A variety of hotels in Utah, Florida and California have made various food and beverage appointments over the past two weeks.
Goldener Hirsch, Auberge Collection and The Lodge at Blue Sky, Auberge Collection
Goldener Hirsch, Auberge Collection and The Lodge at Blue Sky, Auberge Collection, appoints Romain Fournel as regional executive pastry chef, overseeing all pastry operations across both Park City properties. Fournel will set the pastry direction for both resorts, overseeing menu development for restaurants and banquets while creating elevated guest experiences. Known for blending creativity with consistency, he delivers memorable desserts through a leadership style that promotes innovation and technical excellence. Fournel has developed new desserts for The Hirsch at Goldener Hirsch and Yuta at The Lodge at Blue Sky, and he will also refine banquet and convention menus.
Before returning to the United States, Fournel served as director of production at Osen Commercial in Jeddah, Saudi Arabia. There, he opened a new factory; developed the menu for Le Concheur Chocolate Café; oversaw chocolate production of 150 tons annually; led 30+ team members across kitchen, packaging, maintenance, and stewarding operations; and implemented ERP systems using Microsoft Dynamics 365. Fournel’s earlier career includes his role as corporate pastry chef for SBE Lifestyle and Hospitality, where he led culinary development and branding for EllaMia, creating pastry, chocolate, breakfast, and sandwich programs while designing packaging, marketing assets, and training guides. Prior to SBE, he was executive pastry chef at the JW Marriott Nashville and spent nearly a decade at Jean Philippe Patisserie in Las Vegas as assistant executive pastry chef.
Grande Lakes Orlando
Grande Lakes Orlando appoints Danilo “DJ” Tangalin as chef de cuisine of PRIMO, the Forbes 4-Star, Michelin-recommended Mediterranean-Italian restaurant at JW Marriott Orlando, Grande Lakes.
Tangalin joins PRIMO with an background shaped by roles in acclaimed and Michelin-recognized kitchens, including stages at the Le Bernardin in New York and Coi in San Francisco. Most recently, he served as culinary director for the Taglish FL Collective, overseeing concepts such as Soseki and Bib Gourmand-awarded Sushi Saint.
Tangalin will guide PRIMO’s culinary vision, building upon the restaurant’s longstanding farm-to-table ethos. He plans to deepen relationships with Florida growers, fishers, and regional purveyors to further highlight peak season produce, seafood, and specialty items.
Inn at Rancho Santa Fe
The Inn at Rancho Santa Fe appoints Patrick Ponsaty as executive chef. An acclaimed Maître Cuisinier de France and one of only two master French chefs in San Diego, Ponsaty brings nearly three decades of acclaimed culinary prowess to his new role. Ponsaty oversees culinary operations, menu development and programming across the hotel’s food and beverage outlets: Lilian’s, Bing’s Bar and The Café, and for all events and weddings held at the property.
A fifth-generation French chef, Ponsaty joins The Inn from Hotel del Coronado, where he served as executive sous chef since 2017, leading the acclaimed 1500 Ocean restaurant and contributing to the resort's broader culinary vision. His career also includes positions as corporate chef at Grand Restaurant Group, executive chef at Mistral Restaurant at Loews Coronado Bay Resort, and executive chef at Park Bistro in New York City, where he earned three stars from The New York Times.
Kimpton Everly Hollywood
Kimpton Everly Hollywood appoints Amilcar Chavez-Garcia as executive chef, bringing more than 15 years of culinary from some of the city’s most influential hospitality and private dining venues. Known for his ingredient-driven philosophy and mentorship-forward approach, Chavez-Garcia oversees all culinary operations at the hotel including Written Hand, the Mediterranean-inspired restaurant concept, Jane Q, the lively street-level restaurant and coffee shop, and Ever Bar, the hotel’s social hub for cocktails and bites.
Born and raised in El Salvador, Chavez-Garcia’s earliest connection to cooking was cultivated at home, inspired by his mother and immigrant grandparents who instilled in him an appreciation for local ingredients, traditional flavors, and the importance of food as a source of care and connection. This foundation guided his culinary ethos throughout a career that spans key roles at Spring Place Beverly Hills and San Vicente Bungalows.
Langham Huntington, Pasadena
The Langham Huntington, Pasadena appoints Chris O’Connell as its new executive chef. A San Francisco native, O’Connell joins the team from his role as executive chef at Regent Santa Monica Beach. There, he oversaw multiple dining outlets and collaborated with celebrity chef Michael Mina to launch Orla, a signature restaurant concept celebrating ethically-sourced, local ingredients that showcase the vibrant bounty of California. His leadership extended to menu innovation, kitchen design, and the creation of transformative dining experiences.
O’Connell has made his mark across other Southern California hotels, including The Ritz-Carlton, Marina del Rey, Four Seasons Beverly Wilshire, The Beverly Hills Hotel, and The Beverly Hilton.
Snowpine Lodge
Snowpine Lodge appoints Senthil Krishnamurthy as its new executive chef. With more than 22 years of international experience across luxury resorts, boutique hotels, and fine-dining establishments, Senthil is originally from Pondicherry, India.
Senthil will oversee all culinary operations across Snowpine Lodge’s dining outlets, including Swen’s Restaurant, The Gulch Pub, and the property’s banquet and catering programs. He aims to enhance the lodge’s legacy of excellence while introducing new seasonal offerings that celebrate Utah’s local bounty with modern European inspiration.