Hotels and resorts across the country have hired or promoted F&B leaders in the last two weeks. Here are some of the appointments.
Bower Coronado
The Bower Coronado, Coronado Island, Calif., adds Tim Sanchez as director of food and beverage. The appointment comes on the heels of the hotel’s debut in March 2025 and marks a key step in expanding its culinary program, anchored by Dive, Coronado’s first rooftop bar and restaurant. In his new role, Sanchez will oversee all culinary operations, from menu concept to service standards and guest experience.
With over a decade of industry experience, Sanchez brings a hands-on, guest-centric approach to his new role. Most recently, he served as general manager of Books & Records with CS Hospitality. Prior to that, he held key leadership positions with San Diego-based hospitality group, CH Projects, where he played a key role in shaping standout dining experiences at acclaimed venues such as Craft & Commerce, False Idol, Seneca, and Reading Club.
Crane Resort, Barbados
Timothy Walker joins The Crane Resort, Barbados, as group executive chef. He now leads all culinary operations across the resort’s five restaurants, café, and bar, overseeing everything from menu development and staff training to quality control and food safety compliance. His focus on consistency, presentation, and bold, flavor-forward cuisine continues to shape The Crane’s reputation for world-class dining.
Walker has mentored hundreds of culinary professionals throughout his career and is known for cultivating an environment where creativity and excellence thrive. His leadership style blends discipline with innovation, ensuring that both guest expectations and international culinary standards are not only met—but exceeded.
Fidelity Hotel
Fidelity Hotel, a 97-room boutique hotel in Cleveland, appoints executive chef Daniel Young. Young grew up working in kitchens on the east side of Cleveland, where he met and worked for Michael Symon at the Lolita. Following his time at Lolita, Young went on to open Mabel’s BBQ with the Michael Symon team, which led to his spearheading of opening the Las Vegas location. Young relocated to Maine, where he became the chef de cuisine at Fore Street. In 2021, Young moved to Denver and became the executive chef of HALCYON, a 154-room boutique hotel in Cherry Creek.
Today, Young will pilot all culinary initiatives at Fidelity Hotel, including revamped menu design, ingredient sourcing with a focus on local and regional vendors, and banquet selections, with a primary focus on the full-service signature restaurant, Club Room.
Four Seasons Hotel Nashville
Four Seasons Hotel Nashville appoints Derek Simcik as executive chef. With more than two decades of culinary expertise, Simcik brings a vibrant mix of creativity, artistry and hospitality to Nashville’s flourishing dining scene. Simcik will serve as executive chef for the entire property, including overseeing the hotel’s flagship restaurant, Mimo Restaurant and Bar; its rooftop restaurant Rivière; special events and banquets; and in-room dining.
Originally from Greece, and classically trained in Washington, D.C., Simcik has led the culinary programs at acclaimed properties including Hotel Bardo Savannah, Kimpton Goodland in Santa Barbara and The Burnham in Chicago. Throughout his career, he has opened more than 16 restaurants and hotels, earning a reputation for visionary leadership, mentorship and a passion for delivering exceptional culinary experiences.
Grand Hyatt Baha Mar
Grand Hyatt Baha Mar—the luxury, Nassau, The Bahamas, appoints Marko Malicanin to director of operations, food & beverage. Malicanin joins Grand Hyatt Baha Mar with extensive international experience in luxury and lifestyle hospitality. A graduate of the Swiss Hotel Management School in Montreux, Malicanin began his Hyatt career at Grand Hyatt Dubai as a restaurant and special events manager before advancing to Park Hyatt Maldives as a food & beverage manager.
With a dream of working in the U.S., Malicanin transitioned to Grand Hyatt Atlanta, where he excelled in both Rooms and Food & Beverage as an assistant director of operations, leading key initiatives for over six years. He was later promoted to director of food & beverage and culinary operations at Carmel Valley Ranch and, most recently, served as Hotel Manager at Thompson and tommie Hotels in Austin. In Austin, he played a pivotal role in transitioning three outlets from outsourced to managed operations and was instrumental in integrating the hotels into the Hyatt system. Marko is a creative and passionate leader whose international and U.S. experience in luxury and lifestyle is a perfect match in leading Hyatt’s largest and most complex food and beverage operation worldwide, especially as Grand Hyatt Baha Mar continues to elevate and expand its food and beverage offerings. He is particularly excited to immerse himself in Bahamian culture and will be joined by his fiancée, Teodora Dordevic.
