Kimpton hiring puts focus on brand's beverage program

Andrew Bradbury is Kimpton Hotels & Restaurants' new senior director of beverage and bar, providing support for the company's 70+ restaurants and bars, including those at the new Kimpton Everly in Los Angeles. (view of a room with tables and chairs)

This month’s roundup of moves in the hotel culinary world is led off by Kimpton Hotels & Restaurants, which named Andrew Bradbury senior director of beverage and bar. The appointment further emphasizes Kimpton’s commitment to build upon the brand’s rapidly growing beverage program, helmed by renowned bartenders who offer guests innovative flavors and unique drink offerings, according to a release.

Bradbury is no stranger to Kimpton, having previously served as the general manager of Ave and Avecita, the signature dining venues of the Kimpton Seafire Resort + Spa in Seven Mile Beach, Grand Cayman.

In his new position, Bradbury will provide strategic support for the beverage operations of Kimpton’s 70+ restaurants and bars. Bradbury’s role touches every aspect of operations, from mentoring bar teams and building beverage menus, to leading Kimpton’s signature social hours. Bradbury will also spearhead the ongoing development of Kimpton’s national beverage programming, the behind-the-scenes work that ensures Kimpton’s offerings remain best in class inclusive of spirits, cocktails, beer, and wine. Additionally, Bradbury will serve as an ambassador for the Kimpton brand within the beverage space by supporting the formal education and training of Kimpton employees.

Prior to joining Kimpton, Bradbury helmed a James Beard Award-winning wine program at Aureole – Mandalay Bay in Las Vegas. Creative and entrepreneurial, he is also the recipient of Hewlett Packard’s “Digital Maverick Award” in recognition of his pioneering use of a PC tablet for a fine-dining restaurant wine list. Bradbury studied communications at San Diego State University and resides in the San Francisco Bay Area.

Other recent F&B appointments:

Westin St. Francis

Xavier Camacho joined the culinary team at San Francisco’s Westin St. Francis as the new executive sous chef. He will support the executive chef and chef de cuisine with culinary operations at Caruso’s, The Oak Room Restaurant and with banquets. He will also assist with staff training, food cost management and menu development. Camacho comes to the Westin St. Francis from the Hyatt Place San Jose-Downtown, where he previously served as the executive chef.

Jean Marie Napoliello is the new director of food and beverage for Topnotch Resort, a Gemstone Collection property located in Stowe, Vt. Napoliello was most recently food and beverage manager for the Hilton Garden Inn in Burlington, Vt. Previous to this, she served in the same position for Smuggler’s Notch Resort in Jeffersonville, Vt.

The JW Marriott Minneapolis Mall of America welcomed Greg Carlstrom to the Cedar + Stone, Urban Table team as the restaurant’s new sommelier. A winner of the prestigious Walter Clore Scholarship, given to the recipient of the top score on the Certified Sommelier Examination, Carlstrom began his career in the restaurant business at Heartland Restaurant as an assistant restaurant manager. Before his appointment with Cedar + Stone, Urban Table, he most recently worked as the restaurant manager and sommelier at Brackett’s Crossing County Club in Lakeville, Minn.

Eau Palm Beach Resort & Spa in Palm Beach, Fla. appointed David Viviano executive chef. A seasoned culinarian with more than 20 years’ experience that spans independent fine-dining restaurants and luxury hotels, Viviano will oversee all culinary operations of the oceanfront property including fine-dining-room Angle, alfresco eatery Breeze Ocean Kitchen, Temple Orange Mediterranean Bistro, Stir Bar & Lounge, in-room dining and social events. Most recently, Viviano served as executive chef at Montage Kapalua Bay in Maui.

Eric Oto is the new chef de cuisine of Hoku’s at Kahala Hotel & Resort in Kahala, Hawaii. Oto brings over a decade of culinary experience to the resort. Most recently, he served as sous chef at The Four Seasons Koolina’s Fish House on the restaurant’s executive opening team. Prior to his position at The Four Seasons, Oto was a chef for 10 years at Halekulani in Honolulu, working at Orchids restaurant and he also handled the hotel’s culinary program for events and banquets.

Park Hyatt Washington, D.C.

Park Hyatt Washington, D.C. appointed Daniel Hoefler as chef de cuisine of the Michelin-starred Blue Duck Tavern. Hoefler brings 16 years of experience to his new position, having worked at esteemed restaurants throughout Berlin, Dubai and Chicago. Prior to joining Blue Duck Tavern, Hoefler held the position as chef de cuisine of NoMI Kitchen in the Park Hyatt Chicago for 18 months.

The Plantation on Crystal River in Crystal River, Fla., named Jack Spiess executive chef of the 196-room resort. Spiess will direct daily culinary operations at the resort’s signature West 82 Bar & Grill and outlets, and oversee food-and-beverage offerings for the Plantation’s 12,000 square feet of function space for meetings, corporate parties, local catering events and special occasions. Speiss has worked as the sous chef of the Plantation on Crystal River since 2016. Prior to joining the Plantation, he worked as executive chef of Le Pichet in Seattle’s Pike Place Market.

Franck Desplechin is the new executive chef at Enchantment Resort in Sedona, Ariz. Desplechin will drive the creative culinary direction of Che Ah Chi, the resort’s signature modern American restaurant, in addition to the resort’s four other dining concepts, in-room dining and banquet operations. Desplechin’s career includes distinguished culinary posts at five-star hotels and restaurants throughout the country, as well as abroad. Desplechin most recently served as the executive chef at the St. Regis San Francisco.

Jason W. Jonilonis was named director of food and beverage for Stonewall Resort, a Benchmark Resorts & Hotels property located in Roanoke, W.Va. Jonilonis previously owned and operated a successful food-and-beverage consulting business, specializing in enhancing culinary quality. Jonilonis has also served as a task force food-and-beverage director for Topnotch Resort in Stowe, Vt. Prior to this he was with Dollywood’s DreamMore Resort & Spa in Pigeon Forge, Tenn.

Wintergreen Resort

Michael Hammes joined Wintergreen Resort in Wintergreen, Va., as director of food and beverage. A graduate of the University of Missouri, Hammes has managed high-profile businesses, restaurants, hotels and resorts with celebrity owners, chefs and guests. Prior to joining Wintergreen, Hammes was director of food and beverage at Omni Barton Creek Resort and The Woodlands Resort and Conference Center, both in Austin, Texas.

The newly redesigned Marquette Hotel, Curio Collection by Hilton in Minneapolis announced the hiring of Claudette Guillermo as director of catering. In her new role, Guillermo’s primary focus will be event coordination for Windows on Minnesota, a 13,000-square-foot space on the 50th floor that is ideal for weddings and formal occasions. To date, she has planned hundreds of social, corporate and wedding events through her 17 years in the hotel industry.

Tratto, the new modern trattoria within The Marker, a Joie de Vivre Hotel located in San Francisco’s Theater District, announced that Robert Birnschein has been named as chef de cuisine. A California native who was born and raised in Sacramento, Birnschein has 17 years of experience cooking in a wide range of establishments, from casual to fine dining.

Gateway Canyons Resort & Spa in Gateway, Colo., announced the appointment of Thomas Hartwell as executive chef of the resort. Hartwell boasts decades of hospitality experience and has held several culinary positions at award-winning restaurants, hotels, and resorts around the world. Prior to joining the team at Gateway Canyons, Hartwell served as chef de cuisine at the Meritage Hotel and Resort in Napa, as well as the restaurant, Zuzu, in downtown Napa for four years.