Hotels and resorts across the U.S. have appointed new food and beverage leaders over the past few weeks. Here's an update of the new appointments.
Arlo Hotels
Scheduled to open this fall, Arlo Hotels names Pepe Moncayo as culinary director for Arlo Washington, D.C. Moncayo’s culinary odyssey has spanned the globe. As a Barcelona native, his dishes embody the fusion of passion and perseverance, highlighted by a deep respect for ingredients and the collaborative dynamics of the kitchen. At Arlo Washington, D.C., Moncayo will unveil his latest culinary concept, which will be a tribute to his Spanish heritage. Arlo Washington, D.C. is anticipated to open in the fall as Arlo Hotels’ first property in the D.C. market.
Bishop’s Lodge, Auberge Resorts Collection
Bishop’s Lodge, Auberge Resorts Collection, a luxury resort in Santa Fe, N.M., appoints Diego Sobrino as executive chef. Sobrino—who most recently showcased his culinary expertise at sister property, Hacienda Alta Gracia, Auberge Resorts Collection in Costa Rica—will bring more than 24 years of culinary and Michelin-star restaurant experience.
Prior to his tenure as executive chef at the Hacienda Alta Gracia property, he was an integral part of the opening team for the Mondrian Mexico City Condesa, demonstrating his leadership and culinary innovation as executive chef. He previously held several other executive chef positions at top hotels in Mexico, including at the St. Regis Mexico City and Fairmont Mayakoba, in addition to his role as the culinary advisor for the Richard Sandoval Hospitality Group.
C Lazy U Ranch
C Lazy U Ranch, Granby, Colo., appoints Ulises Salas as executive chef. Salas will spearhead the ranch’s culinary operations, guiding the culinary team in crafting its fine-dining menus and supervising the preparation of regionally sourced delicacies for guests.
With nearly two decades of culinary and hospitality experience garnered from prominent establishments across Colorado and California, Salas joins C Lazy U after The Broadmoor, where he managed a 140-seat dining room, and at the iconic Hotel Jerome in Aspen, where he orchestrated banquets, off-site catering and fine-dining services. Most recently, Salas served as executive chef at Gravity Haus’ Slope Room in Vail, following other executive chef roles at La Tour Restaurant, a French bistro in Vail, and at Limelight Hotel in Aspen.
Everline Resort & Spa
Everline Resort & Spa, in North Lake Tahoe, Calif., names Matt Hale as executive chef. Hale returns to the property after working in multiple culinary positions at the resort nearly 20 years ago. Hale will oversee the resort’s food operations, from managing the curation of menus at the on-site restaurants to managing banquet operations for meetings and events.
With more than 25 years of experience working in the hospitality and culinary industry, Hale worked at multiple South Lake Tahoe restaurants including Mendocino. In 2006, he moved to the Truckee area and began working as the sous chef at Six Peaks Grille at Everline, then named Resort at Squaw Creek. Following his time at Everline, Hale moved to Skamania Lodge as executive chef for more than six years. He then moved back to the Lake Tahoe area, where he held the role of executive chef at the Tahoe Donner Association.
Hotel Champlain
Hilton Burlington Lake Champlain, soon to be Hotel Champlain, appoints Kevin Sprouse to executive chef. In partnership with Heirloom Hospitality, Sprouse will lead the newest restaurant collaboration from local chef, Eric Warnstedt.
Sprouse brings over 20 years of experience to the team at Original Skiff Fish + Oyster, having worked throughout Vermont and Virginia. Sprouse comes from Philo Ridge Farm.
Hotel Valencia Riverwalk
Hotel Valencia Riverwalk in San Antonio appoints Brian Randolph executive chef, who is now leading the hotel’s culinary operations. Randolph is rejoining Hotel Valencia Riverwalk, as he previously served as director of food and beverage for the hotel from 2019 to 2021. As executive chef, he is responsible for the menus for the hotel’s Dorrego’s and Naranja restaurants, as well as catering for meetings, banquets and special events and in-room dining service.
Randolph first trained under executive chef Jose Jimenez at Tapatio Springs Hill Country Resort. He then worked in the kitchens at Romano’s Macaroni Grill, L’Etoile, La Cantera’s Francesa’s at Sunset and Biga on the Banks. He also served as chef de cuisine for Christopher’s World Grille in Bryan-College Station and as executive chef for Boudro’s on the San Antonio River Walk. In addition, he served as director of food and beverage for Marriott and the Sheraton Gunter Hotel. For the past two years, Randolph has worked as a restaurant and hotel consultant.
Hotel Wailea
Hotel Wailea, Hawaii’s only Relais & Châteaux property, appoints Stevie-Ray Walker as executive pastry chef. Walker will lead the pastry team in creating baked goods and desserts, including developing recipes, banquet and wedding menus, and intricate culinary creations at The Restaurant at Hotel Wailea. Walker has over a decade of experience in luxury hospitality.
