Hotel F&B Magazine
All Back Issues » May/June 2010

On The Move
Congratulations to the following F&B professionals on their promotions and new appointments.
Compiled By Michael Costa
NAME AND POSITION PROPERTY PREVIOUS POSITION/ PROPERTY


Ashley Sneddon The Blackstone Hotel, Chicago Ashley Sneddon,
Director of Catering
The Blackstone Hotel, Chicago Director of Corporate & Social Events, Renaissance Chicago O’Hare Suites Hotel


Steven Szenasi, The Ritz-Carlton, Denver Colorado Steven Szensai,
Director of Catering Sales
The Ritz-Carolton, Denver, Colorado Director of Weddings, The Ritz-Carlton, Naples, Florida


Matt Westwood, Carmichael’s Restaurant, Sugar Ridge Hotel, Antigua, West Indies Matt Westwood,
Executive Chef
Carmichael's Restaurant, Sugar Ridge Hotel, Antigua, West Indies Sous Chef, Carlisle Bay Hotel, Antigua


Marvis Brade, Sugar Club Restaurant, Sugar Ridge Hotel, Antigua, West Indies Marvis Brade,
Executive Chef
Sugar Club Restaurant, Sugar Ridge Hotel, Antigua, West Indies Executive Sous Chef, The Sticky Wicket and Pavilion, Antigua


Saturnin Tomeho, Hotel 140, Boston, Massachusetts Saturnin Tomeho,
General Manager
Hotel 140, Boston, Massachusetts General Manager, Courtyard by Marriott Boston Waltham, Massachusetts


Rebecca DiBari, Castle Hill Inn & Resort, Newport, Rhode Island Rebecca DiBari,
Dining Room Manager
Castle Hill Inn & Resort, Newport, Rhode Island Assistant Dining Room Manager, Castle Hill Inn & Resort


Raymond Southern, The Back Bay Hotel, Boston, Massachusetts Raymond Southern,
Executive Chef
The Back Bay Hotel, Boston, Massachusetts Executive Chef, Westin Dawn Beach Resort & Spa, St. Maarten


Jeremy Pacheco, The Hermosa Inn, Paradise Valley, Arizona Jeremy Pacheco,
Executive Chef
Ther Hermosa Inn, Paradise Valley, Arizona Chef de Cuisine, Society Café Encore, Encore at Wynn Las Vegas


Vanessa Kells, Walt Disney World Swan & Dolphin Resort, Lake Buena Vista, Florida Vanessa Kells,
Director of Catering
Walt Disney World Swan & Dolphin Resort, Lake Buena Vista, Florida Assistant Director of Catering, Swan & Dolphin Resort


Ed DiAntonio, Walt Disney World Swan & Dolphin Resort, Lake Buena Vista, Florida 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, Naples Bay Resort, Naples, Florida Scott Sopher,
Executive Chef
Naples Bay Resort, Naples, Florida Executive Chef, Cin Cin Mediterranean Cuisine, Fort Myers, Florida


Michael Blaksteen, Makena Beach & Golf Resort, Makena, Hawaii Michael Blaksteen,
Director of F&B
Makena Beach & Golf Resort, Makena, Hawaii Assistant F&B Director, Hilton Waikoloa Village, Waikoloa, Hawaii


Bob Luckhart, Shula’s 347 Grill, Westin Lake Mary, Orlando North, Lake Mary, Florida 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, Hyatt Regency Mission Bay Spa & Marina, San Diego, California 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, InterContinental Chicago Kurt Mittelberger,
Executive Chef
InterContinental Chicago Executive Sous Chef, Hyatt Regency Chicago


Esme Pitard, The Homestead, Hot Springs, Virginia Esme Pitard,
Director of F&B
The Homestead, Hot Springs, Virginia Director of Conference Services, The Homestead


Mark Gallaudet, The Homestead, Hot Springs, Virginia Mark Gallaudet,
Executive Chef
The Homestead, Hot Springs, Virginia Corporate Chef, U.S. Foodservice, Raleigh, North Carolina


Thomas Ruth, The Homestead, Hot Springs, Virginia Thomas Ruth,
Chef de Cuisine
The Homestead, Hot Springs, Virginia Division Chef, U.S. Foodservice, Raleigh, North Carolina


Luc Dendievel, Willard InterContinental, Washington, D.C. Luc Dendievel,
Executive Chef
Willard InterContinental, Washington, D.C. Executive Chef/Partner, Restaurant 55 Degrees, Sacramento, California


Michael Harr, Gaylord National Resort, National Harbor, Maryland 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, Cooper Hotels (Corporate), Memphis, Tennessee Brian Carney,
VP of Operations
Copper Hotels (Corporate), Memphis, Tennessee Corporate Director of F&B Operations, Cooper Hotels


Andy Laubscher, Cooper Hotels (Corporate), Memphis, Tennessee Andy Laubscher,
Corporate Director of F&B Operations
Cooper Hotels (Corporate), Memphis, Tennessee Corporate Chef, Cooper Hotels


Philippe Olivier Robles, The Resort Collection of Panama City Beach, Florida Philippe Olivier Robles,
Executive Chef
The Resort Collection of Panama City Beach, Florida Executive Chef, Sandestin Golf & Beach Resort, Destin, Florida


Jeffrey Maisel, Hilton Alexandria Mark Center, Alexandria, Virginia 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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