Hotels and resorts across the industry, including the Arizona Biltmore and Rosewood Baha Mar, have hired or promoted F&B leaders.
Andaz Peninsula Papagayo
Andaz Peninsula Papagayo Resort, Peninsula Papagayo, Costa Rica, appoints Inderpal Dhani as chef de cuisine of Ostra, the resort’s signature restaurant. Born in India and raised in Chile, Chef Dhani is a culinary nomad whose journey spans Asia, the Middle East, the Caribbean and South America. His experience includes leadership roles at Sir Richard Branson’s private retreats Moskito Island and Necker Island, as well as esteemed luxury brands like Mandarin Oriental and Grand Hyatt.
Arizona Biltmore
Arizona Biltmore, LXR Hotels & Resorts, adds a new director of food and beverage, Bertrand Daluzeau. With over 25 years of hospitality experience, 17 of which were dedicated to the luxury hotel industry, Daluzeau brings extensive knowledge to this role. Originally from Paris, he has had the privilege of living and working in five different countries, allowing him to develop a deep appreciation for diverse cultures and traditions.
Most recently, Daluzeau served as director of food and beverage across four hotels for the past nine years, including his leadership role at Sheraton San Diego Hotel & Marina, where he led a $100 million hotel renovation and introduced five new dining concepts.
Harbour Village Bonaire
Harbour Village Bonaire, the Caribbean Netherlands, introduces Janet Hoediono as the property’s new executive chef. She will lead the culinary team at La Balandra Restaurant & Bar. Hoediono has been in the culinary world for nearly 30 years and has worked with various cuisines including Italian, French, Spanish and Peruvian. Over the last decade, Hoediono has held a variety of positions including chef du cuisine at Patria and Mira, corporate chef at Icon, and consultant for the Paradise Group in Toronto. She was most recently the executive sous chef at Caerula Mar Resort in South Andros in the Bahamas.
Henderson Beach Resort
Henderson Beach Resort, Destin, Fla., appoints Scott Plumley as its new executive chef. With over 30 years of culinary expertise, Plumley is recognized for his leadership in high-end resort dining and his ability to blend innovative flavors with local ingredients. His career has included executive roles at establishments such as the Bay Point Sheraton Resort in Panama City Beach, the Governor’s Club in Nashville, and the Embassy Suites in Panama City Beach.
Hyatt Regency Jacksonville Riverfront
Hyatt Regency Jacksonville Riverfront names Thomas LaHood as its director of food and beverage outlets. In his new role, LaHood will oversee the operations of all food and beverage outlets in the hotel with responsibilities including menu planning, restaurant staffing, catering services, and more.
LaHood began his career in the hospitality industry in 2001 with a focus on food and beverage. With nearly 20 years of experience, LaHood has gained extensive experience in nearly every aspect of food and beverage ranging from front of house service and bartending to supervisor roles and management, progressing to leadership positions overseeing operations. Throughout his career, LaHood has worked with several brands including Marriott, Maggiano's, Darden Restaurants, Ponte Vedra Inn & Club/Lodge & Club, and One Ocean Resort & Spa.
The Magnolia Hotels
The Magnolia Hotels, managed by CoalTree Hospitality, adds a new executive chef The Magnolia Denver and Harry’s restaurant. Mabry Kennedy is a chef based in Denver, knowned for the style he considers “Colorado comfort-food” that is a combination of his southern roots, a deep seeded love for BBQ, all interwoven with Colorado’s history of indigenous ingredients and the love for Mexican cuisine. With over 28 years of experience in the culinary arts, he has honed his skills in various kitchens, including Euclid Hall, Steuben’s, and 5&10 in Athens, Ga.
Also new to the Magnolia Denver team is a new Catering Sales Manager Wade White. Originally from Louisiana, White brings catering and hospitality experience to the team. White has experience across a variety of hospitality roles including serving as a general manager, field manager and bar manager at a variety of restaurants and hotels.
Margaritaville Resort Lake Tahoe
Margaritaville Resort Lake Tahoe, Calif., appoints Fermin Roque as executive chef. Roque will oversee all culinary operations at Margaritaville Resort Lake Tahoe’s five distinct dining venues, including JWB Prime Steak and Seafood, LandShark Bar & Grill, License to Chill Bar, Come Monday Café, and Joe Merchant’s Coffee & Provisions.
