Hotels and resorts across the country have hired or promoted F&B leaders in the last three weeks. Here are some of the appointments.
Giri Hotels
Giri Hotels, a family-owned and operated hospitality management company overseeing a portfolio of 56 branded and independent hotel properties across the Northeast, appoints Norman Hebert as corporate food & beveragedirector. Hebert has over 25 years of hospitality leadership and culinary expertise.
Hebert brings more than three decades of hospitality and academic experience, positioning him to lead Giri’s growing F&B footprint with both operational rigor and creative vision. In this role, Hebert will oversee food and beverage operations across Giri properties.
Hebert has deep experience in the region and joins Giri following a hospitality career, arriving from OGT Inns in Ogunquit, Maine, where, as Senior Manager of Operations he worked closely on operations and marketing with the innkeepers of six properties while also leading Perkins Cove Kitchen at the Inn at Perkins Cove as General Manager and Executive Chef.
Previously, Hebert held leadership roles at properties and institutions throughout New England, including Clay Hill Farm in Cape Neddick, Maple Suites Retirement Community, and Bintliff’s Restaurant, where he was co-owner and beverage director. He also served over a decade as Department Chair of Hospitality at York County Community College in Wells, Maine, mentoring the next generation of industry professionals. Hebert holds a Level 2 Advanced certification from the Wine & Spirit Education Trust, and has been recognized as “Chef of the Year” by both the Maine Restaurant Association (2004) and the American Culinary Federation’s Piscataqua Chapter (2006).
White Lodging
At White Lodging, an urban and lifestyle hospitality development and management, Anne Tabakian will take on the role as vice president of food and beverage. Tabakian has played a critical role in White Lodging’s leadership and success in the food and beverage space since she joined the company in 2016, most recently as corporate senior director of food and beverage.
Tabakian joined White Lodging as a restaurant general manager in Austin, ultimately growing into senior corporate positions. She has been a cornerstone of White Lodging’s F&B concepts, from concept and menu development to training to compliance.
Tabakian is supported by award-winning chefs, as well as beverage, restaurant operation and marketing experts that are hands-on in supporting new and existing concepts. White Lodging will introduce six new or re-branded F&B concepts to its portfolio in 2025.
Prior to joining White Lodging, Tabakian spent nearly a decade at two of the nation’s most respected restaurant groups – Uchi Restaurants and Hillstone Restaurant Group. She is a graduate of Vanderbilt University.
Andaz Peninsula Papagayo Resort
Andaz Peninsula Papagayo Resort in Costa Rica appoints Memo Hernandez as their new executive chef. A Costa Rican, Hernandez has helmed kitchens across the globe, from Vietnam to the Maldives. Most recently, he served as executive chef at Six Senses Con Dao, a luxury eco conscious resort in Vietnam, where he led a multicultural culinary team and developed innovative menus rooted in wellness and sustainability. His experience also includes notable roles with Ritz-Carlton Yacht Collection, One&Only Reethi Rah, and Laucala Island in Fiji.
Hernandez is known for his hands-on leadership style, deep operational expertise, and creative approach to luxury dining. Throughout his career, he has led successful pre-opening projects, managed multimillion-dollar refurbishments, and collaborated with local communities to champion farm-to-table practices. His culinary philosophy emphasizes flavor-forward, health-conscious menus designed to reflect both the destination and the culture behind each ingredient. In his new role, Chef Hernandez will oversee all culinary operations at Andaz Peninsula Papagayo, including its four open-air restaurants and seasonal pop-ups.
Condado Ocean Club
Condado Ocean Club, the only adults-only boutique hotel located on the oceanfront in San Juan, Puerto Rico, promotes Leyra Ortiz to director of food & beverage. A seasoned hospitality professional with more than two decades of experience, Ortiz has been a pivotal figure in shaping the property’s F&B identity and is now set to lead the department into its next phase of growth. With this promotion, she now oversees all culinary and beverage operations at the hotel.
