INTERNATIONAL REPORT—Hotels around the world are revamping operations, adding leadership personnel to food and beverage outlets. Here’s some of the recent appointments in F&B:
Female-Duo to Lead F&B at Canvas Hotel Dallas
The new Canvas Hotel Dallas, formerly the Nylo Dallas South Side, has revealed that Dallas Executive Chef Jeana Johnson and bar manager Leann Berry will take lead artistic license and head up the hotel’s two signature restaurants. Together, the women will take charge of all food and beverages in the colorfully creative Chef’s Palette and the redesigned Gallery Rooftop, overlooking the Dallas skyline.
Johnson is the Dallas restaurateur and executive chef behind restaurants such as Mot Hai Ba, Good 2 Go Taco and The Mockingbird Diner. In her previous 20 years of restaurant experience, the native Texan has pulled inspiration from a variety of cuisines, ranging from Vietnamese to Southern comfort. Berry has collected a number of coveted titles over the past 26 years in the bartending industry. She searches for ingredients to best complement spirits like Oaxacan mezcal, often playing with fresh fruit, herbs, green tea and local made bitters to make her signature cocktails.
Director of F&B Named for Lake Arrowhead Resort and Spa
Benchmark has named Anna Corrine Barrett director of food and beverage for Lake Arrowhead Resort and Spa, a Benchmark Resorts & Hotels property located in Lake Arrowhead, CA. Barrett was previously the general manager of food and beverage for the Napa Valley Wine Train of Napa, CA. She has served as food and beverage manager for The Nautical Beachfront Resort in Lake Havasu City, AZ and earlier worked within the food and beverage department at Lake Arrowhead Resort and Spa.
Hilton Chicago/Oak Brook Hills Resort & Conference Center Appoints Executive Chef
The Hilton Chicago/Oak Brook Hills Resort & Conference Center has named Victor Martinez executive chef, topping off its multi-year, $25-million property wide transformation. After culinary school, his resume quickly took shape within the hotel food and beverage world. There was a first brush with Oak Brook Hills Resort, followed by Hyatt, Sofitel and Four Seasons. By bringing an experiential, farm-to-fork culture to culinary operations at Oak Brook Hills Resort, Martinez is setting out to change the way people think about hotel food outside the city.
Holston House Nashville Appoints Andrew Rodriguez as Executive Chef
Holston House Nashville, an Unbound Collection by Hyatt, has appointed Andrew Rodriguez as its new executive chef. In this role, Rodriguez will oversee the menus and kitchen staff responsible for the property’s dining outlets including, TENN, TENN on Top and Bar TENN. Rodriguez will oversee the daily operations of the kitchen as well as menus in the hotel’s event and meeting spaces. Most recently, Rodriguez worked as executive chef at Nashville’s Little Octopus before joining Holston House.
California Property Debuts New Spaces, Appoints Culinary Ambassador
The Ojai Valley Inn has debuted its $20-million, multi-use epicurean and event center—The Farmhouse at Ojai Valley Inn in Ojai, CA. Architect Howard Backen with Backen Gillam Kroeger in Napa Valley drew inspiration from Ojai to incorporate a natural aesthetic for the 30,000-sq.-ft. culinary and event center. Chef, author and James Beard Foundation Award winner Nancy Silverton will serve as The Farmhouse’s culinary ambassador, curating a series of experiential, culinary driven events slated throughout this year.
Becca at the Cavalier Hotel Names Chef de Cuisine
Becca at the Cavalier Hotel in Virginia Beach, VA, has named Kevin Dubel as its new chef de cuisine. A local staple in the Virginia’s culinary scene, Dubel’s experience includes stints at Pacifica, Terrapin, Commune, Burtons and Zoës at the Beach and Vintage Kitchen in Norfolk, VA. Previously serving as Becca’s sous chef, Dubel’s new role will oversee day-to-day operations for Becca.
Royal Savoy Hotel & Spa Names Executive Chef
Sébastien Cassagnol has been appointed the executive chef of the Royal Savoy Hotel & Spa in Lausanne, Switzerland. He brings 20 years of culinary experience in senior positions having managed kitchens and designed menus in 10 countries, including France, Australia, Bali, Cyprus, England, Jordan, Lebanon, Morocco, Tahiti and New Zealand. Most recently, he was the executive chef at the La Mamounia in Marrakesh, Morocco.