Two hotels on the West Coast have named new food and beverage leaders.
Lotte Hotel Seattle
The upcoming Lotte Hotel Seattle, set to open on Sept. 24, has appointed Alexander La Motte as the property’s executive chef. With more than 15 years of culinary experience, La Motte is set to oversee the food-and-beverage operations for Lotte Hotels & Resorts’ newest hotel and third property in the U.S.
Under La Motte’s direction, the hotel’s cocktail lounge and signature restaurant, Charlotte Restaurant & Lounge, will serve contemporary Pacific Northwest cuisine. La Motte will tailor the hotel's culinary program to reflect his signature modern American style, while upholding Lotte’s tradition of using seasonal, local ingredients.
Before joining Lotte Hotel Seattle, La Motte was the executive chef of Hotel Californian in Santa Barbara, Calif., where he helped to create and implement each of the hotel's dining concepts at its restaurants Blackbird and The Goat Tree.
La Motte first started working in hotel restaurants as executive chef of the Four Seasons Hotel Westlake Village, and later at the Four Seasons Hotel San Francisco. Previously, he was sous chef at the DB Brasserie in Las Vegas. He began his career as a sous chef for the Orpheum Grand Lobby Restaurant in Madison, Wisconsin, after graduating from the University of Wisconsin-Madison with degrees in biological conservation and environmental studies. In 2004, he graduated with honors from The Culinary Institute of America.
The Alisal Guest Ranch & Resort
In Solvang, Calif., the management team at The Alisal Guest Ranch & Resort has promoted Anthony Endy to director of culinary operations.
Since arriving at The Alisal in 2017, Endy has overseen and elevated the culinary programming at the luxury resort. Born and raised near The Alisal, Endy emphasizes locally sourced ingredients at their peak.
Beyond the resort’s daily culinary offerings, Endy also spearheads the biannual BBQ Bootcamp in which guests are invited to multiple days of cookouts and cooking demonstrations from Endy alongside visiting chefs. This summer, Endy also launched The Alisal’s California Ranch Cookouts, a series of outdoor dinners with visiting guest chefs. He also “Beat Bobby Flay” recently with his signature take on a Santa Maria BBQ Tri-Tip sandwich.
Before joining The Alisal, Endy came from the Paul Martin’s American Grill brand, serving as manager of culinary development for several years. He also worked at a variety of restaurants.
“I am excited to continue expanding the culinary programming at this iconic Central Coast property,” he says. “It is a privilege to share the unique flavors, regional techniques and comforting dishes that I am passionate about with guests and visitors of The Alisal.”