Hotels make food-and-beverage hires

The Westin Nashville has a new director of food and beverage.

The Westin Nashville hired Mark Burkhalter as director of food and beverage. With over two decades of experience working for marquee properties across Alabama and Tennessee, most recently as director of food and beverage for the Sheraton Grand Nashville Downtown, Burkhalter will conceive and spearhead a new direction for The Westin Nashville’s food-and-beverage program.

Kimpton Hotels & Restaurants appointed Candace Mauerhan as director of catering and conference services at Washington, D.C.’s, Kimpton Mason & Rook Hotel. Mauerhan began her career in hospitality over 10 years ago at The Capital Hilton. Prior to joining the Mason & Rook team, Mauerhan served as the catering director at theCompass Group in Washington.

The Bowery Hotel in New York City's Bowery neighborhood, announced that Carlo Bigi will lead the culinary charge at Gemma, the hotel’s Italian Trattoria, as executive chef. He has held positions at multiple esteemed restaurants worldwide and a number of Michelin-starred restaurants in Italy and France.

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Annika Loureiro joined The Carolina Inn, A Destination Hotel as pastry chef, bringing more than 15 years of culinary experience to the Chapel Hill, N.C., property. She oversees the baking and pastry programs on-site, including the hotel’s signature restaurant, Crossroads Chapel Hill, and its banquet and in-room dining menus. Before moving to Chapel Hill, Loureiro held prestigious positions across the country and has participated as pastry chef at several James Beard House Dinners.

Worthington Renaissance Forth Worth Hotel

The Worthington Renaissance Fort Worth Hotel welcomed new executive chef Derek Breitbach to its culinary team. Breitbach’s new leadership role follows years of culinary study and experience and nearly 10 years working with the Marriott brand.

Hospitality veteran Andres Rizo has joined Hotel Emma, a 146-room boutique luxury hotel in San Antonio, as the new culinary concierge. Rizo comes to Hotel Emma with ample experience in the food and beverage industry. Rizo will be providing guests with intimate access to South Texas’s unique gastronomic offerings, organizing bespoke experiences such as a guest chef-led dinner in a private suite, and escorting guests to local pop-up dinners and demonstrations, among other events.

The Ritz-Carlton, Bachelor Gulch in Beaver Creek, Colo., appointed Joseph Tiano as executive chef. With 16 years of experience at various Ritz-Carlton properties, Tiano brings a fresh gastronomic perspective and passion for harmonious flavor combinations to the resort’s culinary program. Tiano oversees the resort’s various dining venues, including signature restaurant WYLD and the historic Anderson’s Cabin, as well as culinary aspects in banquets and Club Lounge.

Sheraton Austin Georgetown (Texas) Hotel & Conference Center announced the appointment of Patrick Taylor as executive chef. Chef Taylor will be responsible for the culinary direction of all food and beverage outlets for the hotel including the signature restaurant Brix And Ale, Jack’s Lounge, banquets and catering. Bringing 15 years of culinary and hotel experience to the Sheraton Austin Georgetown, Taylor was most recently the executive chef at The Westin Austin at the Domain’s Urban – An American Grill where he focused on locally sourced ingredients and sustainable practices.

Alisal Guest Ranch & Resort

Santa Ynez Valley native Anthony Endy returns home to join the Alisal Guest Ranch & Resort in Solvang, Calif., as the new executive chef. Endy brings his extensive list of California eatery experience, ranging from local central coast cafes to a regional franchise, to prepare him for his new role uniting local sensibilities with elevated culinary approaches.

The Clement Palo Alto (Calif.) announced the hiring of Rod Bastero as the director of banquets for two of its associated hotels, the Westin Palo Alto and the Sheraton Palo Alto. All three hotels are owned by Pacific Hotel Management. Prior to joining The Clement, Bastero was director of banquets at the Westin Dallas Downtown since 2015, and for two years before that he was director of Banquets at The Palace, Luxury Collection, in San Francisco, and director of banquets & restaurant & bars at the Westin San Francisco Airport.

The Westin Cape Coral Resort at Marina Village appointed Christiana “Criss” Menassa as executive chef. Menassa brings more than 30 years of experience in the culinary world and will be overseeing all of the hotel’s culinary operations, including the property’s two dining venues, Marker92 Waterfront Bar & Bistro and The Nauti Mermaid Dockside Bar & Grill.

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