a renowned hotel and dining destination on the Chesapeake Bay.”
Delta Hotels Virginia Beach Bayfront Suites will open as the first hotel with its own private beach on the Chesapeake Bay with 295 one- and two-bedroom suites.
The 177-room Adero Scottsdale luxury resort, set to debut on Oct. 15, has appointed Bryan Dillon as its “director of chef & B.” Leading culinary operations across the resort, including the signature restaurant Cielo, Dillon will oversee menu development, in-room dining, and catering for special events and meetings.
Dillon brings more than 30 years of experience to his role. While rising through the ranks, Dillon led culinary operations in various leadership roles including corporate executive chef for a variety of companies, such as Morton’s Restaurant Group, Starwood Hotels & Resorts, and Red Rock Casino Resort and Spa in Las Vegas. Most recently, he was the director of food-and-beverage and executive chef for Morongo Casino, Resort & Spa in California, where he oversaw a team of more than 800 employees and produced $30 million of annual food-and-beverage revenue. Dillon attended Johnson and Wales College in Providence, R.I., where he earned an associate degree in culinary arts.
Cielo will serve simple, sustainable, seasonal cuisine made from regionally sourced ingredients.
In the Florida Keys, the historic Cheeca Lodge & Spa has named Alex Beaumont and Patrick Cleary as new executive chefs, overseeing the resort’s five restaurants: Atlantic’s Edge, Mia Cucina, Nikai Sushi Bar and Restaurant, Morada Bay Beach Café and Pierre’s.
Beaumont joins the Cheeca team with a 25-year background in hospitality, having worked with companies like Marriott and Waldorf Astoria. Before joining the Cheeca team, he served as complex executive chef at Casa Marina & Beach Resort Waldorf Astoria in Key West, Fla. In his role at Cheeca, Beaumont will oversee the management and kitchen at the resort’s in-house dining, Atlantic’s Edge, Mia Cucina, and Nikai Sushi Bar & Restaurant.
Cleary joins Cheeca with 17 years of experience in hospitality with companies including Hilton, Hyatt and Waldorf Astoria. Before joining the Cheeca team, Cleary served as executive chef at the Hilton Denver City Center. In his role at Cheeca, Cleary will oversee the management and kitchens at the recently acquired Morada Bay Beach Café and Pierre’s.
“We are thrilled to be bringing two new members with such skill and respected talent to the team here at Cheeca Lodge & Spa,” said Paul Scott, general manager of Cheeca Lodge & Spa. “As we grow our culinary offerings this year, we are confident that the experience and seasoned backgrounds of both Alex and Patrick, will create a dining experience unlike any other in the Florida Keys.”
Earlier this year, Cheeca Lodge & Spa acquired Islamorada restaurants Pierre’s and Morada Bay Beach Café, favorites among locals and visitors, along with 10 private villas, called The Casitas at Cheeca Lodge. Other new additions to the resort include a new oceanfront pool and adjacent tiki bar.