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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Sofitel Legend Metropole Hanoi

Sofitel Legend Metropole Hanoi has appointed two senior leaders to elevate its culinary offering: Kevin Danet as Director of Food and Beverage and Liam Nealon as Director of Culinary.

With more than a decade of experience in Vietnam, including almost two years as Assistant Director of Food and Beverage at Metropole Hanoi, Danet brings intimate knowledge of the local market and hospitality landscape to his new role. He oversees the hotel’s eight F&B outlets, including its signature modern French fine-dining restaurant, Le Beaulieu. Nealon, meanwhile, joins the Metropole with 25 years of international experience across Australia, Asia and Europe, most recently at Four Seasons Resort Bali. Known for his deep respect for ingredients and focus on natural flavours, the chef aims to create more dynamic and engaging guest experiences.

Simone Severini, The Reykjavik Edition

The Reykjavik Edition has announced Simone Severini as the new Chef de Cuisine at Tides, the hotel’s signature restaurant, known for its Icelandic-inspired cuisine. Born in Rome and raised on an organic family farm, Severini developed an early appreciation for the quality, seasonality and provenance of ingredients.

He joins Tides from Park Hyatt Niseko Hanazono, where he served as Chef de Cuisine, overseeing the restaurant’s culinary operations, menu development and guest experience. Prior to this, he held culinary leadership roles at The Ritz-Carlton Okinawa, Six Senses Rome and The St Regis Venice.

Matthew Demery, Thompson Dallas

Thompson Dallas has hired Matthew Demery as Executive Chef. Bringing nearly 20 years of culinary leadership experience across the US and Asia, Demery aims to craft seasonal menus that feel both refined and approachable, drawing on his global perspective to reinforce the hotel’s role as a gathering place for guests and locals.

In his new role, Demery will oversee the hotel’s entire F&B operation, including Little Daisy, an all-day Franco-American bistro; Catbird, a jewel-box restaurant and rooftop lounge serving small plates and craft cocktails; the Thompson Dallas pool bar; and the hotel’s in-room dining, events and banquets.

Daniel Sosa, Hilton McLean Tysons Corner

Hilton McLean Tysons Corner has appointed Daniel Sosa as Director of Culinary. Sosa will oversee the hotel’s culinary operations, while driving menu development and leading the culinary team. He will also serve as a liaison between the hotel and Hilton’s culinary innovation team.

Sosa brings more than 13 years of experience with Hilton, with roles spanning Colombia, Panama and the United States. Throughout his career, he has led diverse culinary teams across restaurants, banquets and large-scale hotel F&B operations. Originally from Bogotá, Colombia, Sosa began his professional journey as an industrial designer before following his passion for food to Le Cordon Bleu in Ottawa, where he studied culinary arts. His training in both design and cuisine continues to shape his approach.

Jonathan Rosenthal, Hyatt Regency Lost Pines Resort & Spa

Hyatt Regency Lost Pines Resort & Spa, the Texas resort set along the banks of the Lower Colorado River just outside Austin, has hired Jonathan Rosenthal as Director of F&B. A 15-year Hyatt veteran, Rosenthal brings more than two decades of hospitality experience across resort, culinary and multi-venue F&B operations.

In his new role, Rosenthal will oversee food and beverage operations across Lost Pines’ restaurants and bars, including Maude’s Bar & Terrace and Maverick’s Roadhouse, as well as the resort’s catering and banquet operations.

Vijayakant ‘Vijay’ Shanmugam, Waldorf Astoria Kuala Lumpur

After nearly three decades shaping luxury dining experiences across Asia Pacific, Malaysian chef Vijayakant ‘Vijay’ Shanmugam returns home to lead the culinary vision of Waldorf Astoria Kuala Lumpur as its Director of Culinary.

A native of Kuala Selangor, Shanmugam brings an international perspective shaped by a career spanning Southeast Asia, the Maldives, Japan and India. At Waldorf Astoria Kuala Lumpur, he will oversee the hotel’s collection of restaurants, lounges, banqueting and culinary experiences, bringing together international talent with the flavours and traditions of Malaysia. Shanmugam will also work alongside acclaimed culinary partners Garima Arora and Jean-Georges Vongerichten to shape a new dining destination for the capital.

Sophie Bratt, The Standard London

Photography: © Aimee Rose

The Standard London has announced the appointment of Sophie Bratt as Head of Bars, taking responsibility for the bar programmes across the hotel’s F&B outlets, including Sweeties, Double Standard, Decimo and Isla.

The appointment brings a decade of London hospitality experience to the group. Bratt has spent the past 10 years working at venues including The Roof Gardens, Sexy Fish, Harvey Nichols, OXO Tower and Nobu. In 2024, she was named Bar Manager of the Year at the Class Bar Awards. She is also co-founder of Community Spirit, an industry-led non-profit established in the wake of the Grenfell Tower tragedy, which has raised funds for charities including Hospitality Action, A Good Night Out Campaign and Under One Sky.