A native of Puerto Rico, Ortiz began her career on the front lines of service—as a waitress, bartender, and hostess—gaining first-hand knowledge of the guest experience. Her hard work and passion for hospitality led her to leadership roles at properties including Caribe Hilton, Serafina Beach Hotel, and ultimately Condado Ocean Club. Leyra joined the opening team of what was then Serafina Beach Hotel in 2018 as Assistant F&B Manager. She played a crucial role in the property’s transition to Condado Ocean Club and was subsequently promoted to Food & Beverage Manager. For the past four years, she has overseen a team of over 40 employees, managed operations across all outlets, led event activations, implemented cost control systems, and championed staff development and training.
Elser Hotel
The Elser Hotel, a luxury 49-story tower in downtown Miami, appoints Antony Awak as executive chef. In this role, Awak will oversee all the hotel’s food and beverage operations. Awak brings a wealth of gastronomic expertise to The Elser Hotel. Born in Venezuela with Syrian roots, he was shaped by an early love of food and the traditions shared within his family. Inspired by his grandmother and mother’s abilities to craft vibrant dishes in Caracas and Maracay, Awak transformed his passion for cooking into a lifelong profession.
Awak’s professional career began as a sous chef at The Confidante Miami Beach, where he excelled at food preparation, line coordination and staff training. He later advanced to senior sous chef at Groot Hospitality and Highgate Hotels, managing restaurant operations and refining his leadership skills at The Goodtime Hotel and Strawberry Moon. In October 2023, he was promoted to chef de cuisine at Highgate Hotels, overseeing F&B operations at The Balfour Hotel in Miami Beach. In this role, Awak has demonstrated his expertise by implementing innovative menu concepts, streamlining kitchen operations and mentoring staff to achieve exceptional culinary standards.where he further demonstrated his expertise.
Hilton Irvine
Hilton Irvine (Calif.) appoints Leonel De Leon as executive chef. With more than 20 years of experience in hospitality and fine dining, De Leon lead him to graduate from Le Cordon Bleu and train in some of Southern California’s top kitchens. He spent his early years working at acclaimed restaurants such as Beechwood in Marina Del Rey before moving into hotel kitchens, where he built an impressive two-decade career.
In his new role, De Leon will lead all culinary operations at Hilton Irvine, including the hotel’s restaurant, Aura, property catering, and banquet programs. Through the hotel’s various food and beverage programs, he plans to introduce seasonal updates and globally inspired dishes that reflect both his personal journey and the diverse palate of the Orange County dining scene.
Hilton West Palm Beach
Hilton West Palm Beach (Fla.) names Zachary Mason as its new director of restaurants and bars to lead the continued growth and enhancement of the hotel’s dining concepts in downtown West Palm Beach. In his new role, Mason will spearhead daily operations for all Hilton West Palm Beach venues, retail operations, meetings and events and in-room dining.
Most recently, Mason led operations at La Luce, the signature restaurant at Signia by Hilton Orlando Bonnet Creek. Known for its fresh, locally sourced ingredients and authentic Italian flavors, La Luce flourished under his leadership. Before that, he served as General Manager at Renata’s Hearth, an upscale, Latin-influenced eatery tucked inside The Arizona Biltmore, a Waldorf Astoria Resort, in Phoenix, Arizona.
JW Marriott Desert Springs Resort & Spa
JW Marriott Desert Springs Resort & Spa in California appoints Michael Klicos as the new executive chef. Klicos succeeds Eric Theiss, who has transitioned to a new position as the hotel’s director of food and beverage.
Klicos will oversee all culinary operations at Palm Desert’s largest resort, which includes 10 resort dining outlets. In his new role, Klicos aims to elevate the luxury experience by incorporating sustainability efforts and leveraging California's renowned local and seasonal products, thereby supporting the community and highlighting purveyors and vendors through culinary practices.
Michael was most recently at Gaylord Hotels as executive sous chef where he oversaw the renovating and re-concepting of five restaurants over two years. He was responsible for developing the restaurant concept, creating menus and sourcing ingredients as well as key elements of the design and layout. Klicos has also led the culinary efforts for Miami Dolphins and Hard Rock Stadium, overseeing club activations during Hard Rock Stadium's first Formula One event. He partnered with restaurant groups and Michelin-star chefs to build out over a dozen food and beverage activations across the campus. He also spent years at the iconic Fontainebleau resort in Miami Beach, working in both banquets and restaurant outlets, expanding his talents as well as networking with an incredible group of chefs in the area.
