JW Marriott Grand Rapids, Michigan, has named John State as the executive chef for the new hotel, set to open Fall 2007. While in command of designing the concept and launching the signature market fresh restaurant, six.one.six, named for West Michigan’s area code, State will also oversee the hotel’s catering services, destination lounge, and in-room dining services. As former chef de cuisine of a nationally acclaimed Orlando restaurant, State brings a penchant for seasonal and quality ingredients to this new venue, in an effort to preserve and present freshness and flavors to guests ...

The Eldorado Hotel & Spa, Santa Fe, New Mexico, has promoted Charles H. Kassels from sous chef to executive chef at the four-diamond, 219-room hotel. In his new role, Kassels will direct the culinary team, which oversees banquet services, Eldorado Court, and the award-winning The Old House restaurant. Kassels’ creative artisan style blends fresh seasonal and regional organic ingredients with Southwestern and Asian influences. His personal use of French techniques will yield a one-of-a-kind dining experience for guests ...

The Ritz-Carlton, Sarasota was privileged to welcome Louis-Fabrice Latour, head of the highly respected Burgundian Domaine and Maison Louis Latour, for a Winemaker Dinner on February 28, 2007, at the resort’s Vernona restaurant. Guests enjoyed an intimate reception and four-course dinner showcasing the cuisine of Chef de Cuisine Jeremy Saccardi with a menu designed to highlight the fine wines from Louis Latour’s familyowned and operated, tenth generation vineyards ...

The Renaissance Syracuse, formerly the Marx Hotel & Conference Center, completed its conversion to the Marriott family Renaissance brand and is open for business. With its renowned full-service restaurant, Redfield's, distinctive luxury accommodations, and 12,000 square feet of dedicated meeting space, Syracuse's first true conference center fits well with the upscale profile of Marriott's Renaissance brand ...

Recruited from Barcelona in 2001 to lead the culinary team at Marquesa, the AAA Five-Diamond restaurant at the Fairmont Scottsdale Princess, Jorge Gallardo has been promoted to the position of executive sous chef overseeing all restaurant operations at the property. Trained at Hesuits Sant Ignacio Technical-Culinary Institute in his native Barcelona, Spain, Chef Gallardo’s interest in cooking started at a very young age. His favorite childhood memories are from summer vacations at his grandfather’s farm in Andalusia, where he cultivated fresh fruits and vegetables. The expectation of serving the freshest foods remained with him as he pursued his career as a chef, and, today, his cooking shows no exception to those high standards ...

The new Sheraton Phoenix Downtown, opening October 2008, is asking the public to help name its future restaurant for the prize of a five-night stay in a suite at the hotel, with all meals included. The restaurant will be a contemporary American grill with a Southwestern twist, boasting 11,500 square feet and accommodating 242 diners. It will encompass a full bar, private dining room, lounge, and outdoor seating area. Sheraton management is hoping for unique ideas that convey the restaurant concept and Sheraton brand values of Warm, Comforting, Connections. “We are looking for a bold, inspired, and memorable name that reflects the Sheraton brand values and the exciting changes that are in store for the downtown area,” Director of Sales and Marketing Steve Spivak says. “Who better to ask than the people who live here?” Valley residents are invited to submit their creative ideas now through July 31 ...

VP of Carl M. Freeman Companies, Michael Walsh, is pleased to announce Chef Richard Hamilton is the new VP of food and beverage operations/corporate chef within the sports and hospitality business division of the Maryland-based organization. Hamilton will oversee the food and beverage operations at the three Carl M. Freeman golf courses, the Historic Tidewater Inn in Easton, Maryland, and all future concept and development changes as the sports and hospitality segment of the company matures and grows ...

Paul Nolan has been appointed Mandarin Oriental, New York’s executive pastry chef and will be responsible for the creation of sweet delights for the Five-Star hotel’s discerning guests. Most recently, Nolan spent eight years as executive pastry chef of the quintessential New York City institution, 21 Club. Prior to that engagement, Nolan honed his skills by working for some of New York’s most acclaimed restaurants and hotels, including Le Benardin, 57 at Four Seasons, and the Pierre Hotel. A Dublin native, Nolan studied formally at several leading European institutions, including the French Culinary Institute, the Dublin College of Catering, and Westminster College, Vincent Square in London ...