Independent Collection Hotels & Resorts
Independent Collection Hotels & Resorts appoints Tatiana Rosana as its first regional director of culinary. As a first-generation Cuban-American from Miami, Tatiana Rosana draws inspiration from her heritage and family’s love of food. A Le Cordon Bleu graduate, she leads Para Maria at The Envoy Hotel, dedicated to her grandmother. Beyond The Envoy, she supports IC properties, contributes to industry conferences, and frequently appears on Bar Rescue, Good Morning America, and The Today Show. Her accolades include FSR Magazine’s “Rising Stars of the Industry” and the MRA’s “Manager of the Year” and “Innovative Restaurant Concept of the Year.” A two-time Chopped champion, she has also competed on Beat Bobby Flay and Guy’s Grocery Games.
In her expanded role, Tatiana will continue leading The Envoy Hotel’s culinary program while also overseeing The Whitney, Sea Crest Beach Hotel, and The Boxer. Providing hands-on guidance in key food and beverage initiatives, she will ensure consistency and excellence across Independent Collection restaurants in Massachusetts and beyond. As an integral part of the IC and culinary leadership team, she will champion innovation among the Northeast teams.
La Cantera Resort & Spa
Novotel Miami Brickell
Novotel Miami Brickell appoints chef Yohsy Hernandez as executive chef. Hernandez, a Cuban-born culinary artist, brings more than 13 years of international gastronomic experience. Yohsy’s impressive background includes leadership roles with prestigious brands such as Melia, Sofitel, Hilton and Marriott’s Tribute Portfolio.
Sheraton San Diego Resort
Sheraton San Diego Resort appoints Christopher Ryan as director of food and beverage. With over a decade of culinary and operational expertise, Ryan now leads the resort’s food and beverage program, overseeing five dining outlets—including Rumorosa, Brewery X, Sunglow Cabana Bar, Strada, and Bay Tower Lounge—as well as expansive banquet operations. Ryan’s impressive career includes leadership roles at Omni San Diego Hotel, Omni Scottsdale Resort & Spa at Montelucia, and Omni San Francisco.
Most recently, he consulted for Rapid River Hospitality, supporting a diverse portfolio of hotels, resorts, and RV destinations with a focus on operational strategy, capital project management, and brand-wide food and beverage programming. He began his hospitality journey at The Ritz-Carlton, Dove Mountain, and is known for his strategic vision, operational excellence, and commitment to delivering exceptional guest experiences—bringing a wealth of knowledge that will help shape the future of Sheraton San Diego.
Waldorf Astoria Riviera Maya
Waldorf Astoria Riviera Maya, Mexico, adds chef Jonathan Santiago as executive chef. Santiago will lead the culinary direction across the resort’s dining venues including Malpeque, the signature restaurant centered around a regal open-flame grill, Chaya, the all-day brasserie celebrating the beauty of hyper-seasonal ingredients and JA’O, a high-energy, vibrant restaurant that honors traditional techniques and recipes, embodying the spirit of Mexican cantina cooking.
Prior to joining Waldorf Astoria Riviera Maya, Santiago trained under and collaborated with some of the culinary world’s most respected names and those experiences continue to shape his refined, technique-driven approach to modern Mexican cuisine. He also held various leadership positions at luxury resorts, overseeing complex culinary operations and played an instrumental role in hotel openings and the development of innovative gastronomic concepts tailored to Riviera Maya’s luxury clientele.
Walt Disney World Swan and Dolphin
The Walt Disney World Swan and Dolphin has promoted chef Devin Queen to executive chef. Queen brings over 24 years of food and beverage experience with Marriott to his role, with 22 of those years spent in restaurants and the banquets department at the Swan and Dolphin, beginning with sous chef at Shula’s Steak House, followed by his promotion to restaurant chef. He later became opening restaurant chef for Il Mulino restaurant before being appointed the hotel’s complex banquet chef.
Queen is no stranger to the food and beverage industry. He began working in restaurant kitchens at age 12 as a dishwasher. He studied at the Culinary Institute of America, (CIA) in New York, where he mastered the foundational principles of cooking that would shape his professional path.