Rosewood Sand Hill, located in Menlo Park, Calif., appointed three members to the property’s culinary program. Reylon Agustin has been promoted to executive chef, Michael Daley has joined as PM chef de cuisine and Mario Quiroz has been appointed as director of food & beverage.
Agustin will oversee Rosewood Sand Hill’s culinary team at Madera, the hotel’s Michelin-starred signature restaurant, the Pool Bar & Grill, en-suite dining and banquets. Daley will develop and implement Madera’s dinner and bar menus, and Quiroz will oversee the property’s F&B staff, day-to-day operations and the hotel’s cocktail program.
Previously, Agustin served as Rosewood Sand Hill’s executive sous chef. Prior to joining Rosewood Sand Hill, Agustin worked as executive chef of Presidio Foods in San Francisco. Agustin is a graduate of the California Culinary Academy.
With extensive experience in the Bay Area food scene, Daley joins Rosewood Sand Hill following his role as executive chef of Mourad in San Francisco, where he helped the restaurant earn two consecutive Michelin stars. Daley also worked as executive chef for The Little Nell in Aspen, Colo., and The Ritz-Carlton in both Lake Tahoe, Calif., and Bachelor Gulch in Beaver Creek, Colo. Daley holds an associate’s degree in culinary arts from the New England Culinary Institute.
Born and raised in Puebla, Mexico, Quiroz most recently served as assistant director of food & beverage at Rosewood Mayakoba in Playa del Carmen, Mexico. Previously, Quiroz worked as assistant director of food & beverage for the Hard Rock Hotel & Casino in Punta Cana, Dominican Republic and Paradisus by Melia in Playa del Carmen. Quiroz holds a bachelor’s degree in restaurant and hotel business administration from the University of Las Americas in Puebla.
Ritz-Carlton, Bachelor Gulch
The Ritz-Carlton, Bachelor Gulch in Beaver Creek, Colo., welcomed Aaron Baxendale as executive sous chef of Wyld, the resort’s newly debuted signature restaurant.
A Cleveland native, Baxendale began his culinary career at Le Cordon Bleu at the Pennsylvania Culinary Institute, followed by the American Culinary Federation’s accredited three-year apprenticeship program. Most recently he served as chef de cuisine of Georgia’s Bistro at The Ritz-Carlton Lodge, Reynolds Plantation in Greensboro, Ga., and executive chef of Old Hickory Steakhouse at the Gaylord National Resort in Washington D.C.
Chicago Marriott Downtown Magnificent Mile
Chicago Marriott Downtown Magnificent Mile appointed Frank Sanchez as executive chef. Formerly the hotel’s executive sous chef, Sanchez will oversee all culinary operations at the hotel and its F&B outlets, Harvest Restaurant and Rush Street Pantry, including management of the hotel’s rooftop garden and beehives.
Prior to joining the Chicago Marriott culinary team as executive sous chef in October 2014, Sanchez led kitchen operations as executive chef at Coronado Island (Calif.) Marriott Resort and Spa and led the banquet kitchen at JW Marriott Tucson (Ariz.) Starr Pass Resort & Spa. Before being hired by Marriott, he graduated with a degree in business management from the University of Arizona in 2005.
Hyatt Regency Austin
Hyatt Regency Austin hired Adam Edelman as director of food and beverage. He joins the property from Hyatt Regency San Francisco, where he was assistant director of operations. Edelman will oversee each of the hotel’s restaurant outlets including Southwest Bistro, Marker 10, and the on-site Starbucks. He will also manage banquet operations.
Edelman has worked in the hospitality industry for more than 11 years. He began his career with Hyatt Corporate working as a front-desk agent while attending college and has worked at several Hyatt properties, including Hyatt Regency La Jolla (Calif.), Hyatt Regency Maui, and Hyatt Regency San Francisco. Edelman received his bachelor of science degree and master of science degree in hospitality and tourism management from San Diego State University.
Margaritaville Hollywood Beach Resort
Margaritaville Hollywood (Fla.) Beach Resort promoted two members of its culinary team. Andres Teran has been promoted from executive chef to director of food and beverage. Salvador Soberanis, former sous chef for the resort, has been promoted to executive chef.
Teran will oversee the strategy and ongoing operations of the resort’s eight food-and-beverage concepts. He started at the resort in May 2015 as part of its pr-opening team. He began his 15-year career at The Alexander Hotel in Miami Beach. Most recently, he led the team at the Westin Fort Lauderdale Beach Resort.
Soberanis will oversee all culinary operations for the resort, under the guidance of Teran. Soberanis started at the resort in May 2015 as part of its preopening team and supported menu development for new Margaritaville concepts at the resort. Prior to joining Margaritaville Hollywood Beach Resort, Soberanis held culinary positions at The Westin Fort Lauderdale Beach Resort; Sonesta Coconut Grove Miami; The Ritz-Carlton in Washington, D.C.; and The Grand America Hotel and Little America Hotel in Salt Lake City.
Hyatt at The Bellevue
Philadelphia’s Hyatt at The Bellevue appointed Tim Paroulek as executive chef. Paroulek has been working for Hyatt Hotels Corporation for more than 15 years and brings almost two decades of culinary experience to his new position, most recently overseeing the culinary operation at Grand Hyatt Incheon in South Korea. Paroulek will oversee the entire culinary operation at Hyatt at The Bellevue. Not only will he be involved in managing the property’s fine dining restaurant XIX (Nineteen), but he will also oversee in-room dining as well as banquet and events menus for the hotel.
Omaha Marriott Downtown at the Capitol District
The soon to open Omaha Marriott Downtown at the Capitol District named Brent Hockenberry as executive chef. Hockenberry will oversee and manage all F&B operations within the 333-room hotel, including catering, banquet and in-room services. The hotel is scheduled to open in summer 2017.
Hockenberry joins the growing Omaha Marriott Downtown team with more than 12 years of culinary and management experience in top resort properties, business hotels and fine-dining restaurants across the world. Prior to joining Marcus Hotels & Resorts, Hockenberry served as executive sous chef at the Grand Hyatt D.C.
Sanderling Resort in Duck, N.C., appointed Tyler Powell as chef de cuisine. Powell will helm the kitchen at the resort’s signature fine-dining restaurant, Kimball’s Kitchen, and oversee menu development, quality control, event planning and management of the restaurant’s staff. Powell brings more than 12 years of industry experience with him to Sanderling Resort.
Powell has served as executive chef at a variety of dining destinations in Louisville, Ky. Before that, he held the position of sous chef at Rivue at The Galt House Hotel and Basa Restaurant. He is a graduate of Sullivan University’s culinary program.