Hotels and resorts across the country have hired or promoted F&B leaders in the last two weeks. Here are some of the appointments.
Allegretto Vineyard Resort
The Allegretto Vineyard Resort, in Paso Robles, Calif., promotes Ronnie Johnston to director of food and beverage. Johnston brings over a decade of experience in the food and beverage industry to his new role as director of food and beverage.
Prior to his promotion, Johnston served as assistant director of food and beverage at the resort for two years. His background includes nearly two decades of leadership roles in the industry, providing a strong foundation in service operations, team management, and guest experience.
The Elser Hotel
The Elser Hotel, Miami, appoints Antony Awak as executive chef. In this role, Awak will oversee all the hotel’s food and beverage operations, including the Pool Bar & Café and in-room dining, emphasizing high-quality ingredients, innovative menu planning and seamless dining experiences for guests.
Awak brings a wealth of gastronomic expertise to The Elser Hotel. Born in Venezuela with Syrian roots, Awak’s professional career began as a sous chef at The Confidante Miami Beach, where he excelled at food preparation, line coordination and staff training. He later advanced to senior sous chef at Groot Hospitality and Highgate Hotels, managing restaurant operations and refining his leadership skills at The Goodtime Hotel and Strawberry Moon. In October 2023, he was promoted to chef de cuisine at Highgate Hotels, overseeing F&B operations at The Balfour Hotel in Miami Beach.
Hilton Anaheim
Hilton Anaheim (Calif.), appoints Prabeen Prathapan as the property’s new executive chef. With nearly two decades of experience in luxury hospitality, Prathapan’s culinary journey began in India, inspired by his father’s work in the restaurant industry. After earning his degree in hotel and hospitality administration at the Institute of Hotel Management and Catering Technology, he honed his craft at hotels including Montage Laguna Beach, Mandarin Oriental Las Vegas, and most recently, Balboa Bay Resort & Club. He brings a style rooted in modern French technique and a philosophy that blends taste, nutrition, and storytelling.
Prathapan will oversee the hotel’s expansive food and beverage operations, including the recently unveiled Poppy’s Lounge, the newly conceptualized Saltflower Pool Bar & Grill, catering, and banquet services. His leadership will focus on consistency, team development, and culinary innovation. He also plans to deepen partnerships with local farmers and purveyors.