Companies, hotels and resorts across North America have named new leaders for their food and beverage operations in the last month.
Avocet Hospitality
Avocet Hospitality appointed Keyshon Desergant as food-and-beverage director at The Admiral Hotel. As a Los Angeles native, Desergant began his career at The Mondrian in West Hollywood, where he started as a doorman and quickly rose through the ranks. Most recently, Desergant served as director of food and beverage at Great Wolf Lodge, where he sharpened his leadership skills by managing large teams and driving operational excellence across food and beverage operations.
Banyan Tree Mayakoba
Banyan Tree Mayakoba, Riviera Maya, Mexico, added Victor Tufiño as executive chef. Tufiño's culinary journey that began during his childhood in Mexico and inspired his global experiences that took him to Dubai and Belgium.
He has also held high-level titles at major events and festivals.
Carmel Mission Inn
Carmel Mission Inn, a boutique hotel in Carmel, Calif., appointed Jae Moon its new executive chef. A culinary leader in the Monterey region for nearly 30 years, Moon will oversee all food-and-beverage operations for the hotel, including its signature restaurant, Shearwater Tavern.
Most recently, Moon was executive sous chef at the five-star Bernardus Lodge & Spa in Carmel Valley, where he played a key role in elevating the award-winning Lucia Restaurant and Bar. Before Bernardus Lodge, Moon held leadership roles at several other properties, including the Monterey Plaza Hotel & Spa on Cannery Row, where he managed a multimillion-dollar food-and-beverage operation across five dining outlets. His resume also includes leadership positions at InterContinental Hotel The Clemente Monterey, and Portola Hotel & Spa, where he contributed to the highly anticipated reopening of Jack’s Monterey.
Concrete Hospitality Group
Concrete Hospitality Group appointed Kyle Puchir as culinary director. Puchir brings over two decades of experience to advance the kitchen and overall culinary operations within the brand’s New York City portfolio.
Before joining Concrete Hospitality Group, Puchir worked at some of New York City’s top culinary institutions, including time at Restaurant Daniel, Eleven Madison Park, Rotisserie Georgette and Rouge Tomate. Puchir was an executive and private chef for high-net individuals and as a private food-and-beverage consultant to high-traffic restaurants in the greater New York City area, spearheading the growth and evolution of his restaurant clients.
The Dupont Circle Hotel
The Doyle Collection, the Irish family-owned hospitality group, hired two new team members to helm the food-and-beverage outlets at its Washington, D.C., property, The Dupont Circle Hotel. Tom Murphy has been tapped as general manager at The Pembroke, the hotel’s European-American restaurant, and Chrissy Sheffey will be general manager at Doyle Bar, the midcentury cocktail bar. Murphy was previously the general manager at Doyle Bar before moving across the hall to The Pembroke.
At The Pembroke and its neighboring coffee and pastry bar Doyle & Co., Murphy frequently collaborates with Executive Chef Christian Welch, Food and Beverage Director Krystle Hewitt and General Manager Mark Payne.
Sheffey is a Prince George’s County native, WSET spirits educator, farmer and beverage experience curator with over 15 years of hospitality experience. She has built beverage programs that maximize ingredients, reduce waste and tell stories through cocktails. She plans to implement this ethos in her role at Doyle Bar, ensuring cocktails are guided by the season and invite guests on a journey by way of a glass.
Sheffey founded Fairhill Dreams, a nonprofit supporting local agrarians and community education through charity events like The Spirited Sole Garden, a pop-up cocktail fundraiser benefiting local organizations. In 2017, she founded a beverage consulting agency dedicated to connecting farm culture with creative mixology, earning recognition from The New York Times in its "Cocktail Renaissance" feature. Before joining the Doyle Bar team, Sheffey oversaw the beverage program at The Jefferson Washington, D.C.
Embassy Suites by Hilton St. Augustine Beach Oceanfront Resort
Embassy Suites by Hilton St. Augustine Beach Oceanfront Resort, St. Augustine Beach, Fla., appointed Stephen Osgood as the resort’s new executive chef. A native of St. Augustine, Osgood oversees the culinary experience at the resort’s signature Harvest & Reel restaurant and poolside Castaway Cantina and directs banquet offerings across the resort’s 20,000-square-feet of meeting space.
As a St. Augustine native, Osgood began his career working in many of the Ancient City’s award-winning restaurants in the Downtown Historic District. Upon completing the Professional Culinary Arts & Hospitality program at First Coast Technical College, he joined the culinary team at the Sawgrass Marriott Golf Resort & Spa, where he spent 12 years honing his skills. In building his culinary career in hospitality, Osgood has also assisted in several hotel openings in the southeast, from Marco Island, Fla., to Birmingham, Ala.
