Hotels and resorts across the country have hired new F&B leaders in the last two weeks. Here are some of the appointments.
Ambiente, a Landscape Hotel
Ambiente, a Landscape Hotel in Sedona, Ariz., hires Kyle Rhodes as executive chef. Rhodes leads the culinary vision at the hotel’s signature restaurant, Forty1. Rhodes has more than a decade of experience in both fine dining and large-scale operations. After earning his degree from Keiser University’s culinary program, he rose quickly through the ranks at Walt Disney World’s Vero Beach Resort. He later held leadership roles at Dogfish Head Brewery in Delaware and at Disney Springs, before joining Norman Van Aken’s team at Norman’s Orlando.
Throughout his career, Rhodes has led culinary operations at high-profile resorts, including Atlantis in the Bahamas and the Westin Savannah Harbor, and played a key role in launching the Swan Reserve at Walt Disney World.
The Bower Coronado
The Bower Coronado, located on Coronado Island in San Diego, has appointed Kevin Martinez as chef de cuisine and Jason Hatton as food and beverage supervisor. In their new roles with Azul Hospitality Group, Martinez and Hatton will lead the development and execution of innovative menus, oversee daily operations, and enhance the overall guest dining and beverage experience across the hotel’s signature rooftop restaurant and bar, Dive.
In his role as dual property chef de cuisine for Azul Hospitality Group, Martinez will direct the culinary vision for The Bower Coronado and The Monsaraz. With over 12 years of hospitality experience, Martinez has led large-scale culinary operations across a number of luxury hotels including Rancho Valencia Resort & Spa and most recently, Four Seasons Residence Club Aviara. Martinez’s expertise lies in upscale culinary operations and leadership, with a proven ability to create exceptional seasonal menus, drive operational efficiency, manage food costs and develop high-performing kitchen teams—all while delivering outstanding guest experiences and business results.
Hatton joins The Bower Coronado as food and beverage supervisor, where he will oversee daily operations, service and programming at Dive. With extensive experience in both high volume and highend restaurant and bar operations, Hatton will work closely with the culinary team to bring Dive’s distinctive food and beverage vision to life. Hatton brings extensive experience in cocktail culture and service leadership, with a proven track record of increasing revenue, optimizing inventory management, and developing innovative beverage programs. Prior to joining The Bower, he served as assistant general manager at Beverly Beach Garden, following his role as lead bartender at Pendry San Diego.
Grand America Hotel
The Grand America Hotel, Salt Lake City, appoints Christian Ojeda as executive chef. Tith more than two decades of experience in high-end hotels and fine dining establishments across the country, Ojeda will oversee all culinary operations at the property, including banquet programs, in-room dining, and The Grand America’s signature restaurant, Laurel Brasserie & Bar.
Born in Utah with Chilean roots, Ojeda joins The Grand America Hotel from Bernardus Lodge & Spa in Carmel Valley, Calif., where he served as executive chef for the past three years. Under his leadership, the resort earned back-to-back Triple Forbes Four-Star ratings and the prestigious Michelin Key recognition in 2025. Prior to Bernardus, Ojeda spent nearly a decade at Montage Deer Valley in Park City, Utah, where he rose through the ranks from chef de cuisine to executive chef.
Ruschmeyers
Following the relaunch of Hamptons hotel Ruschmeyers, Montauk, N.Y., under boutique hotelier Bridgeton, the team names Jordan Heissenberger as executive chef of the property’s reimagined signature dining concept, The Grill at Ruschmeyers.
With over a decade of experience, Heissenberger is a graduate of The French Culinary Institute in New York City. Heissenberger honed his craft at ALMA – The International School of Italian Cuisine in Colorno, Italy, and through an externship at the Michelin-starred Onice in Florence. In New York, he has served as executive chef at spots including Buvette, Vinegar Hill House, Apollonia and Inness in the Hudson Valley. Most recently, Heissenberger joined the Institute of Culinary Education as a chef instructor, where he continues to mentor the next generation of culinary talent.