Greg Biggers is executive chef of Margeaux Brasserie, a Michael Mina restaurant at the Waldorf Astoria Chicago. Previously he was executive chef of Sofitel Chicago, where he launched the first cheese-making program in a restaurant in Illinois.
Edgar Carrera is the new executive chef at the Ritz-Carlton Reynolds, Lake Oconee in Greensboro, Ga. He earned a Bachelor of Science degree in culinary arts management at the Culinary Institute of Mexico before joining Ritz-Carlton in 2005. He was banquet chef and then executive sous chef at their property in Naples, Fla., and then chef de cuisine at the resort on Grand Cayman in the Caribbean before taking his current position.
Manuel González Charles has been promoted to executive chef of Society Café in New York City, where he has worked as chef de cuisine since 2016. Before that, the native of Puerto Rico was executive sous chef at Khe-Yo, after working as tournant at restaurant Marc Forgione, both also in New York City.
Laura Cole, who is executive chef and owner of 229 Parks Restaurant and Tavern at the entrance to Denali National Park and Preserve in Alaska, will take over the kitchens at Anchorage Museum’s full-service restaurant, Muse, as well as its atrium café starting April 9.
Cole attended New England Culinary Institute in Vermont as well as the Escoffier Institute in Paris, traveled the world cooking, and then opened 229 Parks in 2005. She competed on season 15 of Bravo TV’s cooking competition show, Top Chef.
Loews Regency New York Hotel
Serge Devesa is the new executive chef of the Loews Regency New York Hotel in New York City. Most recently the chef of Argyle Club, a members-only dining club in his hometown of San Antonio, he also has been executive chef of the Willard Intercontinental in Washington, D.C., the Intercontinental Barclay in New York, and the Sofitel properties in Miami and Minneapolis.
Rocco DiSpirito has returned to professional kitchens after more than a decade working as a celebrity, TV personality and cookbook author. He is now executive chef of Standard Grill in New York City. DiSpirito, who gained wide acclaim as executive chef of Union Pacific in New York, departed that restaurant in 2004. He is bringing back his signature item of scallops and uni with tomato water and mustard oil.
Gabriel Kreuther is now culinary director of the Baccarat Hotel in New York City, overseeing the property’s Grand Salon as well as The Bar and in-room dining. Kreuther was executive chef of The Modern in New York City before opening his own restaurant, Gabriel Kreuther Restaurant, in New York, which received two Michelin stars. He continues to operate that restaurant as well as Kreuther Handcrafted Chocolate next door.
Joe Lambert has been promoted to the newly created position of executive chef of the Thompson Chicago hotel. He has worked at the hotel’s Nico Osteria since the year the restaurant opened in 2013 and has worked his way up through the ranks ever since.
The Driskill Grill
Cody Leonard is the new chef at The Driskill Grill at The Driskill hotel in Austin, Texas. A graduate from Johnson & Wales University in Providence, R.I., Leonard worked at small bars and restaurants in northern New Hampshire and developed an interest in using local, seasonal produce there. He plans to continue that custom with central Texas ingredients at The Driskill Grill.
John Li is the new vice president of culinary innovation at quick-service burger chain Wendy’s, replacing Lori Estrada, who is stepping down and taking time off with family after spending 33 years in quick-service product development. Li had worked at Bloomin’ Brands — parent of Outback Steakhouse, Carrabba’s Italian Grille, Bonefish Grill and Fleming’s Prime Steakhouse & Wine Bar — for nine years, most recently as group vice president for research & development and marketing.
Sagamore Pendry Baltimore
Robert McGrattan is executive chef of the Sagamore Pendry Baltimore. His previous experience over the past 14 years includes jobs at The Peabody Memphis, the Hutton Hotel in Nashville and the Westin Charlotte.
Plaza Hotel & Casino
Nicholas Sharpe is the new executive chef of the Plaza Hotel & Casino in Las Vegas. Most recently executive chef of Michael Mina restaurant at the Bellagio in Las Vegas, he also has worked for Mina Group restaurants RN74 in Seattle and Wit & Wisdom and Pabu, both in Baltimore.
Rasika West End
Rakesh Singh is the new head chef of Rasika West End in Washington, D.C., which is part of Ashok Bajaj’s Knightsbridge Restaurant Group. Originally from Patna in the northeastern Indian state of Bihar, Singh most recently was executive chef of The Westin Hyderabad Mindspace in the southern Indian state of Telangana.
The Kitchen at Atomic
Jackson Stamper is the new executive chef of The Kitchen at Atomic in Las Vegas. The native of Orlando, Fla, has spent the past five years as executive chef of Employees Only in New York City.
Montage Beverly Hills
Michael Treanor is executive chef of the Montage Beverly Hills. Most recently he was at the Ritz-Carlton Reynolds, Lake Oconee in Greensboro, Ga., where he was executive sous chef for nearly four years. He also has worked at Ritz-Carlton properties in Atlanta, Wolfgang Puck at Hotel Bel-Air in Los Angeles, the Westin Charlotte in N.C., and The Greenbrier in White Sulphur Springs, W. Va.
Ryan Wisely has been named executive chef of the recently reopened Postcard Inn Beach Resort & Marina in Islamorada, Fla. Most recently he was executive chef of the Postcard Inn’s sister property, Amara Cay Resort, also in Islamorada. Before that he was executive chef of Green Turtle Inn in Islamorada.
Rusty Bucket Restaurant & Tavern, a 23-unit chain based in Columbus, Ohio, has promoted Josh Yosick from regional chef to corporate chef. He joined parent company Cameron Mitchell Restaurants in 2000 as a line cook at Martini Modern Italian, also in Columbus, and worked in various positions as line cook, sous chef and executive chef in the group. He joined Rusty Bucket as an executive chef and was promoted to regional chef in 2009.