A variety of hotels and resorts have made various food and beverage appointments over the past two weeks.
Art Hotel Denver
The Art Hotel Denver, Curio Collection by Hilton, appoints Edward Morris as executive chef, to lead the culinary program at FIRE Restaurant & Lounge and the hotel’s event operations.
Most recently, Morris led the banquet culinary team at Hilton Denver City Center to new levels of excellence by driving innovation, collaboration and refining guest experiences. Under his direction, overall profitability increased, and guest satisfaction soared.
The Barnett
Tony Lott has been appointed director of food & beverage of The Barnett and Maison Métier in New Orleans. Lott brings over three decades of hospitality leadership experience with a track record of consistently ensuring operational excellence and innovative guest experiences. He joins the team from Meat Market Steakhouses in Palm Beach and Boca Raton, Fla. where he held the position of managing director, overseeing all food and beverage operations, including large-scale hotel banquet and event services, and increasing revenue through creating innovative dining experiences.
Prior to that, Lott began his culinary career with Emeril Lagasse Restaurant Group where he advanced through multiple roles to become the director of operations. During his time there, Lott oversaw 18 fine dining restaurants across eight states and played a key role in driving corporate growth. Throughout his career, he successfully executed turnarounds, developed award-winning wine programs, and earned multiple James Beard Foundation nominations for outstanding service.
Allison Joiner has been appointed general manager of Brutto Americano at The Barnett. Joiner brings over a decade of experience in fine dining and luxury hospitality to her new role has established herself within the local market as a leader in delivering exceptional guest experiences and building high-performing teams. She joins Brutto Americano from Rizzuto’s Prime in New Orleans where she served as assistant general manager.
Prior to that, she managed the restaurant and pool outlets at the Four Seasons Hotel and Residences in New Orleans. Her leadership skills mixed with a unique opera background perfectly positions her to fuel Brutto Americano’s commitment to music and culture, elevate service standards, and drive profitability through strategic financial and operational oversight.
Condado Vanderbilt Hotel
Condado Vanderbilt Hotel, the oceanfront property in San Juan, Puerto Rico, appoints Ciaran Elliott as executive chef of its signature fine dining restaurant, 1919 Restaurant. Born in York, England, and raised between England and Dublin, Ciarán trained at Ireland’s acclaimed two-Michelin-starred Restaurant Patrick Guilbaud, where he earned the distinction of Euro-Toques Ireland’s Young Chef of the Year. His formative years included experiences in some of Europe’s most celebrated kitchens, including Arzak and Akelarre in Spain, Frantzén in Stockholm, Hertog Jan in Bruges, and Chapter One in Dublin.
In 2015, Ciarán joined Thomas Keller’s Per Se in New York City, where he spent nearly five years rising to sous chef. Relocating to Puerto Rico in 2020, Ciarán co-founded Pio Pio.
Doubletree by Hilton Dayton
Somnium Hospitality Group appoints Executive Chef Adam Zan to lead the next evolution of the DoubleTree by Hilton Dayton/Fairborn, Ohio. Zan will lead all culinary operations, including The Wright Place restaurant, banquets, catering, and the hotel’s new elevated dining direction. A seasoned chef with more than 20 years of experience in hotels, fine dining, high-volume restaurants, and large-scale banquets, Zan is known for delivering creativity, consistency, and high-quality cuisine at any scale.
Zan will introduce a brand-new menu, reimagine the restaurant’s approach, enhance banquet offerings, and help redefine the hotel’s culinary reputation.
Montage Los Cabos
Mexico's Montage Los Cabos appoints Alejandro Euroza as chef de cuisine of mezcal at Montage Los Cabos. Euroza will lead the day-to-day operations of the contemporary Mexican restaurant, with a renewed emphasis on highlighting Baja ingredients and embracing cooking techniques from across Mexico. With over 10 years in the industry, Euroza brings a global perspective and a locally sourced dining philosophy to his new role, all set out to highlight the rich traditions of Mexican cuisine.
