It’s been a busy month for recruitment in the global hotel F&B sector. Keep up to date with our roundup of some of the top-tier appointments across the industry.

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Filippo Oggioni, Bianca Relais

With the appointment of Filippo Oggioni as Executive Chef, Bianca sul Lago at Bianca Relais by R Collection embarks on a new phase aimed at becoming one of the region’s top culinary destinations.

Rooted in seasonality, sustainability and a strong sense of place, the restaurant will offer a contemporary fine-dining experience inspired by the rhythms of Lake Annone and the culture of Northern Italy. Oggioni, known for his distinctive culinary philosophy developed at Vecchio Ristoro in Aosta with partner Paolo Bariani, brings an evolving approach to the table.

Waldorf Astoria Atlanta Buckhead, Todd Richards

Waldorf Astoria Atlanta Buckhead names Todd Richards as Executive Chef. Richards, an Atlanta-based chef, author and two-time James Beard Award semifinalist, brings nationally recognised expertise and a guest-focused approach to the property.

He previously opened One Flew South at Hartsfield-Jackson Atlanta International Airport, making history as the first airport restaurant to contend for a James Beard Award. He also co-owns Soul: Food & Culture at Krog Street Market.

Nathan Weeks, Hertford House

Fore at Hertford House welcomes Nathan Weeks as Head Chef, bringing with him a London restaurant pedigree and a style rooted in seasonality, exceptional produce and modern British technique.

Weeks spent five formative years at 45 Jermyn Street, part of Fortnum & Mason, honing classical foundations and a deep respect for British ingredients. He later contributed to the openings of Mount Street Restaurant and The Audley Public House, shaping his ingredient-led, contemporary approach.

At Fore, his menus showcase British seasonality with produce from Tewinbury Farm, creating confident, generous dishes grounded in classic technique.

Antonia Mitic, Joali Being

Joali Being, the Maldives’ “well-living island”, introduces Antonia Mitic as Director of F&B.

With two decades of global luxury hospitality experience, Mitic joins from Sindalah – Neom, where she led the pre-opening and launch of six premium dining venues, including a flagship yacht club. Her career spans the UK, UAE, Europe, Saudi Arabia and international cruise lines, giving her expertise in high-end concept development, multi-venue operations and globally inspired collaborations.

At Joali Being, she will oversee the island’s diverse gastronomic portfolio, enhancing signature kitchens rooted in the brand’s distinctive well-living philosophy while elevating its Mediterranean, Japanese and globally inspired dining experiences. Her focus will be on refining service standards, strengthening operational excellence and curating story-led culinary journeys.

Valerio Dallamano, Grand Hotel Fasano

Grand Hotel Fasano, the family-owned hotel on Lake Garda, announces Valerio Dallamano as Executive Chef of Magnolia and Osteria Il Pescatore.

In his new role, chef Dallamano will lead the culinary direction of both signature restaurants and contribute to the hotel’s broader gastronomic programming.

Born in Brescia, Dallamano studied Chemistry and Pharmaceutical Technologies before pursuing culinary arts. Over 15 years, he trained in Michelin-starred kitchens across Italy and Europe under chefs Arnould Bignon, Massimiliano Alajmo and Emanuele Scarello and earned a Michelin star at Venice’s Wistèria Restaurant.

Antwan Ellis, The Alfond Inn at Rollins

The Alfond Inn at Rollins in Florida’s historic Winter Park welcomes Antwan Ellis as Executive Chef. Ellis joins from Las Vegas, where he served as Executive Chef and Culinary Director at Emmitt’s Vegas. Previously, he was Executive Chef de Cuisine at Hamilton Princess & Beach Club, a Fairmont-managed property in Bermuda. There, he oversaw multiple outlets and led large culinary teams in fast-paced luxury settings.

“Chef Ellis brings extensive luxury-hospitality experience and the kind of steady, standards-driven leadership that elevates everything around it,” says Michael Briggs, Managing Director. “He understands how to enhance a culture, develop talent and deliver consistency at the highest level. We’re excited for what this means for our culinary programme, our guests and our team.”

Ben Miller, Alex Dilling at Hotel Café Royal 

Alex Dilling at Hotel Café Royal has promoted Ben Miller to Head Chef, following the restaurant’s retention of two Michelin stars at the 2026 Michelin Guide Awards.

Canadian-born Miller is known for his creative precision, personal culinary storytelling and technical mastery, bringing extensive international experience and a deep respect for craft to the role.