Roque comes to Margaritaville Resort Lake Tahoe from Davenport Hotels in Spokane, Wash., where he served as chef de cuisine and complex banquet sous chef, overseeing large-scale banquet operations, special events and VIP dining across multiple properties. His previous experience includes executive roles at Courtyard Mexico City Airport, Le Méridien Mexico City, and JW Marriott Cancun Resort & Spa, where he specialized in menu development, culinary innovation, and guest-driven dining.
Park Hyatt Aviara Resort
Park Hyatt Aviara Resort, Golf Club & Spa, Carlsbad, Calif., appoints Charlotte Almayrac as the resort’s executive pastry chef. With over 10 years of experience, Almayrac brings a refined and innovative approach to the pastry arts, reinforcing the resort’s reputation as one of Southern California’s premier dining destinations. In her new role, Almayrac will oversee all pastry operations for the award-winning resort, from in-room dining and catering, to leading creative menu development at Park Hyatt Aviara’s signature restaurants, Ponto Lago and Ember & Rye.
Almayrac studied the intricate art of pastry making at the world-renowned Parisian culinary school Ferrandi École Française de Gastronomie. Her career is marked by prestigious roles, mostly recently as assistant sous chef at the Hotel Bel Air, Dorchester Collection in Los Angeles, where she managed a team of 12 at the 3 Michelin Key property.
Riverhouse Lodge
Riverhouse Lodge, located on the Deschutes River in Bend, Ore., promotes Travis Taylor to director of food and beverage. A culinary professional with 30 years of experience, Taylor joined Riverhouse Lodge in 2022 as executive chef, bringing with him an extensive background in the culinary world.
Taylor began his career at a young age, completing a three-year apprenticeship under French chef Nicholas Lango by the age of 19. He went on to run a classical French restaurant in southern Oregon before continuing his culinary journey through top Italian and Japanese restaurants. At just 22, Taylor became the executive chef at Sunriver Resort’s Crosswater Grill.
Rosewood Baha Mar
Rosewood Baha Mar, Nassau, Bahamas, appoints Gowdhaman ‘GP’ Perumal as director of food and beverage. With over 24 years of international hospitality experience, Perumal career spans renowned luxury properties around the world, including Kempinski Hotels, Rotana Hotels, and The Residency Hotels. Throughout his journey, he has honed his skills in food and beverage operations, catering and hospitality management, building a reputation for driving innovation, enhancing guest satisfaction, and fostering an environment of culinary excellence.
In his new role at Rosewood Baha Mar, Perumal will oversee all aspects of the resort’s food and beverage operations, ensuring that each guest experience is nothing short of extraordinary. His responsibilities include collaborating with the talented culinary team to develop one-of-a-kind dining experiences that celebrate Bahamian ingredients and traditions while infusing global flavors and techniques.
SLS Baha Mar
SLS Baha Mar appoints Daniel Rivera as the new director of food and beverage. With over 20 years of hospitality expertise, Rivera's career includes collaborating with some of the world's most celebrated chefs, such as José Andrés, Michael Schwartz, David Chang, and the Voltaggio brothers. Most recently, he served as complex director of food and beverage at Nobu Eden Roc Hotel Miami Beach, where he oversaw food and beverage operations, encompassing multiple dining concepts, bars, and event spaces.
Rivera has held key positions with global brands such as Rosewood Hotels & Resorts, where he honed his expertise in luxury service and Fairmont Hotels & Resorts, where he spearheaded culinary innovation. Additionally, he played a pivotal role in the culinary programs at SLS Hotels and Nobu Eden Roc Hotel Miami Beach, developing unique dining experiences and overseeing award-winning concepts that earned critical acclaim.
Solaz, a Luxury Collection Resort, Los Cabos
Solaz, a Luxury Collection Resort, Los Cabos, appoints Alejandro Cortes Rebolledo as the director of restaurants and bars. With over a decade of experience in the hospitality industry, Rebolledo will oversee all aspects of the resort’s culinary operations.
Before joining Solaz, Alejandro held leadership roles at several prestigious hospitality brands. He previously served as the food and beverage supervisor at The Westin Playa Bonita in Panama before joining The Cape, a Thompson Hotel in Los Cabos, where he was promoted from restaurant and bar manager to food and beverage manager.