A variety of hotels and resorts across in the U.S. and the Caribbean have named new F&B leaders in the last two weeks. Here are some of the appointments.
Denū Hotel & Spa
Denū Hotel & Spa in downtown Phoenix has built out its culinary leadership team ahead of its September opening, naming Brad Romoff executive chef, Anthony Fanella director of food & beverage and Adam Cho sous chef. The trio will oversee the hotel's food-and-beverage operations, including Sartén Kitchen & Bar, Nidos Rooftop Bar, banquet services and in-room dining.
Romoff joins from Hilton Phoenix Tapatio Cliffs Resort, where he served as executive chef, and previously was corporate director of food & beverage for YHB Hospitality. Fanella most recently was director of food & beverage at Grand Hyatt Scottsdale Resort & Spa, overseeing nine dining venues, while Cho previously held culinary leadership roles with Great Wolf Lodge and Pink Shell Beach Resort & Marina.
Hyatt Regency Boston/Cambridge
Hyatt Regency Boston/Cambridge has added Sameh Zakhary Jr. to its executive team as executive chef. A Quincy, Mass., native with more than two decades of culinary leadership experience, Zakhary will lead the property's culinary strategy, including banquet operations, catering programs and restaurant offerings.
Zakhary brings experience across hotels, specialty restaurants and scratch kitchens, having led culinary teams supporting large-scale events, corporate meetings, weddings and dining outlets. In his new role, he plans to expand local sourcing relationships and introduce new event and wedding menus.
The Hythe, a Luxury Collection Resort, Vail
The Hythe, a Luxury Collection Resort, Vail has named Douglas Farnsworth executive chef. Farnsworth will oversee the resort's four dining concepts and banquet operations as it continues to evolve its food-and-beverage programming.
Most recently, Farnsworth served as culinary director for Xperience Restaurant Group. His career also includes leadership roles with The Mission Inn Hotel & Spa, Marriott, Hilton Hotels, Troon Golf, 555 East American Steakhouse and King's Seafood Co.
Magnolia Hotel Omaha
Magnolia Hotel Omaha has appointed Rocky Rocha director of food & beverage. In the role, Rocha oversees all food, beverage and culinary operations, including banquets, catering, events and the hotel's Olive & Ira's restaurant and bar.
Rocha returns to Magnolia after previously serving as the hotel's executive chef from 2007 to 2012. Most recently, he owned and operated Stadium 34 Sports Bar & Grill in Red Oak, Iowa. His resume also includes executive chef positions at Horseshoe Casino and culinary leadership roles at Hilton Omaha, Ameristar Casino, Harrah's Casino and Hard Rock Hotel & Casino Sioux City.
Nobu Hotel Palo Alto
Nobu Hotel Palo Alto has elevated Rahul Roy to executive chef and named Lance Razon director of food & beverage as part of a broader investment in its culinary and beverage program. Roy will oversee the execution and evolution of the property's culinary offerings, while Razon will manage the complete dining and bar experience across the hotel.
Roy returns to the executive chef position after spending nearly four years as sous chef at the hotel and most recently serving as executive chef at Marriott Hotels Fremont. Razon most recently was director of food & beverage at Beacon Grand in San Francisco, following a stint as director of outlets at Fairmont San Francisco. He also has held leadership positions with Rosewood Sand Hill, Sofitel San Francisco Bay, The Westin St. Francis and DoubleTree by Hilton Berkeley.
Park Hyatt Aviara Resort, Golf Club & Spa
Park Hyatt Aviara Resort, Golf Club & Spa, Carlsbad, Calif., appoints Christopher Hutchinson as the new executive chef of Ember & Rye, the resort’s steakhouse led by renowned chef and restaurateur Richard Blais.
Hutchinson began his professional career in Portland, working at Bluehour, 23Hoyt, and Chris Cosentino’s Jackrabbit before training at three-Michelin-starred Quince in San Francisco under Chef Michael Tusk. Following a move to San Diego, Hutchinson served as Executive Chef of Huntress and later led Lumi Rooftop, a Nikkei-inspired concept developed alongside Chef Akira Back.
The Rittenhouse Hotel
The Rittenhouse Hotel has appointed Joshua Quintana chef de cuisine of Lacroix, the Philadelphia property's AAA Four Diamond restaurant. Quintana will oversee kitchen operations, staff development, menu execution and culinary standards while shaping the restaurant's modern French menu with seasonal, ingredient-driven cuisine.
Most recently, Quintana served as executive sous chef at Fork, part of Philadelphia-based High Street Hospitality Group. His previous positions include executive chef roles with Schulson Collective, Constellation Culinary Group, Rat's Restaurant at Grounds for Sculpture and The Study Hotels.
The Ritz-Carlton, Sarasota
The Ritz-Carlton, Sarasota has appointed Mark Traugutt specialty chef overseeing Jack Dusty and Rufa, the resort's signature dining venues. In the role, Traugutt will guide culinary operations, menu development and overall restaurant programming.
Traugutt brings more than 25 years of culinary experience to the position. Most recently, he was chef-proprietor of Sarasota's Fork & Hen. His background also includes roles with Streamsong Resort, Founders Golf Club and The Shore Restaurant Group.
Sandestin Golf and Beach Resort
Sandestin Golf and Beach Resort has appointed Frank Radosti corporate executive chef, placing him in charge of culinary operations across the 2,400-acre Florida resort destination. His responsibilities include menu development, restaurant operations, banquet and catering services and food-and-beverage programming throughout the property.
Radosti joins from Kahler Hospitality Group, where he served as corporate executive chef overseeing culinary strategy across multiple properties. His background also includes leadership roles with Davidson Hotels & Resorts, Sodexo, Interstate Hotels & Resorts and Vinayaka Hospitality, along with work supporting NASCAR VIP hospitality and celebrity events nationwide.
The St. Regis Atlanta
The St. Regis Atlanta has named Rohit Suvarna director of beverage. He will lead the strategic direction of the hotel's beverage program, overseeing cocktail, wine and zero-proof offerings while helping shape guest-facing beverage experiences throughout the property.
Suvarna brings more than a decade of experience with Marriott International. Most recently, he served as food & beverage manager at The Ritz-Carlton Maui, Kapalua, following leadership roles at W Singapore and Bengaluru Marriott Whitefield.