A variety of hotels across the country have named new F&B leaders in the last two weeks. Here are some of the appointments.
Cotton Court Hotel
Cotton Court Hotel, part of the Valencia Hotel Collection in Lubbock, Texas, appoints Darryl Boyd as chef of The Midnight Shift, the property's signature restaurant and bar. Boyd will oversee culinary operations, menu development and kitchen leadership.
Boyd joins the hotel after serving in culinary leadership roles at Grand Hyatt Indian Wells and The Ritz-Carlton, Rancho Mirage, where he managed kitchen teams and operations while developing an ingredient-focused culinary style.
The Goodtime Hotel
The Goodtime Hotel, Miami Beach, Fla., names Patricia Joseph as catering sales manager. In this role, Joseph oversees catering and event sales for corporate meetings, social celebrations, weddings and community gatherings.
Born in Bridgeport, New York, and raised in Haiti before relocating to South Florida, Joseph developed an early appreciation for connecting with people from diverse cultures and backgrounds.
Hilton Shreveport
Hilton Shreveport names Chris Melder executive chef. In the role, Melder will direct the hotel's culinary program and develop regionally inspired menus that celebrate Louisiana's culinary heritage and Southern flavors.
Melder joins the property from The Library on Fern and Chianti in Shreveport, where he served as executive chef. He brings more than 25 years of experience and a background rooted in Creole and Cajun cooking traditions developed while working throughout Louisiana.
Omni San Diego Hotel at the Ballpark
Omni San Diego Hotel at the Ballpark appoints Jaime Olivares executive chef. Olivares will oversee culinary operations across the hotel's dining outlets, including Tortuga Pool & Rooftop Bar, Ace Porter and Fres.co, while leading menu innovation and guest dining experiences.
A San Diego native with nearly three decades of culinary leadership experience, Olivares most recently served as director of food & beverage and executive chef at Andaz San Diego. He previously held leadership positions with Hyatt Mission Bay Spa & Marina and other Southern California hospitality brands.
The Pearl Hotel
The Pearl Hotel, Rosemary Beach, Fla., adds Jordan Economy as executive chef of Havana Beach Bar & Grill. Economy will lead the restaurant's culinary program and food-and-beverage offerings while introducing new menu concepts and seasonal culinary experiences.
Economy brings more than 20 years of culinary experience and arrives with a background spanning restaurant leadership, consulting and hospitality operations. His previous roles include executive chef at The Daytrader, executive chef and culinary director at Salt & Time, and chef de cuisine and opening chef at Doris Metropolitan.
The Royal Sonesta New Orleans
Restaurant R'evolution at The Royal Sonesta New Orleans appoints Samuel Peery executive chef and Jeremy Gulledge general manager. Peery will oversee culinary strategy, menu development and kitchen operations, while Gulledge is responsible for front-of-house leadership and guest experience.
Peery returns to Restaurant R'evolution after previously serving as chef de cuisine there and most recently worked as executive chef at Kimpton's Hotel Fontenot, where he led the property's restaurant operations. Gulledge joins from Ralph Brennan's Restaurant Group, where he served as assistant general manager at Red Fish Grill.
Tommy Bahama Miramonte Resort & Spa
Tommy Bahama Miramonte Resort & Spa appoints Jose Valdez chef de cuisine of Grapefruit Basil. Valdez will lead culinary operations at the restaurant while advancing menu development and enhancing the guest dining experience.
Valdez joins the resort from Grand Geneva Resort & Spa in Wisconsin, where he served as executive sous chef. Prior to that, he was chef de cuisine at Omni Rancho Las Palmas Resort & Spa. The Culinary Institute of America graduate brings nearly a decade of luxury resort culinary experience to the role.
Tempo by Hilton Nashville Downtown
Tempo by Hilton Nashville Downtown appoints Taylor McCain executive chef of Lovelorn Lounge. McCain will oversee culinary operations and guide the restaurant's food program with a focus on hospitality, team culture and elevated guest experiences.
McCain joins from Roze Pony Nashville, where she served as sous chef. Prior to that, she was sous chef at Holston House Nashville. Her experience spans luxury hospitality, banquet operations and both restaurant and private-chef environments.
Virgin Hotels New Orleans
Virgin Hotels New Orleans names Marie Douroux executive chef. In the position, Douroux will oversee the hotel's entire culinary program, including Commons Club, The Pool Club, banquets, catering and in-room dining.
Douroux most recently served as chef de cuisine at Saba and brings a diverse hospitality background that includes roles at Stella!, Root, Square Root, Bayona, Yo Nashi and Birdy's Behind the Bower. She also holds WSET Level 2 sommelier certification, adding beverage expertise to her culinary leadership credentials.
W Dallas
W Dallas appoints Alex Mobsby executive chef as part of a broader executive leadership transition at the hotel. Mobsby will lead the property's culinary strategy, food-and-beverage programming and banquet operations while helping shape the hotel's next phase of growth.
Mobsby joins from The Ritz-Carlton, Las Colinas and previously held culinary leadership positions with The Luxury Collection and Le Royal Meridien. He also served as chef de cuisine of Rhodes W1 in Dubai, where the restaurant earned Michelin recommendations in 2022 and 2023.