Hotels across the U.S. have appointed new food and beverage leaders over the past two weeks.
1 Hotel San Francisco
1 Hotel San Francisco names Eric Marting as its new executive chef. In this role, Marting will oversee all culinary operations within the hotel, including leading the charge at its locally and sustainably driven signature restaurant, Terrene. His extensive culinary background and passion for environmental stewardship are poised to elevate the dining experiences at the premier waterfront property.
Marting, who brings nearly 15 years of experience from top restaurants across the country, is enthusiastic about curating fresh and innovative menus that showcase the best of Northern California’s local produce. At 1 Hotel San Francisco, Marting will lead the culinary team but also draw from the hotel’s on-site rooftop garden and apiary, in addition to nearby farms and purveyors, to deliver dishes that reflect the hotel’s commitment to sustainability and sourcing local.
Barnett and Maison Métier
Edmundo Molina has been appointed complex director of food and beverage of both The Barnett and Maison Métier. With 20 years of experience across hospitality and food and beverage management, Molina joins the team from the Thompson Atlanta-Buckhead by Hyatt, where he held the position director of food and beverage and oversaw all food and beverage operations of the 201-room boutique hotel.
Prior to that, Molina held multiple director of food and beverage roles at properties all over the world, from The Confidante Hotel by Hyatt in Miami Beach, Fla. to the Grand Hyatt Bogotá in Bogotá, Colombia.
Brush Creek Ranch
Brush Creek Ranch appoints Cada Fabian as executive chef of the Lodge & Spa, one of three luxury lodging properties at Brush Creek Ranch. As executive chef of Lodge & Spa, Fabian will oversee all culinary functions at Trailhead Lodge, Pioneer Kitchen and Creekside Dinner Camp. Fabian steps into this role from the Ranch’s Cheyenne Club Restaurant, where she joined as executive sous chef in 2023.
Fabian first joined the Brush Creek Ranch team in 2023 where she served part-time as executive sous chef and culinary instructor to guests at the award-winning Cheyenne Club Restaurant.
Hilton Burlington Lake Champlain
Hilton Burlington Lake Champlain, soon to be Hotel Champlain, names Kevin Sprouse as executive chef. In partnership with Heirloom Hospitality, Sprouse will lead the newest restaurant collaboration from local chef, Eric Warnstedt.
Sprouse brings over 20 years of experience to the team at Original Skiff Fish + Oyster, having worked throughout Vermont and Virginia. Sprouse comes from Philo Ridge Farm. Chef Sprouse is a passionate and dedicated chef whose skillset includes innovative culinary strategy and skilled menu development that are at the forefront of everywhere of all his work.
Hotel Verdant
Hotel Verdant, Racine, Wis., appoints Rob Levin as director of food and beverage. In this role, Levin is responsible for leading and directing operations of hearth-fired Italian restaurant, Marguerite and rooftop bar Eave, along with catering services requiring keen strategic planning, financial oversight and team leadership, balancing the art of culinary excellence with the science of business management.
Born and raised in Chicago, Levin began his career in the hospitality industry in 1998 after obtaining his Bachelor of Arts in Art History and Spanish from Illinois State University. Throughout his career, he has worn many hats at institutions such as WACH Hospitality, The Four Seasons Hotel Chicago, Levy Restaurants, BOKA Restaurant + Bar, and beyond, prior to joining the team at Hotel Verdant.
The Lodge at Bodega Bay
The Lodge at Bodega Bay, located in Northern California’s Sonoma Coast, reappoints Brendalee Reiplinger as executive chef, who held this position from 2019 to 2021. In this role, Reiplinger will spearhead the hotel’s culinary operations—including Drakes Sonoma Coast, Drakes Fireside Lounge and banquet catering—and will guide the culinary team in creating seasonal menus with regionally sourced delicacies while providing exceptional dining experiences for guests.
With more than 15 years of culinary experience, Reiplinger launched her career as chef de partie at two Las Vegas’s restaurants: Julian Serrano’s Spanish tapas restaurant at Aria Resort & Casino and L’Atelier de Joel Robuchon at MGM Grand, a Michelin-starred French dining establishment.
Sheraton New Orleans
Sheraton New Orleans Hotel appoints Billy Mark as the property’s new director of food and beverage. With a hospitality career spanning over 30 years, Mark’s experience began at the Walt Disney World Swan and Dolphin Resort in Lake Buena Vista, Fla., where he contributed as a bartender and server before he was quickly promoted to food and beverage manager. After dedicating six years to managing the resort’s food and beverage program, Mark took on a variety leadership roles across renowned hotel brands including Hilton and Wyndham.
In his new role, he will lead a talented team and spearhead all food and beverage operations, including Gatherings by Sheraton, weekly presentations that showcase the hotel’s range of F&B offerings.
South Seas
South Seas, located on Captiva Island along Florida’s Gulf Coast, appoints Thomas Cook as the executive chef overseeing the resort’s culinary program while opening new and re-concepted restaurants.
Cook joins South Seas with a background that includes executive chef positions at The Boca Raton Resort & Club, Gaylord Opryland Resort & Convention Center, The Union Station Nashville Yards, Autograph Collection, Hilton Downtown Nashville, and King and Prince Beach & Golf.
Waldorf Astoria Atlanta Buckhead
The Waldorf Astoria Atlanta Buckhead names Bermyson Dorvil executive chef. Alongside Dorvil’s arrival, the property has also appoints Keith Hyche, who will serve as chef de cuisine of the property’s signature brasserie-style restaurant, Brassica. Dorvil will oversee all aspects of culinary operations as Hyche works in tandem to introduce the new chapter of culinary offerings at Brassica.
Dorvil brings extensive experience in luxury hospitality and fine dining, with his most recent role as chef de cuisine of The St. Regis Atlanta. Prior to his tenure at The St. Regis, he began his culinary journey at luxury resorts in South Florida, with roles at Trump National Doral and Conrad Miami. His fierce commitment to culinary excellence and innovation at a refined level is exemplified in the guest experience in addition to his ability to lead motivated and inspired culinary teams. Hyche is the former sous chef at Michelin-starred Atlanta restaurant Atlas.