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

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Will Meredith, Templeton Garden

Templeton Garden, the most recent property from lifestyle hotel brand, Miiro, has welcomed Will Meredith of Daisy Age Drinks, as the hotel’s Bar Director. Meredith joins Templeton Garden from his most recent position as Head of Bars at UK-based restaurant group, Tattu. Prior to this, he worked in notable bar venues, including Ryan Chetiyawardana’s Dandelyan and Lyaness. At Templeton Garden, Meredith has been tasked with establishing the concept at Sprout, a neighbourhood bar that strikes the balance between progressive serves and a welcoming atmosphere.

“I am pumped to be a part of the dynamic and forward-thinking professionals that make up the team at Templeton Garden,” says Meredith. “To be building a bar concept at Sprout is an honour and we have really high aspirations for the space. Our goal is to create an environment where the skill of bartending is celebrated. We want the energy to be driven by the bar team’s passion for innovation and a desire to share stories and truly connect with guests.”

 

Lisa Goodwin-Allen, Northcote

Michelin-starred hotel and restaurant Northcote has been sold by The Stafford Collection, as Chef Lisa Goodwin-Allen returns to the Lancashire property as Chef Patron-Director. Goodwin-Allen, the property’s former Exective Chef, recently announced her departure from Northcote after 23 years but will now return is this new role, having been a central figure in establishing Northcote’s Michelin-star status and building its reputation.

“I’m honestly so chuffed to be returning to Northcote with Alf and Clare as owners,” says Goodwin-Allen. “Northcote is a place that means so much to me and I’m over the moon to be part of the next chapter. With the incredible team in the kitchen, front and back of house, we’ll continue to push the boundaries, offering guests an unforgettable experience and proper northern hospitality.”

 

Christopher Nez, Park Lane New York

Park Lane New York, a Highgate-managed hotel on Billionaire’s Row, has appointed Christopher Nez as Director of Food & Beverage. Nez brings over twenty years of hospitality experience to his new role, and will oversee the property’s three distinctive dining concepts: Calvert’s, an elegant second-floor restaurant which opened in July 2024; Rose Lane, a light-filled and open lobby bar and restaurant; and Darling, an intimate rooftop lounge.

Most recently serving as Assistant Director of Food & Beverage for Highgate Hotels, Nez oversaw operations at both the WestHouse Hotel New York and Park Central Hotel New York.

 

 

Ammaraporn Duangphophim, Banyan Tree Krabi

Banyan Tree Krabi has brought on board seasoned culinary professional Ammaraporn Duangphophim (Emma) as Executive Sous Chef. Originally from Bangkok, Emma has worked in some of Thailand’s top kitchens and hotels, bringing more than 15 years of culinary experience to the luxury beachfront resort. As Executive Sous Chef, she will oversee operations at Banyan Tree Krabi’s three dining outlets: The Naga Kitchen, an all-day venue serving international cuisine; Saffron, Banyan Tree’s signature Thai restaurant; and the beachfront Kredkaew Bar.

“At Banyan Tree Krabi, I am expecting a luxury hospitality experience focused on exceptional food & service, wellness and environmental sustainability,” she explains, describing plans to improve her skills and infuse traditional southern Thai recipes into her creations.

 

Carla Jones, The Idle Rocks

The Idle Rocks in Cornwall’s St Mawes has recruited Carla Jones as Head Chef of its Reef Knot Restaurant. With over 18 years of culinary experience, Carla brings a passion for sustainable dining and a commitment to spotlighting Cornwall’s finest produce to the role. Prior to joining The Idle Rocks, Jones was Chef Director at Anima in Braunton, Devon and previously held the role of Head Chef at Seacliff at Sandy Cove. At The Reef Knot, she will showcase a menu focused on fresh seafood sourced from the St Mawes fisherman, Gareth Austin, who lands his catch daily at the quay.

Jones comments: “I’m excited to lead the kitchen at The Idle Rocks. Cornwall offers an abundance of amazing produce, and I can’t wait to work with our suppliers to create delicious dishes from the freshest ingredients.”

 

Michael Caines, The Stafford London

The Stafford London has announced the arrival of Michelin-starred chef, Michael Caines MBE as Culinary Strategist. Caines will shape the hotel’s culinary vision, working closely with its team to elevate dining experiences throughout. The well-known chef honed his skills under the guidance of culinary legends like Raymond Blanc, Joël Robuchon and Bernard Loiseau. In 2017, he opened Lympstone Manor, a five-star country house hotel and Michelin-starred restaurant.

“I am thrilled to be joining The Stafford London and honoured to be part of this exciting new chapter. It feels like a natural fit for me, having worked in luxury five-star hotels from early on in my career,” Caines comments. “I am looking forward to working with the exceptional talent that makes up the team within the hotel, and together delivering unforgettable culinary experiences.”

Photography: © Matt Round Photography

 

Peter Laird, Meliá Pattaya

Meliá Pattaya has appointed Peter Laird as Director of F&B. He joins the 234-room property to create culinary and beverage concepts and menus, deliver quality hospitality through training and analysis, as well as manage revenue and costs of the hotel’s culinary offering, which includes rooftop venue, Yitong Chinese Restaurant & Sky Bar; all-day dining restaurant, Sanehh Sarae; and Japanese-Peruvian Nikkei restaurant, Den. Laird has worked in Thailand since 2018 and was previously Director of F&B at Sofitel Krabi Phokeethra Golf & Spa Resort. Before, he was Assistant Director of F&B at Sofitel Bangkok Sukhumvit.

“You’re only as good as your team and I have a history of developing my teams and promoting from within,” Laird says. “When we hire the right team and nurture their talent effectively, we are in a prime position to promote from within.”

 

Timothy Walker, The Crane Resort

The Crane Resort, Barbados has revealed the appointment of Timothy Walker as Group Executive Chef. With more than 30 years of culinary leadership across hotels, private estates and celebrated restaurants throughout the region, