A variety of hotels and resorts have made various food and beverage appointments over the past two weeks.
Atlantis Paradise Island
Atlantis Paradise Island in the Bahamas appoints chef Philippe Agnese as vice president culinary operations. As vice president of culinary operations at Atlantis Paradise Island, Agnese will oversee the resorts collection of over 40 restaurants, bars and lounges. Hailing from France, Agnese brings over 40 years of hospitality experience from prestigious venues across Europe and Asia, including 25 years of international culinary leadership proficiency.
He has previously served as the culinary director, at Atlantis The Palm in Dubai, executive chef at the City of Dreams Resort in Manila Philippines, director of culinary at Capella Hotels & Resorts, as well time spent at Ritz Carlton, Four Seasons, Peninsula, Capella Sanya, and most recently, The Imperial New Delhi.
The Crane Resort, Barbados
The Crane Resort, Barbados, the Caribbean’s oldest operating resort, ushers in a new culinary era with the appointment of executive chef Vanessa Dugarte and the relaunch of its flagship restaurant, Azure (formerly L’Azure).
Dugarte brings more than 15 years of culinary expertise to the table, shaping a menu that blends international coastal flavors with authentic Caribbean soul. Drawing on her experience at leading resorts across Jamaica, Grenada, Antigua and St. Lucia, she crafts dishes that are both globally inspired and deeply rooted in island tradition.
Fairmont Grand Del Mar
Fairmont Grand Del Mar, San Diego, appoints chef Tushar Kandalgaonkar as the new chef de cuisine at Amaya, the resort’s restaurant. Tushar brings an exceptional culinary pedigree and a fresh perspective to Amaya’s kitchen. Born and raised in Mumbai, India, he honed his craft at Niagara College in Canada before rising through the ranks of Canada’s culinary scene. He most recently worked as sous chef at Botanist at Fairmont Pacific Rim in Vancouver.
Now in San Diego, Tushar is drawing inspiration from the region’s unique access to local farms, fresh coastal produce, and vibrant culinary community.
Four Seasons Hotel San Francisco
Four Seasons Hotel San Francisco appoints Shaun Acosta as the new executive chef of the hotel’s signature restaurant, MKT Restaurant & Bar. Acosta will oversee all culinary operations for MKT, as well as in-room dining and the hotel's banquet and catering offerings.
Acosta brings a 20-year tenure with Four Seasons to the Market Street property, returning to the city where he began his career and culinary education. His philosophy focuses on finding the “balance between simplicity and innovation,” believing that “less is more” when executed with passion and precision. Most recently, Acosta served as executive resort chef at Four Seasons Resort and Residences Napa Valley, where he was responsible for overseeing all culinary operations.
Hilton Santa Barbara Beachfront Resort
Hilton Santa Barbara Beachfront Resort appoints Mary O'Neill as the new executive chef. In her new role, O’Neill will lead all culinary operations across the 24-acre oceanfront resort, including its signature restaurant The Set, as well as banquet, catering and seasonal dining experiences.
Prior to joining Hilton Santa Barbara Beachfront Resort, O’Neill built a diverse career at notable establishments across the Bay Area and beyond, working alongside award-winning chefs and leading culinary teams with creativity and vision. A tenured Hilton leader, O’Neill most recently served as executive chef at Parc 55 Hotel by Hilton in San Francisco, overseeing all culinary operations for the 1,000-room property, including banquets, catering, and restaurant outlets.
Hyatt Lodge Oak Brook
Hyatt Lodge Oak Brook, Ill., adds to its leadership team with the appointment of Liz Wolferman as director of food and beverage and chef John Borras as executive chef. Together, they will guide the hotel’s restaurants and banquet operations.
Wolferman joins the hotel with 18 years of hospitality and restaurant leadership experience across Brooklyn, Portland, London and Chicago. She has served as general manager and director of operations for acclaimed concepts including Mott St, Tusk, and Land and Sea Dept., where she oversaw Cherry Circle Room, Game Room, Milk Room, Drawing Room, and multiple TopGolf Swing Suite activations. Most recently, she served as assistant director of operations with Levy Restaurants.
Borras brings decades of culinary and operational experience shaped by leadership roles within Marriott Hotels, Renaissance Hotels and his own concept, Macarena Tapas, which he founded and operated in Naperville for 19 years. His background includes directing multi-million-dollar food and beverage operations, creating new restaurant concepts, developing banquet programs, and consulting for upscale hotel brands nationwide. At Hyatt Lodge, Borras will shape menus for Hearth Lounge, Prancer’s Pub, weddings, corporate events, and lakeside celebrations, guided by seasonal ingredients, classic technique, and approachable sophistication.
Hyatt Regency San Francisco
Hyatt Regency San Francisco appoints Gregory Grohowski as the new executive chef. Grohowski will oversee all culinary operations at Hyatt Regency San Francisco, including banquets and the hotel’s signature restaurant features: Eclipse Kitchen & Bar, the Regency Club, the grab-and-go Market, and the soon-to-premier in-room dining.
With over three decades of culinary experience across luxury resorts and world-class hospitality destinations, Grohowski brings a refined, globally inspired approach to the hotel’s culinary offerings. A brand veteran, he has held executive roles at several marquee properties, including Hyatt Regency Lake Las Vegas, Hyatt Regency Maui Resort and Spa, and Grand Hyatt Kauai Resort & Spa. Most recently, he served as area executive chef at Hyatt Regency Irvine in Southern California.
The Hythe, a Luxury Collection Resort
The Hythe, a Luxury Collection Resort, Vail, Colo., appoints Edwin Scholly as executive chef. Scholly oversees the resort’s four distinct dining concepts and banquets - Revel Lounge, Margie’s Haas, Mountain Ration and 10th Mountain.