Euroza was born and raised in Mexico City and received his professional training at the California Culinary Arts Institute in San Diego. Before joining Montage Los Cabos, Euroza served as signature chef at Carolina Restaurant at The St. Regis Punta Mita Resort. His experience in luxury hospitality includes multiple roles at The St. Regis Mexico City’s Estudio Millesime and Estudio Millesime Panama.
The Ned NoMad
Tristan Brunel as the new head of bars at The Ned NoMad, New York, overseeing the beverage programs at Ned’s Club and Little Ned. Notably, Brunel helmed The George Washington Bar at the Freehand Hotel and helped launch The Tusk Bar at The Evelyn Hotel, which earned a spot on Esquire’s “20 Best Bars in America” list.
A second-generation hospitality professional, Brunel grew up immersed in restaurant culture, learning from mentors like Franky Marshall and Ben Rojo. His storytelling approach to cocktails emphasizes balance, creativity, and genuine hospitality. He has also attended Tales of the Cocktail six years running and completed advanced brand and spirits education, grounding his artistry in technical expertise.
The Ritz-Carlton Boston
Ritz-Carlton Boston appoints Rosette Cox as pastry chef. Drawing upon global experience acquired in pastry departments in some of Boston’s top bakeries and leading luxury hotels in the United States, Caribbean and Southeast Asia, Cox will oversee all pastry operations for The Ritz-Carlton. She will design and curate desserts for the hotel’s onsite food and beverage outlets including Artisan Bistro and Avery Bar, and will also oversee menu creation and desserts for banquets and social functions, in-room dining, guest amenities and seasonal pop-ups like Avery Bar Chocolat.
Cox joins The Ritz-Carlton Boston most recently from the Lakon Paris Patisserie in Boston where she served as executive pastry chef managing the pastry and bakery department and production of French pastries and desserts across four locations. Prior to this, Cox served as executive pastry chef for Sandals Grande Hotel and Resort in St. Lucia for six years, overseeing the production of all desserts for eleven restaurants. Cox also served as pastry sous chef at Rendezvous Hotel and Resort, also in St. Lucia, and the Solaire Resorts and Casino in Manila.
SkyBeach Resort
SkyBeach Resort, a reimagined beachfront property on the southern tip of St. Petersburg, Fla., appoints Ryan VanDusen as executive chef of the resort's culinary operations. A Michigan native with over two decades of experience, VanDusen brings a passion for seasonal ingredients, thoughtful technique and team leadership to his new role. His culinary career, which began in a farm-to-table kitchen in Kalamazoo, has taken him through Chicago and Florida, with management roles at properties such as Soho House and the Don Cesar Hotel.
At Luma, SkyBeach Resort’s new Mediterranean dining destination, VanDusen will lead all culinary operations, bringing a philosophy grounded in seasonality, simplicity and team-driven execution. His hands-on approach will shape everything from sourcing and recipe development to workplace culture and guest experience. In addition to helming Luma, VanDusen is responsible for shaping the broader hospitality vision at SkyBeach Resort.
Sonesta White Plains Downtown
Ramon Perez has been appointed executive chef at Sonesta White Plains Downtown, N.Y. In this position, he will oversee culinary operations at the recently renovated 403-room hotel, including the hotel’s restaurant Whisk, Mix Cocktail Bar + Kitchen and food and beverage for the hotel’s nearly 20,000 square feet of meeting and event space.
A New York–born culinary talent whose journey spans from his mother’s kitchen to Michelin-recognition, Perez brings with him a lifelong passion for food, community, and excellence. His professional path began in the United States Army, where his first experiences cooking for large groups sparked a deeper appreciation for the craft. After his service he underwent formal training at The New York Restaurant School, and then moved to Florida where he helped launch several notable restaurants in Boca Raton’s Mizner Park, including Timpano and The Samba Room. He then went on to hold his first hotel leadership position as executive chef at the Coral Springs Marriott Hotel & Convention Center.