Hotels across the U.S. have appointed new food and beverage leaders over the past few weeks.
The Adolphus
The Adolphus in Dallas promotes Blaine Eads to director of catering and has appointed Gricel Duran to executive pastry chef.
Eads' new role will see her as the primary point of contact for those interested in hosting events at The Adolphus and the driving force behind the hotel’s wedding program. Additionally, Eads will collaborate with the culinary team to ensure menus are designed and curated to meet clients’ preferences, and she will work closely with the wider banquet team to guarantee operations adhere to the hotel’s standards of excellent service. She joined The Adolphus team in 2022 as catering sales manager and later became associate director of catering overseeing the planning and execution of catered events. She has also filled roles at Tower Club Dallas and The Grand Old Post Office.
Duran will be responsible for creating pastry and dessert experiences throughout the hotel that align with its luxurious standards. She will introduce innovative and seasonal menu offerings for guests and visitors of the property. She began at The Adolphus in September of 2024 executing and designing signature pastries, desserts and more for the property. A seasoned leader with decades of industry experience in the industry, Duran’s previous roles include stints at Loews Coral Gables, Ritz Carlton Turtle Bay, and W Hotel South Beach Marriott.
EOS Hospitality
EOS Hospitality, a full-service hotel management company, appoints Patrick Berwald as senior vice president of food and beverage. In this role, Berwald will oversee all food and beverage operations across EOS Hospitality’s portfolio, focusing on innovation and strategic growth. EOS Hospitality currently operates more than 50 hotels and resorts, totaling more than 7,000 keys across the United States. With more than 25 years of diverse hospitality experience, Berwald joins EOS Hospitality from Pyramid Global Hospitality, He has also held positions at Loews Hotels & Co.
Hotel Maverick
Hotel Maverick in Grand Junction, Colo., appoints Ernest Brown as director of food, beverage and culinary. With more than three decades of experience in the hospitality industry, Brown will oversee all aspects of the hotel’s culinary operations, including banquets; onsite coffee shop, Bettys; and rooftop restaurant, Devil’s Kitchen. Brown most recently served as director of food and beverage at Grand Hyatt Vail. Prior to this, he held many culinary director and chef roles at notable hotels, resorts, casinos and restaurants in Las Vegas, New Orleans, Pennsylvania, Georgia, Chicago and more.
InterContinental Mark Hopkins San Francisco
The InterContinental Mark Hopkins San Francisco in Calif. appointschef Christian Luxton as its new executive chef and John McDaniel as the hotel’s new director of food and beverage.
Luxton brings more than a decade of experience in restaurant and hotel management, with expertise in food and labor budget management and leading high-performing culinary teams. In his new role, Luxton will oversee all culinary operations, ensuring the highest standards of quality and service. His responsibilities include developing creative menus for the hotel’s restaurants, banquets, and special events, as well as managing business operations, inventory control, and staff scheduling. Previously, he served as executive chef at Left Bank Brasserie. He has also held positions at Rollati Restaurant and the Shattuck Hotel in Berkeley.
McDaniel brings more than 25 years of leadership experience in food and beverage, specializing in operations, profitability, and team development. He is known for enhancing large-scale hospitality operations through strategic initiatives that improve efficiency and guest satisfaction. In his new role, McDaniel will oversee multiple teams, kitchens, and dining outlets, catering to up to 500 guests. He will work closely with the finance team to set and refine budgets, drive revenue, and foster a positive, collaborative work environment. Before joining the hotel, McDaniel was director of food and beverage at the Clift Royal Sonesta. He has also held positions at Holiday Inn Golden Gateway and Holiday Inn Express Fisherman’s Wharf.
Kimpton Claret Hotel
Kimpton Claret Hotel in Denver, part of IHG Hotels & Resorts' luxury and lifestyle portfolio, has appointed Iona Lee to director of food and beverage for the property. Lee will lead all restaurant and banquet operations and oversee the food and beverage guest experience. Lee comes to Colorado from Orlando, where she previously held roles at Hawkers Asian Street Food group. She has also held roles at Cleartide Group, Hilton Orlando, and Wildhorse Saloon in Gaylord Hotels.
Kinseth Hospitality Companies
Kinseth Hospitality Companies promotes Matthew Robinson to corporate food & beverage (F&B) director. Robinson began his career with KHC in 2014 as the Chef at the Green Mill in Wichita, Kan., and he has since held a variety of positions. Before joining KHC, Robinson had a 14-year tenure with Marriott International, where he honed his skills as a chef and gained valuable experience in high-volume food service operations. Robinson also ventured into entrepreneurship by opening his own establishment, further expanding his expertise in the hospitality industry.