Hamilton Hotel
Walter Silva, the former executive chef of Le Sel at The Banneker Hotel in Washington D.C., has joined Hamilton Hotel's Via Sophia as executive chef. Before leading the kitchen at Le Sel, Silva held executive chef roles at ilili Restaurant, Barcelona Wine Bar & Restaurant, and has worked under acclaimed chefs such as Michel Richard, Charlie Palmer and Michael Schlow. He was raised in Lima, Peru’s coastal Callao District.
Hilton West Palm Beach
Hilton West Palm Beach (Fla.) added two to its food and beverage program. Timothy Ahrens has been named director of food & beverage at the hotel. Ahrens most recently was assistant director of food and beverage at Bonnet Creek Complex, for both Waldorf Astoria Orlando and Signia by Hilton Bonnet Creek in Orlando, Fla. Previously, he was director of restaurants and bars at Arizona Biltmore, a Waldorf Astoria Resort, in Phoenix. He is also a Certified Sommelier.
Ahrens will oversee operations for all Hilton West Palm Beach restaurants and bars (Galley, Moody Tongue, Mezze, La Playa, and Palma Lobby Bar), retail operations (Provisions), meetings and events, and in-room dining.
Jayden Blashinsky has joined Hilton West Palm Beach as general manager of Galley, the signature grill house and bar located inside Hilton West Palm Beach. Blashinsky comes to West Palm Beach from Key West, where he served as restaurant manager for Casa Marina Resort, a Curio Collection by Hilton resort. Previously, he was task force manager for Hilton Orlando and assistant general manager for The Boca Raton Beach Club.
Hotel Celare
The newly opened Hotel Celare in Cincinnati, Ohio, appointed Gregory Innocent as the property’s director of food and beverage and Justin Winkler as executive chef. Innocent will lead strategic leadership for the culinary team and oversee operations at the hotel’s two restaurant concepts, The Vick, a rooftop bar with outdoor seating, and Iris Café.
Before joining Hotel Celare, Innocent served as the corporate beverage director for The Hampton Social Rooftop in Chicago (under Parker Hospitality) where he grossed $42 million yearly and led a two-time cocktail award-winning venue. Innocent is certified as a Court of Masters Sommelier (CMS) Level I, Certification of Alcoholic Beverages Containing Tequila (CRT) Tequila Expert Level I, Barsmarts Level II and has a Training for Intervention ProcedureS (TIPS) Certification.
Before joining Hotel Celare, Winkler was the executive chef at Chesapeake Hospitality in Savannah, Ga. Winkler, a 2011 graduate of the Culinary Institute of America, has earned several accolades throughout his career. In 2013, he earned Hilton's Most Improved Food and Beverage Award for his work at the Savannah DeSoto. The following year, he achieved recognition for excellence in event dining, with the Dallas/Fort Worth Marriott North earning the #2 ranking in Event Food Quality. Additionally, in 2017, his contributions to the Westin Milwaukee were celebrated with Starwood's Best Hotel Opening award.
Hôtel Swexan
Hôtel Swexan, the family-owned luxury boutique hotel located in Dallas, promoted Kent Bearden to director of food and beverage. Bearden has more than 20 years of industry expertise spanning operations, design and development, public relations and financial planning. Bearden will direct Hôtel Swexan’s five independent hospitality concepts.
In addition to being the general manager of the private member’s club at Hôtel Swexan, Golightly, Bearden’s career includes leadership roles at Carmine’s NYC, MGM Grand Las Vegas and Pasea Hotel & Spa.
Hyatt Regency Chesapeake Bay
Hyatt Regency Chesapeake Bay Golf Resort, Spa and Marina, a waterfront resort in Cambridge, Md., added Robert Donis as executive chef. In his role, Donis will oversee all of the resort’s culinary operations. His tenure with Hyatt began in 1996 as the chef de cuisine at Park Hyatt Washington D.C. He progressed his career within the company working at hotels around the country, from opening Hyatt Regency Coconut Point Resort and Spa in Florida to serving as executive chef at Hyatt Regency Austin in Texas.
For nearly a decade, Donis was the university chef for the Office of the President at George Washington University in Washington D.C. While at the university, he oversaw menus for special events and created a culinary medicine program in collaboration with the GWU School of Medicine designed to enhance community health.
