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 Algonquin Resort St. Andrews by-the-Sea
The Algonquin Resort St. Andrews by-the-Sea has appointed Ricardo Dotti executive chef, placing him in charge of the resort’s four dining destinations. He will lead efforts to further elevate the property’s culinary reputation through refined coastal cuisine and local partnerships.
Dotti brings more than 25 years of global culinary leadership experience. Most recently, he held leadership positions with international hospitality and cruise companies including Viking Cruises, Silversea Cruises and Oceania Cruises, and has helped launch and reposition more than 30 dining concepts worldwide.
Brush Creek Ranch
Brush Creek Ranch has appointed Rachel Rathgeb executive pastry chef, placing her in charge of the dessert and pastry program across the Wyoming luxury ranch destination’s lodging properties and operations at The Bakery at The Farm at Brush Creek. In the role, she will oversee daily production of breads, pastries, chocolates and desserts while also leading guest-facing baking experiences.
Rathgeb joins the ranch from a series of notable culinary posts across the country. Most recently, she served as executive pastry chef at Husk in Nashville. Her previous experience includes roles at Henrietta Red in Nashville, Zahav in Philadelphia, Brick Farm Tavern & Brick Farm Market in New Jersey and Winged Foot Golf Club in New York.
The Dupont Circle Hotel
The Dupont Circle Hotel has named Shaun Henesy director of food & beverage. Henesy will oversee the Washington, D.C., hotel’s food-and-beverage operations, including The Pembroke, Doyle Bar and Doyle & Co., with responsibility for guest experience, culinary strategy and operational performance.
Henesy joins the property with more than 15 years of luxury hospitality experience managing multi-outlet food-and-beverage operations. His background includes leadership roles across Forbes Five-Star resorts, convention hotels, boutique properties and corporate dining programs, along with collaborations with chefs including Jean-Georges Vongerichten, Eric Ripert, Geoffrey Zakarian and Michael Schulson.
Fenway Hotel
Fenway Hotel in Dunedin, Fla., has named Shawn Depugh chef de cuisine. The veteran hospitality chef will oversee culinary operations for HEW Parlor & Chophouse, Hi-Fi Rooftop Bar and the hotel’s catering and banquet programs, while also leading kitchen operations and team development.
Depugh brings more than 20 years of culinary leadership experience in restaurant, resort and hospitality settings. Most recently, he spent seven years as sous chef at Opal Sands Resort in Clearwater, Fla., where he helped direct culinary operations for hotel guests, banquets and special events.
Hilton Irvine
Hilton Irvine has expanded its food-and-beverage and events leadership team with the appointments of Natalie Carrillo as director of catering & events and Joshua Dulalas as restaurant supervisor. Carrillo will oversee catering and events operations, while Dulalas will focus on guest experience and the continued positioning of Trellis & Tide as a destination restaurant.
Carrillo most recently served as director of catering & events at DoubleTree by Hilton San Diego Mission Valley after previous leadership roles at Hotel Karlan and Hilton Anaheim. Dulalas brings more than a decade of food-and-beverage experience and previously worked at Hilton Anaheim before building his career in restaurant and hospitality operations.
InterContinental Boston
InterContinental Boston has appointed Christopher Shimkus executive assistant manager and director of food & beverage as part of a broader leadership expansion at the property. In the role, Shimkus will oversee the hotel’s culinary, catering, banquet and convention-related food-and-beverage operations while helping guide strategic growth initiatives.
Shimkus brings more than 30 years of hospitality experience to the position. Most recently, he served as director of food & beverage at Hilton Boston Park Plaza, overseeing a $31 million operation that included culinary, banquet, catering and convention service teams. His background also includes leadership positions with Gaylord Palms Resort, Reunion Resort & Club, the Boston Convention & Exhibition Center, Harvard University, Hyatt Hotels and Foxwoods Resort & Casino.
Montage Healdsburg
Montage Healdsburg has named Sergio Howland executive chef, entrusting him with leadership of the Sonoma County resort’s culinary program. The appointment brings a chef with deep luxury hospitality experience and a strong connection to the region’s agricultural and wine culture.
Prior to joining the resort, Howland served as executive chef at Vintners Resort in Sonoma County, where he helped shape a seasonally driven culinary program. Earlier in his career, he held leadership roles with The Ritz-Carlton, Auberge Resorts, Timbers Resorts and AMiCi Restaurant Group, with experience spanning the United States, Mexico and Europe.
Nemacolin
Nemacolin has announced two key leadership appointments at its reimagined Lautrec fine-dining restaurant, naming Eduardo Galarza chef de cuisine and Travis Chavez restaurant general manager. The pair will oversee culinary execution and guest experience at the Forbes Five-Star and AAA Five Diamond venue as it debuts a new French dining concept.
Galarza returns to a property where his career began as a J-1 cook and arrives after refining his craft at Fairmont Mayakoba, Sea Island Resort and Fairmont Pittsburgh. Chavez joins with luxury hospitality experience from Fairmont Miramar Hotel & Bungalows, The Langham Huntington Pasadena, and Dorchester Collection’s Beverly Hills Hotel and Hotel Bel-Air.
Newport Harbor Island Resort
Newport Harbor Island Resort has appointed John Barth director of food & beverage. Barth will oversee the Rhode Island resort’s food-and-beverage portfolio, including signature restaurant 1639, room service, banquets, catering and the property’s additional dining outlets.
The resort said Barth brings more than two decades of hospitality leadership experience across luxury resorts, destination hotels, golf resorts and casino properties. His background includes overseeing multimillion-dollar food-and-beverage operations, banquet programs and restaurant concepts, with a focus on operational performance and guest experience.
The Ritz-Carlton, St. Thomas
The Ritz-Carlton, St. Thomas has appointed Chad-Jan Neuman executive chef. Neuman will oversee the resort’s restaurants, banquet operations and special dining experiences as the property continues to evolve its food-and-beverage program.
Neuman brings more than two decades of experience in luxury hospitality, premium dining and high-volume culinary operations. Prior to the appointment, he held senior leadership positions including senior executive chef, executive sous chef and culinary director, building expertise in menu development, banquet operations and team leadership.