Gonzague “G” Sallo
The C. Baldwin Hotel in downtown Houston welcomes Sallo as general manager of food and beverage. Sallo will oversee all of C. Baldwin’s culinary operations and work closely with Chef Chris Cosentino to develop Italian-American dishes at Rosalie Italian Soul. Born in northern France, Sallo grew up watching his grandparents run a restaurant. Their passion inspired his career of over two decades in F&B hospitality.
Erik Bergman
Bergman is director of restaurants and bars at The Watermark Hotel, bringing over 20 years of experience in F&B. He will lead operations at the hotel’s 11th floor Japanese restaurant, Wren, their retro bar, Perch Putt, and their rotating lineup of local food trucks, the Aviary, as well as their banquet and catering services.
Gabriella Costanzi
Costanzi is appointed as service and beverage director of Wythe Hotel’s restaurant, Le Crocodile. She brings over a decade of experience in the culinary and hospitality industry to her goals of establishing Le Crocodile as a premier wine destination in New York and of prioritizing staff education as she joins the team in overseeing the restaurant’s daily operations and quality guest service.
Joanna Kaskiw
The Ritz-Carlton Half Moon Bay appoints Kaskiw as executive pastry chef. Her career has brought her numerous accolades, including earning The Ritz-Carlton brand’s Five Star recognition in 2015. She arrives from her role as pastry chef at The Ritz-Carlton and JW Marriott. In this role, she will manage culinary teams across the resort’s dining venues and will design dessert menus for large-scale events and daily dining.
Matthew Levy
Levy joins Spanish-inspired restaurant, Prado, as chef de cuisine at The Omni Scottsdale Resort & Spa at Montelucia, in Paradise Valley, Arizona. He brings his culinary expertise rooted in his own family tradition and a passion for creating innovative dishes to his new role, where he will work under Executive Chef Herve Cuyeu.
Elaine Heide
As wine director at The Allison Inn & Spa, in Oregon Wine Country, Heide will lead all wine programming and the wine service at the resort’s restaurant JORY. She brings over 20 years of experience as a skilled wine professional, holding Levels 3 and 4 certifications from Wine & Spirit Education, as well as the Certified Specialist of Wine (CSW) from the Society of Wine Educators.
Rick Edge
Edge joins Bardessono Hotel & Spa and Hotel Yountville Resort & Spa in Napa Valley as executive chef. He will oversee all outlets and banquets at both hotels. With over 30 years of experience at hotels and restaurants across the west coast, as well as in Boston and New York City, he plans to roll out stunning new menus based on his seasoned understanding of California cuisine.
Nicola Cavicchini
Cavicchini joins northern California destination resort CordeValle with a new vision for their three restaurants. He has worked at luxury resorts for over 8 years, including as senior chef de cuisine at Rosewood Miramar Beach. In this role, he seeks to blend farm-to-table California cuisine with Northern Italian influences, and will work to implement themed culinary classes and other interactive guest and member programming.
Matthew MacCartney
Ocean House Collection welcomes MacCartney as group wine director to oversee their award-winning wine program at the Forbes Five-Star Ocean House and Weekapaug Inn, and will work to refine the fantastic culinary and wine experiences at Ocean House’s Center for Wine & Culinary Arts. He has received numerous accolades for his work, including being named “Best Wine Director” by Time Out.
Alvin Dela Cruz
Dela Cruz takes on the role of executive chef at Four Seasons Resort Lanai. He holds a degree from the University of California Culinary Academy, Le Cordon Bleu, and has worked in positions in the Montage Los Cabos, Waldorf Astoria Beverly Hills, and multiple Ritz-Carlton locations. He will oversee the resort’s dining and catering as well as their top-of-the-line American-Hawaiian steakhouse and seafood restaurant ONE FORTY.
