Hotels and resorts across the country have hired new F&B leaders in the last two weeks. Here are some of the appointments.
Henderson Beach Resort
Henderson Beach Resort, Destin, Fla., appoints David Lim as its new director of food and beverage. Lim has more than a decade of experience leading culinary operations at some of the nation’s most distinguished hotels and resorts.
Lim’s career began with Marriott International, where he developed a strong foundation in brand standards, multi-outlet operations and guest service excellence. He later joined Noelle Nashville, a boutique hotel, where he honed his expertise in curating elevated dining and beverage experiences in a competitive urban market. His journey continued at Planters Inn and Peninsula Grill in Charleston. He played a pivotal role in the pre-opening of Conrad Nashville, establishing new service benchmarks and designing distinctive beverage programs for the city’s first luxury hotel. His extensive background also includes leadership roles at The Darcy Hotel in Washington, D.C., Naples Grande Resort in Florida, Gaylord Opryland Resort, and most recently Horseshoe Bay Resort in Texas.
Hotel Dax
Hotel Dax, Addison, Texas, hires Executive Chef Dustin Lee for the four restaurants on property, including American bistro Top Brass, lobby-based Bar Dax, outdoor pool lounge Low Key, and Brewed, operated by the popular local coffee brand. Lee will also oversee in-room dining and catering at Hotel Dax.
Lee was the chef-owner behind Beast and Company in Fort Worth. After Beast and Company closed, Lee led the opening of the dining outlets in the Loews Arlington Hotel including The Bar, Tomar el Sol, and Farena. Recently, Lee was tasked with transforming the food and beverage program at the Hilton College Station Hotel and Convention Center after its $28 million renovation. During his tenure, Lee overhauled the Banquets and Events offerings and changed the concept of the flagship restaurant, The Dean, to a wildly popular retro steakhouse.
Hotel Indigo Turks & Caicos Grace Bay
Hotel Indigo Turks & Caicos Grace Bay, part of IHG Hotels & Resorts, developed by owners Molo Hotel Group and managed by Lighthouse Hotel Management, appoints Dennis Rey Omega as head chef. Omega will oversee all culinary operations of the soon-to-open hotel, introducing a globally informed, refined take on modern island dining.
A seasoned culinary professional with over a decade of experience, Omega's background includes multiple culinary roles across the Caribbean, including Sandy Lane Yacht Club in St. Vincent and the Grenadines, Sandals Barbados, and Accra Beach Hotel & Spa in Barbados. He joins Hotel Indigo following years of experience in Turks & Caicos, serving as chef de cuisine at Seven Stars Resort and Spa before most recently serving as executive chef of the Marine Room restaurant and The Distillery House.
Omni Scottsdale Resort & Spa at Montelucia
Omni Scottsdale Resort & Spa at Montelucia, Scottsdale, Ariz., appoints Richard Hinojosa as executive chef, overseeing the resort’s dynamic culinary program across its four distinct dining outlets. Hinojosa has more than 25 years of leadership experience spanning luxury resorts and independent restaurants.
A native of San Antonio, Hinojosa began his hospitality career on the River Walk before building an expansive résumé that includes leadership roles at some of the country’s most respected resort destinations, including Mary Elaine’s at The Phoenician, Hotel Jerome in Aspen, The Westin Maui Resort & Spa, and Wigwam Resort & Spa. Most recently, he owned and operated the acclaimed Arcadia-based concept CRUjiente Tacos.
The Resort at Pelican Hill
Newport Beach, Calif.'s the Resort at Pelican Hill appoints Pedro Almeida as executive chef. Almeida was selected to guide the evolution of The Resort at Pelican Hill’s signature dining destinations into its next chapter, including Pelican Grill and Coliseum Pool and Grill as the resort transitions to a flagship St. Regis Estate in 2027.
Almeida brings more than two decades of experience to resort’s culinary program, most recently serving as executive chef at The Ritz-Carlton, Portland. Prior to that, he spent over a decade at Penha Longa Resort, the acclaimed Ritz-Carlton property in Sintra, Portugal, where he oversaw nine restaurants, including three Michelin-starred concepts, as well as large-scale banquets and a team of more than 100 culinary professionals.
Ritz-Carlton, Portland
The Ritz-Carlton, Portland appoints Jocelyn Chacon as chef de cuisine of Bellpine, the property’s 20th-floor signature restaurant. Chacon brings more than a decade of experience in luxury hospitality and large-scale event operations.
Prior to this role, Chacon served on the culinary team at Renaissance Austin, where she worked across diverse culinary programs. Her career also includes experience with hospitality brands, including Marriott International, Four Seasons, and Proper Hotels.