He began his career as Sous Chef at West Restaurant and Chef de Cuisine at Tableau in Vancouver, helping drive success at the Michelin-recommended Loden Hotel. In 2022, he moved to London, joining the two-Michelin-starred The Clove Club and later Hotel Café Royal, where he has now risen up the ranks.

Mary-Catherine Moore, Shinola Hotel

Shinola Hotel in Detroit welcomes Mary-Catherine Moore as Executive Director of F&B and Managing Partner.

Moore will oversee operations across Italian restaurant San Morello, urban speakeasy Evening Bar, beer hall The Brakeman, fried chicken spot Penny Red’s, as well as in-room dining, banqueting, programming and events.

A Nashville native, she joined NoHo Hospitality in 2013, managing private events for Robert DeNiro’s Greenwich Hotel and Locanda Verde. She moved to Detroit in 2018 to lead Shinola Hotel’s events and catering arm, building a high-performing team and earning top recognitions, including Detroit’s first Michelin Key. Moore will continue collaborating with Executive Chef Cory Barberio on property-wide culinary operations.

Diego Alonso Ortega Oneto, The Ritz-Carlton Sarasota

The Ritz-Carlton Sarasota announces Diego Alonso Ortega Oneto as Executive Chef. With nearly 20 years in luxury hotels and Michelin-influenced kitchens, chef Ortega brings a globally inspired perspective shaped by his Peruvian heritage, international training, and a passion for flavour-forward coastal cuisine.

He will oversee the resort’s banquet kitchen, events and full culinary programme, including Jack Dusty, Rufa, The Club Lounge, Kemp’s Market, Ridley’s Porch and The Golf Club Grille. His menus highlight locally sourced seafood, seasonal Florida produce and global influences, from vibrant ceviches and crudos to modern coastal dishes.

Dimitri Liske, The Derby London City

Dominus Hospitality has appointed Dimitri Liske as Head Chef for Rycrofte’s, the signature restaurant at The Derby London City, Curio Collection by Hilton, ahead of the hotel’s opening in March 2026.

Liske brings a wealth of culinary expertise and creative flair to Rycrofte’s, having spent over a decade in respected restaurants and hospitality venues across Australia and Europe, where he has developed a reputation for blending classic techniques that celebrate seasonal produce.

At Rycrofte’s, Dimitri will lead the culinary vision across the restaurant, coffeehouse and bar, shaping an all-day dining experience that reimagines British classics with a modern twist.

Dennis Rey Omega, Hotel Indigo Turks & Caicos Grace Bay

Hotel Indigo Turks & Caicos Grace Bay, part of IHG Hotels & Resorts and developed by Molo Hotel Group, names Dennis Rey Omega as Head Chef. Omega will lead all culinary operations at the soon-to-open hotel, bringing a globally informed approach to modern island dining.

A seasoned professional with over a decade of experience, Omega has held culinary roles across the Caribbean, including Sandy Lane Yacht Club in St Vincent, Sandals Barbados and Accra Beach Hotel & Spa. Most recently, he served in Turks & Caicos as Executive Chef of Marine Room and The Distillery House.

Hendry Angwe Mezah, Monte-Carlo Société des Bains de Mer

Monte-Carlo Société des Bains de Mer introduces Hendry Angwe Mezah as Head Chef of the Michelin-Starred Pavyllon Monte-Carlo.

Born in Gabon, Mezah discovered his passion for cooking at a young age, inspired by his mother. He trained in Angers, earning qualifications at L’Hoirie in Beaucouzé. He went on to refine his craft in Paris at Frédéric Vardon’s 39V, followed by roles in Courchevel and at Pavillon Ledoyen, where he met his mentor, Chef Yannick Alléno. His career includes positions at Le Louis XV – Alain Ducasse at the Hôtel de Paris and Le Tryptique at Cheval Blanc Courchevel.

Daniele Quattromini, Claridge’s

Daniele Quattromini has been appointed as Director of F&B by Claridge’s in Mayfair.

Following a nine-year position at Corinthia London where he began as Operations Manager for Northall Restaurant and Bar, progressing to Deputy Director of Food & Beverage in 2021 across the whole hotel and then Director of F&B in 2022 where he led a team of over 250 colleagues and oversaw eight outlets. He spearheaded the launch of the alfresco restaurant The Garden, worked alongside Tom Kerridge and led the opening team of the Mezzogiorno by Francesco Mazzei.