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.

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Luis Garcia, The St Regis Bal Harbour Resort

The St Regis Bal Harbour Resort has welcomed Luis Garcia as Director of F&B. In this role, Garcia will oversee the resort’s culinary and beverage operations across BH Prime, Atlantikós, La Gourmandise and The St Regis Bar, as well as banquets and in-room dining.

A hospitality executive with more than 30 years of experience, Garcia most recently served as Executive Director of F&B at SLS South Beach. His career includes collaborations with Michelin-starred chefs and global culinary brands, along with the planning and execution of large-scale events.

“Luis is an accomplished professional whose leadership, creativity and deep understanding of the guest experience will be instrumental in further elevating our culinary programme,” says Carlo Javakhia, General Manager. “His guidance will be key as we continue to evolve our dining portfolio.”

 

Sean Derrick Walles, Amilla Maldives

Amilla Maldives has named Sean Derrick Walles as Executive Chef, bringing nearly two decades of culinary experience and a strong record in creative menu development and sustainable sourcing to the natural luxury resort.

A Gold and Silver medalist in the Hotel Asia Culinary Challenge (Maldives) and the FHA Culinary Challenge (Singapore) respectively, Derrick Walles will oversee Amilla’s diverse culinary offerings across seven dining venues. Each venue provides menus catering to vegan, vegetarian, gluten-free, dairy-free, low-carb/keto and paleo diets. He will also manage the resort’s organic gardens.

 

Benjamin Ferra y Castell, Four Seasons Hotel London at Park Lane

Benjamin Ferra y Castell has been promoted to Executive Chef at Yannick Alléno London, overseeing culinary operations at the Four Seasons Hotel London at Park Lane, including the Michelin-starred Pavyllon London and Bar Antoine.

Ferra y Castell joined the Yannick Alléno Group in 2018 and previously served as Head Chef at Pavyllon London. He played a key role in establishing the restaurant’s identity and reputation, helping it secure a Michelin star just six months after opening.

“Benjamin truly embodies the spirit of the Yannick Alléno Group,” comments Alléno. “His creativity, precision and unwavering commitment to excellence are exceptional. I am thrilled to see him continue shaping our London offering, inspiring the teams with his energy and vision.”

 

Philippe Agnese, Atlantis Paradise Island

Atlantis Paradise Island has tapped Philippe Agnese as Vice President of Culinary Operations. In this role, Agnese will oversee the resort’s portfolio of over 40 restaurants, bars and lounges, including its three Michelin-starred chef restaurants: Fish by José Andrés, Nobu by Nobu Matsuhisa, and Paranza by Michael White.

Agnese, originally from France, brings more than 40 years of hospitality experience across Europe and Asia. His previous roles include Culinary Director at Atlantis The Palm in Dubai and Executive Chef at the City of Dreams Resort in Manila, Philippines, along with experience at Ritz-Carlton, Four Seasons, Peninsula and Capella Sanya.

“Chef Agnese is a welcome addition to our growing roster of incredible culinary leadership at Atlantis Paradise Island,” says Audrey Oswell, President and Managing Director. “He offers a long history of global hospitality exposure, and we’re delighted to have him lead the opening of our newest restaurants, bars, and nightlife programming.”

 

Photography: © Darren Kidd

Noel McMeel, The Bedford Hotel

The Bedford Hotel Belfast has appointed Noel McMeel as its Executive Head Chef, signalling a new phase in the boutique hotel’s culinary programme.

McMeel brings extensive experience cooking for royalty, presidents, celebrities and diplomats. Notably, he designed the G8 Summit menu, highlighting Ireland’s finest local ingredients for world leaders. His approach combines contemporary creativity with authentic Irish flavours, emphasising high-quality, locally sourced produce.

In his new role, McMeel will lead the hotel’s culinary operations and establish a training and mentorship programme for emerging chefs. The initiative aims to support skills development, encourage innovation, and improve long-term retention within Northern Ireland’s hospitality sector.

 

Christian Gradnitzer, Mandarin Oriental

In line with its Transform Mandarin Oriental and Unfold Our Potential strategy, Mandarin Oriental has appointed Christian Gradnitzer as Group Director of F&B.

Gradnitzer began his career in the kitchens of Europe’s grand hotels before moving into senior operational roles where he has focused on disciplined leadership and consistent standards. His experience with global F&B trends and his commitment to innovation and quality will inform the evolution of the group’s culinary direction.

 

Damian Clisby, The Rectory

The Rectory – the Cotswolds’ boutique hotel and restaurant – is entering a new culinary chapter with the appointment of Damian Clisby as Head Chef.

Clisby joins with experience shaped in Michelin starred kitchens and early roles under Adam Byatt, Mark Hix, Tim Hughes and Anthony Demetre. These foundations informed his considered, produce-led approach based on seasonal cooking without unnecessary complexity, a style he now brings to The Rectory.

Since taking up the position, Clisby has spent time with producers across the Cotswolds and Wiltshire, using these relationships to develop a menu that reflects the region and its ingredients.