A variety of hotels and resorts have made various food and beverage appointments over the past two weeks.
Carmel Valley Ranch
Carmel Valley Ranch in California appoints two culinary talents — executive chef Ty Thaxton and pastry chef Molly Coen, to lead its signature restaurant, Valley Kitchen.
Thaxton will oversee all culinary operations, bringing a background rich with Michelin-level staging, James Beard dinners, and executive chef posts at Ritz-Carlton properties in Washington, D.C. and Cancun. This classically trained chef, who has over 20 years of international culinary leadership, is set to translate his experience into a distinctly Carmel Valley flavor profile.
Joining him is Coen, a Johnson & Wales University graduate. Her background includes pastry chef at the Four Seasons Hotel Denver and winning first place in Denver’s Brunch Fest two years in a row.
Embassy Suites by Hilton Miami International Airport
Embassy Suites by Hilton Miami International Airport appoints Jose Saavedra as executive chef. A Miami local for more than two decades, Saavedra brings nearly 20 years of culinary experience across high-volume hotels and restaurants, overseeing daily operations, large-scale events, and multi-unit kitchens. He will lead the property’s culinary and beverage program at the hotel’s signature restaurant, Grill 305.
Saavedra began his culinary career in 2006 and has held executive roles across Miami’s hospitality scene, including Colada Cuban Café at Hotel YVE Miami Downtown, La Vitrola Cuban Group, Palace Bar and Restaurant and most recently, José Andrés Group at The Ritz-Carlton South Beach.
Four Seasons Resort and Residences Cabo San Lucas
Four Seasons Resort and Residences Cabo San Lucas at Cabo Del Sol appoints Mattia Facheris as restaurant chef at Palmerio, the resort’s Mediterranean-inspired signature restaurant. At Palmerio, Facheris is at the helm of the culinary team, focusing on innovation and excellence while drawing inspiration from the Mediterranean coastline and Baja’s natural abundance.
Facheris joins Four Seasons Resort and Residences Cabo San Lucas at Cabo Del Sol from Four Seasons Resort Seychelles, where he served as chef de cuisine, leading the resort’s distinguished dining venues and overseeing all culinary operations. His impressive career also includes a tenure as sous chef at Four Seasons Hotel Hampshire, where he honed his culinary expertise and enhanced his leadership skills within the renowned Four Seasons brand. Since joining the Four Seasons group in 2021, Facheris has drawn on his global influences to shape a personal, chef-driven approach that celebrates authenticity and embodies the spirit of community at the heart of the brand.
Hilton Los Cabos
Hilton Los Cabos in Mexico names Reinaldo Sequera as the resort’s new food and beverage director. With more than a decade of hospitality experience, Sequera will manage the resort’s day-to-day operations, overseeing the food and beverage team alongside resort veteran executive chef Mauricio Lopez. Sequera joins Hilton Los Cabos from Rosewood San Miguel de Allende in Guanajuato, Mexico where he served as food and beverage director. His visionary approach will further position Hilton Los Cabos as a premier Los Cabos culinary destination for travelers seeking elevated, one-of-a-kind Baja experiences.
Prior to his tenure with Rosewood, he oversaw multi-outlet launches, streamlined consultancy operations, and consistently exceeded quality-assurance benchmarks across London’s luxury and high-entertainment market segments. His work in London also earned notable accolades, including an award for ‘Best Cocktail Menu of the Year’ and recognition in the Michelin Guide.
Hyatt Regency Washington on Capitol Hill
Hyatt Regency Washington on Capitol Hill, the premier hotel that’s conveniently located only 1,287 steps from the U.S. Capitol Building, reopens Article One – American Grill with chef Aki Robertson as its executive chef. Robertson has worked in the culinary industry for more than 30 years and has worked at Hyatt properties around the world.
Aki began working with Hyatt in 2013 as chef de cuisine at Hyatt Regency Lake Tahoe in Nevada, followed by an international stint at Hyatt Regency Guam, in Tumon. Following his time abroad, Aki moved back stateside where he was promoted to executive sous chef at Grand Hyatt Atlanta in Buckhead, then later to Hyatt Regency Waikiki Resort and Spa in Hawaii. In 2021, he was promoted to executive chef at Hyatt Regency Chesapeake Bay.
With more than 20 years in the culinary industry, Costica Craciun is named executive sous chef. Craciun was born in Romania and raised in Italy, which gave him a deep appreciation for different cultures, especially through food. His professional journey began in Italy where he began as Commis de Partie and worked in various fine dining restaurants and seasonal hotels. He eventually moved to the United States where he served as Chef de Cuisine at Grand Hyatt Washington D.C. for eight years prior to transferring to Hyatt Regency Washington on Capitol Hill.
