Alan Kwan
Kwan takes on the role of executive chef at Alila Ventana Big Sur. Born and raised in California, Chef Kwan has held culinary roles around the world and prides himself on his global approach in his menus. He has held numerous executive chef roles and now looks forward to leading the team at the coastal California resort.
Geoffrey Crabbe
Crabbe joins the Anam Cam Ranh as culinary director. Most recently, he served as operational manager and executive chef at The Grand Cathedral Square in New Zealand. Throughout his over three decade career, he has served as an executive chef also in Vietnam, Cambodia, Australia, Fiji and South Africa.
Jesse Olsen and Antonio Giovanni Artale
Lotte Hotel Seattle appoints two new culinary masters to their food and beverage team. Olsen will serve as executive chef. Born and raised in Seattle, he has spent his over 30-year career at luxury hotels and Michelin-starred restaurants around the world. Most recently, he served as executive chef at Seattle Tennis Club.
Artale will serve as director of food and beverage. He has managed hotel fine dining across the U.S. in addition to leading numerous restaurants and bars in Sicily. He has served as director of food and beverage outlets at The Chartler Hotel, Curio Collection by Hilton, restaurant general manager at Afuri Izakaya in Oregon and more.
Andrew Caine
San Ysidro Ranch appoints Caine as director of food & beverage. Most recently, he served as general manager of Michelin-starred Caruso’s restaurant at Rosewood Miramar Beach in Santa Barbara. He holds master’s certification in hospitality management and administration from Cornell University and a WSET Level 2 certification.
Christian Flores
Flores rejoins Café Whitney at Whitney Peak Hotel as executive chef. He will manage the restaurant, kitchen and bar teams, lead menu development and oversee all food and beverage operations in addition to overseeing the menus of special, curated events. He is committed to blending creativity with simple, approachable dishes made up of seasonal ingredients in all his work.
Jonathan Gutiérrez
Gutiérrez is appointed as executive chef at Grand Geneva Resort & Spa. Throughout his career, spanning over a decade, he has drawn national recognition for creating whimsical, creative dishes, inspired by everything from popular culture to locally sourced ingredients. He has worked in several notable restaurants and resorts, most recently as executive chef at Omni Rancho Las Palmas Resort & Spa.
Joshua Murray and Stephen Ullrich
Conrad Orlando welcomes two new culinary executives to their food and beverage leadership team. Murray will serve as director of food and beverage. He brings over 20 years of experience in upscale restaurants, hotels and resorts. He brings extensive experience with the Conrad Hotels & Resorts brand, having served as both director of food and beverage and executive chef at Conrad Washington D.C.
Ullrich will serve as director of culinary. He was educated at the French Culinary Institute in New York City and held roles at many notable establishments while in New York, including Seasonal Restaurant & Weinbar when it earned its Michelin star. He has also served as executive chef at many top resorts as well, including 1 Hotel Miami Beach and Carillion Miami Wellness Resort.
Joseph Graffeo
Graffeo takes on the role of executive chef at Marriott Marquis Houston. He will manage culinary programming and innovation at the property’s multiple culinary venues as well as in-room dining, the banquet kitchen and limited-edition dining experiences. He is a graduate of the Culinary Institute of America and has held positions at numerous Marriott properties, including in Philadelphia and Phoenix.
Adil Berrady
The Kimpton Gray Hotel appoints Adil Berrady as director of food and beverage. He will draw on his over 20 years of experience as he oversees the hotel’s two dining outlets, Vol. 39 and Boleo. He has enjoyed a diverse career, serving in roles from international brand ambassador for Morocco at Walt Disney World Resort’s EPCOT to general manager of multi-unit operations at Chicago O’Hare International Airport, as well as numerous F&B positions.
Jamie Hussey
Hussey joins Fairmont Jasper Park Lodge as director of food and beverage. He has lived in Jasper for the past four years, so he brings extensive knowledge of local ingredients within and near Jasper National Park and Fairmont Jasper Park Lodge’s environmental stewardship. He has served as executive chef in upscale hotels and golf clubs as well as director of food and beverage roles at numerous local businesses.
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