Hotels and resorts across the U.S. and the Caribbean have appointed new food and beverage leaders over the past two weeks. Here's an outline of the new appointments.
Clayoquot Wilderness Lodge
Baillie Lodges’ Clayoquot Wilderness Lodge, located in Vancouver Island, appoints Benjamin Godin as executive chef. With a career spanning 13 years, Godin brings a wealth of culinary expertise to further enhance and elevate the guest experience at Clayoquot Wilderness Lodge. Godin will oversee the lodge’s culinary operations across the lodge’s restaurant, The Cookhouse, and lounge, The Ivanhoe, as well as other culinary initiatives throughout the property, from weddings and events to experiences and partnerships.
Godin’s culinary career has taken him across the world, from beginning his career in Vancouver to spending time in Sydney, Australia, and now returning to his hometown, Tofino. Prior to joining Clayoquot Wilderness Lodge, Godin was the sous chef at Shokunin in Calgary where he ran day-to-day operations. Before that, he served as chef de partie at Anna Lena in Vancouver and Junior Sous at Pidgin, perfecting his craft in butchery, sauce work, catering, and more.
Emery, Autograph Collection
Emery, Autograph Collection, Minneapolis, appoints Charlotte Sørensen O’Donahue as food and beverage director. Sørensen will oversee all aspects of the hotel’s dining operations, from Emery’s upscale Northern Italian Restaurant, Giulia, to Spyhouse Coffee Bar and Lounge, to Emery’s banquet and catering operations. She will also be working closely with chef Steven Brown and the culinary team on menu development, culinary direction and guest satisfaction.
Sørensen brings more than 20 years of experience within the hotel and hospitality industry—from managing multiple hotels and restaurants within the Kimpton Hotels and Restaurants portfolio including The Everly Hotel, The Hotel Monaco, The Grand Hotel—to overseeing several hotel openings and renovations such as Hotel Van Zandt, Hotel Palomar and Wolfgang Puck Fine Dining and Catering.
Hilton Richmond
With more than 20 years of experience in hospitality and food and beverage management, Evan Campbell has been appointed executive chef at the Hilton Richmond (Va.).
Campbell joins Hilton Richmond from The Gloucester Institute, where he served as food and beverage consultant and was responsible for creating unique F&B programs for special event banquet catering including product inventory, recipe development, costing and full execution SOPs. Prior to that, Campbell held a director of food and beverage position at Poco Diablo Resort and Spa, where he designed and implemented a brand new, full-service restaurant concept.
Ivy Hotel
The Ivy Hotel and Magdalena, located in Baltimore’s Mount Vernon neighborhood, appoints executive chef Ülfet Ralph to its food and beverage program. With over a decade in Relais & Châteaux properties, including time with Daniel Boulud at Café Boulud and most recently leading the kitchen at Magee Homestead at Brush Creek Ranch in Wyoming, Ralph will continue Magdalena’s mission of exploring innovative and artful interpretations of Maryland cuisine.
Prior to joining The Ivy Hotel, Ralph worked most recently as executive chef at Canoe Place Inn in The Hamptons. Other work experience includes roles at Camden Harbour Inn in Maine, The Lodge at Little Simons Island in Georgia and Obstinate Daughter in Charleston, among other top-rated kitchens across the United States.
JW Marriott Saint Maarten Beach Resort and Spa
The JW Marriott Saint Maarten Beach Resort and Spa appoints head executive chef, Wendell Laurence. With over 15 years of experience and native to the island of St. Maarten, Laurence officially started his role two months ago. He will also direct operations, be part of the food preparation process and aid in creating menu options, among other responsibilities.
Laurence’s keen eye for detail and passion for sourcing only the highest quality ingredients, while maintaining the highest standards of food safety and sanitation, allow for enticing dishes to be savored throughout the restaurants in the hotel.
Marriott Long Beach Downtown
Leo De Leon is named executive chef and director of food and beverage of the new 376-room Marriott Long Beach Downtown, which should open in June. In his dual role, De Leon oversees daily operations of the hotel’s dining program including in-room dining and customized on-site catering for meetings, weddings and special occasions.
Previously, De Leon has spent 12 years with Marriott Hotels, having most recently served as executive chef at the Marriott Irvine Spectrum. He has held positions at JW Marriott Palm Desert, Newport Beach Marriott Resort and Spa and at the Marriott Marina Del Rey.
Mystic Marriott Hotel & Spa
Helmsman Kitchen & Bar, Mystic Marriott Hotel & Spa’s (Conn.) signature restaurant names James Colleran as senior executive chef. Bringing decades of culinary experience and a passion for Northeastern cuisine, Colleran joins the team at Helmsman following a role as executive chef with Gurney's Resort and Marina in Newport, R.I. Working alongside his team, the experienced chef will further develop and expand the Helmsman Kitchen & Bar’s authentic New England menu with a focus on seasonality and dedication to celebrating the destination’s access to the best and freshest seafood.
Colleran has held roles throughout the region including most recently as executive chef of Gurney’s Resort and Marina in Newport R.I., executive banquet chef at Foxwoods Resort and Casino, executive chef of 22 Bowens Wine Bar and Grille and executive chef of Hyatt Regency Newport Hotel and Spa and more.
Waldorf Astoria New York
The Waldorf Astoria New York has formed a culinary partnership with chef Michael Anthony—a name recognized for decades within the New York City dining scene. As chef partner, Anthony will lead in a new era of culinary excellence overseeing the signature restaurant dining experience and concept at Waldorf Astoria Hotels & Resorts' flagship property, which is expected to reopen later this year.
Known for his tenure at the internationally acclaimed, one Michelin-starred Gramercy Tavern in New York City, Anthony's innovative approach to seasonal American cuisine has earned him recognition locally and globally. With a career spanning more than three decades as executive chef at Gramercy Tavern, Anthony has been recognized with several prestigious accolades.