La Bahia Hotel & Spa
La Bahia Hotel & Spa, Santa Cruz, Calif., appoints Fernando Reyes as executive chef and Jose Heck as director of food and beverage. These strategic hires come at a pivotal time for La Bahia Hotel & Spa as it continues to prepare for its anticipated grand opening.
Reyes enters the role of executive chef at La Bahia Hotel & Spa with over 20 years of culinary experience. With his education from Instituto Miguel Bonilla Obando, the accomplished chef has worked within luxury hotels across the world, including The Ritz-Carlton Half Moon Bay, The Ritz-Carlton Sanya-Hainan Province, and Maravilla Los Cabos. Additionally, he has worked as a private chef, delivering personalized, farm-to-table dining experiences for clients, showcasing expertise in healthy, fresh and seasonal organic cuisine. Most recently, Reyes worked as executive chef at Carmel Valley Ranch.
In his new role as director of food and beverage, Heck brings over two decades of experience in the hospitality industry, specializing in luxury hotels and Michelin starred restaurants. Prior to his new role, he was Director of food & beverage at Treehouse Hotel Silicon Valley, where he successfully helped open the hotel and restaurant concepts. Jose’s hospitality experience has spanned across the world, from England, Hawaii, Mexico, and California, and he has led food and beverage operations at major hotels and resorts such as the Mandarin Oriental Hotel, St. Regis Princeville Resort, and Rosewood Sand Hill.
Mauna Lani, Auberge Resorts Collection
Mauna Lani, Auberge Resorts Collection appoints Michael Arnot as culinary director of its food and beverage programming on the Kohala Coast. A veteran of the Hawaii hospitality industry with over 19 years of experience, Arnot will spearhead strategy and expand the resort’s culinary operations in his new role.
Originally from California, Arnot spent the past 14 years with Four Seasons Hotels and Resorts across its properties in Vancouver, Chicago and most recently held the role of executive chef at Four Seasons Resort Oahu at Ko Olina. His experience includes an extensive background in luxury F&B, including banquets, fine dining and beach/offsite venues, where he has developed complete restaurant and hotel catering concepts from the ground up. His new appointment at Mauna Lani will see him relocate from 7 years on the Island of Oahu to the Island of Hawai’i.
Newport Harbor Island Resort
Newport Harbor Island Resort in Rhode Island appoints chef Ryan Connors as executive chef and Grigore Cosolovschi as assistant director of food and beverage. This duo brings a wealth of experience and innovation to the resort’s culinary leadership team, including all-day dining at Torpedo Bar & Lounge, breakfast at The Bakery, seasonal fine dining at 1639, and seasonal poolside fare at The Pineapple Club.
Connors, who joined the resort in September 2024 as executive sous chef, has a career rooted in both front- and back-of-house operations. Connors has worked coast-to-coast alongside some of the nation’s most acclaimed chefs, including James Beard award-winners and nominees. His culinary style, shaped by a passion for bold, pan-Mediterranean flavors and grounded in his New England and Southern roots, is as delicious as it is deeply personal. In his new role, Chef Ryan leads the resort’s culinary program with a focus on creativity, excellence, and memorable guest experiences.
Cosolovschi is a seasoned hospitality professional with over a decade of leadership experience across New York City, the Hamptons, and top-tier resorts throughout the Northeast, including an earlier four-year tenure at the now-Newport Harbor Island Resort. A certified sommelier and expert mixologist, Grigore is renowned for crafting inventive beverage programs and orchestrating high-impact hospitality activations. His role at Newport Harbor Island Resort encompasses the full scope of food and beverage operations—from strategic development to day-to-day execution—with an unwavering commitment to quality, consistency, and guest satisfaction. Beyond operations, he is a passionate mentor, known for nurturing emerging talent and fostering a culture of continuous growth and service.
NOPSI Hotel
NOPSI Hotel, a luxury hotel in downtown New Orleans operated by Crescent Hotels & Resorts, appoints Adam Korbel as its new executive chef. A seasoned culinary leader with two decades of experience, Korbel will oversee all culinary operations across the hotel, including the signature restaurant Public Service and rooftop bar Above the Grid.
