Hotels and resorts across the U.S. have appointed new food and beverage leaders over the past two weeks.
Carillon Miami Wellness Resort
Carillon Miami Wellness Resort, Miami, appoints Ryan Fletcher as the director of food and beverage across the beachfront destination’s restaurants and takeaway outlets and all in-suite dining and banqueting for over 15,000 square feet of indoor and outdoor event space.
Fletcher rejoined Carillon Miami Wellness Resort from InterContinental Miami, where, as assistant director of food and beverage, he focused on enhancing the guest experience at six food and beverage outlets and worked with marketing teams to drive revenue growth. He joined the InterContinental from Carillon Miami Wellness Resort, where, as director of pool and beach, he managed all operations for the pools and beach outlets in one of Miami’s largest stretches of beachfront.
Chileno Bay Resort & Residences, Auberge Resorts Collection
Chileno Bay Resort & Residences, Auberge Resorts Collection in Los Cabos, Mexico, makes appointments within the food & beverage leadership team. Orli del Angel has been promoted to executive chef, Yvan Mucharraz returns to the brand as culinary experiences director, and Santiago Canseco has been appointed as director of food and beverage.
del Angel joined the resort in 2021 as executive sous chef. He began his culinary journey in Mexico City and brings with him an career working with notable chefs in esteemed kitchens around the world including Mauro Colagreco, Martin Berasategui, Alex Atala, Guillermo Gonzalez, and recently at The French Laundry in Napa.
Mucharraz returns to Auberge Resorts Collection as the culinary experiences director at Chileno Bay. Mucharraz joined the resort in 2016 as executive chef of culinary experiences, developing the culture and identity at COMAL. Throughout his eight years with the resort, he extended his expertise and support to sister properties, including Solage, Auberge Resorts Collection, The Lodge at Blue Sky, Auberge Resorts Collection, Hacienda AltaGracia, Auberge Resorts Collection, Wildflower Farms, Auberge Resorts Collection and more.
As director of food and beverage, Canseco will oversee operations across the various on-property dining destinations. Canseco joined Auberge Resorts Collection in June 2021 with the opening of Etéreo, Auberge Resorts Collection. During his tenure, he contributed to the successful launch of Susurros del Corazón, Auberge Resorts Collection before joining Chileno Bay in 2023 as the Director of Outlets.
Hyatt House Seaboard Station
Hyatt House Seaboard Station names Jeremy Powers as High Rail food and beverage director. Powers has spent more than half his life working within the bar, restaurant, spirits and entertainment industries. A North Carolina native, he is a founding member of the Raleigh-Durham chapter of the United States Bartenders Guild, having served as president since 2020.
Powers’ experience ranges from corporate establishments and family-owned eateries to intimate whiskey bars and lively full-atmosphere destinations. Powers is also an accredited Bourbon Steward with the Stave and Thief Society, leading more than 30 bar and restaurant staff training sessions in 2023 alone, along with 20 additional whiskey dinners and tastings with public education sessions attached.
The LINE San Francisco
The LINE San Francisco names Morgan De Paulo as the property’s new executive chef. With more than 25 years of experience, De Paulo is a seasoned culinary professional who has studied under chefs Jean George Vongerichten and Alain Ducasse. De Paulo has held many senior and corporate management roles making him a perfect fit for this role, including corporate executive chef at MINA Restaurant Group and chef de partie at José Andres Restaurant Group.
In his new role, Chef Morgan will keep some of the Asian influences found at The LINE SF’s food and beverage concepts while adding his flair to the hotel’s rooftop restaurant Rise Over Run as well as the lobby bar, Dark Bar.
Margaritaville Lake Resort Lake Conroe
Margaritaville Lake Resort Lake Conroe promotes Erika DeLaCruz to food and beverage director. Since the resort's opening in June 2020, DeLaCruz has been instrumental in launching six unique dining concepts, driving profitability and enhancing guest satisfaction.
Before joining Margaritaville Lake Resort, DeLaCruz served as restaurant manager at the Seminole Hard Rock Resort & Casino in Tampa, Fla. She also has experience working for the Gaylord Palms Resort & Convention Center in Kissimmee, Fla., and the Ritz-Carlton in New Orleans.
St. Regis Deer Valley
Staypineapple
Staypineapple, the Pacific Northwest-based hospitality group with 10 hotels, four restaurants and three cafés nationwide, promotes David Fingerman from executive chef at Atwood Restaurant, a premier dining establishment located in Staypineapple Chicago, to corporate executive chef for the Staypineapple Hotels brand. In this new role, Fingerman will oversee culinary operations across all Staypineapple hotels and food and beverage outlets, bringing his innovative approach and passion for exceptional dining experiences to a broader audience.
Fingerman, a chef with over a decade of experience in executive-level culinary roles, started from beginnings as a baker’s assistant at the age of 15. After a number of culinary positions throughout his earlier career, Fingerman first joined the Atwood team in 2013, then pursued an opportunity to work and learn under famed celebrity chef Graham Elliot as sous chef at the casual fine dining concept, Graham Elliot Bistro, in Chicago’s West Loop neighborhood. Fingerman was promoted to executive chef, where he spent two years leading the bistro’s culinary direction before taking an opportunity as executive chef at Madrina in Dallas. Fingerman returned to Atwood in 2017 as executive chef, and in 2021 he was tasked with leading both Atwood’s front and back of house teams, overseeing all culinary, service and beverage operations for the restaurant.