Hotels across the U.S. have appointed new food and beverage leaders over the past two weeks.
Embassy Suites by Hilton St. Augustine Beach Oceanfront Resort
Embassy Suites by Hilton St. Augustine Beach Oceanfront Resort, St. Augustine Beach, Fla., has appointed Gilberto Contreras as executive chef to oversee the culinary experience at the resort’s signature Harvest & Reel restaurant and poolside Castaway Cantina. Contreras will also direct banquet offerings across the resort’s 20,000-square-feet of meeting space and overall kitchen management.
Originally from Chicago, Contreras began his 30-year culinary career at the Ritz-Carlton Chicago and Carlyn Berghoff Catering. In 1993, he moved to Jacksonville, Fla., where he further honed his craft at the Marriott Sawgrass Resort, working his way up to executive chef of the resort’s private Cabana Club. Gilberto has also held executive chef positions at the Sheraton National in Pentagon City in Arlington, Va., and both The Westin Harbor Island and Westshore Grand boutique hotel in Tampa Bay. Gilberto specializes in delivering high-quality culinary experiences, overseeing large scale banquets and ensuring efficient kitchen operations.
Hyatt Centric Key West Resort & Spa
Hyatt Centric Key West Resort & Spa adds Leandro "Leo" Minelli, a 15-year veteran of the brand, as its new executive chef. In his role, Minelli will oversee all culinary operations at the resort including the on-site, celebrity-helmed restaurant, Four Flamingos, A Richard Blais Key West Kitchen, and Blue Mojito.
Born and raised in Argentina, Minelli has traveled around the globe working with Hyatt. Including his native country, his career has taken him to resort kitchens in Uruguay, Colombia, Brazil, the Bahamas and New Zealand. Notably, Minelli was even a two-time winner of Hyatt’s ‘Good Taste Series’ in both The Bahamas and Orlando in addition to finishing in second place in the global finals in Singapore.
Kimpton Surfcomber Hotel
Kimpton Surfcomber Hotel, the renovated beachfront hotel in Miami, appoints Luis Rios as its new director of restaurants and bars. With two decades of experience in the hospitality industry, Rios will oversee the hotel’s dining and beverage operations, including the recently reimagined signature restaurant, The Social Club, and outdoor restaurant and bar, High Tide Beach Bar & Grill.
Rios joins Kimpton Surfcomber from The Mayflower Hotel in Washington, D.C., where he served as assistant director of food and beverage. His career spans establishments including the Waldorf Astoria and The Ritz-Carlton, with notable achievements in operations, team leadership and guest satisfaction.
Park Hyatt Beaver Creek Resort and Spa
Park Hyatt Beaver Creek Resort and Spa, Beaver Creek, Colo., names Jonah Friedmann as its new executive chef, overseeing the luxury resort’s culinary operations, including the 8100 Mountainside Bar & Grill and recently renovated Brass Bear Bar. With more than 10 years of culinary experience at luxury resorts nationwide, Friedmann brings a passion for locally sourced, seasonally inspired cuisine to the Park Hyatt Beaver Creek's dining venues, creating elevated, experience-driven offerings that capture the essence of the Colorado Rocky Mountains.
A native Chicagoan, Friedmann has led culinary teams at hotels across the country from boutique hotels to large resorts, including the Montage Dallas and JW Marriott Dallas Arts District.
Peninsula Beverly Hills
The Peninsula Beverly Hills appoints Luis Cuadra as executive chef. Overseeing all culinary aspects of the five-star hotel, Cuadra previously led kitchens at numerous Ritz-Carlton hotels across the world. Most recently, he spearheaded a Michelin-concept signature restaurant at The West Hollywood EDITION.
Cuadra has over 15 years of experience in the luxury hospitality industry, including stints at Michelin-concept restaurants. Born and raised in Miami, Cuadra’s passion for cooking led him to attend The Culinary Institute of America, where he was classically trained in all elements of food and beverage such as catering, back-of-house culinary skills, menu development and hospitality management.
Radisson Salt Lake City Downtown
Radisson Salt Lake City Downtown promotes Josh Lokken to executive chef, where he will oversee all aspects of the hotel’s food and beverage program. Lokken’s leadership will span Copper Canyon Grill House & Tavern, in-room dining, the newly opened Executive Club Lounge, banquets and events, and 215 West Coffee, which will launch in early 2025. His promotion comes as the hotel completes a multi-million-dollar renovation.
Lokken brings more than 12 years of culinary experience to his new role, having joined Radisson Salt Lake City Downtown in 2022 as sous chef. Previously, he served as executive sous chef for The SSA Group at the Denver Zoo, where he managed banquet production and led culinary teams. Lokken has been instrumental in elevating the dining experience at Radisson.
Waldorf Astoria Chicago
The Waldorf Astoria Chicago adds executive chef Eric Damidot to lead the culinary team at the Gold Coast hotel. In his new role, he will oversee all culinary operations and in-room dining for the property, including its signature restaurant, Brass Tack, and speakeasy, Bernard’s.
Born and raised in the South of France, Damidot brings 35 years of experience to his position. In his most recent role as the senior corporate chef at Houston-based restaurant group, Berg Hospitality, he was tasked with improving their food cost and culinary procedures, all while opening five new culinary concepts. Prior to that role, Damidot reopened the Grand Hyatt Washington in 2021 and reconceptualized their food and beverage operations. During his tenure with Hyatt Hotels, Damidot reopened a 1,200-room Hyatt Regency in New Orleans with 20,000 square feet of meeting space, helmed the food and beverage scene at the luxury Park Hyatt flagship in Chicago and led brand development as the director of culinary experiences for the all-inclusive wellness resort, Miraval.