Here are the latest new appointments, hires, and promotions at hotels and resorts across the industry over the last few weeks.
Wyndham Palmas Beach & Golf Boutique Resort
Trova, the signature restaurant at Wyndham Palmas Beach & Golf Boutique Resort in Humacao, appoints Puerto Rican chef Daniel Lugo as its new executive chef. He will lead the restaurant’s evolution with an innovative gastronomic approach that honors Puerto Rican tradition while elevating it to a global stage. Lugo's culinary training led him to excel in restaurants in Puerto Rico and Miami before joining José Andrés, a Michelin-starred and Bib Gourmand awardee in Washington, D.C. For over a decade, Lugo served as head chef at iconic establishments such as Jaleo, Zaytinya, and China Chilcano.
Teton Mountain Lodge & Spa
Spur Restaurant & Bar in Teton Mountain Lodge & Spa appoints Anthony Bruno as its new executive chef. At Spur, Bruno is committed to creating a sustainable kitchen where waste is minimized, and ingredients are treated with the utmost care, and he has implemented from-scratch cooking practices. He comes to his new post with a wealth of experience, including stints at French Laundry, Chez Panisse, Disney, Commander's Palace in New Orleans, and more. Spur recently completed an extensive renovation and has a vibrant après ski and adventure scene.
Park Lane New York
Park Lane New York, a Highgate-managed hotel positioned on Billionaire’s Row, appoints Ali Dey Daly as director of culinary. With over 15 years of hospitality experience under his belt, Dey Daly will serve as the creative force behind the property’s three dining concepts: Calvert’s, the hotel’s elegant second-floor restaurant; Rose Lane, the lobby bar; and Darling, the rooftop lounge. Dey Daly most recently served as vice president of Culinary at Highgate, where he transformed F&B operations across the company. He has also held a position at the Baccarat Hotel New York.
Mandarin Oriental, New York
Mandarin Oriental, New York unveils a new culinary vision led by a team of food & beverage leaders, including executive chef Sylvain Delpique, executive pastry chef Ron Paprocki, and director of food & beverage Victor Triebel. At the center of this transformation is MO Lounge, a dining destination where contemporary cuisine, globally inspired flavours, and expertly crafted cocktails meet breathtaking views of the city. The evolution also extends to in-room dining and special events.
Delpique infuses a fresh perspective into Mandarin Oriental, New York’s culinary identity, introducing dynamic menus, revitalising food presentations, and elevating kitchen standards. Having trained and worked in Michelin-starred restaurants in France, the iconic 21 Club, and most recently The Carlyle: A Rosewood Hotel, his experience has shaped him into a seasoned and versatile culinary professional that both honors tradition and embraces innovation.
Paprocki transforms the pastry program with innovative, artfully composed desserts. Most recently from the iconic Gotham Restaurant, where he spent 12 years leading the pastry program before stepping into the role of executive chef, he brings a blend of creative vision and strong culinary leadership.
Triebel redefines operational excellence, bringing a wealth of experience from hospitality brands such as The Fairmont, Maybourne, Waldorf Astoria, and Four Seasons. With a sharp focus on delivering elevated service, he has introduced a new cocktail program that is inspired by the Five Elements of Chinese philosophy, bringing Mandarin Oriental’s dual heritage into every glass.
Hyatt Regency Greenwich
The newly renovated Hyatt Regency Greenwich, in partnership with Trinity Investments, appoints Joe D’Agostino as executive chef. In this role, D’Agostino will oversee menu development, staff training, and day-to-day food & beverage operations across the historic hotel’s dining venues, as well as weddings and social events catering. Chef brings 15 years of experience to his new role, and he most recently served as executive chef for Market Hospitality Group in Danbury, Conn. He has also held positions at HNA Palisades Premier Conference Center, Tarrytown House Estate – Cellar 49, Pound Ridge Golf Club, and more. D’Agostino earned his classic culinary arts degree from the International Culinary Center / French Culinary Institute in New York.
Hotel 1000, LXR Hotels & Resorts
Hotel 1000, LXR Hotels & Resorts adds executive chef Juan Carlos Cabezas and executive sous chef Alejandro Ayala to the team. The duo will elevate the food and beverage experience at the MICHELIN 1 Key, 120-room boutique hotel in downtown Seattle, including its All Water Seafood & Oyster Bar signature restaurant, Rosebay cocktail bar, banquets, catering and in-room dining.
