Hotels and resorts across the country have hired new F&B leaders in the last two weeks. Here are some of the appointments.
Appellation
Appellation, the culinary-first hotel brand co-founded by American chef Charlie Palmer and former Four Seasons Americas President Christopher Hunsberger, appoints food and beverage leaders at Appellation Healdsburg, which opening late summer 2025 in Healdsburg, Calif.
Andrew Vratil is named director of restaurants and bars. Vratil is a veteran of Michelin-starred kitchens and multi-concept restaurant groups, where he has led operational transformations and introduced cutting-edge culinary technologies that enhance guest experiences. At Appellation Healdsburg, Vratil leads all front-of-house dining operations, including the hotel’s restaurants, bars, in-room dining and special event services. He’s passionate about hospitality, team development, and the kind of culinary storytelling that brings people together and transforms meals into meaningful memories.
David Intonato is named executive chef. Intonato has more than 25 years of luxury resort, fine dining, and innovative culinary experience, including recognition as a James Beard House guest chef and DiRōNA Award honoree. At Appellation Healdsburg, he will guide all culinary operations – from menu development to team mentorship.
Jolene Flores is named director of catering. Flores has more than six years of luxury event experience in wine country, including roles as director of special events at Arista Winery and an independent wedding coordinator. At Appellation Healdsburg, Flores will lead all catering sales and service operations, collaborating closely with the culinary team to deliver bespoke, unforgettable experiences that that exceed client expectations and reflect the brand’s elevated standards.
Casa Velas
Casa Velas, an adults-only luxury boutique hotel in Puerto Vallarta, Mexico, appoints Sandra Macías as executive chef. In her new role, she will oversee the resort’s signature Emiliano Restaurant and exclusive Taú Beach Club as well as the hotel’s group catering for meetings, weddings, and events.
Originally from Durango, Macías brings over 10 years of culinary expertise shaped by her professional journey in León, Guanajuato and refined through her commitment to excellence in Puerto Vallarta's dynamic gastronomic scene. Macías joined Velas Resorts in 2019, beginning as dinner lead at sister property Velas Vallarta’s Andrea Restaurant, advancing to sous chef at Tau Beach Club, and now ascending to executive chef at Casa Velas. Her culinary philosophy centers on creativity and experimentation, with a particular focus on Mexican-Italian fusion cuisine.
Hotel Maya
Long Beach, Calif.’s newly independent Hotel Maya appoints Corey Cohen as director of restaurants and mixology. In this key leadership role, Cohen will oversee all restaurant and beverage operations, with a primary focus on managing the day-to-day operations of Fuego, the hotel’s signature Latin-inspired restaurant, and spearheading its bar and restaurant relaunch.
Cohen brings over 15 years of hospitality experience to Hotel Maya and will be instrumental in revitalizing Fuego’s identity, particularly through a refreshed beverage program and elevated service strategy. As part of the relaunch, he will introduce a new lineup of seasonal cocktails with Latin influences, expand the restaurant’s renowned tequila library of over 100 selections, and collaborate with the culinary team on immersive dining experiences that blend innovation with local flavor. Prior to joining Hotel Maya, Cohen served as food and beverage outlet manager at Hyatt Regency Los Angeles, where he implemented operational improvements and introduced a refreshed cocktail program. His experience also includes opening leadership roles at Moxy/AC Hotel in downtown Los Angeles, managing high-volume venues like Hennessey’s Tavern, and overseeing beverage operations at The View Bar and Local Kitchen Tavern.
Kimpton Gray Hotel
Kimpton Gray Hotel, Chicago, appoints Katia Soujol as its new executive chef, overseeing the hotel’s culinary program including its vibrant rooftop restaurant, Boleo. Soujol has more than 30 years of international experience across Michelin-starred kitchens, academic institutions and humanitarian initiatives.
Her international journey has taken her to Michelin-starred restaurants in France, the UK and Germany, with additional professional experiences in Switzerland, China, Aruba and the United States, where she arrived in 1997. Her passion for food and exploration also led her to own and operate a Mexican restaurant in Orange County, California. Soujol has cooked for renowned French chefs including Paul Bocuse and Pierre Troisgros, and has also prepared meals for two U.S. Presidents—Barack Obama and George W. Bush—during her time at the Beverly Wilshire, A Four Seasons Hotel in Beverly Hills. Most recently, Soujol served as executive sous chef of food and beverage at the InterContinental Boston, where she led kitchen operations and helped enhance the hotel’s dining experience through her globally influenced approach.