Kevin Sterling
Ocean Edge Resort & Golf Club welcomes Sterling as executive director of food & beverage. He brings over 25 years of experience in leadership and upscale hospitality management. He has spent his career delivering exceptional results in the food and beverage operations under his direction, and brings an innovative approach to menu programming and implementing mixology initiatives.
Jason Hammett
Radisson Salt Lake City Downtown appoints Hammett as executive chef. He will oversee all food and beverage operations at the hotel, including Copper Canyon Grill House & Tavern and all banquets and events. Hammett brings over two decades of experience and a vision for a culinary program focused on elevated, traditional favorites that feature the best of Utah’s produce, meats and cheeses and seasonal ingredients.
Scott Rackliff and Stefan Pierce
Paséa Hotel & Spa, in Huntington Beach, California, brings in two executive members to lead its culinary team at new restaurant Lōrea and rebranded Treehouse on PCH.
Rackliff will serve as executive chef for Lōrea. He has held culinary roles at numerous luxury resorts, including The Equinox Resort and Spa in Vermont and Sanderling Resort in South Carolina, in addition to serving as the corporate chef for celebrity chef David Burke, through all of which he brings years of experience creating unique dishes.
Pierce takes on the role of chef de cuisine for Lōrea. With a background in esteemed Los Angeles dining establishments, such as Barton G. The Restaurant in West Hollywood and Steak 48 in Beverly Hills, he brings strong experience and a deep understanding of what it takes to make Paséa a true culinary destination.
Scott Han
Han joins Wren at The Watermark Hotel as sous chef. He has spent 15 years in the hospitality industry, and 13 of those years in the kitchen, owning and operating restaurants throughout. He brings experience in Chinese, Korean, Thai, Indian and Modern American cuisine, but focuses especially on Japanese cuisine, which he looks forward to furthering at Wren.
Harry W. Siebert
Tampa Marriott Water Street appoints Siebert as director of restaurants. He will oversee all aspects of the property’s food and beverage management, including restaurant staffing, strategic planning and community involvement. His career has taken him to numerous notable establishments such as The Meritage Resort & Spa and more recently Omni William Penn and The US GRANT.
Peter Chea
The Fenway Hotel in Dunedin, Florida brings in Chea as chef de cuisine of its signature restaurant, HEW Parlor & Chophouse. Chea will draw from over 10 years of culinary experience to play a role in menu development, food presentation and kitchen operations. His experience spans both chef de cuisine and executive chef roles at organizations including The Chateau Restaurant Group and Simply Gourmet Caterers. He has worked alongside James Beard-winning chefs, and won first place in his culinary class portfolio at The International Culinary School at the Art Institutes.
Hugo Goodwin
Goodwin joins The Rusty Parrot Lodge & Spa as executive chef of the property’s acclaimed restaurant, Wild Sage. With a passion for food etymology and terroir, he aims to break down barriers of perceived authenticity and increase accessibility. At the restaurant, he will establish a contemporary American style with a strong sense of place rooted in the northern Rockies. He brings over 20 years of experience in the culinary world.
Richard Hutton
The Hermitage Hotel appoints Hutton as executive chef. He will oversee restaurant Drusie & Darr and The Pink Hermit café and wine bar, working under and collaborating with world renowned chef and restauranteur Jean-Georges Vongerichten. Hutton brings over two decades of culinary experience, most recently serving as the corporate executive sous chef of Liberty Entertainment Group.
Reyn Nishizuka
The Westin Hapuna Beach Resort welcomes Nishizuka as chef de cuisine at the property’s premier dining venue, Meridia. He brings 15 years of culinary experience, through which he has developed a rich culinary background in a diverse array of cuisines, including French, Chinese, Italian, Mediterranean, Fusion and more. Nishizuka will work to craft the restaurant’s menus, oversee daily kitchen activities and supervise the kitchen.
Stephan Fitz
Dallas hotel The Adolphus appoints Fitz as director of food & beverage. With two decades of experience in the industry and in notable leadership roles, Fitz will oversee the hotel’s five distinct dining experiences, as well as its banquets and catering program. He has served in multiple director of food and beverage roles across leading hotels, including The Boca Raton in Florida and The Capital Hilton in Washington, D.C.
