Lara Pavloff & Chawnacee Bryan
Lara Pavloff has been promoted to director of golf and Chawnacee Bryan is now director of spa and fitness at The Biltmore Hotel in Coral Gables, Florida.
Pavloff’s promotion was preceded by positions as head golf professional, tournament director and assistant golf professional. Throughout her tenure at The Biltmore, she has worked on PGA of America’s apprentice program and is now a Class A member of PGA of America; she is also a Titleist Performance Institute-certified gold professional.
Bryan began her career at a five-star resort in Boca Raton, Florida, and worked at various locations with a focus on spa and wellness, such as Cinzia Spa in Myrtle Beach, South Carolina; Maui Spa and Wellness Center; and Red Door in Fort Lauderdale, Florida.
Jeffrey G. Chirinos & Matthew Smith
Chirinos is director of F&B and Smith is executive chef for The Westin Anaheim Resort in California.
Chirinos will oversee The Westin Anaheim’s five dining outlets. Before this position, Chirinos worked as general manager of The Villas at Pelican Hill Resort in Newport Beach, California. He was on the opening team at Fontainebleau Miami Beach and also worked at Conrad Miami, The Westin Alexandria in Virginia and JW Marriott Houston Downtown.
Smith has returned to the mainland after 15 years in Hawaii as executive chef for Grand Hyatt Kauai Resort & Spa and Hyatt Regency Maui Resort & Spa. Previously, Smith held several roles at Grand Hyatt Seattle and Park Hyatt Los Angeles.
Ricardo Lujan
Lujan is executive chef for Azerai Can Tho, set in the Mekong Delta in Vietnam. Lujan has had stints in Bali, Indonesia; Yangon, Myanmar; and Mexico City. Most recently, he worked as executive chef for Six Senses in Bali.
Christian Ojeda
Montage Deer Valley in Park City, Utah, promoted Ojeda to executive chef. Ojeda joined the luxury property as chef de cuisine at Apex, a fine-dining restaurant, and three years later became executive sous chef. He’s also worked at Calistoga Ranch in California and Four Seasons Rancho Encantado Santa Fe in New Mexico.
Bryan Dillon
Dillon is director of chef and B—a hybrid of executive chef and director of F&B—for Adero Scottsdale in Arizona, scheduled to open Oct. 15. In his more than 30 years in culinary operations, Dillon has held many leadership roles, most recently as director of food and beverage and executive chef for Morongo Casino, Resort & Spa in Cabazon, California. He’s also worked for Morton’s Restaurant Group, Starwood Hotels & Resorts and Red Rock Casino Resort and Spa in Las Vegas.
Kantima Chompoolad
Thai national Chompoolad is wellness manager for Melia Koh Samui in Thailand. For a decade Chompoolad worked as spa manager at Hansar Samui.
Tony Trujillo
Trujillo is executive chef for The Glenmark, Glendale, A Tribute Portfolio Hotel, in California. Trujillo has worked in several culinary roles; most recently, he was chef de cuisine for Cucina Enoteca in Irvine, California. He’s also worked at Montage Laguna Beach in California, Church & State in Los Angeles and Bourbon Steak Orange County (formerly Michael Mina Stonehill Tavern) in Dana Point, California.
