Kimpton Muse hotel appoints new executive chef

The Kimpton Muse Hotel in New York appointed Jeffrey Williams, a chef with almost two decades of experience, to lead NIOS, the hotel's on-property restaurant and lounge. As the new executive chef, Williams will bring his vast knowledge of the industry and experience of international cuisine for a creative spin on this modern American restaurant.

Williams believes that a great meal instills even greater memories. “If you cook a meal for someone that they love, it is a full mind, body and soul experience,” he said. “That person will always remember what they ate, who they shared their meal with, what restaurant they were in and the chef that cooked. This is what I hope to bring to NIOS; a total culinary experience that starts with a great meal and ends with even better memories.” 

Williams has spent almost two decades perfecting his craft by working at some of the top establishments in North America including STK West Hollywood as executive sous chef, Crescent Hotel as chef consultant, Culver Hotel as executive chef, Westin Bonaventure as outlets chef, W San Diego as chef de cuisine and Chopps as corporate executive chef.    

Williams began experimenting in the kitchen at a young age helping his grandfather prepare their family meals, but went on to study professionally at Baltimore International College. While in school he held kitchen positions at restaurants including Fork Restaurant and Rembrandt’s in Philadelphia as well as at Windows in the Renaissance Inner Harbor Hotel. Upon graduating, he accepted a position at the Willard Intercontinental in Washington D.C., where he began his professional career.

Hotel Crescent Court

Hotel Crescent Court in Dallas announced the appointment of Diego Anea as director of food & beverage. In this role, Anea will oversee all food-and-beverage operations for the hotel’s 220 guestrooms and suites, five diverse hotel-managed restaurants and lounges, as well as banquet services in the property’s extensive meeting and event spaces.

A native of Argentina, Anea has excelled during his 20 years in the industry, as his impressive resume touts an international spread of executive-level positions from Park Hyatt Mendoza in Argentina and Park Hyatt in Washington D.C. to Park Hyatt Aviara and most recently, a three-year stint at the Monterey Plaza Hotel & Spa in California, overseeing a total of four award-winning venues while leading his team to achieve remarkable results in the areas of guest service and financial success. Over the course of his career, Anea was notably named senior and expertise director of food & beverage for Park Hyatts in the United States.

The Chattanoogan

Benchmark named Anthony Frank director of food & beverage for The Chattanoogan. The hotel is a Benchmark Resorts & Hotels property located in the heart of Chattanooga, Tenn. 

Frank was previously the executive chef / food & beverage director of The Williamsburg Lodge, Williamsburg Woodlands Hotel & Suites, Traditions Restaurant, Sweet Tea & Barley Bar and Grill and all special events in the Colonial Williamsburg Historic area.  In his prior position, Frank executed major culinary events with distinguished guests attending, including HM Queen Elizabeth II and former Prime Minister Tony Blair.  He was also chef for the christening celebration of the USS George H.W. Bush aircraft carrier.

Frank is a graduate of the Culinary Institute of America in Hyde Park, N.Y., and Virginia Wesleyan College.  He has relocated to Chattanooga.

Sun Valley Resort

Sun Valley Resort in Sun Valley, Idaho, announced that ski industry veteran, Jim Snyder, has joined its management team as director of food and beverage. Snyder assumes overall responsibility for all Sun Valley Resort F&B operations, including village and mountain restaurants, banquets, catering and bar operations.

A seasoned ski resort food-and-beverage professional with more than 30 years of multiunit responsibility in the resort industry, Snyder most recently was senior vice president of food and beverage for Intrawest. Based out of the Steamboat Resort, he oversaw six resorts in North America with over 80 restaurant venues, as well as all food-and-beverage operations at the Steamboat Resort. Prior to his time at Intrawest, Jim held executive food and beverage positions at Canyons Resort, and was vice president of food and beverage for American Skiing Company. Snyder began his career as the Executive Vice President of Good Earth restaurants, a pioneering concept in the natural food industry.  He is a graduate of California State University-Northridge with a bachelor of arts in political science.

Boston Park Plaza

Boston Park Plaza appointed Andrew Beer to the position of executive chef. In this role, Beer will oversee all aspects of the hotel’s culinary program, including menu development for custom events, catering, banquets and in-room dining. Beer will also oversee the on-site restaurant, Off The Common.

Most recently, Beer held the position of executive chef at Taj Boston, where he oversaw the hotel’s 24-hour in-room dining, banquet and catering programs, and penned menus for Taj Boston Café, The Bar, and The Lounge. Additionally, Beer was responsible for executing Taj Boston’s seasonal Champagne brunch on The Roof.  

The Culinary Institute of America graduate also has worked at The Wildflower in Vail, Colo.; Marsh Tavern in Manchester, Vt.; and Mandalay Bay in Las Vegas. He also worked as executive sous chef at the Mandarin Oriental, Boston hotel, and also served as sous chef and executive sous chef of the kitchens at Aquitaine Bistro, UpStairs on the Square, Church, Market and Liquid Art House.