Jurys Washington Hotel, D.C., is proud to announce that Executive Chef Russel Cunningham of the Dupont Grille was awarded a gold medal recently in the American Culinary Federation (ACF) and Akron- Canton Area Cooks and Chefs Association competition. The award-winning dish was his potato-wrapped lobster with salmon mousse served with sautéed spinach, julienne vegetables, parsnip purée, and white truffle-lemon butter sauce. Cunningham was also awarded bronze medals in the practical and contemporary categories for his red cherry sesame hoisin glazed duck breast served with braised leg meat spring roll, as well as his mustard and herb crusted veal rack with mint glazed carrots, braised Swiss chard, and pan jus ...

Ginn Reunion Resort, Orlando, sets itself apart with the opening of Reunion Grande, the new 11-story luxury condo-hotel highrise that serves as the centerpiece of the sprawling, 2,300-acre resort community. Featuring 82 opulent one- and two-bedroom suites of up to 2,400 square feet, guests at the majestic highrise will find an unparalleled level of luxury at this resort. Reunion Grande offers fine dining at its best with the opening of two exquisite restaurants, Forté and Eleven, under the leadership of culinary veteran Christian Schmidt, executive chef. Forté, a contemporary chophouse, showcases the finest USDA prime beef, including filet mignon, New York strip and porterhouse cuts, as well as the freshest seafood available. The chic restaurant offers diners one of the state’s finest and most impressive wine cellars with more than 250 selections from around the globe. Eleven, a rooftop café serving tapas and small bites from around the world, is an eclectic fusion of new world and Asian cuisines. Open late afternoons and evenings, Eleven combines extraordinary dining with casual nightlife, providing a panoramic view of the resort and of the firework display at nearby Walt Disney World®.

Gemstone Hotels & Resorts International, LLC announces the $17 million transformation of the House of Blues Hotel Chicago into the Hotel Sax Chicago, including a complete renovation of all 353 guestrooms, lobby area, and bar. Located within Chicago’s legendary Marina City, the Hotel Sax Chicago will be transformed into a luxurious yet chic hotel providing dramatic style and exceptional service in comfortable, uniquely Chicago surroundings. The name change will be effective May 2007 ...

Debuting in November 2007, after five years of meticulous planning and design, the Sky Lodge, Park City, will open in historic Old Town as a venture of CloudNine ResortClubs. The Sky Lodge offers 22 exclusive residences, an opulent spa, and superb dining. The property’s restaurants include Easy Street Brasserie, featuring contemporary bistro cuisine and Bar Bohème, featuring an extensive wine cellar, live jazz, and a laid-back deck with fire pit. Adjacent to The Sky Lodge is the exterior pedestrian plaza that houses the Flying S coffee shop, as well as neighboring Zoom Restaurant, which has been operated by Robert Redford’s Sundance Group for over 13 years.

INTERNATIONAL
The luxurious AAA Four Diamond® Spice Island Beach Resort in Grenada has appointed Phil Warden, an expert in patisserie and confectionery, the new pastry chef at Oliver’s Beachside Restaurant. Warden brings to Spice an elaborate background of training and experience at various establishments in the south of England including the Felix Hotel in Cambridge, the Alexandria Hotel near London, and the Castle Hotel in Windsor. He held an AA rosette standard while employed at all the establishments, an award given to chefs who display innovation, greater technical skills, and consistency in combining and balancing ingredients ...

A new beachfront restaurant has opened at Four Seasons Resort Punta Mita, Mexico. With an open wood-burning grill, the restaurant’s menu focuses on premium fish, seafood, and grilled meats. The restaurant also features a raw bar and the signature Bahia quesadilla, ideal for sharing. In other Four Seasons news, Taipei’s first and only three-in-one Japanese char-grill restaurant has opened in the Grand Formosa Regent Taipei. Three-in-one at Mihan means shabu shabu (the Japanese version of hot pot), robatayaki (traditional and very simple grills), and yakiniku (bitesize barbecue).

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