|
NAME
AND POSITION |
PROPERTY |
PREVIOUS POSITION/
PROPERTY |
|
 |
Ashley Sneddon,
Director of Catering |
The Blackstone Hotel, Chicago |
Director of Corporate & Social Events, Renaissance Chicago O’Hare Suites Hotel |
|
 |
Steven Szensai,
Director of Catering Sales |
The Ritz-Carolton, Denver, Colorado |
Director of Weddings, The Ritz-Carlton, Naples, Florida |
|
 |
Matt Westwood,
Executive Chef |
Carmichael's Restaurant, Sugar Ridge Hotel, Antigua, West Indies |
Sous Chef, Carlisle Bay Hotel, Antigua |
|
 |
Marvis Brade,
Executive Chef |
Sugar Club Restaurant, Sugar Ridge Hotel, Antigua, West Indies |
Executive Sous Chef, The Sticky Wicket and Pavilion, Antigua |
|
 |
Saturnin Tomeho,
General Manager |
Hotel 140, Boston, Massachusetts |
General Manager, Courtyard by Marriott Boston Waltham, Massachusetts |
|
 |
Rebecca DiBari,
Dining Room Manager |
Castle Hill Inn & Resort, Newport, Rhode Island |
Assistant Dining Room Manager, Castle Hill Inn & Resort |
|
 |
Raymond Southern,
Executive Chef |
The Back Bay Hotel, Boston, Massachusetts |
Executive Chef, Westin Dawn Beach Resort & Spa, St. Maarten |
|
 |
Jeremy Pacheco,
Executive Chef |
Ther Hermosa Inn, Paradise Valley, Arizona |
Chef de Cuisine, Society Café Encore, Encore at Wynn Las Vegas |
|
 |
Vanessa Kells,
Director of Catering |
Walt Disney World Swan & Dolphin Resort, Lake Buena Vista, Florida |
Assistant Director of Catering, Swan & Dolphin Resort |
|
 |
Ed DiAntonio,
Director of Catering & Convention Services |
Walt Disney World Swan & Dolphin Resort, Lake Buena Vista, Florida |
Director of Catering, Swan & Dolphin Resort |
|
 |
Scott Sopher,
Executive Chef |
Naples Bay Resort, Naples, Florida |
Executive Chef, Cin Cin Mediterranean Cuisine, Fort Myers, Florida |
|
 |
Michael Blaksteen,
Director of F&B |
Makena Beach & Golf Resort, Makena, Hawaii |
Assistant F&B Director, Hilton Waikoloa Village, Waikoloa, Hawaii |
|
 |
Bob Luckhart,
Executive Chef |
Shula's 347 Grill, Westin Lake Mary, Orlando North, Lake Mary, Florida |
Executive Chef, Gina’s on the Water, Altamonte Springs, Florida |
|
 |
Gilbert Santana,
Director of F&B |
Hyatt Regency Mission Bay Spa & Marina, San Diego, California |
Director of F&B, Hyatt Regency Long Island, Hauppauge, New York |
|
 |
Kurt Mittelberger,
Executive Chef |
InterContinental Chicago |
Executive Sous Chef, Hyatt Regency Chicago |
|
 |
Esme Pitard,
Director of F&B |
The Homestead, Hot Springs, Virginia |
Director of Conference Services, The Homestead |
|
 |
Mark Gallaudet,
Executive Chef |
The Homestead, Hot Springs, Virginia |
Corporate Chef, U.S. Foodservice, Raleigh, North Carolina |
|
 |
Thomas Ruth,
Chef de Cuisine |
The Homestead, Hot Springs, Virginia |
Division Chef, U.S. Foodservice, Raleigh, North Carolina |
|
 |
Luc Dendievel,
Executive Chef |
Willard InterContinental, Washington, D.C. |
Executive Chef/Partner, Restaurant 55 Degrees, Sacramento, California |
|
 |
Michael Harr,
Executive Chef, Old Hickory Steakhouse and Moon Bay |
Gaylord National Resort, National Harbor, Maryland |
Executive Corporate Chef, Celebrity Cruises, Miami, Florida |
|
 |
Brian Carney,
VP of Operations |
Copper Hotels (Corporate), Memphis, Tennessee |
Corporate Director of F&B Operations, Cooper Hotels |
|
 |
Andy Laubscher,
Corporate Director of F&B Operations |
Cooper Hotels (Corporate), Memphis, Tennessee |
Corporate Chef, Cooper Hotels |
|
 |
Philippe Olivier Robles,
Executive Chef |
The Resort Collection of Panama City Beach, Florida |
Executive Chef, Sandestin Golf & Beach Resort, Destin, Florida |
|
 |
Jeffrey Maisel,
Director of Catering |
Hilton Alexandria Mark Center, Alexandra, Virginia |
Director of Catering, Crowne Plaza White Plains – Downtown, White Plains, New York |
|
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