A variety of hotels and resorts have made various food and beverage appointments over the past two weeks.
Caravan Court, by Valencia Hotel Collection
Caravan Court, by Valencia Hotel Collection, opening in Arlington, Texas in 2026, appoints Preston Nguyen as its new executive chef. Recently featured on Food Network’s hit show Beat Bobby Flay, Nguyen showcased his culinary talent on the national stage, underscoring his profile in the industry. He now brings that same creativity and bold vision to Caravan Court, by Valencia Hotel Collection, setting the stage for a mid-century classic American dining experience that will debut with the hotel’s highly anticipated opening.
As the youngest World Food Champion in history, Nguyen brings a unique blend of classical training, global elite culinary experience and a creative, entrepreneurial spirit. Nguyen has been featured on national cooking shows such as Next Level Chef with Gordon Ramsay, participated in international food festivals and has created culinary content for a growing audience of nearly 100K followers on Instagram.
The Citizen Hotel, Autograph Collection
The Citizen Hotel, Autograph Collection, Sacramento, appoints Erik Dandee as the property’s new executive chef, overseeing all culinary operations for the hotel, including its farm-to-fork restaurant, Grange Restaurant & Bar. With more than 20 years of experience in luxury hospitality and fine dining, Dandee brings a passion for local sourcing, culinary innovation, and guest-focused hospitality to one of the city’s most iconic hotels and historic landmarks.
Dandee joins The Citizen Hotel from Palm Springs, Calif., where he most recently served as area executive chef for Proper Hospitality. There, he oversaw all culinary operations for the company’s two desert locations, Avalon Hotel & Bungalows and the historic Ingleside Estate, including the properties’ chef-driven signature restaurants, banquets and catering operations, and room service offerings. Prior to his role with Proper Hospitality, Dandee served as culinary director of Craft House Restaurant Group where he directed operations across five distinct concepts, led store openings, spearheaded menu development, and managed culinary teams. His resume also includes executive chef roles at Solvang’s Sear Steakhouse, F10 Creative, and Wolfgang Puck Bar + Kitchen, as well as a host of leading restaurants along the West Coast and Southwest.
Eliza Jane
The Eliza Jane, New Orleans, appoints Jawad Al-Khatib as director of food and beverage. Al-Khatib joins The Eliza Jane as director of food and beverage, where he will oversee the hotel’s signature experiences, Couvant and The Press Room, as well as the property’s banquet and catering services. In his role, he leads daily operations, guest programming and team development.
Al-Khatib's career includes leadership roles at acclaimed restaurants and hotels in Connecticut and North Carolina, most recently serving as food and beverage general manager at Marriott in Winston-Salem. He brings eight years of experience to The Eliza Jane.
Four Seasons Resort Lanai
Ujjawal Khatkar has been named food and beverage director of Four Seasons Resort Lanai, overseeing all food and beverage operations for the Hawaiian resort, including the newly designed Osteria Mozza Lanai, opening November 1, 2025.
Khatkar joins the Resort from Four Seasons Resort and Residences Whistler, where his creativity and leadership helped shape some of their most memorable guest experiences, including transforming the Library Bar into a sought-after local venue. His Four Seasons journey began in 2013 at Four Seasons Hotel Doha as an assistant server. Since then, he has held progressive roles at various properties at Kuwait, Toronto and Whistler properties within the brand’s portfolio.
Goldener Hirsch, Auberge Collection
Goldener Hirsch, Auberge Collection, Deer Valley, Utah, appoints Jeff O’Neill as executive chef. A graduate of The Culinary Institute of America with more than three decades of refined culinary experience, O’Neill will lead the culinary direction at Goldener Hirsch.
O’Neill began his career in New York, serving as chef saucier on the opening team of Daniel Boulud’s flagship Restaurant Daniel. He later joined the brigade at Le Bernardin under Eric Ripert, the only three-Michelin-starred seafood restaurants in the United States. Relocating to Palm Beach, he helped L’Escalier at The Breakers earn a Five Star, Five Diamond distinction. His career then expanded into private hospitality, serving as executive cef for the president of the United States and overseeing all dining outlets and high-profile events at a renowned private members’ club in Palm Beach. He also played a key role in the development of Michelin-starred restaurant concepts for the Trump Hotel Collection in both Chicago and Las Vegas.
Hilton Irvine
Hilton Irvine, Irvine, Calif., appoints Enrique Diaz as restaurant supervisor. With a background in hospitality and restaurant management, Diaz brings both passion and expertise to further enhance the guest dining experience at Hilton Irvine.
Diaz’s career began after high school when he joined the U.S. Navy, serving four years as a culinary specialist aboard the USS Blue Ridge in Japan. Following his service, he pursued his degree in hospitality and restaurant management at Le Cordon Bleu. Since then, he has honed his skills at leading hospitality destinations in the Irvine area. In his role as restaurant supervisor, Enrique will oversee Hilton Irvine’s food and beverage operations, providing staff with the tools, knowledge, and training needed to deliver exceptional service. He will play a key role in the property’s on-site restaurant rebrand, working closely with the new executive chef to develop a refreshed food and beverage program.
Riverhouse Lodge
Riverhouse Lodge, Bend, Ore., appoints Frederick Schumann as its new executive banquet chef. A Central Oregon native with more than 13 years of diverse culinary experience, Schumann will oversee the hotel’s banquet and event dining program, bringing a refined, restaurant-quality approach to every event.
Schumann began his culinary journey at a very young age, starting as a steward in a high-volume kitchen and steadily working his way through every station. His career progression instilled both technical expertise and deep respect for every role in the kitchen. At Riverhouse Lodge, Schumann will lead the banquet culinary team in creating menus that highlight bold flavors, refined techniques and thoughtful presentation.
Sea Ranch Lodge
The Sea Ranch Lodge, Sea Ranch, Calif., appoints Ryan Seal as executive chef, leading the culinary program across The Dining Room, The Bar & Lounge and The Café. California-born and Culinary Institute of America-trained, Seal has spent much of his career in Napa Valley, where he served as winery chef at Round Pond Estate and Joseph Phelps Vineyards and held positions at Calistoga Ranch and Solage.
He further honed his craft at Morimoto in Napa and the Michelin-starred SPQR in San Francisco, gaining a breadth of experience across both intimate winery kitchens and acclaimed fine-dining restaurants. Most recently, Seal spent the past two and a half years on the Mendocino Coast, where he established a culinary identity for the Greenwood Restaurant and Elk House at Sacred Rock Inn, creating a strong sense of place through food and community.
Sheraton Phoenix
Sheraton Phoenix Downtown appoints Dominique St. Pierre as senior sous chef. In her new role, St. Pierre will oversee the day-to-day culinary operations at both Carcara—the hotel’s signature dining destination known for its Sonoran-inspired menu and locally sourced ingredients—and &More by Sheraton, a versatile space that blends together coffee shop, bar, and grab-and-go market.
A graduate of both Johnson & Wales University and Arizona Culinary Institute, St. Pierre brings 16 years of culinary experience to her new role. Originally from Rhode Island, she relocated to Arizona in 2017 and has since built a career in the region’s hospitality industry, including five years with the Marriott family where she advanced rapidly from line cook to leadership positions. In her most recent role as sous chef at The Phoenician, she was recognized for her talent and dedication, winning the Masters of the Craft competition at both the district and regional levels for the state.