Hotels and resorts across the country have hired or promoted F&B leaders in the last two weeks. Here are some of the appointments.
Hard Rock Hotel New York
Hard Rock Hotel New York promotes Kayden King to director of restaurants. With a strong background in hospitality and operations, King brings proven leadership and a creative vision to the hotel’s dynamic food and beverage program, which includes signature dining at Sessions Restaurant & Bar and creative bites and cocktail program at the rooftop hotspot RT60 Rooftop Bar & Lounge.
Formerly the general manager of RT60 Rooftop Bar & Lounge, King has played an integral role in shaping the outlet's food and beverage experience, driving bar service innovation, enhancing guest engagement, and strengthening the identity of the venue. As Director of Restaurants, King will focus on further enhancing dining operations and delivering unforgettable guest experiences across all outlets, including in-room dining and special events.
Islander Resort
The newly transformed Islander Resort, Islamorada, Fla., appoints Amy Mixon as executive chef. Bringing more than 20 years of experience to the position, Mixon will oversee the resort’s four on-site dining experiences, including the new Drift on the Beach, Sandy’s Poolside Bar, and Coccoloba oceanfront food truck.
Mixon’s culinary background spans over two decades, with her most recent role serving as executive chef at Westminster Communities of Florida, a non-profit organization serving communities throughout the state. Prior to that, she held positions at hotels and resorts throughout the United States, including the W Atlanta-Downtown and The Amelia Island Club in Amelia Island, Fla. During her 12 years at The Amelia Island Club, Mixon advanced through leadership roles to eventually become the executive sous chef of the 300-member club in its entirety, overseeing three on-site dining venues.
La Fonda Hospitality Group
La Fonda Hospitality Group appoints Albert Bilotti as director of food and beverage at La Fonda on the Plaza, the hotel that sits on the historic city center in downtown Santa Fe. A veteran in the hospitality, food and beverage industries, Bilotti will oversee the AAA Four Diamond Property’s renowned culinary concepts as well as catering for onsite meetings and events and in-room dining.
Over the course of his career, Bilotti has led culinary operations at high-end and casual restaurants, bars, nightclubs and caterers, and has held director-level roles at celebrated lodging concepts across the country including Hotel Andaluz Albuquerque, La Posada de Santa Fe Resort & Spa, The Resort at Squaw Creek in North Lake Tahoe, The Roosevelt New Orleans and more. Prior to joining the team at La Fonda, he served as director of food and beverage at Hawks Cay Resort, the largest resort in the Florida Keys, and as the general manager of restaurant operations at the renowned seaside dining destination, Morada Bay, in Islamorada, Fla.
Montage Kapalua Bay
Montage Kapalua Bay, Maui, appoints CJ Jurchenko as director of food and beverage, overseeing all food and beverage operations for the resort’s 24-acre oceanfront resort in Maui. With more than 20 years of leadership experience in the hospitality industry, Jurchenko brings deep operational expertise, a collaborative leadership style, and a thoughtful approach to guest-centered dining experiences to his new role.
Jurchenko joins Montage Kapalua Bay from Montage Deer Valley, where he served as director of restaurants for six distinct dining venues. During his time there, he conceptualized and launched the resort’s Taste of Montage summer event series, an initiative created to foster local engagement and drive seasonal revenue. The series quickly became a beloved signature offering within the Deer Valley community.
The Nines Hotel
Departure, the rooftop restaurant perched atop the Nines Hotel in downtown Portland, Ore., appoints Dan Herget as executive chef.
A graduate of Johnson & Wales University’s Miami campus with dual degrees in Culinary Arts and Pastry Arts, Herget’s career has spanned some of the country’s most exciting culinary cities. He trained under Jean-Georges protégé Marco Ferraro at Wish in Miami Beach, served as Executive Chef for the Otaku Group in Nashville, and helped launch the Noelle Hotel in Nashville as a culinary destination. Most recently, he led kitchen operations at The Standard Spa in Miami Beach and Perry Lane Hotel in Savannah, Ga.
The Pierside Hotel
The Pierside Hotel, Santa Monica, Calif., appoints Irene Verceles as executive chef, bringing a bold new energy and vision to its signature restaurant The Surfing Fox. With over seven years of leadership experience in high-volume, coastal kitchens, Verceles will lead all culinary operations for the restaurant, building on its celebrated charm with a refreshed menu grounded in local sourcing and sustainable practices. She also plans to expand the restaurant’s Farm-to-Shore Program, deepening partnerships with local farms and inviting guests into a more immersive, community-driven dining experience.
Prior to her new role, Verceles served as executive chef at the Jamaica Bay Inn in Marina Del Rey, where she led a high-performing kitchen team and introduced seasonal menus rooting the guest experience in coastal California’s bounty of exceptional produce. She has also held sous chef roles at Palihouse West Hollywood and the Hollywood Roosevelt, supporting large-scale events, banquets and premier destination activations.