Conrad New York has announced the appointment of Max Harris as director of food and beverage. With a decade of experience, he will provide leadership and help with the execution of the hotel’s food and beverage concepts, including ATRIO Wine and Restaurant and Loopy Doopy Rooftop Bar.
Here’s a look at more job moves that took place in the hotel food and beverage sector recently:
Hotel Granduca Houston has appointed 35-year culinary veteran Enrico Glaudo as its new executive chef. In his new role, Glaudo will be responsible for menu creation at Ristorante Cavour, Bar Malatesta, and in-room dining, as well as banqueting for meetings and special events clientele. He joins the hotel from Millennium Biltmore Hotel in Los Angeles.
Hilton Orlando has announced the appointments of Menze Heroian as director of food and beverage, Kidane Futwi as director of banquets, and Jimmy Reyes as head chef for Hilton Orlando’s steakhouse, Spencer’s for Steaks and Chops. Together, the industry veterans bring more than 60 years of food service experience.
Victor Tafoya has been named executive chef of the newly opened Costa Rican luxury resort, Hacienda AltaGracia. Tafoya will lead the culinary program for all of the resort’s dining outlets, including it signature restaurant, Ambar. He most recently served as executive sous chef at Rosewood Crescent Hotel in Dallas.
Scott Vogel has joined the Scrub Island Resort team as executive chef. The nearly 30-year culinary veteran most recently served as executive chef and principal partner at IAT Consulting Group in St. Petersburg, Fla., and has been recognized with several awards in the culinary industry.
Former White House mess chef Chris Solare has been hired as Hilton Chicago Indian Lakes Resort’s new executive chef. Solare has worked in the culinary industry for more than 10 years and has been awarded with the American Culinary Federation Chicago Chapter President’s Award in 2012 and 2011.