Hyatt Regency Huntington Beach Resort & Spa
Hyatt Regency Huntington Beach (Calif.) Resort & Spa appointed Frederic Calvez to food and beverage director. In his new role, Calvez will direct management and operations of the resort's seven dining outlets, in-room dining and banquet functions that service more than 120,000 square feet of indoor and outdoor meeting and event space.
With more than two decades of hospitality experience across the U.S., Calvez has held numerous leadership roles within the Hyatt brand. Most recently, he comes to Hyatt Regency Huntington Beach from KPMG Lakehouse Learning, Development & Innovation Center in Orlando, where he was director of food & beverage Operations since 2019. During his time, he played a key role in launching the KPMG Lakehouse and introducing twelve innovative restaurant concepts. Calvez started his journey with Hyatt in 2001 at the Hyatt Regency Atlanta, serving as assistant banquet and in-room dining manager until 2004. Over the years, he advanced through various food and beverage leadership roles at notable Hyatt properties, including Hyatt Regency Huntington Beach, Hyatt Regency St. Louis at The Arch, Hyatt Centric Fisherman’s Wharf and Hyatt Regency Grand Cypress.
Grand Hyatt Vail
Grand Hyatt Vail, Vail, Colo., appointed Michael Scott as hotel manager of food and beverage operations. Scott will lead all food and beverage functions, including restaurant and bar operations, event coordination, culinary programming, financial budgeting and staff development.
Scott previously led food and beverage operations at Grand Hyatt Tampa Bay as director of operations and at Hyatt Regency Frisco, where he enhanced the guest experience by introducing innovations like craft cocktails and a farm-to-table menu. Previously, Scott held positions at Hyatt Regency Penn Landing, Hyatt Regency Dallas Fort-Worth, Grand Hyatt Dallas-Fort Worth and The Confidante Miami Beach hotel.
JW Marriott Clearwater Beach Resort & Spa
JW Marriott Clearwater Beach Resort & Spa, Fla., added Peter Szekely to lead its dining program as director of restaurants. Szekely will oversee all culinary operations for the resort's diverse dining venues, including the newly reimagined Latitude 28, the casual beachfront ESKAPE and the rooftop restaurant and bar, The Deep End.
Most recently, Szekely was director of restaurants at W Hotel Aspen in Colorado, managing a $8 million F&B operation. Before this, he led the food and beverage program at W Hotel Ibiza, where he oversaw restaurant rebranding, launched a pizza pop-up and executed high-profile events. His previous roles include director of food and beverage at Cap Vermell Grand Hotel in Mallorca, Spain, and food and beverage manager at Grand Hyatt Baha Mar in Nassau, The Bahamas.
Kohler Wisconsin
Kohler Wisconsin, a Midwest resort, added RJ Cooper, a James Beard Award-winner, as its new culinary director.
Cooper will oversee all food & beverage outlets throughout the destination including Immigrant Restaurant, The Wisconsin Room, The Horse & Plow, Tavern on Woodlake, Blackwolf Run Restaurant, Whistling Straits Restaurant and River Wildlife Restaurant.
Kona Village, a Rosewood Resort
Kona Village, a Rosewood Resort, made three key appointments in the property’s culinary leadership: Culinary Director Robert Sulatycky, Director of Wine Joaquin Torres and Director of Food and Beverage Fatima Fierro.
Sulatycky brings decades of experience from various roles at critically and popularly acclaimed venues to the position. After honing his craft in the kitchens of the two Michelin-starred Le Gavroche in London, The Hotel Ritz in Paris, and Joël Robuchon’s Jamin in Paris, France, Sulatycky returned to North America, leading the kitchens of Four Seasons Toronto and Chicago, the Beverly Hills Hotel and Hotel Bel Air. In 2021, Sulatycky reimagined the culinary program as executive chef at Rosewood Sand Hill, culminating in Madera, the property’s flagship restaurant, receiving a Michelin Star.
With over 13 years as a leader in the food and beverage industry, Fierro has been a longtime member of the Rosewood family, since 2011. Most recently assistant food and beverage director at Rosewood Mayakoba, Fierro excelled in various roles across numerous properties and was instrumental in developing new concepts and openings, including at Rosewood Mayakoba, Rosewood Sand Hill, and Rosewood São Paulo.
Torres, director of wine, previously developed the wine program for the property's sister establishment in Menlo Park, at Rosewood Sand Hill. Before Sand Hill, Torres was wine director at the Forbes Four Star-rated Rosewood Baha Mar, as head sommelier at NIZUC Resort & Spa in Cancun and as a tequila sommelier at Rosewood Mayakoba. Torres is certified by the Court of Masters Sommelier, was awarded a Level Three award by the Wine & Spirit Education Trust and has an Advanced Wine Certificate from the International Sommelier Guild.
