Hotels, resorts and management companies across the U.S. have appointed new food and beverage leaders over the past few weeks.
Loews Arlington Hotel and Convention Center
Loews Arlington (Texas) Hotel and Convention Center appoints Tony France as the new executive chef. His responsibilities include oversight of all aspects of the food and beverage operation for five restaurants and lounges, including the resort's signature Italian restaurant, Farena, banquet functions, 24-hour in-room dining and special events at the new 888-room resort that opened in February.
France joins Loews Hotels from his most recent post as executive chef at The Ritz-Carlton Dallas, Las Colinas, where he worked alongside Michelin-starred chef and restaurateur, John Tesar, to re-concept the resort’s signature restaurant, Knife Italian. He has held the title of executive chef since his arrival to Four Seasons Resort and Club Dallas at Las Colinas in December 2021, before the property transitioned to The Ritz-Carlton.
The Memphian
Memphis’ Overton Square’s hotel, The Memphian, names Tonya Morris as its new executive chef. Morris has more than 30 years of professional expertise to The Memphian’s restaurants, Complicated Pilgrim and Tiger & Peacock.
Prior to joining The Memphian, Morris’ culinary career took her across the country, where she’s worked alongside talent in foodie cities, including New Orleans, New York, Chicago, Atlanta and Miami. Her extensive experience includes serving as the executive chef at the Four Points Sheraton in Fort Lauderdale, Fla., and as a sous chef at the Fifth Avenue Grill in Lighthouse Point, Fla. In 2000, Morris launched her own catering company, First Impressions Catering.
The Rusty Parrot Lodge & Spa
The Rusty Parrot Lodge & Spa, Jackson Hole, Wy., adds Hugo Goodwin as executive chef of the property’s restaurant, the Wild Sage. Classically trained, Goodwin waa raised in Montreal, made in New York City, and shaped by Provençal French kitchens.
With previous roles as a private chef and more recently as chef de cuisine, at Yellowstone Club’s contemporary Italian fine dining restaurant in Big Sky, Mont., Goodwin brings over 20 years of experience to this new role where he will oversee and collaborate with a kitchen of 10, meet local producers and source ingredients, as well as curate the menus at the Wild Sage, the bar and The Perch, the Rusty Parrot’s new outdoor deck space.
Springboard Hospitality
Springboard Hospitality names John Mootz as the company’s first corporate director of food and beverage. In his newly created role, Mootz will work closely with individual property general managers, executive chefs, and food and beverage teams across the portfolio to concept new venues, expand culinary offerings and enhance overall dining experiences. With more than 20 years of executive experience in the food service and hospitality industry, Mootz is an accomplished professional who has garnered numerous accolades for his leadership and innovative approach, further contributing to Springboard Hospitality’s experience and expertise as the leading hospitality management company for independent hotels.
As a leader in hospitality management, Mootz served as the vice president of operations at Puccini Group, where he spearheaded projects nationwide with major hotel groups and investment companies, including Kimpton Hotels, Fremont Realty Capital, Trinity Hotel Investors, and The Colonial Williamsburg Foundation. Mootz most notably served in an asset management role for Colonial Williamsburg’s $32.5 million food and beverage operation. During his leadership, he implemented a tailored management development program and successfully opened and re-opened food and beverage outlets, resulting in significant growth rates and industry recognition, including Forbes Five-Star and AAA Five-Star status at the Williamsburg Inn.
The St. Regis Atlanta
The St. Regis Atlanta appoints Natalia Lenzina as director of beverage. In the role, Lenzina oversees all of the hotel’s beverage operations inclusive of all on-site restaurants and bars along with in-room beverage programming and banquet/event services. In addition, she leads and oversees the growth of all beverage-related staff including sommeliers, bartenders and mixologists, and leads all communication and execution as it pertains to suppliers and financials.
Lenzina honed her skills at renowned establishments, including Acqualina Resort and Spa Miami, Faena Hotel Miami and the historic Hermitage Hotel in Nashville.
Viceroy Hotels & Resorts
Viceroy Hotels & Resorts appoints Johnny Marin as executive chef and Ruben Delgado as director of outlets and events at Viceroy Santa Monica.
Marin brings over 10 years of luxury hospitality experience in Southern California to his new role, with over three years spent as sous chef at Viceroy Santa Monica starting in July 2021. Marin played a major part in the opening of Viceroy Santa Monica’s signature restaurant Sugar Palm in October 2021 as part of the iconic beachside hotel’s $21 million renovation.
As executive chef, Marin has transitioned Sugar Palm from brunch and dinner menus to daily breakfast, lunch and dinner menus that continue to celebrate the unique cultural identity that makes Los Angeles a premiere international culinary hub. He has also introduced happy hour and a special family-style menu. Prior to his time with Viceroy Santa Monica, Marin worked in the kitchen at several of the city’s hotels, attractions and restaurants, including Sunset Tower Hotel and Los Angeles County Museum of Art.
Delgado brings a decade plus of experience working at locations such as San Francisco’s Four Seasons Hotel, Hotel Nia in Menlo Park, Calif., The Inn at Rancho Santa Fe and others.
In his role at Viceroy Santa Monica, Delgado will oversee operations and creative strategy for Sugar Palm, events catering and in-room dining. His work evolving food and beverage departments has been instrumental in the success and development of the various properties that have sought out his expertise.
Waikiki Beach Marriott Resort & Spa
Waikiki Beach Marriott Resort & Spa hired Chad Bevan as food and beverage director. Bevan will oversee the entire food and beverage operations within the resort including menu planning and development, staff management, strategic planning and budget, as well as marketing and promotions of each dining outlet.
Bevan is a 24-year veteran of Marriott Hotels, where he has held positions throughout the U.S., Mexico and the Caribbean. In his most recent role, he was the director of food and beverage at The Ritz-Carlton Maui, Kapalua. Prior to that, Bevan was the director of event management at The Renaissance Washington, D.C. Downtown Hotel, the director of meetings and special events at The Ritz-Carlton South Beach, as well as the director of event management at JW Marriott Cancun Resort & Spa. He has held various positions with the Marriott brand all over the world including St. Thomas, Salt Lake City and Aruba.