Hotels across the country have named new food-and-beverage staff recently:
The Langham, Chicago
Travelle at The Langham, Chicago appointed Nitin Bali pastry chef. In addition to overseeing the pastry kitchen at Travelle, Bali leads the pastry operations for the entire hotel and all its offerings, including its afternoon tea service, private kitchen orders, dessert catering services, banquet space and the club level.
Bali began his schooling in India, earning a bachelor’s degree in Hotel & Tourism Management. Upon moving to the United States in 2007, he received a master’s from Herguan University, followed by enrollment in Long Beach City College’s two-year Baking and Pastry program.
Bali spent nearly a decade working for a number of Ritz-Carlton Hotel Co. properties across the United States and Middle East as well as worked for Four Seasons Hotels and Resorts. Most recently, he led the pastry kitchen at The Ritz-Carlton, Chicago.
The Westin Nashville
The Westin Nashville named Mark Vuckovich executive chef of the 456-room hotel, overseeing the property’s multiple food-and-beverage concepts. Vuckovich is not new to The Westin Nashville team, having been the executive sous chef since the property opened in 2016.
Before this role, Vuckovich worked at hotels and resorts around the world, including The Ritz-Carlton Naples (Fla.) and Montage Palmetto Bluff in Bluffton, S.C. A graduate of Indiana University of Pennsylvania Academy of Culinary Arts, he has also trained under three Certified Master Chefs.
Salmon Falls Resort and Edgewater Inn Restaurant & Marina
Jordan Swiler has been appointed executive chef for Salmon Falls Resort in Ketchikan, Alaska, and Hamodi Siam has been appointed executive chef at its sister property, Edgewater Inn Restaurant & Marina.
Before joining Salmon Falls Resort, Swiler served as the executive chef at Café and Bar Lurcat in Minneapolis since 2016. Previously, he helped open The Continental in Naples, Fla., where he spent two years as an executive sous-chef. Swiler started his career as a line cook and sous-chef at Café and Bar Lurcat. He graduated from the University of Missouri with a degree in food science.
Siam brings more than 30 years of culinary experience to Edgewater Inn Restaurant & Marina. Most recently, he served as the dining room manager at Fellowship Square in Tucson, Ariz. Siam has worked at several notable resorts, including the Arizona resorts Fairmont Scottsdale Princess, JW Marriott Scottsdale Camelback Inn Resort & Spa, and Boulders Resort and Spa Scottsdale. Siam graduated from the Scottsdale Culinary Institute with top honors.
Sofitel Washington DC Lafayette Square
Sofitel Washington DC Lafayette Square has appointed Jonathan De Paz executive chef. De Paz brings more than 16 years of culinary experience to his new role. Previously, he was the chef de cuisine for Primrose in Washington, D.C., from 2018 until 2020. He also spent time in the kitchens of The French Laundry, Eleven Madison Park, and Restaurant Daniel. Other experience includes The Peacock Inn in New Jersey and Le Bec fin in Philadelphia.
De Paz is a graduate of Mercer County Community College in West Windsor, N.J., with an associate degree in science-culinary arts.
The Mansion on Forsyth Park
The Mansion on Forsyth Park in Savannah, Ga., welcomed Jeff DeBoissiere as the hotel’s new director of food and beverage. In his new position, DeBoissiere oversees all food and beverage operations at 700 Drayton restaurant, 700 Kitchen Cooking School and Bösendorfer Lounge as well as banquets, catering, afternoon tea and special events.
DeBoissiere brings more than a decade of experience to his position. He previously served as the director of restaurants and bars at The Westin Savannah Harbor Golf Resort & Spa; director of food and beverage outlets at The Fairmont Washington, D.C.; and food and beverage manager for The St. Regis Georgetown in Washington, D.C. Earlier in his career, DeBoissiere managed food-and-beverage operations at Ritz-Carlton hotels in Miami; Fort Lauderdale, Fla.; and Charlotte, N.C.
The Westin Hilton Head Island Resort & Spa
The Westin Hilton Head (S.C.) Island Resort & Spa appointed Marya Moore the resort’s director of food & beverage. With more than 25 years’ experience working in hospitality and management, Moore oversees operations and staff for the resort’s five on-site restaurants, catering and events.
A Massachusetts native, Moore has filled a variety of positions in resorts and hotels, including 23 years with Marriott International. Most recently, Moore was executive chef and director of restaurants at Renaissance Boston Waterfront Hotel following her tenure at Sawgrass Marriott Golf Resort & Spa in Ponte Vedra Beach, Fla. At Sawgrass Marriott, she held various management positions including restaurant manager and executive sous chef. Before that, Moore spent seven years at JW Marriott Orlando Grande Lakes.
Four Seasons Hotel Chicago
Adorn Bar & Restaurant in the Four Seasons Hotel Chicago appointed two new F&B hires: Juan Gutierrez is the hotel’s new pastry chef and Kristine Schranz is lead mixologist.
Hailing from Cartago, Colombia, Gutierrez studied culinary arts initially in his home country, followed by relocation to Chicago and completion of his schooling at The French Pastry School. Before joining the team at Adorn, Gutierrez led the pastry kitchen at Virgin Hotels Chicago.
Schranz has more than eight years of experience working in the restaurant industry. Schranz has worked for several Chicago-based dining destinations, including SABA Italian Bar + Kitchen, The Victor Bar, and most recently, Proxi.