Korbel most recently served on the Impact Team for Crescent Hotels & Resorts, the company’s corporate food and beverage task force. In this role, he traveled across the country to lead kitchen transitions, onboard new culinary leaders, institute operational procedures, and rebuild food and beverage teams at numerous Crescent-managed properties. He was also responsible for developing and implementing banquet and outlet menus, standardizing recipes and specs, and ensuring consistency with Crescent’s culinary standards.
Perry Lane Hotel
Perry Lane Hotel, Savannah, Ga., appoints Jonathan Teague as the director of food and beverage. Prior to Perry Lane Hotel, Teague held pivotal leadership roles with renowned brands such as JW Marriott Nashville, The Ritz-Carlton, and W Hotels.
From overseeing multi-outlet operations to launching new dining concepts, his focus remains on delivering an culinary experience that complements the overall guest journey. He has also been recognized for his leadership in the hospitality industry, throughout his tenure at the Ritz-Carlton Reynolds, Lake Oconee, where he was honored as Leader of the Year, and within Georgia Hotel and Lodging Association’s 2014 Emerging Hospitality Leader of the Year awards. His leadership style emphasizes team development and a culture of high performance, ideals that align seamlessly with Perry Lane Hotel’s values.
Renaissance Des Moines Savery Hotel
StepStone Hospitality welcomes Nija Lightfoot as executive chef at the Renaissance Des Moines Savery Hotel, where she will lead the hotel’s culinary program. Lightfoot will spearhead the relaunch of the restaurant, working closely with her team and Robert Ash, vice president of food and beverage at StepStone Hospitality. T
Lightfoot brings over 20 years of culinary experience, spanning from fine dining to high-volume hotel operations. Her culinary journey began at the prestigious Williamsburg Inn in Virginia and has taken her through culinary leadership roles at iconic destinations such as Disney World’s Yacht & Beach Club, the Westin Peachtree Plaza’s Sundial Restaurant, and Stone Mountain Park. She is a graduate of both Johnson & Wales University and Le Cordon Bleu Atlanta, where she earned high honors.
The Union Station Nashville Yards
The Union Station Nashville Yards, a Marriott Autograph Collection hotel, adds John Welch as eecutive chef. Originally a train station, the historic property was converted into a hotel and, as it marks its 125th year, has undergone significant renovations and improvements. Welch will oversee all culinary operations at The Union Station Nashville Yards and its signature restaurant, Stationairy.
A graduate of the California Culinary Academy, Welch brings more than 20 years of fine-dining leadership and nationally recognized expertise to The Union Station Nashville Yards. His culinary experience includes mentorships under James Beard Award winners Tracy DesJardins and Douglas Keane. He has led multimillion-dollar food and beverage operations, including The Golf Club at Turner Hill, a privately owned golf club in Massachusetts, and Blair Hill Inn – a Relais & Châteaux hotel in Maine. Chef Welch’s leadership at The Castine Inn helped it earn a place on Food & Wine Magazine’s list of the Top 50 Restaurants in the U.S.
W San Francisco
W San Francisco, located in San Francisco’s SoMa District, appoints Eduardo Zerpa as executive chef. With a career deeply rooted in San Francisco’s vibrant food scene, Zerpa is set to elevate the culinary experiences at W San Francisco.
Born in Peru and raised in San Francisco, Zerpa’s career has taken him from dishwasher to executive chef, with formative roles that span family-run kitchens and some of San Francisco’s most iconic restaurants. Zerpa went on to complete formal training in the Culinary Arts and Food Management program at the City College of San Francisco before joining respected kitchens across the Bay Area. Over the years, he worked under acclaimed chefs, including Chef Srijith Gopinathan at the Michelin-starred Taj Campton Place, where Zerpa was part of the team that earned a Michelin star, and Chef Jason Tuley at Au Bon Repas. He has held roles at Café Claude, The Commissary, Parallel 37 at The Ritz-Carlton San Francisco, and the Four Seasons Silicon Valley – shaping a culinary style rooted in California seasonality with global influences.