Pacifica Hotels
Pacifica Hotels appointed Michael Vaughn as its new corporate executive chef. With over 20 years of experience spanning luxury resorts, high-volume city hotels, private clubs and restaurants, Vaughn has held multiple corporate executive chef roles. In his new position, he will oversee all culinary operations across Pacifica Hotels’ portfolio.
Vaughn’s background includes directing large-scale food and beverage programs, developing creative dining concepts and curating elevated guest experiences. Most recently, he was the executive chef at the La Jolla Beach and Tennis Club, where he led three distinct kitchen operations, including the Marine Room Restaurant. Before his role at La Jolla Beach and Tennis Club, Vaughn held executive positions with Omni Hotels and Resorts, where he was instrumental in launching Fres.Co Market & Café and reimagining culinary programs to emphasize local, seasonal ingredients. During his tenure at Hilton Worldwide, he was director of culinary for the Americas and executive chef at Hilton San Francisco Union Square.
The Ritz-Carlton, Sarasota
The Ritz-Carlton, Sarasota, added specialty chef Joe Bennett as the latest addition to its culinary team. Bennett will oversee culinary operations and offerings at the property’s newly opened Rufa, as well as the recently refreshed Jack Dusty Coastal Cuisine and Crafted Cocktails.
Originally from Port Charlotte, Fla., Bennett’s culinary journey began after a knee injury ended his football career. While working at the Coral Creek Club in Placida, he was mentored by a French chef. Bennett then went on to work at notable Sarasota establishments, including The Capital Grille and Connors Steak & Seafood, where he honed his craft in upscale American cuisine.
The Seagate
The Seagate, a hotel in Delray Beach, Fla., named Sara Clarkson as its new pastry chef.
A Philadelphia native, Clarkson earned a degree in baking and pastry from The Institute of Culinary Education in New York City. After relocating to South Florida, Clarkson joined the Starr Restaurant Group at W Hotel Fort Lauderdale. She also contributed to the opening of the bakery department at Whole Foods Market. Most recently, she served as the executive pastry chef for three restaurants at We Care Hospitality in Hollywood, Fla.
St. Gregory Hotel
The St. Gregory Hotel in Dupont Circle Washington D.C. names Charlie Loomis as executive chef at the Ellington Park Bistro. Loomis brings an extensive background in the culinary world, most recently serving as the director of food and beverage at the Washington Dulles Marriott. Before that position, he was tasked with reinvigorating the Barasti Beach Club at the Westin/Le Meridien in Dubai, re-launching the venue after the worst of the COVID-19 pandemic.
Throughout his career, Loomis has worked with nonprofits to educate students and the community about nutrition and the culinary arts.
Viceroy Snowmass
Viceroy Snowmass, in Colorado’s Rocky Mountains, added Matt Zubrod as its new culinary director. Zubrod will oversee the property’s dining offerings. His culinary career spans nearly three decades, beginning with The Ritz-Carlton, where he worked at locations in Aspen, Colo.; Naples, Fla.;, and Boston. He then was executive sous-chef at the Hotel del Coronado in San Diego before assuming the role of executive chef at The Vail Cascade Resort in 1999. His next major step came in 2001 when he opened The Ritz-Carlton, Aspen Highlands as executive chef. Seeking a departure from the corporate world, Zubrod ventured into the independent restaurant scene, opening Dish Aspen as executive chef and managing partner.
His next chapter took him to Hawaii, where he opened Monette’s at Mauna Kea Beach Hotel. After several years in Hawaii, Zubrod returned to California, where he held leadership roles at Rancho Valencia Resort & Spa before making his way back to Colorado in 2013. There, he was executive chef at BB’s Kitchen before joining The Little Nell in Aspen, where he was promoted to culinary director in 2019.
Wyndham Palmas Beach & Golf Resort
Wyndham Palmas Beach & Golf Resort, Palmas del Mar, Puerto Rico, appointed Daniel Lugo as the resort’s head chef. In this role, Lugo will spearhead the culinary vision and operations of the resort's signature restaurant, Trova, and launch a new menu concept in 2025.
Originally from Mayagüez, Lugo earned a bachelor's degree in culinary management at the Universidad Del Este and worked at restaurants across San Juan and Miami Beach before joining Chef José Andrés in Washington D.C. Over the next decade, Lugo was head chef at several of Andrés' concepts in Washington, D.C., including Jaleo, Zaytinya, Spanish diner and China Chilcano.