Chef Kearns will maintain Quail Lodge’s commitment to locally sourced, organic California cuisine while adding touches of European influence as he enhances the culinary components of all food and beverage outlets as well as banquets, wedding and special events on property.
C.C Kyo Lin named Executive Chef at Park Hyatt Sanya Sunny Bay Resort
Prior to this appointment, Kyo worked for Grand Hyatt Shanghai as Executive Sous Chef, mainly in charge of the daily operation of 11 kitchen outlets.
Sean Marco named as Executive Chef for Crown Towers Perth
Sean has played an integral role in Crown Perth’s culinary team since 2006 and will now pilot a new era at our resort; responsible for four new restaurants as well as banquet kitchens which will cater for more than 3,200 diners per night and an extensive room service menu.
Executive Chef Yvan Marclay joins Centara Grand Island Resort & Spa Maldives
Chef Yvan is a Swiss national who has worked with well-known hotels such as Hotel Pollux in Zermatt, Hotel Metropole in Interlaken and Hotel Basel Hilton International, as well as at the Hilton Kuching – Malaysia, Hilton Ramses – Cairo, Hilton Nairobi, Hilton – Al Ain, Hilton – Abu Dhabi and laterly at the Waldorf Astoria and Jeddah Hilton.
Technology in food and beverage: Executive chefs playing catch up
The majority of chefs would like to spend more time creating, cooking, developing, innovating and working with their teams, but the financial and managerial pressures of running a professional kitchen often push them into areas where they do not always feel comfortable.
Erika Suarez first female Executive Chef at El Conquistador Resort and Las Casitas Village, Waldorf Astoria Resorts
Most recently, Suarez served as the first ever female executive chef and corporate chef for Norwegian Cruise Line where she managed eight vessels and their entire culinary department.
Alberico Nunziata appointed new Executive Chef at The Beverly Hilton
Chef Nunziata will be responsible for overseeing the menus and staff of CIRCA 55, in addition to banquet operations, in-room dining and menus for the hotel’s high-profile events and galas.
Armando Galeas appointed Executive Chef for Costa d’Este Beach Resort & Spa
Armando Galeas was previously chef de cuisine for Temple Orange at the Eau Palm Beach Resort and Spa, located in Manalapan, Florida.
Michael Mousseau appointed new Executive Chef, Four Seasons Sydney
Canadian-born Mousseau brings almost two decades of experience in world-class kitchens, arriving from his most recent posting at Four Seasons Resort Maui in Hawaii.
Louis Scaramuzzi named Executive Chef at The Hotel Zamora
In addition to overseeing food and beverage operations at Castile, Chef Louis Scaramuzzi will be responsible for culinary programming for the property’s new 360° Rooftop, which offers panoramic views of downtown St. Petersburg and the Gulf of Mexico.
