The JW Marriott Pennsylvania Avenue Hotel, Washington, D.C., has appointed Michael Basile as its food and beverage director and John Huppman as its executive chef. Both come from the Marriott Georgetown University Conference Hotel, where Basile was the assistant GM and Huppman was the executive chef …

The Hyatt Regency Woodfield in Schaumburg, Illinois, has named Gary Irps as food and beverage director and Hago Hagopian as executive chef. Irps was previously the hotel’s director of catering and convention services, while Hagopian comes from Gaddy’s Restaurant in Schaumburg …

NYLO Hotels has hired Chef Wiley Bates III as food and beverage director of its inaugural property, NYLO Plano at Legacy in North Dallas. Before joining NYLO, Bates was food and beverage director at the Westin Stonebriar Resort, also in North Dallas …

The Eden Roc, a Renaissance Beach Resort & Spa in Miami Beach, Florida, has appointed Scott Siebert as food and beverage director. Siebert was most recently the food and beverage director at the JW Marriott Starr Pass Resort & Spa in Tucson, Arizona …

Jeremy Scott and Tom Cannizaro join the Mystic Marriott Hotel & Spa in Groton, Connecticut, as sous chef and director of food and beverage services, respectively. Scott comes from Aziza restaurant in Stonington, Connecticut, where he was chef de cuisine, and Cannizaro comes from the Hilton Hartford Hotel in Hartford, Connecticut, where he was food and beverage director …

Sunriver Resort in Sunriver, Oregon, a AAA Four-Diamond property, has appointed Bill Ballard the chef de cuisine and Tom Sorenson restaurant manager for the resort’s the Grille at Crosswater. Ballard was previously the executive chef at Creekside Golf Club in Salem, Oregon, while Sorenson was the dining room manager at Anthony’s Home Port seafood restaurant in Bend, Oregon …

The Hard Rock Hotel San Diego has appointed Jeff Walter as its executive chef. Walter comes from Caesars Palace Resort Casino in Las Vegas, where he was the executive sous chef …

The InterContinental Houston has reinvented its restaurant, formerly known as Picho, now called “the restaurant.” The space features hardwood floors, chocolate-brown leather booths with red bolster pillows, and a menu highlighting global cuisine from Executive Chef Peter Laufer, featuring items such as Raisin and Pecan Brioche French Toast and Flaky Opakapaka Filet with Chimichurri Sauce …

Jay Bush is the new food and beverage director at the Hilton Americas- Houston Hotel. Bush comes from the Hilton Portland & Executive Tower Hotel in Portland, Oregon, where he was the food and beverage director …

The Ritz-Carlton Westchester in White Plains, New York, has hired James Dangler as its executive chef, Jesse Davis as chef de cuisine at the hotel’s BLT Steak restaurant, and Barbara Thibault as director of catering sales. For the past four years, Dangler was the chef de cuisine at Roy’s New York. Davis was the sous chef at Porterhouse Restaurant in the Time Warner building in Manhattan, and Thibault was most recently the catering director at the Roosevelt Hotel in New York City …

Jim Steele has been named food and beverage director at the Estancia La Jolla Hotel & Spa in La Jolla, California. Steele was most recently banquets director at the Ritz-Carlton, Laguna Niguel, and will oversee all food and beverage operations, including the hotel’s Adobe El Restaurante, Bodega Wine Bar, private dining accommodations, and catering staff …

The Peninsula New York has promoted two of its food and beverage staff to senior positions: Thomas Piede is now executive chef after serving as the hotel’s executive sous chef since 2003, and Rory Slater, former assistant food and beverage director, becomes the hotel’s food and beverage director. In addition, the hotel has hired Larry Lopez as its pastry chef. Lopez was most recently the pastry chef at Kittichai restaurant at the Thompson Hotel in New York City …

The Hotel Hershey in Hershey, Pennsylvania, has named Tina Haldeman as executive pastry chef. Haldeman comes from Sea Island Resort in Georgia, bringing her specialty for wedding and themed cakes …

Adam Votaw has been named executive chef of BALEENnaples, a waterfront restaurant at LaPlaya Beach & Golf Resort in Naples, Florida. His cuisine focuses on a foundation of classical French with Asian, Latin, and pastry influences. Votaw comes from Chispa restaurant in Doral, Florida, where he was the executive chef …

Darryl Moiles has been named executive chef of Four Seasons Resort Palm Beach. Moiles has been with Four Seasons since 1995 and most recently served as the executive sous chef at Four Seasons Resort Aviara in North San Diego …

The Fairmont Chicago has promoted Brad Parsons to executive chef. Parsons had been the hotel’s executive sous chef and also served as the chef de cuisine at the property’s Aria restaurant, where he was known as the “Love Chef,” offering relationship advice in the form of online recipes …

Fontainebleau Miami Beach has named Jeffrey Klein director of food and beverage operations and Sebastian Nohse executive sous chef for the resort. Klein was most recently the food and beverage director at Loews Miami Beach Hotel, while Nohse served as executive sous chef at Mandarin Oriental Hong Kong …

The InterContinental Mark Hopkins San Francisco has appointed Christophe Depuischaffray as executive chef. Depuischaffray will oversee kitchen operations and menu planning for all of the hotel’s food and beverage outlets, including the Top Of The Mark sky-bar, and the Nob Hill Restaurant. He is a native of France with more than 23 years in the hospitality business, most recently as executive chef of the Hotel InterContinental Madrid in Spain …

Laurent Branlard, executive pastry chef at the Walt Disney World Swan and Dolphin Resort, led his team to first place at the National Pastry Championship in Nashville. Branlard’s team created a showpiece featuring a chocolate guitar airbrushed with a likeness of country music star Tim McGraw and decorated with chocolate sunflowers …

The Penrose Room at the Broadmoor in Colorado Springs is the first-ever dining establishment in Colorado to be given a AAA Five-Diamond Award…

Mandarin Oriental Hotel Group has promoted David Nicholls to group director of food and beverage. Nicholls was most recently food and beverage director and executive chef at the Mandarin Oriental Hyde Park, London. Before joining Mandarin Oriental, Nicholls worked as a chef at Buckingham Palace and was the youngest chef in the United Kingdom to be awarded a Michelin star …

The culinary team at the Westin Kuala Lumpur took home several medals at the recent Culinaire Malaysia competition. Chef Chuah Teck Seng won the gold medal in the Apprentice Hot Cooking category, while the rest of the crew took home medals in five other categories, including Team Event —Battle of the Chef Black Box, Hot Cooking Fish/Seafood, and Ethnic Malay Cold Display. The competition is organized annually by the Malaysian Association of Hotels.—Michael Costa