Jeremy Berlin is the new executive chef at the Blantyre in Lenox, Mass. The 17-year culinary veteran most recently was executive chef at Tuthill House at the Mill in Gardiner, N.Y., and before that he consulted for Acme Hospitality in Santa Barbara, Calif.
The Original El Taco
Steve Brannon is executive chef at The Original El Taco in Atlanta. He joined the restaurant’s parent company, Fifth Group Restaurants, in 2009 as sous chef at South City Kitchen Midtown in Atlanta and most recently was at South City Kitchen Vinings in Smyrna, Ga.
Jean Delgado is the new executive chef of Toro Toro, a pan-Latin restaurant developed by Richard Sandoval at the InterContinental Miami. Originally from Puerto Rico, Delgado worked his way up the ranks at restaurants in Fort Lauderdale, Fla.; Greenville, S.C.; Orlando, Fla.; and New York City. He most recently was executive chef at Irvington Bar & Restaurant in New York.
Tristen Epps is the new executive chef of Mister Tuna in Denver. A former champion of the Food Network show Chopped, Epps most recently was executive chef of Cooks & Captains in Brooklyn, N.Y.
Shari’s Restaurant Group
Tony Fialho is the new executive chef and director of culinary innovation at Shari’s Restaurant Group, which operates 94 Shari’s Cafés & Pies family dining restaurants in California, Idaho, Nebraska, Oregon, Washington and Wyoming. Most recently, Fialho was director of culinary innovation at Taco Bueno Restaurants.
Frasca Food & Wine
Kelly Jeun and Eduardo Valle Lobo have been named co-executive chefs of Frasca Food & Wine in Boulder, Colo. Previously they worked for the B&B Hospitality Group at Del Posto in New York City and Orsone, a bed and breakfast at Joe and Lidia Bastianich’s family winery in Cividale, Italy, located in the region of Friuli-Venezia Giulia, which is also the inspiration for Frasca’s cuisine.
Robert Kelley is the new executive chef of Chowbotics, which develops robots for foodservice operations. Formerly chef de cuisine of Chateau Marmont in Los Angeles, Kelley will work with chief culinary officer Charlie Ayers to develop new ingredients and recipes for Sally the Salad Robot, Chowbotics’ first product, and also work on future robots.
The Hilton Cincinnati Netherland Plaza
Maxime Kien is the new executive chef at the Hilton Cincinnati Netherland Plaza, overseeing the property’s Orchids at Palm Court and the Bar and Grille at Palm Court as well as catering and banquets. A native of southern France, Kien most recently was executive chef at the Cleveland Hilton.
The Sports Bar & Grill
Jae Lee is the new leading chef at The Sports Bar & Grill at the Four Seasons Resort Lanai on the Hawaiian island of Lanai. A graduate of Newbury College of Culinary Arts in Boston, Lee’s background includes cooking at Boodles at the Hilton Hotel Back Bay in Boston and Aujourd’hui at the Four Seasons Hotel Boston as well as the W Hotel in Seoul, Korea before becoming executive chef at Miga in Chicago.
South City Kitchen Vinings
Jack McGinn is executive chef of South City Kitchen Vinings in Smyrna, Ga. He has been with the restaurant’s parent company, Atlanta-based Fifth Group, since 2012, most recently as executive chef at The Original El Taco in Atlanta.
The Catch of the Pelican
Andy Philips is the new restaurant chef at The Catch of the Pelican, the signature restaurant at the Naples Grande Beach Resort in Naples, Fla., which recently reopened after being closed after Hurricane Irma last year. Originally from Columbia, Mo., Philips studied cooking at the Art Institute of San Diego.
The Ritz-Carlton New York
Daniel Ritacco is the new executive chef at The Ritz-Carlton New York, Central Park. A self-taught chef with 15 years of restaurant experience, Ritacco most recently was at the Renaissance New York Times Square hotel, where he oversaw all culinary operations.
Tae Strain is the new executive chef at Momofuku CCDC in Washington, D.C. The Maryland native most recently was chef de cuisine at The Progress in San Francisco, and before that he was sous chef at Public in New York City.