From executive chefs and sous chefs of restaurants, hotels and catering companies to pastry chefs, meat ambassadors and food scientists, Chef's Stirrings has rounded up the latest foodservice industry hires from around the country.
BETHESDA, Md.--Doubletree Hotel Bethesda hired Giovanni Caporicci as director of food and beverage. In this role, Caporicci will promote the hotel's various dining options and will oversee its new executive meeting center and banquet facilities. Caporicci previously was the corporate food and beverage resource for Dolce Hotels and Resorts.
BOSTON--The Back Bay Hotel has appointed Raymond Southern executive chef of the Stanhope Grille. Southern, a Canada native, has worked as an executive chef throughout Europe, South America, Central America, Grand Cayman and St. Marten, as well as aboard multiple international cruise ships.
CHICAGO--Kurt Mittelberger has joined The InterContinental Chicago as executive chef, where he will oversee the hotel's different food and beverage outlets including Zest restaurant and the Lobby Bar. Mittelberger most recently worked as executive sous chef at the Hyatt Regency Chicago and brings more than 20 years' experience to the InterContinental. Blue Plate hired Matt Lyon as chef de cuisine, where he will head up menu development and kitchen management for the Chicago catering company. Lyon, an 11-year industry veteran, joins Blue Plate from Wolfgang Puck Catering and Special Events, where he was executive chef.
COCONUT GROVE, Fla.--Former Mar-a-Lago-Club executive chef Jeff O'Neill has joined Gibraltar at Grove Isle Hotel & Spa as executive chef. Gibraltar debuted in December 2009 after Grove Isle underwent a more than $1 million renovation.
DELRAY BEACH, Fla.--Jason Zeller, the former executive chef at The Turtle Creek Club in Tequesta, Fla., has joined The Hamlet Country Club as executive chef. Zeller is a 16-year veteran of the restaurant and hospitality industry.
ELGIN, Ill.--John B. Sanfilippo and Son Inc., which owns the Fisher Nuts brand, has recently added two food industry professionals to its executive team. Robson Ehioba joins JBSS as corporate microbiologist. He has more than 20 years' experience at food industry companies such as the Thomas J. Lipton Co., Abbott Nutrition and Campbell Soup Co. Everett "Ed" Dudley joins JBSS as director of innovation. He most recently worked at a Chicago-based food and beverage consultancy as director of research and development and sensory evaluation.
LOS CABOS, Baja California, Mexico--Las Ventanas al Paraíso, a Rosewood Resort, has promoted The Restaurant sous chef Victor Palma Guadarrama to executive sous chef. Guadarrama has been with Las Ventanas since 2006 and, all told, has 17 years of culinary experience.
MIAMI BEACH, Fla.--Anastazia N.C. Carter has been named the pastry chef of Wish restaurant at The Hotel, where she will roll out a new menu of sweet and savory desserts. Carter previously served as pastry sous chef at Steak 954 at the W Hotel, Fort Lauderdale. Marc Vidal has joined Soleá at the W Hotel in South Beach as executive chef. He most recently was chef at Por Fin Restaurant & Lounge in Coral Gables, Fla.
NEW YORK CITY--John Doherty, the former executive chef of the Waldorf=Astoria New York, has partnered with Certified Angus Beef (CAB) to serve as a quality ambassador. In this role, Doherty, who worked for 23 years at the Waldorf, will offer his views and experience on using the CAB brand from a restaurateur/hotelier perspective, speak with the press on behalf of CAB and represent the brand at industry events. Karim Guedouar has been named general manager of Adour Alain Ducasse at The St. Regis New York. Guedouar comes to Adour after spending nearly five years in San Francisco as general manager at Aqua restaurant. Caprice Holdings Group appointed Michael Hartnell executive restaurant chef at the newly opened Le Caprice at The Pierre. Hartnell, who has worked for Caprice Holdings the past six years, most recently was head chef of Daphne's in Barbados.
PARADISE VALLEY, Ariz.--Jeremy Pacheco has been named executive chef at Lon's at The Hermosa. Before accepting this position, Pacheco was chef de cuisine at Society Café Encore in Las Vegas.
SACRAMENTO, Calif.--Red Hawk Casino has appointed Tracy Mimno as its general manager. Mimno, who starts in her new role this month, previously was CEO of Peppermill Resort Casino in Reno, Nev.
SCHAUMBURG, Ill.--James Papadopoulos has been appointed chef de cuisine at Sam & Harry's Steakhouse at the Renaissance Schaumburg Hotel & Convention Center. He joined Sam & Harry's culinary team more than a year ago to help with its launch. Before that, he worked under chef Jean Marie Martel of 1401 West Restaurant at the Chicago Oak Brook Marriott.
TEMECULA, Calif.--Ponte Family Estate Winery has appointed Frank Miller executive chef of Smokehouse Restaurant. Miller brings 30 years of culinary experience, most recently as a personal chef for recording artist Mary J. Blige, Major League Baseball player Gary Sheffield and Def Jam Records founder Rick Ruben.
WASHINGTON, D.C.--José Andrés Catering with Ridgewells, a partnership between chef José Andrés and Ridgewells Catering, named Katsuya Fukushima executive chef and Tiffany Dunn catering manager. Fukushima most recently was executive chef of special projects for Andrés' ThinkFoodGroup. Dunn also joins José Andrés Catering from ThinkFoodGroup, where she established a special events department. Dunn will work closely with Fukushima on product development and client retention.