Hotel F&B Magazine
All Back Issues » July/August 2009

On The Move
Congratulations to the following F&B professionals on their promotions and new appointments.
Compiled By Michael Costa

Anissa Manfredi,
Creative Director for F&B
The Pool Deck, Sè San Diego Hotel, San Diego Principal & Creative Director, CasaChica Productions, Cabo San Lucas, Mexico

Tammy Tyson,
Complex Catering Manager
Westin Beach Resort/Sheraton Yankee Clipper Hotel, Ft. Lauderdale, Florida Senior Catering Sales Manager, Westin Diplomat Resort & Spa, Hollywood, Florida

James Rosenbauer,
Executive Chef
Bistro Z restaurant, Doubletree Hotel, Tarrytown, New York Executive Chef, Shorehaven Golf Club, Norwalk, Connecticut

Peter Csikos,
Executive Chef
Heldrich Hotel & Spa, New Brunswick, New Jersey Executive Chef, Hilton in Woodcliff Lake, Woodcliff Lake, New Jersey

John Bakker,
Executive Chef
Westin St. Maarten Dawn Beach Resort & Spa, St. Maarten, Netherlands Antilles Sous Chef, Glenapp Castle, South Ayrshire, Scotland

Robert Botello,
Head Chef
Live! Market, Indiana Live! Casino, Shelbyville, Indiana Executive Sous Chef, Levy Restaurants at Conseco Fieldhouse, Indianapolis

Michael Volpe,
Pastry Chef
Indiana Live! Casino, Shelbyville, Indiana Pastry Chef, Borgata Hotel Casino & Spa, Atlantic City, New Jersey

Andrew Miller,
Executive Chef
Maker’s Mark Bourbon House & Lounge, Indiana Live! Casino, Shelbyville, Indiana Executive Chef, 909 Grille, Muncie, Indiana

Robert Mason,
Executive Chef
Westin Imagine, Orlando Executive Chef, Grand Bohemian Hotel, Orlando

Rob Underwood,
Director of F&B
KeyLime Cove Indoor Water Resort, Gurnee, Illinois Corporate Director of F&B Services, Great Wolf Resorts, Madison, Wisconsin

Lindsey Tellez,
Executive Meetings Manager
Lancaster Marriott at Penn Square, Lancaster, Pennsylvania Executive Meetings Manager, The Yorktowne Hotel, York, Pennsylvania

Aaron Neeley,
Executive Chef
Hotel ZaZa, Houston Executive Sous Chef, Hotel ZaZa

Justin Kraemer,
Director of Restaurants
The Hay-Adams, Washington, D.C. Assistant Director of F&B, Beverly Hilton Hotel, Beverly Hills, California

Whitney Sapp,
Catering Director
The Elysian, Chicago Senior Catering Manager, Park Hyatt Chicago

Adam Hayes,
Executive Chef
Grand Bohemian Hotel, Asheville, North Carolina Chef de Cuisine, Proximity Hotel, Greensboro, North Carolina

Gary Steuber,
Director of F&B
Grand Bohemian Hotel, Asheville, North Carolina Executive F&B Manager, Grove Park Inn Resort & Spa, Asheville, North Carolina

Jason Koppinger,
Executive Chef
Westin Casuarina Grand Cayman Beach Resort and Spa, Cayman Islands Executive Chef, Royal Caribbean Cruises, Miami

Louis Osteen,
Resort Chef
South Seas Island Resort, Captiva Island, Florida Chef/Owner, Louis’s Las Vegas and Louis’s Fish Camp restaurants, Las Vegas

Kevin Miller,
Executive Chef
NASCAR Sports Grille, Indiana Live! Casino, Shelbyville, Indiana Assistant Executive Chef, Ameristar Casino & Hotel, Council Bluffs, Iowa

Pierre Gornes,
Sous Chef
RH Restaurant and Bar, Andaz West Hollywood, California Sous Chef, Hotel Bel Air, Los Angeles

Jan Pfeiffer,
Executive Chef
Rio Mar Beach Resort & Spa, Rio Grande, Puerto Rico Executive Chef, La Quinta Resort & Club, La Quinta, California

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