Raised in his family’s hotel, restaurant, and vineyard in Heidelberg, Germany, Scholly began his career apprenticing under the legendary Paul Bocuse in Lyon, France. He went on to earn the title of master chef in Germany, receive a James Beard Award in 2011, and achieve certifications as a Sommelier, ACF Executive Chef, and Certified Culinary Educator. Most recently, Scholly served as the executive chef at Craddock Terry Hotel in Lynchburg.
Marriott San Antonio Rivercenter and Marriott San Antonio Riverwalk
Marriott San Antonio Rivercenter and Marriott San Antonio Riverwalk promoted Elizabeth Martinez to the role of senior sous chef, where she will oversee culinary operations across both properties alongside executive sous chef Benjamin Annotti.
With more than two decades of culinary experience with Marriott Hotels, Martinez brings a deep understanding of the brand’s commitment to excellence and a passion for creating memorable dining experiences. Throughout her career, she has excelled in multiple culinary disciplines, including pastry, banquets and restaurant kitchens.
Oceana Santa Monica
Oceana Santa Monica’s newest French brasserie, La Monique, appoints David Fricaud as executive chef. With 25+ years of culinary experience, Fricaud has helmed diverse kitchens across the globe and is honored as a Top Chef France 2010 semifinalist.
Fricaud joins La Monique from Scarpetta at The Cosmopolitan of Las Vegas where he held the role of executive chef and managed a team of 24 while achieving a monthly revenue of $1 million through innovative culinary creations and seasonal menu development. Prior to that, Fricaud was the executive chef at Malibu Beach Inn Hotel and Spa; this appointment marks his return to Los Angeles.
Paséa Hotel & Spa
Paséa Hotel & Spa, Huntington Beach, Calif., appoints chef Dan Perry as chef de cuisine of Lōrea, the property’s signature oceanfront restaurant, and Treehouse on PCH, its rooftop lounge. With more than two decades of culinary experience across fine dining, luxury resorts, and Michelin-starred mentorships, Perry embraces a refined, guest-first approach rooted in seasonality, storytelling, and wine-forward pairings. He will work closely with Paséa’s Executive Chef Scott Rackliff to continually elevate the property’s culinary offerings with innovative, seasonally inspired dishes and experiences.
In his new role, Perry, also a Level II Sommelier, plans to spotlight seasonal, seafood-driven coastal cuisine layered with curated pairing experiences, from wine dinners highlighting global regions like South Africa and Italy to bespoke whiskey explorations.
The Ritz-Carlton Dallas, Las Colinas
The Ritz-Carlton Dallas, Las Colinas, names Jacopo Nardini as its new director of food and beverage. Nardini brings more than 15 years of hospitality experience having held senior food and beverage leadership roles at prestigious Forbes Five-Star resorts across Europe, the Caribbean and the United States.
Most recently, Nardini served as director of restaurants at The Ritz-Carlton Half Moon Bay, where he oversaw multiple outlets and led the resort through major renovations while maintaining exceptional guest experiences and financial performance. He played a key role in executing high-profile events such as the California Michelin Guide Awards 2025 and In the Vineyard 2024. Prior to this role, he served as food and beverage manager at The Ritz-Carlton, Grand Cayman, where he led Blue by Eric Ripert, the Caribbean’s first and only Forbes 5-Star restaurant.
Seacliff Inn
Pacifica Hotels appoints Dominic Gerardi as director of food and beverage at Seacliff Inn in Aptos, Calif. Gerardi brings over 30 years of leadership experience across hospitality, food service, and retail, with a proven ability to lead high-performing teams and deliver exceptional guest experiences. Throughout his career, he has overseen multi-unit operations and large-scale staff, with a focus on cost control, vendor management, and service-driven training.
At Seacliff Inn, Gerardi will oversee all food and beverage operations, including Sevy’s Bar + Kitchen. He will focus on enhancing the guest experience and supporting the property's farm-to-table philosophy, further strengthening its role as a local-favorite and a destination for travelers seeking fresh, coastal cuisine.
Sheraton Maui Resort & Spa
Sheraton Maui Resort & Spa, located on Kā‘anapali Beach at Pu‘u Keka‘a (Black Rock), promotes chef Mitchell Cooper to executive chef for the property. In this role, chef Cooper will bring a fresh culinary direction to the resort’s multiple dining establishments – including The Sandbar, Cliff Dive Bar + Grill, Mai Tai Bar, Teppan-yaki Dan, Coral Reef, Black Rock Shave Ice, and Exclusive Oceanfront Dining – as well as the property’s banquets, catering, and special events.
In 2017, Cooper joined Sheraton Maui Resort & Spa as sous chef and was promoted to executive sous chef two years later before his most recent appointment to executive chef. A seasoned culinary professional with more than 36 years of experience in the culinary and hospitality industries – including 11 years on Maui – Chef Cooper honed his craft in vibrant destinations such as St. Thomas; Baltimore; New York City; Boston; and Charleston, South Carolina.
St. Regis Bal Harbour Resort
The St. Regis Bal Harbour Resort, Miami, appoints Luis Garcia as director of food and beverage. In this role, Garcia will oversee the resort’s distinguished culinary and beverage program spanning BH Prime, Atlantikós, La Gourmandise and The St. Regis Bar, as well as its events, banquets and in-room dining operations.
Most recently, Garcia served as executive director of food and beverage at SLS South Beach, where he led eight venues including The Bazaar by José Andrés and Katsuya, driving double-digit profitability gains and securing top TripAdvisor rankings for fine dining in Miami Beach.