Hernandez joins Hotel Bennett as director of food and beverage. He will plan, develop and execute all food and beverage operations across the property. Throughout his 20-year career, he has held numerous leadership roles at hotels and restaurants. During his time at Bottega Restaurant, in Napa, he helped them earn the prestigious Award of Excellence by Wine Spectator. He is also a certified sommelier by the Court of Master Sommeliers.
Fairmont San Francisco appoints Eric Marting as executive chef. He will lead the hotel’s culinary team to create genuine and authentic dining experiences. Marting has worked in the culinary field for over 15 years, most recently as executive sous chef at Fairmont San Francisco’s sister hotel, Fairmont Austin. He was a participant in the coveted Mentor BKB program at Per Se in New York under Chefs Thomas Keller and Corey Chow.
Takamatsu is appointed executive chef for The LookOut Food & Drink at The LineUp at Wai Kai in West Oahu. Since joining this role, Takamatsu has re-vamped the restaurant’s menu and extended their dining hours. He will continue to lead the kitchen staff and introduce new culinary techniques and menus to stay ahead of industry trends. He most recently worked as sous chef at The LookOut.
Fontainebleau Development names Snyder senior vice president of culinary. He will ensure consistent quality and creativity across the company’s entire dining portfolio. Snyder has worked in the hospitality, food and beverage industries for 30 years and is an award-winning chef. He has held several leading roles at Las Vegas Strip resorts and restaurants and is recognized for his participation on Food Network’s “Follow That Food” series.
Esther Ha and Steven Dougherty
Distinguished chef Ha joins The Cabot Collection, developer and operator of golf resort communities, as executive chef. Ha has worked in internationally acclaimed restaurants around the world, including Café Boulud in New York City and Restaurant Den in Tokyo. She most recently worked as executive chef at two-Michelin-starred Momofuku Ko in New York City. In her new role, Ha will create and lead food and beverage dining concepts and oversee menus at all Cabot properties.
The Cabot Collection also appoints Dougherty as director of food & beverage. He has over 10 years of hospitality experience. Most recently, he served at Room 11 Hospitality Group as corporate general manager and wine director for Box House Events and MADRE, which earned a Michelin Plate Award just a year after opening.
Hotel Wailea appoints Cruz as executive chef, promoting him from his former role as the hotel’s Chef de Cuisine. He will oversee all culinary operations at the signature Restaurant at Hotel Wailea, The Birdcage Bar and Hotel Wailea’s poolside cabanas. Cruz grew up cooking with his father and grandmother and, after graduating from Le Cordon Bleu College of Culinary Arts, spent over a decade honing his skills in fine dining establishments around the world.
Arciniega joins Thompson San Antonio – Riverwalk as Executive Chef. He was born and raised in San Antonio and has been a member of the hotel’s culinary team since 2022, when he joined as executive sous chef. In this role, he will oversee the hotel’s entire culinary program from onsite restaurants to event catering. He holds a Level 1 Sommelier certification. In addition, he has earned numerous awards and public recognition, such as Amaya’s Conina being named one of the 15 Best Restaurants to Eat 2015 by San Antonio Current under his leadership.
The Broadmoor promotes Miller to the role of executive chef from his earlier position as executive sous chef. He has been part of The Broadmoor’s culinary team for over 25 years, first as an extern from Pennsylvania culinary institute in 1998. He will now oversee the resort’s full culinary operations from its diverse range of restaurants, to its lounges and cafes, to its catering and meetings menus.
Martinek steps into the role of culinary director of newly opened Pendry Newport Beach and its exclusive private members’ club, The Elwood Club. He will oversee both the hotel’s and the club’s number of distinct dining venues. He has over 13 years of experience in the culinary industry. Most recently, he served as chef de cuisine for Montage Laguna Beach’s fine dining destination, Studio.
Rosewood São Paolo appoints Avril to the position of executive assistant manager of food & beverage. He will bring his extensive expertise from over 15 years of experience in the food and beverage industry to further establish the hotel’s reputation as a leading dining destination. He has worked in several top culinary destinations from Dubai to Morocco, and most recently, Le Royal Monceau, a Raffles hotel, in Paris.
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