A variety of hotels and resorts make various food and beverage appointments. Here are some of the updates from the past two weeks.
Andaz Maui at Wailea Resort
Andaz Maui at Wailea Resort adds to its culinary leadership team at Ka’ana Kitchen, the resort’s signature restaurant featuring inventive dishes sourced locally on Maui. Allan Alquisalas Jr. has joined the restaurant as chef de cuisine, while resort veteran Chance Savell has been promoted to executive sous chef.
A native of Kauai, Alquisalas brings 14 years of culinary experience to his new role. He most recently served as banquet chef at Hyatt Regency Waikiki and previously held leadership positions at Grand Hyatt Kauai and Koloa Landing Resort, where he was part of the property’s opening culinary team. His career highlights include a limited-time culinary collaboration in Fukuoka, Japan as part of a partnership with Hawaiian Airlines and competing in Hyatt’s Good Taste Series in 2024, a cooking competition designed to showcase the skills, creativity and passion of up-and-coming Hyatt Chefs across the globe.
Savell, who has been with Andaz Maui since the resort’s opening in 2013, transitions into his new role as executive sous chef after six years leading Ka’ana Kitchen as chef de cuisine. With more than 18 years of hospitality experience, including past roles at Andaz Maui’s Bumbye Beach Bar and Grand Hyatt Denver, he has developed deep expertise in menu innovation, high-volume operations, and culinary leadership.
InterContinental Houston
InterContinental Houston appoints Ibrahim Alsharif as executive chef of the hotel, including Safina Restaurant, the property's elegant dining destination that celebrates the diversity and rich culinary traditions of the Mediterranean and Middle East.
A seasoned executive chef, Alsharif has more than two decades of experience managing luxury dining establishments within premier hotels and resorts throughout the U.S. and the Middle East. Prior to joining InterContinental Houston, Alsharif led culinary teams at IHG properties in Dubai and Jordan and most recently at The Newbury, a historic boutique hotel in Boston.
Marriott Hartford Downtown
Marriott Hartford Downtown, Conn., appoints Al M. Soto as its new executive chef, bringing with him more than three decades of diverse culinary leadership across prestigious institutions, restaurants and global kitchens.
In his role, Soto will oversee the hotel’s expansive food and beverage operations, which include L Bar, the stylish on-site restaurant and bar; an in-house Starbucks café; in-room dining for the hotel’s 409 guest rooms and suites; and a robust banquet and catering program supporting high-profile events, weddings and corporate functions throughout more than 13,000 square feet of event space. Soto’s career spans leadership positions with Kraft Sports + Entertainment, Tufts University, Restaurant Associates at Harvard Business School, and Sodexo Campus Services, where he managed culinary operations for hundreds of accounts across 10 states.
M Social Hotel New York Downtown
M Social Hotel New York Downtown appoints George Seremetis as director of food and beverage and Austin Ishibashi as executive chef. Seremetis and Ishibashi will oversee the property’s culinary and beverage operations, bringing fresh perspective and proven leadership to the team.
Seremetis brings more than a decade of experience in hospitality, beginning his career as a Beverage Manager with the José Andrés Group in Las Vegas. He went on to hold impressive positions in restaurants across the Bahamas and New York.
Ishibashi has a refined culinary background shaped by his experience in acclaimed restaurants including Uchi Dallas, Benoit New York, and Michelin-starred Claro in Brooklyn. Known for ingredient-driven cuisine and meticulous execution, he brings a disciplined and creative approach to the kitchen.
Ziya Turgut is named food and beverage director of Beast & Butterflies, the hotel’s signature restaurant and bar. With extensive experience spanning restaurants, bars, nightlife, catering, and food and beverage marketing, Turgut will oversee all dining operations, spearhead menu development, and continue to position Beast & Butterflies.
Turgut began his career at The Ritz-Carlton, where he gained a strong foundation in luxury service and fine dining. Over the past decade, he has held leadership roles at Hilton, Hyatt, The Benjamin Hotel, Delano South Beach, The Williamsburg Hotel, Gansevoort Meatpacking, and Hotel Nyack, building a reputation for creativity, operational excellence, and revenue growth.
Tommy Bahama Miramonte Resort & Spa
Tommy Bahama Miramonte Resort & Spa, Indian Wells, Calif., appoints Colton Blagrove as chef de cuisine. In his new role, Blagrove will oversee seasonal menu development, manage kitchen staff, and ensure the highest standards of food quality, safety, and presentation are consistently met.
Blagrove has worked in diverse kitchens across the country under renowned chefs such as Derek Sawyer, Richard Sandoval, and Tracy Todd, developing a strong foundation in global cuisine, menu development, and team leadership. Prior to his appointment, Blagrove was the executive sous chef at Toro Latin Kitchen and Lounge, lead AM line chef at Hawks Public House and Provisions, and most recently he served as the banquet chef for Tommy Bahama Miramonte Resort & Spa, overseeing high-volume events with precision and creativity.
Waldorf Astoria Monarch Beach
Waldorf Astoria Monarch Beach Resort & Club, Dana Point, Calif., appoints two chefs to lead its renowned dining program. Steve Benjamin joins as director of culinary (executive chef), while Nicole Encarnacion has been promoted to executive chef at Bourbon Steak Orange County, the resort’s signature steakhouse.
Benjamin brings with him a distinguished background rooted in French culinary tradition and Michelin-recognized excellence. A Paris native, he began his culinary career at age 14 and trained under the legendary Joël Robuchon. He was then hand-selected to open L’Atelier de Joël Robuchon in Paris and later served as executive chef at the MGM Grand in Las Vegas, where the restaurant earned a coveted Michelin star under his leadership.
Encarnacion steps into the role of executive chef at Bourbon Steak Orange County, where she will lead the day-to-day culinary operations of the Michael Mina steakhouse concept. Originally from the Philippines, Encarnacion brings more than 15 years of global luxury hospitality experience. A Le Cordon Bleu graduate, she has held culinary positions at The Langham Pasadena and Edelweiss Lodge in Bavaria and joined the Monarch Beach team in 2018. Most recently, she served as Chef de Cuisine at AVEO Table + Bar at the resort, where she was recognized for her strong leadership and passion for exceptional guest experiences.