Cabezas' professional journey has taken him to Barcelona, Miami, Dubai and Colorado before arriving in Seattle from his most recent position as executive sous chef at the Parker Palm Springs. During his 16 years with The Ritz-Carlton, Cabezas successfully opened new restaurant concepts, refined his skill in fine dining and high-profile events, and oversaw complex banquet operations, consistently earning exceptional guest satisfaction ratings.
Ayala brings over a decade of culinary experience to his new post. Having spent the majority of his career with The Ritz-Carlton, Ayala also climbed the ranks at properties in Puerto Rico and Lake Tahoe. Ayala gained mastery in Italian, Japanese and modern American cuisines while managing high-volume, fine-dining operations. He most recently served as chef de cuisine at The Tampa EDITION on Florida’s Gulf Coast.
Four Seasons Resort Rancho Encantado Santa Fe
Luxury boutique resort Four Seasons Resort Rancho Encantado Santa Fe hires Gregory Joseph as its new executive chef. Joseph will oversee all culinary operations, including the resort’s signature restaurant, Terra. Joseph brings more than 25 years of experience leading culinary operations at luxury hotels, resorts, and upscale restaurants across the United States. Joseph has held tenures at the Ritz-Carlton Central Park South and NoMo SoHo Hotel in New York City; Grand Hyatt Union Square in San Francisco; and most recently the Arizona Biltmore, a Waldorf Astoria Hotel, in Phoenix.
Fairmont Miramar Hotel & Bungalows
Santa Monica’s One MICHELIN Key property, Fairmont Miramar Hotel & Bungalows, adds Brandon Herkes as food & beverage director. Herkes brings over 15 years of experience in the hospitality industry to his new role, where he will oversee the hotel’s food and beverage operations. Previous leadership roles for Herkes were at Amangani, a two-MICHELIN Key ski resort by Aman Resorts, and the Four Seasons Hotel New Orleans.
The Ballantyne, A Luxury Collection Hotel, Charlotte
The Ballantyne, A Luxury Collection Hotel, Charlotte establishes a new female-led food and beverage team. The team of professionals brings a wealth of experience, passion and creativity to the hotel’s dining, banquet offerings and events, including signature restaurant Gallery and Gallery Bar, Ryal bar, Afternoon Tea, Whiskey Club, in-room dining, and more.
Erin Bucher serves as director of food & beverage, bringing experience in luxury hospitality and fine dining. Rising through the ranks within Northwood Hospitality, she has held key leadership roles, is dedicated to mentorship and team development, and aims to elevate the guest dining experience through innovation, impeccable service, and a strong culture of hospitality.
New director of banquets Mireille Sharp oversees The Ballantyne’s event and banquet operations. With years of experience leading banquet teams, assisting with high-profile hotel openings, and managing large-scale events, such as the Kentucky Derby, Sharp brings a strategic and guest-focused approach to her role. She is dedicated to delivering seamless, world-class service while mentoring and inspiring future hospitality professionals.
Executive pastry chef Oksana Kravcenko leads The Ballantyne’s pastry program. Kravcenko transitioned from a career in business and finance to pursue her passion for pastry, training in Barcelona and refining her craft in Paris. Since joining The Ballantyne, she has been recognized as the hotel’s Leader of the Year for 2024, a testament to her dedication, innovation, and leadership.
Assistant pastry chef Kendra Lamberth brings a passion for cake artistry and pastry innovation to The Ballantyne’s culinary team. Lamberth transitioned into the pastry field after earning her certification in Cake Decorating and Design. Her career took her to Charleston, where she gained extensive experience in high-volume pastry operations, catering to luxury events, and mentoring up-and-coming pastry professionals. She specializes in custom cakes and pastry design and is committed to fostering creativity in the kitchen.
Chef tournant Miranda Ramsey oversees both Gallery Restaurant and the Banquets Culinary teams. A graduate of Johnson & Wales University with a degree in Culinary Arts, Ramsey has built her career through dedication, precision and a passion for fine dining. Having worked in esteemed country clubs before transitioning to luxury hotels, she brings a versatile and dynamic approach to her role.