Four Seasons San Francisco at Embarcadero, other hospices name F&B leaders

A number of hospices across the country and around the world named new leaders in their food and libation divisions in the first days of February. Then are some names to know.

Four Seasons Hotel San Francisco at Embarcadero
The Four Seasons Hotel San Francisco at Embarcadero appointed Gunnar Planter superintendent cook of Orafo, the forthcoming California- Italian inspired eatery opening latterly this month.

Firstly from San Diego, Planter began his culinary career in his birthplace of Rancho Santa Fe,Calif., at French eatery Mille Fleurs. Over the coming six times, he worked his way up to sous cook at Mille Fleurs while carrying his Bachelorette of Culinary Science from The Art Institutes. farmer grew his experience training at private social clubs, hospices and caffs
and latterly as administrative sous cook at the Auberge at Rancho Santa Fe. In the following times, he was administrative cook opening standpoint in Del Mar,Calif., and latterly at Ebullition Gastronomy in Carlsbad, Calif. Most lately, Planter was administrative cook at Hotel Mar Monte’s Café Lido, in Santa Barbara,Calif.

Kona Village
Kona Village, A Rosewood Resort on Hawaii Island, appointed Victor Palma superintendent cook and Dan Daughtry director of food and libation. Opening in summer 2023, Kona Village is the Rosewood brand’s first flag in Hawaii. Palma and Daughtry will launch the resort’s five caffs.

Over the course of his two- decade career, Palma worked across four Rosewood parcels in Mexico and theU.S., leading dining programs at Las Ventanas al Paraíso, A Rosewood Resort and Rosewood San Miguel de Allende, both in Mexico. His most recent part was administrative cook at The Cape by Thompson Hyatt in Cabo San Lucas, Mexico.

Daughtry joins the Rosewood platoon with 30 times of experience in the food- and- libation sector. He began his career at Hyatt Regency Maui and worked at parcels in North America, Micronesia and Bermuda, most lately at the Garden of the Gods Resort & Club in Colorado Springs,Colo.

Hyatt Centric Buckhead Atlanta
Hyatt Centric Buckhead Atlanta appointed Philipp Martens director of caffs
, bars and events and Sergii Chepko adjunct director of food and libation. In their new places, Martens and Chepko will manage the hostel’s food and libation division including Spaceman, the rooftop bar and chesterfield, and Three bends, the hostel’s eatery.

Martens began his career at Caesar Park Hotel in Panama before moving to New York City to work in luxury hospices including the Hyatt Grand Central New York and the Andaz Maui at Wailea Resort in Hawaii. Martens attained a degree in business administration and hospitality operation from Glion Institute of Higher Education.

Chepko has worked at parcels including Grand Hyatt Doha Hotel & Villas, Hyatt Regency Tashkentin in Uzbekistan and Grand Hyatt Atlanta before joining the Hyatt Centric Buckhead Atlanta platoon. He began his career as the eatery and microbrewery director at Pivna Duma, a microbrewery and eatery in Ukraine.

Hostel Lucine
In Galveston, Texas, the Hotel Lucine named Leila Ortiz superintendent cook. In her new part, Ortiz will oversee and manage the day- to- day operations of the kitchen at the hostel, including the each- day menu at its lobby eatery, rooftop bar and pool, as well as The Fancy, Hotel Lucine’s main eatery with 55 seats.

Ortiz comes to Hotel Lucine after stints in the kitchens of Sheraton and Westin hospices, as sous cook of New York’s Momofuku Noodle Bar and as sous cook and operations director for Houston’s UBPreserv.

Hawks Cay Resort
Hawks Cay Resort in Duck Key,Fla., appointed Kaila Nasci director of catering and Morgan Cox feeding deals director. Together, Nasci and Cox will manage feeding contracts, budgets, suppliers and logistics for the largest resort in the Florida Keys.

In her most recent part at the resort, Nasci vended and serviced over 100 marriages during her two times as a catering deals director. Before that, she was indigenous group deals director of the Florida Keys Collection at Ocean parcels, where she vended group apartments for 15 parcels. As the director of feeding at jingoists Cay, Nasci will be responsible for leading the catering department and its staff and managing deals of food and potables packages for events.

Firstly from Auburndale,Fla., Cox will be responsible for planning food and libation menus, coordinating with the operations platoon and customer operation.

Elms Hotel and Spa
In Excelsior Springs,Mo., the Elms Hotel and Spa, a part of the Destination by Hyatt portfolio, appointed Christian Arriaga superintendent cook. In his new part, Arriaga will lead the property’s Three Owls eatery, The Tavern and Cafe Soterian; curate specialty menus and oversee feed events; and oversee the culinary platoon as a whole.

Before joining The Elms Hotel & Spa platoon, Arriaga most lately was at the Hyatt Regency Dallas Fort Worth, first as cook de cookery and also as administrative sous cook. Arriaga was born in Coahuila, Mexico, and moved to San Francisco at 13 where he got his launch in the assiduity as a dishwasher. His early career comported of several positions including fix chef, line chef and kitchen lead.

Scrub Island Resort
The Scrub Island Resort, Spa & Marina in the British Virgin Islands appointed Greg Best as administrative cook. Stylish will oversee operations and menu development at the resort’s colorful food- and- libation outlets and will direct events taking place in the,000 square bases of inner and out-of-door meeting and feed space.

Most lately, Stylish was cook de cookery at the Rosewood Little Dix Bay in Virgin Gorda. He also held positions as culinary director at colorful resorts in the Bahamas, Turks and Caicos and West Indies, where he entered his culinary training.

Tabacón Thermal Resort & Spa
Tabacón Thermal Resort & Spa in Nuevo Arenal, Costa Rica, appointed Saul Umaña culinary director. In his new part, Umaña will develop new food and libation systems including new menus and sustainable enterprise.

A native Costa Rican with further than a decade of culinary and hostel experience, Umaña preliminarily was head cook for the MarriottSt. Kitts and Santarena Hotel in Guanacaste, Costa Rica. Towards the morning of his career, Umaña worked at Kokotxa, a Michelin eatery in the Basque Country. Most lately, Umaña was culinary director for Islas Secas Reserve & Resort in Panama, where he led all culinary operations including staff training, menu development and kitchen operation for the resort.

Garden of the Gods
Garden of the Gods Resort and Club in Colorado Springs,Colo., appointed Keith Theodore VP of culinary. Theodore will oversee all food product and produce menus for the resort’s dining venues including Grand View Restaurant, Rocks Bar and Lounge, Kissing Camels Grille, poolside dining, in- room dining and dinners and events.

Theodore has worked in several Colorado hospices including The Broadmoor Hotel, where he began his career as an apprentice and worked his way up to the sous cook position at The Tavern and The Charles Court. He joined theSt. Regis Resort in Aspen as the superintendent sous cook, where he developed the Cookers Club. Theodore worked as the superintendent cook of Syzygy Restaurant and also The Little Nell resort in Aspen. During his eight times at The Little Nell, he started as the superintendent feed cook of the property’s feed and feeding operation, ultimately being promoted to administrative cook.

Mauna Lani
Hawaii Island’s Mauna Lani, an Auberge Resorts Collection property, appointed Mark Libunao the new superintendent cook of its CanoeHouse eatery. Libunao worked on CanoeHouse’s continuing as sous cook from March 2021 to June 2022, after which he came cook de cookery.

Before his appointment to administrative cook, Libunao worked as sous cook at the Mandarin Oriental and Waldorf Astoria in Las Vegas before joining Mauna Lani where he reinvented the menu at HāLani, the resort’s out-of-door eatery.