Hotels and resorts in cities across the country have named new leaders for their food and beverage operations this month.
Hyatt Regency Coconut Point Resort & Spa
Hyatt Regency Coconut Point Resort & Spa, a newly renovated resort in Bonita Springs, Fla., promoted Andreas Singer to director of food and beverage and culinary operations. Singer previously was executive chef at the hotel. He is responsible for overseeing all of the food operations, from banquets to restaurant outlets. Originally from a small village near the Austrian, Slovakian and Hungarian border, Singer began his career 43 years ago as an apprentice.
He began working with Hyatt in 1994 as a sous chef at Hyatt Regency Grand Cayman where he was recognized as manager of the year and was part of Hyatt culinary team of the year. He then transferred to Hyatt Regency Dearborn in Michigan, followed by a move to Hyatt Regency Albuquerque where he held his first position as executive chef. After his time in Albuquerque, he was executive chef at Hyatt Regency Crystal City in Virginia and then at his current location of Hyatt Regency Coconut Point.
Lake House on Canandaigua
Industry veteran Garrette Gray has joined The Lake House on Canandaigua, in Canandaigua, N.Y., as the new executive chef, with more than three decades of experience. Gray will lead a team in elevating The Lake House’s locally sourced cuisine at the signature modern American restaurant Rose Tavern, the Sand Bar, the Library Bar and the seasonal Pool Bar.
Gray joins The Lake House from the hotel’s sister property in Delray Beach, Fla., The Seagate Hotel & Spa, where he was executive sous chef. During his time at the hotel, Gray oversaw the complete refresh of the resort’s menus and led the food programs across its hotel, country club and beach club.
Before The Seagate, Gray also was the executive sous chef for the JW Marriott Miami Turnberry Resort & Spa for nearly 14 years, where he managed the culinary operations across banquets, pastry, restaurants, a country club and a water park. Throughout his 30+ year career, he has also held leading culinary roles at Marriott Harbor Beach and The Mayfair Hotel.
Perry Lane Hotel
The Perry Lane Hotel in Savannah, Ga.’s historic downtown, appoints Aaron Baxendale director of food and beverage, overseeing the operations of all food and beverage outlets. With 20 years of hospitality experience, Baxendale has worked for luxury hotels and resorts across the U.S. He most recently held roles as director of food and beverage at the Ritz-Carlton Maui and director of food and beverage of W Hotel-Midtown, Atlanta. Additionally, he was executive sous chef of The Ritz-Carlton Bachelors Gulch in Colorado; chef de cuisine of The Ritz-Carlton, Reynolds Lake Oconee; and an apprentice at The Greenbrier Resort.
At Perry Lane Hotel, he will be responsible for the operation of signature restaurant Emporium Kitchen; premier rooftop bar and lounge, Peregrin; eclectic cocktail bar, The Wayward; and Bowerbird Coffee.
Terranea Resort
Pacific oceanfront property Terranea Resort, Rancho Palos Verdes, Calif., promoted Andrew Vaughan to the role of executive chef, overseeing all culinary experiences from in-room dining and the resort’s eight dining venues to creating menus for meetings, weddings and special events. In his new role, he will oversee signature restaurant Mar’sel and casual Southern California lifestyle fare at the bluff-side Nelson’s and the resort’s all-day dining venue, Catalina kitchen. In addition, he oversees Asian restaurant Bashi, The Grill at the Resort Pool, The Spa Café at Solviva, the Lobby Bar & Terrace and the grab-and-go offerings at Sea Beans.
Vaughan was raised in Louisiana and completed training at Sowela Technical College in New Orleans and worked with celebrity chef and restaurateur Daniel Boulud at Restaurant Daniel in New York City. He then served as sous chef at celebrity chef Emeril Lagasse’s NOLA restaurant. After working at NOLA for nearly five years, Vaughan moved to California and did a stint at Simon L.A. cooking alongside Kerry Simon at the Sofitel Los Angeles before joining Terranea’s culinary team. Vaughan graduated from The Culinary Institute of America in Hyde Park, N.Y.