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

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Nasser Kheir, Burnham Beeches 

Burnham Beeches has appointed Nasser Kheir as Head Chef, bringing more than 25 years of experience across London’s luxury hospitality sector to the Buckinghamshire property. Kheir joins from The Dorchester, where he served as Head Banqueting Chef, having previously spent more than four years as Head Chef at Hotel Café Royal. His career also includes seven years at Four Seasons Hotel London at Park Lane, alongside senior roles at Park Plaza Westminster Bridge, Gibson Hall and Grosvenor House.

In his new position, Kheir will oversee the hotel’s food and beverage offering, leading the culinary team and developing its restaurant and events proposition.

Benjamin Joseph Buckley, Mandarin Oriental Hyde Park, London

Mandarin Oriental Hyde Park in London has brought Benjamin Joseph Buckley on board as Director of Restaurants, Bars & Experiences. Most recently at Gorgeous Group, Buckley has worked with leading hospitality brands on the development of dining concepts and guest experiences, with a focus on food and beverage strategy, operations and concept creation.

Buckley will oversee the continued development of the hotel’s restaurants and bars, alongside the launch of a new restaurant concept set to replace Dinner by Heston Blumenthal following the conclusion of its residency in January 2027.

Nicholas Cherman, Calabash

Calabash in Grenada has welcomed back Nicholas Cherman as Executive Chef, marking a return to the property where his culinary career began. Born and raised on the island, Cherman joined Calabash in March 2020, progressing from Chef de Partie to Chef de Cuisine at Rhodes Restaurant in 2021. He left Grenada in November 2022 to broaden his experience in the UK, joining the one-Michelin-starred Source at Gilpin Hotel & Lake House as Sous Chef before becoming Senior Sous Chef at The Vineyard Hotel & Spa in Berkshire.

Cherman will now oversee the hotel’s culinary offering across Rhodes, Nori and The Beach Club, introducing refreshed menus that combine his international experience with a grounding in Grenadian ingredients and traditions. He will also champion local, seasonal produce and strengthen ties with farmers and fishermen, working closely with L’Esterre, the Garbutt family’s organic-certified farm, which supplies approximately 80% of the fruit, vegetables and spices used across the hotel’s kitchens.

Tomasz Michalski, Rosewood London

Rosewood London has named Tomasz Michalski as Head Chef of Holborn Dining Room, bringing experience from several established London hospitality venues to the British restaurant. Most recently, Michalski led the kitchen at Harrods’ Georgian Restaurant following its relaunch. He has also worked on the opening teams at Folie and Annabel’s Private Members’ Club.

At Holborn Dining Room, Michalski will lead the kitchen team and oversee day-to-day culinary operations. His appointment comes as the restaurant continues to develop its approach to British cooking, with a focus on quality produce, seasonality and consistency while retaining its distinctive character within Rosewood London.

Aaron Tan, The Hari Singapore

The Hari Singapore has appointed Aaron Tan as Director of Culinary ahead of the hotel’s planned opening in early 2027. A Cantonese specialist with more than 25 years of experience across hotels, fine-dining restaurants and international events, Tan will lead the property’s food and beverage operations, spanning four restaurants and bars, banqueting and in-room dining.

Tan’s remit will encompass the development of the hotel’s culinary offering and the team behind it, with an emphasis on flavour, presentation and service across every dining experience.

Devin Jones, The Grand

The Grand in York has hired Devin Jones as Head of Cookery School, moving him from the pastry kitchen into a role focused on sharing the hotel’s culinary expertise with guests. Jones has spent almost four years at the property, contributing to the development of its pastry offering and helping the team secure Condé Nast Johansens’ Best Afternoon Tea award for 2026.

In his new position, Jones plans to expand the Cookery School’s programme with classes inspired by the hotel’s wider culinary operation. New experiences will include Afternoon Tea, drawing on his pastry expertise, and Beef Wellington, extending the programme beyond its existing focus. Working with Culinary Director Kevin Bonello and the hotel’s multicultural team of chefs, Jones aims to connect guests with the people, techniques and cuisines behind the property’s restaurants through hands-on sessions.