A variety of hotels across the country and in the Caribbean have hired and promoted new F&B leaders in the last few weeks. Here are some of the appointments.
Buoy Haus Beach Resort St. Thomas and The Westin St. Thomas
Buoy Haus Beach Resort St. Thomas appointed Joan Hernández executive chef. Hernández will oversee the resort’s culinary program, including Sugarfin and the recently launched Salt Shack beachfront dining concept.
Before joining the resort, Hernández held culinary leadership roles at Dorado Beach, A Ritz-Carlton Reserve, and St. Regis Bahia Beach. Known for a contemporary approach that highlights local ingredients, he will guide the property’s culinary direction while expanding its Caribbean-inspired offerings.
Buoy Haus Beach Resort St. Thomas and The Westin St. Thomas have named Mea Leech complex beverage director, overseeing beverage operations across both properties. In the role, Leech will direct cocktail and nonalcoholic beverage programming while supporting the resorts’ broader food-and-beverage strategy. Leech brings nearly two decades of hospitality experience and has worked on beverage programs at hotels and hospitality projects across the U.S., Asia and the Middle East.
Colcord Hotel
The Colcord Hotel in Oklahoma City, named Xavior McKittrick executive chef of FLINT and FLORA. He will oversee culinary operations and menu development for the hotel’s food-and-beverage outlets.
McKittrick most recently served as executive chef at Whiskey Cake in Oklahoma City, where he managed culinary operations and helped launch new restaurant locations. He brings experience in operational leadership and team development.
The Don CeSar
The Don CeSar, St. Pete Beach, Fla., named Kenneth Tufo chef de cuisine of Maritana, the resort’s signature restaurant. Tufo will oversee menu development, sourcing initiatives and kitchen operations.
He joins from The Urban Stillhouse in St. Petersburg, where he served as corporate executive chef, and previously led culinary programs at Sea Salt St. Pete and other restaurants in Florida and New York.
Eagle Ridge Resort & Spa
Eagle Ridge Resort & Spa, Galena, Ill., appointed Brandon Veitch executive chef. Veitch will oversee culinary operations throughout the resort, including restaurants, banquets, weddings and special events.
Most recently, Veitch served as executive chef at Edge by Goldmoor Inn. His previous experience includes culinary leadership positions at The Peninsula Chicago, The Langham Chicago and other luxury hospitality properties.
Hyatt Centric Park City
Hyatt Centric Park City has appointed Cristobal Sibaja Aragon executive chef of Escala Provisions Company, the hotel’s signature restaurant. He will oversee culinary operations, menu development and restaurant programming.
Prior to the promotion, Aragon served as chef de cuisine within the hotel’s culinary operation. His experience also includes catering and event leadership, including work supporting major events such as the Sundance Film Festival.
JW Marriott Clearwater Beach Resort & Spa
JW Marriott Clearwater Beach Resort & Spa has appointed Aditya Kulkarni senior banquet chef. He will oversee banquet culinary operations for meetings, weddings and other events held at the resort.
Kulkarni joins from JW Marriott Marco Island Beach Resort, where he served as sous chef. His international background includes culinary positions in the Cayman Islands, London and India.
The Observatory Sun Valley, A Viceroy Resort
The Observatory Sun Valley, A Viceroy Resort in Ketchum, Idaho, appointed Nicola Cavicchini executive chef ahead of the property’s planned fall opening. Cavicchini will oversee the culinary vision for Joan, the resort’s signature restaurant.
Cavicchini brings nearly two decades of luxury hospitality experience and most recently served as executive chef at CordeValle. His background also includes leadership roles at Rosewood Miramar Beach and Four Seasons Resort Maui.
Sheraton San Diego Resort
Sheraton San Diego Resort has promoted Marcos Seville from executive chef to director of food & beverage and appointed Joseph Mills executive chef. The appointments come as the resort continues operations following its property-wide renovation, with both executives overseeing the resort’s dining venues and event operations.
Mills joins the property from Hotel del Coronado and brings more than 25 years of culinary leadership experience at luxury hotels and resorts. Seville has spent nearly four years with the resort as executive chef and previously held leadership positions with several resort and hotel operators.
Seville has been with Sheraton San Diego Resort for nearly four years as executive chef. With more than 20 years of distinguished culinary experience, Seville previously served as executive chef of Naples Grande Beach Resort and Omni Scottsdale Resort & Spa at Montelucia.
The St. Regis Longboat Key Resort
The St. Regis Longboat Key Resort appointed Troman Felizmenio executive pastry chef. In the new role, he will oversee pastry operations across the resort’s dining venues and develop new dessert offerings inspired by the region.
Felizmenio brings more than 20 years of hospitality experience and has held positions with brands including Waldorf Astoria, Ritz-Carlton, Conrad and Marriott Autograph Collection. He is also a decorated culinary competitor and member of the U.S. National Culinary Team.
Virginia Guesthouse Hotel & Conference Center
Virginia Guesthouse Hotel & Conference Center named Joseph Madzia Ponte executive chef and Stefanie Sabatino as director of food & beverage. The pair will oversee the hotel’s restaurants, bars and catering operations.
Madzia Ponte brings more than a decade of experience leading culinary programs at resorts and hotels, while Sabatino joins from prior hospitality leadership roles at Black Desert Resort and Hawks Cay Resort. Together they will guide the food-and-beverage strategy for the recently opened property.