James Phillips
Phillips is executive chef at Fairmont Dallas. He brings over 25 years of experience in the culinary industry. He will manage the hotel’s Pyramid restaurant and bar, open for breakfast, lunch and dinner and serving up dishes with local ingredients sourced from Texas growers and regional vendors. In this role, Phillips looks forward to offering locally inspired menus to show off Dallas’ great palette.
P.J. Bosman
Fusion Resort Cam Ranh appoints P.J. Bosman as culinary director. Originally from South Africa, Bosman has worked as an executive chef at multiple luxury resorts in Vietnam and as a private chef for a royal family in the United Arab Emirates. Bosman’s goal is to source as many ingredients as possible from the resort’s on-site farm, the largest resort farm in Vietnam, as he leads seasonally inspired menus.
Omar Salinas
Salinas joins Hyatt Regency Indian Wells Resort & Spa, in Indian Wells, California, as executive chef. Much of his experience includes work at the Hyatt brand. He most recently worked as sous chef at Hyatt Regency Hill Country Resort & Spa. In this executive chef role, he will oversee all the hotel’s culinary operations as well as its signature restaurant, Lantana. The restaurant serves locally sourced California-inspired cuisine.
Ryan Swanson
L’Auberge de Sedona appoints Swanson as executive chef. Swanson began cooking with his family when he was a child and began working in professional kitchens at 16. Since then, he has established a reputation as a creative and committed chef with extensive experience in Arizona cuisine and ingredients. He worked closely with Native communities in Arizona learning to honor their cooking techniques and ingredients.
Ryan Hink and Aaron Losch
Hink is director of food & beverage at Durango Casino & Resort. With over a decade of experience leading Las Vegas hotels and restaurants, Hink is well-equipped with extensive knowledge of the Las Vegas culinary industry. He will manage and develop Durango’s numerous eateries and signature restaurants, including Eat Your Heart Out, an elevated communal dining experience featuring an eclectic menu.
As assistant executive chef, Losch will bring his over two decades of culinary experience to support executive chef Danny Ye in leading the outstanding menus at Durango Casino & Resorts host of signature dining options. He previously served as director of culinary operations at Westgate Las Vegas Resort & Casino, where he oversaw 13 restaurants, three production kitchens and nine hotel amenity locations.
Ashfer Biju
Biju is executive chef of award-winning Baccarat Hotel New York, where he will oversee all food and beverage operations at the hotel, from their Grand Salon to The Bar and Le Jardin, as well as in-room dining. In his 25 years of culinary experience, he has led kitchens around the world. He is especially passionate about cooking fresh fish and seafood and using seasonal ingredients. To his knowledge of classic French cooking, Biju adds European, Thai, Japanese and regional Indian influences.
Eric Fuller
Fuller is promoted to the position of general manager at Hell’s Kitchen at Harrah’s Resort Southern California, from his prior role as assistant general manager. He has 20 years of experience in food and beverage, with 11 years as manager of food and beverage at the Grand Hyatt San Diego. Fuller is enthusiastic and well-prepared to oversee the restaurant’s daily operations and ensure an outstanding guest experience.
Jordan Pilarski
Ojai Valley Inn welcomes Pilarski as executive pastry chef. He will lead the resort’s pastry programs at their signature restaurant Olivella, as well as The Oak, Libbey’s Market, Jimmy’s Pub and in-room dining. Pilarski graduated from Johnson & Wales and worked at Ritz-Carlton Amelia Island and Bacara, then at Santa Barbara’s Alessia Patisserie and Café.
Mariano Padilla
Padilla is sommelier at The Ritz-Carlton, Half Moon Bay. He will lead the luxury resort’s outstanding wine program and focus on curating an eclectic selection of exceptional wines for guests to enjoy. He previously served as sommelier at three Michelin-starred Atelier Crenn in San Francisco. Padilla became certified as a sommelier in 2015 and earned the Level Three Advanced Sommelier award in wines in 2022.
