Movers & Shakers: January’s hotel F&B appointments
It’s been a busy month for recruitment in the global F&B sector. Keep up to date with our roundup of some of the top-tier appointments across the industry.
Six Senses London
Six Senses London is set to open in March, marking the brand’s first destination in the UK. Located within The Whiteley in Bayswater, the hotel brings Six Senses’ wellbeing-led philosophy into a city setting.
Among the senior leadership team are Eliano Crespi, Executive Chef and Jelena Belgrave, Fermentation Expert. @will serve as Director of F&B. Working closely with hyper-local farms across the UK, the trio will integrate ancestral cooking techniques, fermentation and seasonal rhythms across menus and experiences at Whiteley’s Kitchen, Bar and Café.
Dominic Teague, Waldorf Astoria London Admiralty Arch
Photography: © Ben Carpenter
Dominic Teague has joined as Executive Chef at Waldorf Astoria London Admiralty Arch. He brings more than 30 years of global culinary expertise to the role. Teague will work closely with Dimi Leivadas, Director of F&B, to bring the hotel’s culinary portfolio to life. This includes Clare Smyth’s seafood concept, Coreus, and Daniel Boulud’s all-day dining venue, Café Boulud.
Teague will oversee the hotel’s culinary programme, from menu development to operational management. He joins from One Aldwych, where he served as Executive Chef, bringing high-level global hotel and restaurant experience from properties including The Lanesborough and L’Escargot in London, The Regal Hotel in Hong Kong and Sandy Lane in Barbados.
Francesco Ferrettini, Fontanelle Estate
After a ten-season stint, Francesco Ferrettini is taking over the leadership of the Fontanelle Estate’s three restaurants in Chianti Classico: La Colonna, Osteria Il Tuscanico and the Michelin-starred fine dining restaurant Il Visibìlio.
Ferrettini has become an integral part of the kitchen brigade alongside Daniele Canella, who has chosen to embark on new professional challenges. The transition marks a generational shift that highlights internal talent and ensures continuity in gastronomic identity, says the brand.
David Eldridge, Raffles Hotel Le Royal
Raffles Hotel Le Royal in Cambodia’s capital has appointed David Eldridge as Executive Chef as the historic property continues to elevate its fine-dining programme. Eldridge brings more than two decades of international luxury experience across eight countries, including the Maldives, Thailand, Vietnam, Tanzania, the UAE, Qatar, Seychelles and his native South Africa.
He joins Raffles Hotel Le Royal from Anantara Chiang Mai Resort, where he served as Director of Food, Beverage & Culinary. His career has also included senior roles with Four Seasons, Kempinski Hotels and The Luxury Collection (Marriott).
One GT
One GT, Grand Cayman’s latest boutique hotel opening, has named Executive Head Chef René Cahane and Director of F&B Norman Martinez to lead the property’s culinary programme ahead of its debut.
Together, the duo bring decades of global hospitality experience to shape the property’s F&B vision, anchoring the hotel as a new dining destination within the culinary capital of the Caribbean. They will oversee three signature concepts: Perle, a French-Mediterranean restaurant; Byū, the island’s first rooftop restaurant and bar with an infinity-edge pool serving Asian-inspired cuisine; and Café Bellini, an Italian bakery and café.
Arnaud Donckele, Le Manoir aux Quat’Saisons
Le Manoir aux Quat’Saisons, A Belmond Hotel, has announced the appointment of French chef Arnaud Donckele as Culinary Director.
An alchemist of flavours, Donckele brings his culinary artistry to the UK for the first time, having led two of France’s most decorated restaurants, La Vague d’Or in Saint-Tropez and Plénitude at Cheval Blanc Paris, both awarded three Michelin stars.
At the heart of his philosophy lies a poetic approach to cuisine that honours the land, celebrates the seasons and reveals the depth of every ingredient. His use of layering techniques and ingredients to create complex sauces, which define the basis of his dishes, and his reverence for terroir, have been particularly pivotal.
