Hotels and resorts across the U.S. have appointed new food and beverage leaders over the past few weeks. Here's an update of the new appointments.
Adolphus Hotel
The Adolphus, Dallas, appoints Stephan Fitz as director of food and beverage. A seasoned leader with decades of experience, Fitz will oversee the hotel’s five dining experiences alongside its banquets and catering program.
Prior to joining The Adolphus, Fitz served as the director of food and beverage for leading hotels throughout the Southeast including The Boca Raton in Florida, Kalahari Resorts & Conventions in Texas, and The Capital Hilton in Washington, D.C. Fitz has additionally held management roles with hotel brands including InterContinental, Sheraton, Omni, Hilton and more.
Fenway Hotel
The Fenway Hotel in Dunedin, Fla., appoints Peter Chea as the new chef de cuisine at its signature restaurant, HEW Parlor & Chophouse. In his new role, Chea will play a pivotal role in menu development, food presentation and kitchen operations, supported by executive chef Clayton Parrett.
Chea brings more than a decade of culinary experience to Fenway Hotel, including roles as executive chef at The Chateau Restaurant Group and chef de cuisine at Simply Gourmet Caterers. A graduate of The International Culinary School at the Art Institutes, Chea’s expertise spans a wide range of culinary genres.
Hermitage Hotel
Nashville-based Hermitage Hotel appoints Richard Hutton as executive chef. Hutton will work under world-renowned chef and restaurateur Jean-Georges Vongerichten to oversee the hotel’s restaurant, Drusie & Darr, and The Pink Hermit café. He will also collaborate with Vongerichten in the execution of The Hermitage Hotel’s culinary program. Hutton has more than two decades of culinary experience.
Previously, Hutton served as corporate executive sous chef of Liberty Entertainment Group, Toronto, where he assisted in opening 11 new restaurant concepts as well as three large banquet and event facilities, gaining a Michelin star for Don Alfonso 1890, the group’s Italian fine-dining concept. Prior, Hutton worked as executive chef at Casa Loma, a heritage landmark castle located in Toronto.
Hotel Forty Five
Macon, Ga.-based Hotel Forty Five appoints Jayson Reynolds as executive chef. In this role, Reynolds will spearhead all culinary endeavors at the 94-room boutique hotel. His purview includes the hotel’s signature restaurant, Loom, the Hightales Rooftop Bar and the Reckon Coffee & Wine Bar.
A James Beard Foundation nominee, Reynolds brings more than 15 years of culinary expertise to Hotel Forty Five. Most recently, he served as executive chef at 106 Jefferson, a lifestyle boutique hotel in Huntsville, Ala. While there, he oversaw the hotel’s restaurant and rooftop bar. Reynolds has also served as culinary director for Springdale Golf Club & Resort and food and beverage director at Woodbury Wellness Center, both in North Carolina.
Kimpton Everly Hollywood
Kimpton Everly Hollywood names Ashley Thompson as executive chef. At Kimpton Everly Hollywood, Thompson will oversee all culinary operations for the property’s dining experiences, including the new all-day brunch at Jane Q and new menus at Ever Bar and Cannonball, the rooftop pop-up.
Thompson joins the Kimpton Everly Hollywood team from Promontory Club in Park City, Utah, where she worked for five years overseeing the culinary operations of multiple restaurants at the private members club, PGA golf courses, and the opening of the property’s signature restaurant and clubhouse. Before that she spent nearly half a decade of working in Branson, Mo. as the chef de cuisine at Hyatt Vacation Club.
Kimpton The Forum Hotel
Kimpton The Forum Hotel, Charlottesville, Va., appoints Ryan Collins as executive chef over Birch & Bloom, The Good Sport and The Aspen Bar. Renowned for his work with José Andrés and ventures in Charlottesville and Washington, D.C., Collins will lead the culinary concepts at Kimpton The Forum Hotel, including the three restaurants, banquets menus and in-room dining.
Born in Gaithersburg, Md., Collins began his culinary career at 14 as a dishwasher. He took his first culinary job at 21 in Minnesota, training under James Beard-winner Isaac Becker. Collins eventually joined José Andrés in Washington, D.C., where he honed his skills over an eight-year tenure. He served as executive sous chef at Oyamel and spent six years on the research and development team at ThinkFoodGroup (now the José Andrés Group). After moving to Charlottesville, Va., Chef Collins led the kitchen at Early Mountain Vineyards before co-founding the Little Star on West Main Street.
Le Méridien Fort Worth Downtown
Le Méridien Fort Worth Downtown appoints Damian Lopez as executive chef and Reda Kolta as food and beverage director. Their arrival coincides with the debut of the hotel’s new food and beverage outlets, Bouvier Brassiere and ANNEX, both set to open this summer with the hotel.
Lopez has a wealth of culinary expertise. With a deep appreciation for innovative cuisine developed during his five years of tenure in the food and beverage industry, Lopez is ready to infuse fresh culinary perspectives into both Bouvier Brassiere and ANNEX.
Kolta brings over 15 years of experience in the hospitality industry and will be pivotal in shaping the guest experience at Le Méridien Fort Worth Downtown. Known for his dynamic leadership style and innovative approach, Kolta is set to enhance the overall atmosphere of both Bouvier Brassiere and ANNEX.
Little America Hotel & Resort Cheyenne
Little America Hotel & Resort Cheyenne (Wy.) appoints Mckitrick Burse as executive sous chef at the hotel’s signature restaurant, Hathaway’s Restaurant & Lounge. Burse will oversee culinary operations, infusing his signature style into the menu.