Tynajai Bernard is named chef de cuisine. With nearly 15 years of experience working in the culinary industry, Bernard grew up in Brooklyn, N.Y. in a family where cooking was at the heart of every gathering and she began her career working as a line cook at Jakes Wayback Burgers, an American fast casual restaurant in Cheshire, Conn. This introductory position taught her the importance of speed, consistency, and customer service which became the foundation of her career. From there, she spent two years honing her skills in high-volume dining in a hospital kitchen. She then went on to work in fine dining at DuPont Country Club in Wilmington, Del., the York Country Club in York, Pa., Eclipse Bistro in Wilmington, Del., and was part of the opening team of La Banca in Milton, W.V., an Italian restaurant built in a renovated bank.
L’Auberge Del Mar
L’Auberge Del Mar, a Noble House Hotels & Resorts property in Del Mar, Calif., appoints Sergio Jimenez as executive chef. Overseeing all culinary operations across the property, including the resort’s signature oceanfront restaurant Adelaide, Jimenez brings a experience in luxury hospitality as he looks to further elevate the guest experience at the beloved resort.
Jimenez’s culinary journey began in childhood, cooking alongside his family and discovering a passion for flavor and craft at an early age. He entered the professional kitchen as a teenager at San Diego’s Mister A’s, where he quickly developed a reputation for precision and perseverance. The experience instilled a deep respect for discipline, consistency, and excellence, values that continue to define his approach today. Over the years, he refined his skills in many of San Diego’s most celebrated kitchens, including Avant Restaurant at the Rancho Bernardo Inn, where he helped launch a successful culinary program and trained staff in modern service execution.
LaPlaya Beach & Golf Resort
LaPlaya Beach & Golf Resort appoints chef Hector Espinosa as resort executive chef. With nearly two decades of culinary experience across luxury hotels, resorts, and private estates, Espinosa brings a refined global perspective and creative vision to the resort’s award-winning dining program. Espinosa will oversee the resort’s culinary program, including locally beloved and award-winning BALEEN Naples, known for inventive coastal cuisine and breathtaking Gulf views.
Espinosa joins LaPlaya from the Dallas-Fort Worth area, where he served as executive corporate chef at the Charles Schwab Corporate Headquarters, overseeing quality and service for more than 3,000 executives daily. His extensive background includes leadership positions at prestigious properties such as Hotel Vin (Marriott Autograph Collection) in Dallas, Sea Island Resort in Georgia, and Nikki Beach Resorts in Miami and Cabo San Lucas, Mexico.
The Marquesa Hotel
The Marquesa Hotel appoints Travis Lee as the new executive chef of Café Marquesa, the hotel’s fine dining restaurant. Lee joins Café Marquesa following his tenure as executive sous chef at Mujō in Atlanta. Prior to Mujō, he served as executive chef at Rooftop L.O.A. and corporate executive chef of R&D for Mainline Foods and Goldbergs Group, overseeing culinary development across multiple high-profile brands.
A veteran of The Ritz-Carlton Hotel Company, Lee spent more than a decade refining his craft at some of the brand’s most prestigious properties, including The Dining Room in Buckhead, Georgia (Five Star/Five Diamond) and Maestro by Fabio Trabocchi in Tysons Corner, Virginia (Four Star/Five Diamond).
Marriott Marquis Houston
Marriott Marquis Houston names Paul Peddle as its new director of food and beverage. In this role, Peddle will oversee the hotel’s five signature dining outlets, including Xochi by James Beard Award-winning Chef Hugo Ortega, and Biggio’s, the MLB legend-owned sports bar just steps from Daikan Park. He will also lead the hotel’s extensive meetings and events culinary program, managing 52 banquet facilities across the 1,000-room property.
Peddle brings over 20 years of hospitality leadership experience with a strong background in culinary operations, beverage innovation, and guest engagement. Most recently, he served as director of food and beverage at Four Seasons Hotel Houston, overseeing multiple dining outlets, in-room dining, pool operations, and banquet services, while driving record beverage revenues and introducing creative menu concepts. He has also led property-wide initiatives in menu optimization, beverage programs, and event activations, improving forecasting, labor planning, and overall profitability.
Palace Hotel, a Luxury Collection Hotel, San Francisco
The Palace Hotel, a Luxury Collection Hotel, San Francisco, adds Xavier Camacho as executive chef. In this new role, Camacho will oversee the food and beverage programming at the property and lead a new team of culinary talents including executive sous chefs Paul Chadwick, Stan Lee and Palace Hotel veteran Phu Nguy.
Camacho was born and raised in Pachuca, the largest city of the Mexican state of Hidalgo. After earning his associate’s degree in accounting, Chef Camacho went into business with his mother running several successful and lucrative school programs. In 1999, Camacho moved to Napa Valley to pursue his culinary career, starting as a dishwasher and working his way up in small restaurants. After honing his cooking skills, he became the chef de cuisine at Balloons Above the Valley while also continuing his education at the CIA Greystone campus in St. Helena. Other roles included sous chef at The Carneros Inn where he contributed to banquet operations and fine dining experience at three well-known venues – Hilltop Restaurant, Farm Restaurant, and Boon Fly Café.
