Cherry Tsui and Allison Wells
The InterContinental Bellevue at the Avenue expands its F&B team with experienced culinary professionals.
Tsui fills the role of director of food and beverage, bringing over two decades of experience in luxury hospitality. She is a French and European-trained culinary expert, and earned her hospitality degree in Switzerland. Throughout her career, she has worked alongside renowned chefs and at esteemed luxury brands.
Wells serves as senior catering sales manager, bringing extensive experience in catering, conference services and wedding planning. She holds a bachelor of science in hospitality and tourism management with an emphasis in event planning. Throughout her career, she has developed a passion for personalization, menu curation and top-notch customer service.
Nicholas Dukes and Zachary Abeyta
Pechanga Resort Casino brings on two new beverage professionals to its F&B team.
Dukes is an expert in craft beer, wine and spirits and will serve as mixologist. When he began working as a beverage professional, he developed a fascination with the origins of beverages and their role in the development of civilizations around the world. He worked as a bar manager for several years before joining the food and beverage department at another Southern California casino where he learned from experienced spirits and wine experts and earned his Cicerone certificate.
Abeyta takes on the role of enterprise sommelier. He has held roles as sommelier and director of wines at a number of prestigious Los Angeles restaurants, eventually opening his own restaurant with a friend and serving as its sommelier in addition to restauranteur. He will draw on his extensive experience to further the award-winning wine list at the resort casino’s Great Oak Steakhouse.
Jo Fischer
The ART Hotel Denver, Curio Collection by Hilton, appoints Fischer as chef de cuisine of FIRE Restaurant & Lounge. Fischer brings decades of experience to this new role, and in addition to cooking, impressive skills in event planning and mentorship. He will draw on this experience to bring a new perspective to the restaurant’s menu development.
Sahid Khan
Khan serves as the new executive pastry chef at Hyatt Regency Lake Tahoe Resort, Spa and Casino. He began his career as a commis chef in a bakery and confectionary. In 2019, he took on the role of head pastry chef at Park Hyatt Doha. In this new role, Khan will oversee and manage all aspects of the pastry department on the property, conceptualizing and developing innovative pastry menus and ensuring their highest quality.
Davide Pauduano
Pauduano is appointed as director of food and beverage at The Ritz-Carlton, Dallas. He brings over 18 years of experience in luxury hospitality across Europe, the Middle East and North America. Most recently, he served as director of food and beverage at Lido House Hotel in Newport Beach, where he led a team of over 80 associates, overseeing the entire F&B division and kitchen.
John Marchetti
Marchetti returns to Sheraton Phoenix Downtown as executive chef, earlier working at the property as part of the opening team. He will collaborate with Chef Angela Dykstra, who oversees daily operations and menu development at the hotel’s signature restaurant, Carcara, as well as curated catering offerings for onsite meetings. Marchetti will also oversee &More by Sheraton and the rooftop Breeze Bar.
Joseph Richter
InterContinental Washington D.C. The Wharf appoints Richter as director of catering and event services. He brings over 20 years of experience in catering sales strategy and event design, which he will draw on in his new role overseeing catering and group event strategies. Most recently, he led catering sales and conference services at the Four Seasons Hotel, Washington D.C., for over a decade.
Erik Sandven
Alisal Ranch welcomes Sandven as executive chef. He holds over a decade of experience, working in and leading southern California kitchens at hotels and resorts. He will now oversee the resort’s culinary program across its numerous onsite dining destinations, including The Ranch Room and Creekside, The Ranch Course Grill & Golf Lounge, The Grill at Alisal River and Chuckwagon Grill.
Remi Van Peteghem
Van Peteghem joins Sofitel Legend Metropole Hanoi as director of culinary. He brings three decades of culinary expertise, serving at numerous Michelin-starred restaurants around the world. He most recently served as culinary director and assistant vice president for food and beverage for Resorts World Sentosa in Singapore. Van Petegham has held multiple executive chef roles at esteemed hotel restaurants in locations from Paris to New York.
Randy Morales
Moraeles takes on the role of general manager of food and beverage operations at Miami Beach Convention Center (MBCC), appointed by Sodexo Live!, its hospitality partner. He will bring over two decades of experience in the hospitality industry and a passion for service excellence to his new role designing a memorable dining and beverage service that captures Miami’s spirit. He joined Sodexo Live! in 2022 as a beverage consultant for the opening of the Rum Room at MBCC.
