Matt Boland has returned to the Hilton Aruba Caribbean Resort & Casino as executive chef, a position he held at the property when it was the Radisson Aruba from 2000 to 2009. Most recently he was regional executive chef of Divi Resorts Caribbean, overseeing culinary operations on five islands.
Dan Elinan is executive chef at The Cavalier Hotel in Virginia Beach, Va., a 91-year-old hotel slated to reopen in March. Most recently he was executive chef at the Hilton Virginia Beach Oceanfront.
Andrew Gold is executive chef of the Millennium Hilton New York One UN Plaza. The native New Yorker and graduate of The Culinary Institute of America in Hyde Park, N.Y., most recently was at The McCarren Hotel and Pool in Brooklyn.
Jonathan Gushue is the new executive chef of the Fogo Island Inn in the Canadian province of Newfoundland. Most recently he was executive chef of The Berlin Restaurant in Kitchener, Ontario.
Robin Hamm has been named vice president of culinary for MOD Pizza, a 300-unit fast-casual pizza chain based in Seattle. Most recently she was senior director for menu innovation and commercialization for Denver based casual-dining chain Red Robin Gourmet Burgers & Brews.
Courtesy of AT&T Hotel and Conference Center
John Herdman is executive chef the AT&T Hotel and Conference Center in Austin, Texas. He most recently was executive chef of Sustenio restaurant at the Éilan Hotel & Spa in San Antonio.
Thomas Hill is executive chef at Drift Fish House & Oyster Bar in East Cobb, Ga. Hill has also worked at other restaurants of Atlanta-based owner Doug Turbush, including Bluepointe, Stem Wine Bar and Seed Kitchen & Bar.
Gordon Hopkins has been named corporate executive chef of Roy’s restaurants. He worked with founder Roy Yamaguchi for 30 years before leaving in 2017 to pursue a new venture.
Christopher Jones is executive chef at Wintergreen Resort in Wintergreen, Va. Most recently he was executive chef of Madison Fresh Market, a high-end grocery store at the University of Wisconsin, and before that he was managing director of dietetic services at Beckley Appalachian Regional Hospital in Beckley, W.Va.
Dominick Lee has been named executive chef at Poitín, a restaurant and cocktail bar slated to open this spring or summer at the Sawyer Yards development in Houston. Most recently he was executive sous chef at Kiran’s, an Indian-inspired restaurant also in Houston. [pictured with GM Todd Leveritt on the left and owner Ian Tucker on the right]
Soogil Lim, a veteran of Daniel Boulud’s kitchens and most recently executive chef of Hanjan in New York City, has opened his own French-Korean restaurant in New York City named Soogil.
Yuval Litmanovich is chef of Green Fig, an Israeli restaurant in New York. Litmanovich most recently was working in Tel Aviv, Israel, at restaurants including Catit and Brasserie. He also has spent time in Spain working at Hisop in Barcelona and three-Michelin star restaurant Arzak in San Sebastian.
Joseph Mills, most recently executive chef at the Westin Bonaventure in Los Angeles, is now executive chef of the new Sheraton Los Angeles San Gabriel Hotel, where he assembled the team to run the hotel’s banquets as well as Est. Steakhouse and Bar.
Bryan Moscatello is executive chef of The Oval Room in Washington, D.C., part of Ashok Bajaj’s Knightsbridge Restaurant Group. Most recently executive chef at 701 Restaurant, another Knightsbridge property, Moscatello has 28 years experience in the industry, including being named one of the country’s “Best New Chefs” by Food & Wine magazine in 2003, when he was executive chef at Adega Restaurant & Wine Bar in Denver.
Loris Navonne is executive chef of Bibiana in Washington, D.C., where he has moved from Miami, Beach, Fla., where he was consulting chef at Casa Tua restaurant.
Kevin Nicholls is executive chef of The Fontaine hotel in Kansas City. After going to culinary school locally, Nicholls then worked at the Jumeirah Beach Hotel in Dubai, and then worked with chefs Russell Jackson and Srijith Gopinathan in San Francisco before returning home to Kansas City.
Rudy Ramos has been named chef as a yet-unnamed vegan restaurant slated to open in New York City by the owners of better burger chain Bareburger. The former musician is a self-taught chef who has been working in various pop-ups throughout the city. Details of the restaurant remain sparse, but it will be located in Manhattan and offer meatless comfort food like burgers and other hearty sandwiches.
Denise St. Onge is the executive chef of Contrada, a Tuscan-inspired restaurant and wine bar in San Francisco. She spent the past three years at SPQR, also in San Francisco, as pasta cook, butcher and eventually sous chef. She also has worked at fine dining restaurants Michael Mina and Gary Dank.
Theo Schoenegger is head chef of Maria & Enzo’s Ristorante and Enzo’s Hideaway, two Patina Restaurant Group properties at Disney Springs at Walt Disney World. Most recently he was executive chef at Sinatra at the Wynn Las Vegas resort.
Russell Skall is director of culinary for Paul Martin’s American Grill, an 11-unit upscale chain based in Newport Beach, Calif. Previously he spent 17 years as executive chef of Fleming’s Prime Steakhouse & Wine Bar.
Jacques Sorci has been named Hakkasan Group’s global culinary vice president. With more than 30 years of experience in fine dining, he most recently was executive chef of the Lotte New York Palace and before that was executive chef of The Carlyle New York.
Jack Strong is executive chef of The Renaissance Phoenix Downtown Hotel. Most recently he was executive chef of the Chinook Winds Casino Resort in Lincoln City, Ore., owned by the Confederated Tribes of Siletz Indians, of which Strong is a member. Before that he was chef de cuisine at the Salish Lodge & Spa in Snoquaimie, Wash.
Elaine Townsend is the new pastry chef at Fat Rice in Chicago. Most recently she worked at Blue Sky Bakery in Lakeview, Ill., a non-profit organization that employs transitional homeless people and at-risk young adults. Before that she was estate pastry chef at Meadowood Napa Valley.
Marina Voutsa, former chef of Kava in Boston, is now bringing her beloved baklava to Café Med, also in Boston, where she is now executive chef.
Joy Williams has been named executive pastry chef of the TAG Restaurant Group, based in Denver. Most recently she was executive pastry chef of Bonanno Concepts, another Denver-based restaurant group, and before that was executive pastry chef of ChoLon Modern Asian Bistro and Cho77, both headed up by Denver-based chef Lon Symensma.
Noubar Yessayan is executive pastry chef of the Lucques Group, Suzanne Goin and Caroline Styne’s restaurants in Los Angeles, including Lucques, A.O.C., Tavern, The Larders and Lucques Catering. Most recently he was executive pastry chef at Soho House West Coast in West Hollywood, Calif.