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.
The Alida, Savannah, a Tribute Portfolio Hotel
The Alida has promoted Connor Gillette to director of food & beverage. In his new role, Gillette will oversee all dining operations at the Savannah hotel, including Rhett restaurant, The Lost Square rooftop bar, The Trade Room lobby bar, pool operations, catering and banquet services.
Gillette’s promotion caps a seven-year tenure at the property. He joined as a bartender and advanced through bar leadership roles before being promoted to assistant director of food & beverage in 2024. Prior to joining The Alida, he worked as a bartender at Andaz Savannah.
Hyatt Hotels in Seattle
Hyatt Hotels in Seattle has expanded its culinary leadership team with the appointment of Christian Bailey as area chef de cuisine and the promotion of Abad Martinez to area chef. The pair will oversee culinary operations across Hyatt Regency Seattle, Grand Hyatt Seattle and Hyatt at Olive 8, with responsibilities spanning menu development, staffing and operational leadership.
Bailey brings 15 years of Hyatt experience, having joined the company as a line cook and steadily advanced through increasingly senior kitchen roles. Martinez was promoted after serving as area executive sous chef since 2023. Before joining Hyatt, he was chef de cuisine at Seattle restaurant Eight Row.
Hyatt Regency Grand Reserve Puerto Rico
Hyatt Regency Grand Reserve Puerto Rico has strengthened its food-and-beverage leadership team with the appointments of Jorge Petterson as executive chef and Christian Muñiz as director of food & beverage. Together, the two executives will oversee the resort’s extensive dining portfolio and guide a culinary strategy centered on local sourcing, experiential programming and distinct dining concepts.
Petterson most recently held culinary leadership positions at luxury resorts including Condado Vanderbilt, La Concha Resort, Costa Rica Marriott and The Lodge at Sonoma Renaissance Resort & Spa. Muñiz joins after overseeing a $30 million food-and-beverage operation at Hilton Fort Lauderdale Marina and previously held leadership roles with Fairmont Miramar Hotel & Bungalows, St. Regis Longboat Key, Wyndham Rio Mar and Fairmont El San Juan Hotel.
Hilton McLean Tysons Corner
Hilton McLean Tysons Corner has named Daniel Sosa director of culinary. In the role, Sosa will oversee the hotel’s food-and-beverage operations, including Härth Restaurant & Lounge, banquet programming, in-room dining and special events.
A Le Cordon Bleu-trained chef, Sosa brings more than 13 years of experience with Hilton to the position. He joins the Northern Virginia property after building his culinary career within the Hilton portfolio and will now lead the hotel’s overall culinary vision.
InterContinental San Diego
InterContinental San Diego has appointed Michael Vollmer as director of beverage & programming. He will oversee mixology strategy, beverage operations and guest programming across all dining concepts and lounge venues at the waterfront hotel.
Vollmer joins the property from The Kimpton Gray Hotel in Chicago, where he served as assistant director of food & beverage. Prior to that, he was general manager of Niu Japanese Fusion Lounge. He brings more than 18 years of luxury and lifestyle hospitality experience, including oversight of high-profile events and award-winning beverage programs.
Madeline Hotel & Residences, Auberge Collection
Madeline Hotel & Residences, Auberge Collection, has appointed Nicky Miscia executive chef. Based in Telluride, Colorado, Miscia will lead the culinary program across Black Iron Kitchen + Bar, Timber Room, Kettle and the resort’s catering and events operations.
Born in Florence, Italy, Miscia developed his career in acclaimed restaurants across Italy and the United States, including Torre del Saracino, Valentino Los Angeles and Officina in Washington, D.C. Most recently, he was chef de cuisine at Four Seasons Hotel Nashville after helping launch Mimo Restaurant & Bar as part of the opening team.
Signia Hilton Naples Grande Beach Resort
Signia Hilton Naples Grande Beach Resort has appointed Asif Syed director of culinary as the property continues its transformation ahead of a planned reopening. Syed will oversee the culinary strategy and food-and-beverage programming for the reimagined beachfront resort.
An award-winning chef and restaurateur, Syed is best known as chef-owner of 21 Spices in Naples. Most recently, he served as executive chef at Karma & Kismet Modern Indian Restaurant in Singer Island, Florida. His background also includes culinary leadership positions at JW Marriott Marco Island and Hilton Marco Island Beach Resort & Spa.
Six Senses La Sagesse and InterContinental Grenada Resort & Spa
Six Senses La Sagesse and InterContinental Grenada Resort & Spa have named two key food-and-beverage leadership appointments, naming James Adams executive chef and Oswaldo Rico Rodríguez director of food & beverage. The pair will help shape the culinary vision across both luxury properties and support the opening of InterContinental Grenada Resort & Spa.
Adams most recently served as executive chef with Paramount Hotel Group in Dubai, where he led the culinary pre-opening of Paramount Midtown Hotel and supported additional openings in the market. Rico Rodríguez joins from Milaidhoo Maldives, where he served as director of food & beverage overseeing seven outlets and special dining experiences.
Thompson Dallas
Thompson Dallas has appointed Matthew Demery executive chef. Demery will oversee the hotel’s entire food-and-beverage program, including Little Daisy, Catbird, banquets, events, in-room dining and pool operations.
Demery arrives with nearly two decades of Hyatt experience spanning leadership roles in Washington, D.C., Jakarta, Shanghai and San Francisco. Most recently, he served as executive chef at Miraval Arizona Resort & Spa, where he led the wellness-focused culinary program and emphasized seasonality, sustainability and mindful dining.
Waldorf Astoria Washington D.C.
Waldorf Astoria Washington D.C. has named Jason Galbao executive chef. Galbao brings a fine-dining and luxury hospitality background to the role and will lead the culinary direction of the landmark Washington property.
Most recently, Galbao served as hotel executive chef at The St. Regis Washington, D.C., where he garnered recognition as a 2026 RAMMY Award semifinalist for Chef of the Year. Earlier in his career, he worked in Michelin-starred kitchens in Barcelona, including Enoteca by Paco Pérez, and held positions with The Ritz-Carlton Hotel Arts Barcelona.