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Westin Galleria Dallas |
The Westin Galleria Dallas has opened the Second Floor Bistro Bar. Chef Scott Gottlich offers a modern spin on dishes like Kennebec potato gnocchi; short ribs and eggs; and duck confit pizza with shallots, tomatoes, and goat cheese. The restaurant’s 2,500-squarefoot dining area is enclosed in glass and features a terrazzo floor... |
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Chef Meier |
Executive Chef Konrad Meier from Bedford Springs Resort in Bedford, Pennsylvania, was named Iron Chef at the inaugural Cooks & Corks competition at the resort. Meier defeated Chef Dale Hawkins from Stonewall Resort in Roanoke, Virginia, to win the title, creating a dish that used shellfish as the secret ingredient... |
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Chef Ossola |
Andrea Ossola has joined the Four Seasons Hotel Houston as executive chef of Quattro, the hotel’s contemporary Italian restaurant. Ossola is the first Italian-born chef to oversee Quattro, which features Italian dishes using local and seasonal ingredients. Ossola was most recently executive sous chef at the Four Seasons Resort Costa Rica... |
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Chef Wieler |
Brian Wieler has been named executive chef at Tarrytown House Estate & Conference Center in Tarrytown, New York. Wieler is a graduate of the Culinary Institute of America and a 20-year veteran of the restaurant industry, most recently working as executive chef of Ardsley Country Club in Irvington, New York... |
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Chef Aubry |
The Algonquin Hotel in New York City has hired Alex Aubry as executive chef. Aubry will oversee all culinary operations at the property, including the Round Table Room and Oak Room restaurants. Aubry has more than 23 years of professional experience and was most recently executive chef at Affinia Manhattan Hotel... |
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Chef Rodriguez |
The Regent Bal Harbour hotel in Bal Harbour, Florida, has appointed Gerdy Rodriguez as executive chef of the hotel’s signature restaurant, 1 Bleu, which is only the second Le Cordon Bleu restaurant collaboration in North America. Rodriguez was born in Cuba, raised in Miami, and focuses on cuisine that combines local ingredients with foods of the Mediterranean. He was most recently executive chef of Café Sambal at the Mandarin Oriental, Miami... |
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Sunil Sharma |
The Hilton Hartford hotel in Hartford, Connecticut, has appointed Sunil Sharma as director of F&B at the 404-room property. Sharma has more than two decades of hospitality experience and was most recently GM of the 98-room Courtyard by Marriott in Westborough, Massachusetts... |
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Pure Verde lounge at the Hyatt Regency Miami |
The Hyatt Regency Miami finished a $20 million transformation of its sports bar into a lounge called Pure Verde. The outlet features slate and dark wood décor, riverfront views, and a Latin-inspired menu... |
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Chef Dingle |
Hershey Lodge in Hershey, Pennsylvania, has hired Richard Dingle as executive chef. Dingle comes to Hershey from Sunriver Resort in Sunriver, Oregon, where he was executive chef for the past 14 years. Dingle specializes in creating dishes with organic and locally raised foods... |
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Chef Lara |
Andrés Lara joins the culinary team at Park Hyatt Chicago’s NoMI restaurant as pastry chef. Lara is a native of Colombia and brings more than eight years of experience to the hotel. He previously worked at Noma restaurant in Copenhagen, Denmark; El Bulli restaurant in Roses, Spain; and Bagatelle restaurant in Oslo, Norway... |
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Chef Barnhill |
Greg Barnhill has been named executive chef of Charles Court restaurant at the Broadmoor in Colorado Springs, Colorado. Barnhill comes from Beaver Creek Lodge in Vail, Colorado, where he was executive chef... |
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Chef Justus |
Callaway Gardens in Pine Mountain, Georgia, has hired William Justus as executive chef. Justus will oversee all 10 of Callaway’s dining outlets and was most recently executive chef at Hershey Lodge in Hershey, Pennsylvania... |
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The Walt Disney World Swan and Dolphin Resort in Lake Buena Vista, Florida, has redesigned its Cabana Bar & Beach Club, with more intimate seating areas, extended hours, and a new menu featuring signature cocktails like the Sugarcane & Tarragon, which incorporates rum, brown sugar, pineapple leaves, tarragon leaves, and lime juice... |
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Larkspur Hotels & Restaurants in Larkspur, California, has hired Nathan Tanner to be its VP of restaurants. Tanner brings more than 16 years of restaurant, resort, and hotel F&B experience to Larkspur and was most recently senior director of restaurant development for Hilton Hotels Corporation... |
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The Umstead Hotel and Spa in Cary, North Carolina, has appointed Paul Kellum as executive chef of the hotel’s signature restaurant, Herons. Kellum was most recently executive chef at Blue Moon Restaurant and Bar and Eagles Nest in Vail, Colorado, where he created a 12- course tasting menu that helped him win Vail Resorts’ “Chef of The Year Award” earlier this year... |
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Mark Richardson has been named executive chef of Four Seasons Hotel San Francisco. Richardson will oversee the hotel’s Seasons restaurant as well as all culinary operations for the property. He has been with Four Seasons Hotels & Resorts for more than a decade and was most recently executive sous chef at Four Seasons Hotel Boston. One of Richardson’s culinary passions is molecular gastronomy... |
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