Camacho held roles at Meadowood Resort, Westin Verasa Napa, Westin San Francisco Airport, and Crowne Plaza San Jose where he was instrumental in culinary operations and menu planning for banquets, in-room dining, and restaurants. At Westin St. Francis in San Francisco, he served as executive chef where he created a local sustainable menu focusing on timeless favorites with a modern twist.
Palace Hotel has promoted from within as well as hired new skilled chefs. Executive sous chef Phu Nguy brings nearly two decades of dedication to the Palace Hotel, where he has been a valued member of the culinary team for over 19 years. He began his career as an all-around cook, gaining experience across breakfast, lunch, dinner, banquets, and Garde Manger, before being promoted to sous chef in 2016. Today, he serves as executive sous chef of banquets where he oversees day-to-day kitchen operations, leads and trains culinary staff, maintains culinary standards and food safety, monitors inventory, and drives efficiency.
Chef Paul Chadwick is a 30-year culinary veteran who began in Chicago, followed by a transformative chapter in Japan, where he immersed himself in the country's culinary traditions and learned the value of discipline, precision, and deep dedication to craft. In Hawaii, he embraced the vibrant fusion of island cuisine and the spirit of hospitality. Chadwick works by a philosophy rooted in scratch cooking, sustainable sourcing, health and wellness, and crafting dishes that reflect his global influences and unwavering commitment to excellence. Chadwick held various culinary roles at Marriott International over a 13-year span where he honed his technique and gained leadership and culinary management skills.
Executive sous chef Stan Lee was born in South Korea and grew up in the Washington D.C. area. His culinary journey spans both domestic and international experiences, ranging from fast casual to fine dining. Lee most recently served as chef de cuisine at the Fairmont Olympic Hotel in Seattle.
Paséa Hotel & Spa
Paséa Hotel & Spa, Huntington Beach, Calif., appoints Dan Perry as chef de duisine 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 launched his career at Disney’s Signature Restaurant Group, where he spent 15 years rising through the ranks under acclaimed Chef Andrew Sutton, including leadership roles at iconic dining destinations including Carthay Circle, Club 33, 21 Royal, and Napa Rose.
Perry continued to broaden his expertise with leadership roles at The Ranch in Anaheim and Outer Reef in Dana Point. At Outer Reef, he built ambitious seafood programs including whole bluefin tuna presentations and live specialty seafood, while also helping guide the restaurant’s evolution into an elevated steakhouse. Most recently, Perry spearheaded the opening of Westwood Coast Steakhouse in Costa Mesa, overseeing design, menu development and plating.
The Pearl Hotel
The Pearl Hotel in Florida appoints executive chef Francisco “Cisco” Pomalaza at its signature dining destination, Havana Beach Bar & Grill. Cisco will helm Havana Beach Bar & Grill’s three distinctive dining avenues.
Born in Atlanta and raised in Miami, Cisco began his professional culinary journey at the age of 15, mastering the basics at a wok station in a Miami buffet. Drawn to the artistry of combining fire and the elements, he initially pursued a career in Chemistry but quickly realized his true passion, leading him to earn a degree in Culinary Arts from Johnson & Wales University. Upon graduating, Chef Cisco forged his fine dining career at Talula in South Beach, training closely under owner Andrea Curto-Randazzo, a competitor on Top Chef Season 7. Since then, he has managed several acclaimed restaurants across Florida, including Council Oak Steak & Seafood at the Seminole Hard Rock Hotel & Casino, Three60 Market, and 7th Avenue Social.
The Ritz Carlton Bacara, Santa Barbara
The Ritz Carlton Bacara, Santa Barbara appoints Roberto Riveros Leyton as executive chef. With over two decades of global culinary experience, Roberto brings a passion for cooking, exploring flavors and deep creativity to the kitchen.
Leyton most recently served as multi-property executive chef for both The Regis Kanai Resort, Riviera Maya and the Riviera Maya Edition at Kanai. He has worked with the Ritz-Carlton brand since 2023, from San Francisco to Hong Kong and Barcelona.
Ritz-Carlton, Boston
Ritz-Carlton, Boston, appoints Rosette Cox as pastry chef. Drawing upon global experience acquired in pastry departments in some of Boston’s top bakeries and leading luxury hotels in the United States, Caribbean and Southeast Asia, Cox will oversee all pastry operations for The Ritz-Carlton. She will design and curate desserts for the hotel’s onsite food and beverage outlets including Artisan Bistro and Avery Bar, and will also oversee menu creation and desserts for banquets and social functions, in-room dining, guest amenities and seasonal pop-ups like Avery Bar Chocolat.
Cox joins The Ritz-Carlton, Boston most recently from the Lakon Paris Patisserie in Boston where she served as executive pastry chef managing the pastry and bakery department and production of French pastries and desserts across four locations. Prior to this, Cox served as executive pastry chef for Sandals Grande Hotel and Resort in St. Lucia for six years, overseeing the production of all desserts for eleven restaurants. Cox also served as pastry sous chef at Rendezvous Hotel and Resort, also in St. Lucia, and the Solaire Resorts and Casino in Manila.