After honing his skills at the University of Hawaii’s Culinary Arts and Pastry program while working as a pastry chef at Spago, Walker embarked on a career that took him to various Four Seasons Hotels & Resorts across the United States including Maui, Orlando and Jackson Hole. Prior to joining Hotel Wailea, Walker served as executive pastry chef of the Stein Collection, where he transformed the pastry program by expanding the team and elevating the culinary experience with his signature desserts, including custom wedding cakes and innovative confectioneries.
Hutton Hotel
Hutton Hotel, Nashville, appoints French Rankin as general manager of food and beverage operations. Rankin is responsible for overseeing all food and beverage operations, including the hotel’s live music venue, Analog, and the newest addition to the property, Evelyn's, an Americana-inspired culinary destination.
Originally from a small town in northwest Nebraska, Rankin pursued his culinary passion at the Scottsdale Culinary Institute before embarking on a successful career that spans multiple high-profile roles. Rankin’s extensive experience includes serving as general manager at The Palm in Nashville. He also owned and operated Samuel’s by Chef French in Chattanooga.
Grand Velas Riviera Maya
Nahúm Velasco has been promoted to executive chef of the Grand Velas Riviera Maya in Riviera Maya, Mexico. Velasco is head restaurant chef at the resort's signature restaurant, Cocina de Autor. In his new expanded role, Velasco’s leadership will extend to the additional five gourmet specialty restaurants at the hotel, multiple bars, 24-hour in-suite service, and extensive catering operations.
A native of Mexico City, Velasco formalized his culinary training in 2001 at the Ambrosia Culinary Center in Mexico City. This education paved the way for his international journey, which began in Spain.
InterContinental Mark Hopkins San Francisco
The InterContinental Mark Hopkins San Francisco names Robert (Bob) Bracy as new director of food and beverage. Some of Bracy's duties will involve working closely with the finance team to set, monitor, and refine budgets and drive revenue; multitasking to oversee multiple teams, kitchens and food outlets capable of catering up to 500 people.
Prior to his appointment at the InterContinental Mark Hopkins San Francisco, Bracy had his own F&B consulting company. The experiences he brought to that role included five years as general manager of food and beverage at Blackstone, an Autograph Hotel. While there, he oversaw banquets as well as five outlets, including Mercat a la Planxa, Earlier, in his time as food and beverage director at Radisson Blu Aqua, he administered 60,000 square feet of banquet space and organized and directed banquet galas of up to 800 participants, while ensuring world-class service and exceptional customer experience. As food and beverage director at Hostmark Hospitality, he managed four outlets.
Moxy Boulder
Vision Hospitality Group names Hannah Timm as director of food and beverage at Moxy Boulder in Colorado. Timm has 12 years of experience in restaurant and hospitality management including 10 new restaurant openings. She has worked for industry leaders such as Four Seasons, Montage International and Fox Restaurant Concepts.
Radisson Salt Lake City Downtown
Radisson Salt Lake City Downtown appoints Jason Hammett as executive chef. Hammett will oversee all food and beverage offerings, including Copper Canyon Grill House & Tavern, banquets and events, in-room dining and the coffee shop 215 West Coffee, set to open in late 2024.
With over two decades of culinary expertise and a passion for the greater Salt Lake and Park City communities, Hammett is preparing to introduce refreshed menus to the hotel. Hammett has held executive positions at establishments such as Yarrow Hotel in Park City, Hilton Salt Lake City Airport and Equiwest Hospitality, where he revitalized menus and implemented sustainable practices.
Sheraton Maui Resort & Spa
Sheraton Maui Resort & Spa, Maui, appointed Charles Andres executive chef for the property. Andres, who was raised in Lahaina on Maui, oversees the overall culinary direction of the resort’s multiple dining establishments, including The Sandbar, Cliff Dive Grill, Mai Tai Bar, Teppan-yaki Dan, Coral Reef, Black Rock Shave Ice, and in-room dining, as well as the property’s catering functions and special events.
Andres brings more than 20 years of hospitality experience to his new role, starting his journey as a sous chef with Roy’s Restaurant in San Diego before serving as chef partner and executive chef for Roy’s Restaurant in Rancho Mirage and La Jolla, Calif. Prior to joining Sheraton Maui Resort & Spa, Andres returned home to Hawaii to oversee culinary operations as executive chef at Humble Market Kitchin on Maui. Most recently, he served as executive sous chef for Wailea Beach Resort.
The Westin Indianapolis
The Westin Indianapolis, located in downtown Indianapolis, appoints James Nicholson as restaurant chef at the hotel’s restaurant, Ten Hands Social Bar & Eatery. Nicholson will oversee day-to-day culinary operations including breakfast, lunch, dinner and private dining.
Nicholson has 18 years of experience, with his career beginning with a chef de cuisine role at Richard’s Kitchen in Indianapolis. Following service as a cook in the United States Army for five years, Nicholson was sous chef at Taxman Brewing Company in Indianapolis and Virago in Nashville. Most recently, Nicholson held leadership roles as executive chef at Tony’s Steaks & Seafood and Taxman Brewing Company, both in Indianapolis.