Movers and Shakers: May’s hotel F&B appointments
Keep up to date with our roundup of the latest top-tier appointments across the industry.
Benjamin Halat, Four Seasons Resort Bali at Jimbaran Bay
The appointment of Benjamin Halat as Executive Chef marks a new culinary chapter at Four Seasons Resort Bali at Jimbaran Bay.
Born and raised in Munich, Halat’s passion for food was shaped in a family where meals were central to togetherness; a formative memory remains a dish prepared by his grandmother and served beneath olive trees in Italy. He began his career at 17 with an apprenticeship at the Michelin-starred restaurant at Hotel Königshof Munich.
Over the next two decades, he built his reputation across Europe and Asia, working in acclaimed restaurants in Germany, Switzerland, Malaysia, Singapore and Thailand. During this time, he trained under and collaborated with internationally recognised chefs.
“I’m excited to join Four Seasons Jimbaran Bay and to lead such a talented culinary team,” he says. “Bali offers incredible ingredients and rich foodie traditions, and I look forward to creating dishes that celebrate this beautiful island while offering new experiences for our guests.”
Chander Prakash, Banyan Tree Krabi
Chander Prakash has joined the culinary team at Banyan Tree Krabi and he intends to spice things up in the kitchen. Chander’s appointment at the Michelin-listed beachfront resort in southern Thailand will add a new element of culinary expertise to the hotel’s dining outlet The Naga Kitchen.
“I have been working in top-class kitchens at hotels and restaurants across India and Thailand for more than 10 years, specialising in North Indian cuisine,” Chander explains. “For me, cooking is more than just preparing food, it is about creating memorable dining experiences. I always focus on fresh ingredients, balanced flavours and attention to detail in every dish. I am especially passionate about Indian curries, biryani, kebabs, tandoori specialties and Arabic cuisine.”
Shannon Tebay, The Venetian Resort
Photography: © Key Lime Photo
The Venetian Resort Las Vegas has announced the appointment of Shannon Tebay as its Director of Mixology, bringing nearly two decades of hospitality expertise, global influence and a refined creative philosophy to one of the most expansive beverage programmes in the hospitality industry.
With a career defined by technical precision and creative restraint, Tebay introduces a distinctive approach she describes as “dynamic minimalism”. Her style emphasises unexpected flavour pairings through the careful layering of advanced culinary techniques, combined with a disciplined, understated aesthetic.
Tebay spent seven years at Death & Company in New York, widely regarded as one of the most influential cocktail institutions globally. In 2021, she relocated to London where she became the first American and only the second woman to lead the American Bar at The Savoy. Her tenure marked a pivotal international chapter, further establishing her as a globally respected cocktail authority. She later served as Beverage Director for Outernet Live Venue Group, overseeing beverage strategy for one of London’s most ambitious live entertainment destinations.
Jakob Esko, Grand Hyatt Baha Mar
Jakob Esko has joined Grand Hyatt Baha Mar in The Bahamas as Executive Chef.
“This move also marks a personal milestone for me, as The Bahamas becomes the 10th country in which I have had the privilege to work as a chef,” he says of the appointment. “Each chapter has shaped my perspective, taught me new skills and deepened my appreciation for personalised service and for hospitality’s power to connect people and cultures.
“As I step into this position, I look forward to leading with a strong focus on team development, operational excellence, creativity, and consistency. I remain deeply committed to building environments where people can grow, standards continue to rise, sustainability remains a priority and culinary experiences leave a lasting impression.”
Rajiv Erinjery, London Marriott Hotel Park Lane
Rajiv Erinjery has been appointed Executive Chef at London Marriott Hotel Park Lane. With more than 25 years in the industry, he has built an impressive career with some of the world’s leading hotel groups. He brings extensive experience leading culinary operations, elevating menu development and dining experiences through a produce-led, seasonal approach that aligns with Lanes of London’s commitment to creativity, quality and refined Mediterranean flavours.
Volker Marecek, Rutherford Hotel Nelson
Rutherford Hotel Nelson in New Zealand has welcomed Volker Marecek as Executive Chef.
Originally from Germany, his career has included roles at The Savoy in London, the Berkeley Court Hotel in Dublin and more than 16 years at Cordis Auckland where he led a 60-strong team.
Andras Katona, Dorothea Hotel Budapest, Autograph Collection
Dorothea Hotel Budapest, Autograph Collection has appointed Andras Katona as Chef de Cuisine of the upcoming Gordon Ramsay Bar & Grill Budapest.
Bringing nearly two decades of international culinary experience from some of London’s most iconic hotels and Michelin-starred kitchens, Katona’s journey reflects precision, creativity and a strong commitment to fine dining.
The hotel has also welcomed Lilla Ivanov as Restaurant Director, whose international leadership experience will help shape the opening.
