Danielle Marelli
Marelli is executive pastry chef for Viceroy Chicago. Marelli most recently worked at The Gwen, A Luxury Collection Hotel in Chicago, where, as the property’s pastry chef, she established its first pastry program. She also worked at Chicago’s Langham Hotel as executive pastry chef. While there, she received the Employee of the Month award in 2016 and Employee of the Year award in 2017.
David Nowak
Hawaii’s Hilton Waikoloa Village named Nowak director of food and beverage. Nowak most recently worked as food and beverage specialist at Premier Hotels & Resorts in Guam. Before this, he worked as pre-opening general manager of Waterfront Manila Hotel & Casino in the Philippines. He has also worked in leadership positions in nine countries, including Taipei, China, Ukraine, Singapore, Japan, Indonesia and the Philippines.
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Christopher Lee
Lee is vice president of culinary operations and restaurant development for Wynn Las Vegas. Lee comes from Accor Hotels, where he worked as culinary and F&B director for its North and Central America regions. He is the recipient of the James Beard Award for Rising Star Chef of the Year in 2005 and Best New Chef by Food & Wine in 2006.
Carol Roudillon and Manuel Ignacio Albo
Roudillon has been promoted to director of food and beverage and Albo is executive chef for The Restaurant at Mr. C Beverly Hills in Los Angeles.
Roudillon previously joined Mr. C as a food and beverage manager trainee eight years ago and most recently worked as the property’s food and beverage manager. Before rejoining Mr. C in 2019, he was lounge manager for Hotel Lutetia in Paris, as well as restaurant manager for Cipriani in London.
Albo brings more than three years of experience working at New York City’s Cipriani Dolci to his new position.
Roxanne Galang
Galang is director of culinary for San Francisco’s Moscone Center. She previously worked as Moscone Center’s chef de cuisine in 2017. Before her return, Galang worked as executive chef of premium catering for Bon Appetit at The Chase Center in San Francisco, her most recent position. Galang has also worked as chef and head of catering for The Sarap Shop and kitchen operations chef and food safety program director at Foxtail Catering & Events.
Samantha Cruz
Cruz is executive chef for Miami Beach Convention Center’s (MBCC) Rum Room and Venu, the property’s new restaurant and event space, set to open early 2023. Cruz joined Sodexo Live!—MBCC’s caterer—four years ago and has created menus for major events such as the Super Bowl LIV, Miami Open, Art Basel Miami Beach and Fort Lauderdale Orange Bowl Food & Wine Festival, among others. She has also worked as executive sous chef for 50 Eggs Hospitality Group and Grove Bay Group, and was chef de cuisine for Planta in Miami Beach.