Naples Grande Beach Resort
Juan Carlos “JC” Mendez appoints executive chef of Naples Grande Beach Resort in Fla. where he will oversee all culinary offerings, including The Catch of the Pelican, Mantra Lounge, Rhode’s End, Aura Restaurant, Gulfcoast Oasis Pool Bar, Spressi Marketplace, and The Sunset Veranda. Mendez will lead the Naples Grande Beach Resort culinary teams, oversee creative ideation and programming, and manage the operations of all food and beverage establishments. Originally hailing from Mexico City, Mendez has worked at Café Alfredo, mom-and-pop restaurants, golf clubs, and with Emeril Lagasse at Emeril Orlando. Mendez hopes to bring a farm-to-table concept to Naples Grande Beach Resort with their very own fresh garden on property.
The Pierre NY
The Pierre NY, A Taj Hotel, appoints Vincenzo Garofalo as its new executive chef. In his new role, Garofalo will oversee all culinary operations at The Pierre, including Perrine, The Rotunda, TwoE Lounge, room service and banquets. He will be responsible for developing new menus, managing the culinary team, and ensuring the highest standards of food quality and service across all dining venues. Born and raised in Italy, Garofalo graduated from culinary school in Naples before gaining invaluable experience at Michelin-starred establishments across Italy. He has also worked at Sirio Ristorante at The Pierre Hotel and Le Cirque. In addition, he's run his own five-star Italian restaurant, Senso Unico, in Sunnyside, N.Y.
Sonesta Redondo Beach & Marina
Sonesta Redondo Beach & Marina in Calif. appoints Ruben Valdovinos as its new director of food and beverage. A 20-year veteran of the hospitality industry, he is passionate about creating memorable dining experiences and elevating guest service. In his new role, he looks forward to expanding staff knowledge while showcasing the hotel’s service and unique food and beverage offerings. Valdovinos will oversee the hotel’s food and beverage outlets, as well as its culinary and banquet operations. He previously held roles at Hyatt Regency Newport Beach and Hyatt Hotels Corporation Task Force.
St. Regis Atlanta
The St. Regis Atlanta promotes Jordan Barnett to director of food and beverage and hired Alexander Gut as the Best Address’ new executive chef.
With 26 years of experience in the hospitality industry and more than a decade of chef experience for luxury hotel properties under his belt, Barnett will oversee the programming and menu development of Astor Court, The St. Regis Bar, in-room dining and banquets, as well as guiding a team of professionals in ensuring the unparalleled level of service for guests and local diners alike. Barnett previously served as executive chef at St. Regis Atlanta and his other resume highlights include restaurants at The Ritz-Carlton Grand Cayman and The Ritz-Carlton Toronto.
Gut brings two decades of professional culinary experience to his new role, where he will handle menu ideation, creative dining-related programming, and ingredient sourcing. He will also lead the staff at Astor Court, The St. Regis Bar, in-room guest dining, and on-property events catering. He most recently served as Executive Sous Chef at the Tampa Edition. Prior to that, he served roles at The Ritz-Carlton Toronto, The Ritz-Carlton Pentagon City, The Ritz-Carlton Atlanta, Delta Hotels Thunder Bay.
The Trail Hotel
The Trail Hotel in Bardstown, Ky., set to open in spring 2025 as the world’s first bourbon-infused luxury hotel, appoints to its executive team.
Cole Liegel is appointed as director of food and beverage and will lead The Trail Hotel’s diverse culinary and beverage offerings, including the hotel’s five bars and its signature restaurant, Oak & Ember. From valuable formative experience at the Michelin-starred French Laundry restaurant to leadership roles with The Summit at Dolce Hotel and the Carsella Restaurant Group, Cole’s expertise in pairing flavors and crafting memorable experiences will elevate the hotel’s dining experiences.
Trump International Beach Resort Miami
Trump International Beach Resort Miami adds two to its leadership team: Richard Fuentes as director of culinary operations and Elivette Rodriguez as director of social catering sales.
Fuentes brings over 30 years of experience to his new role. He began his career in Puerto Rico at properties such as The Ritz-Carlton San Juan and Wyndham Intercontinental, later refining his craft at Noble House Hotels & Resorts. He most recently served at Little Palm Island Resort & Spa in the Florida Keys.
Rodriguez has successfully managed large-scale events, high-profile activations, and personalized social celebrations across her career in hotel operations. She's previously worked at Kimpton Surfcomber and Arlo Hotels. Rodriguez is known for her collaborative approach, ensuring each event is flawlessly executed with creativity and precision.
W Algarve
W Algarve appoints Andrea Ciuccio as its new executive chef. Ciuccio will oversee all restaurants across the property and brings over a decade of culinary experience to his new role. Ciuccio began his career at Manta Restaurant & Bar in Sydney, Australia, before bringing his talents across three restaurants in Barcelona. He next worked at Grand Old House restaurant in the Cayman Islands, before returning to Barcelona where he was a consultant. Ciuccio joined the W Hotels Worldwide team in 2022 at W Barcelona.