With over two decades of culinary expertise, Burse's wealth of experience includes orchestrating meals aboard the Nantucket By Water cruise ship and crafting memorable dining experiences amid the breathtaking backdrop of Denali National Park & Preserve. Most recently, Chef Burse served as the executive sous chef at Sun Valley Lodge, Little America Hotel & Resort Cheyenne’s sister property, where he showcased his talents at the resort’s seasonal restaurants.
Meadowood Napa Valley
Meadowood Napa Valley names chef Alejandro "Ale" Ayala as executive chef of Meadowood Napa Valley. With a career that spans more than three decades at Meadowood, Ale takes the helm at Forum, the wine-country estate's daily restaurant.
In addition to Forum, Ale oversees the culinary program for the Terrace Café and pools complex, in-room dining, banquets and catering. Ale joined the kitchen staff at Meadowood Napa Valley as a dishwasher nearly 35 years ago. He worked his way through various positions, beginning by assisting the cooks with chopping vegetables and making crêpes. Nurtured by Meadowood's chefs and eager to broaden his skills, Ale steadily cultivated his technique, eventually cooking for both intimate and large-scale events catered by the estate. Before becoming executive chef, he served as estate chef and executive banquet chef of Meadowood Napa Valley.
Ale has recruited a team who join him at Forum. Giuseppe Marchesini brings more than 25 years of experience in the world of fine dining to his role as assistant director of food and beverage at Meadowood Napa Valley. Tessa Cruz currently serves as sous chef at Meadowood Napa Valley. Joining Cruz as sous chef at Meadowood Napa Valley is Jose Sandoval, an integral member of the culinary team who has honed his skills over the course of a decade at the estate. Jillian Bartolome is the pastry chef at Meadowood Napa Valley.
Scribner’s Catskill Lodge
Scribner’s Catskill Lodge, Hunter, N.Y., appoints chef de cuisine Alejandro Reyes Herrera to helm its culinary team at Prospect.
Alejandro, originally from Puebla, Mexico, brings experience to Prospect at Scribner's Catskill Lodge with a background at Cocina Hermanos Torres, a three Michelin Star restaurant in Barcelona.
Shinola Hotel
Detroit's Shinola Hotel appoints Patrick Petrides as executive director of food and beverage. Petrides is an industry veteran with nearly 25 years of experience in culinary operations and hospitality management.
With a diverse background spanning Michelin-starred establishments and renowned hospitality groups, Petrides brings expertise to his role as executive director of food and beverage. His journey with NoHo Hospitality began in 2016, where he served as general manager at chef Andrew Carmellini’s Locanda Verde. In 2017, he embarked on a new chapter with NoHo Hospitality, relocating to Baltimore to spearhead the opening of Rye Street Tavern. As general manager and managing partner, Petrides collaborated closely with NoHo Hospitality’s partners to establish Rye Street Tavern as a culinary destination.
Tampa Marriott Water Street
Tampa Marriott Water Street, Tampa, Fla., introduces Harry W. Siebert as the property’s new director of restaurants. In his new role, Siebert will oversee all aspects of the property’s food and beverage management, including restaurant staffing, strategic planning and community involvement.
With a career spanning notable establishments such as North Country Brewing Company, Crown Plaza South Hill and The Meritage Resort and Spa, Siebert is well-versed in overseeing diverse operations. His recent tenures at Omni William Penn and The US GRANT show his ability to manage luxurious event spaces and cater to a discerning clientele.
Turtle Bay Resort
Oahu’s Turtle Bay Resort appoints culinary leader and Oahu native Danny Chew as executive chef. Chew will work in tandem with the resort’s Kuilima Farm to continue to bring an authentically local dining experience to resort guests and locals, sourcing over 700 pounds of fresh Hawaiian produce per week for the resort’s several onsite culinary outlets, including signature restaurant Alaia.
Chew brings several years of luxury hospitality experience throughout Oahu to Turtle Bay Resort. He most recently held the title of executive chef at the Royal Hawaiian Hotel in Waikiki. While there, he spearheaded culinary operations across the hotel, enhancing the luxury dining experience through groundbreaking menus and stellar service. He previously served as executive sous chef at the Sheraton Waikiki.
W Philadelphia
W Philadelphia has appointed Isai Xolalpa as director of bars and lounges, leading the beverage team and mixology program, and managing revenue and strategy across the hotel’s B&F outlets, Living Room and WET Bar.
Xolalpa was born and raised in Mexico City and brings over a decade of hospitality experience to the team. He received a degree in hospitality management with a focus in mixology from Blue Mountains International Hotel Management School in Sydney, Australia, and has since held several food and beverage management positions in boutique and luxury hotels across North America, from Mexico City to Aspen. Most recently, Xolalpa served as the manager of beverage and food for W Aspen, supervising the hotel’s B&F program.
Westin Hapuna Beach Resort
The Westin Hapuna Beach Resort appoints Reyn Nishizuka as the new chef de cuisine for Meridia, the resort’s dining venue. Nishizuka brings 15 years of culinary experience.
Nishizuka's background is across a diverse array of cuisines including Chinese, French, Italian, Thai, Japanese, and Mediterranean/Fusion. Nishizuka has honed his skills under the mentorship of John Taube. His career also includes curating private events for A-list celebrities like former President Obama and his family, David Spade, Justin Bieber, Boa Kwon, Jason Momoa, and Kealii Rachel, reflecting his ability to cater to the most discerning palates.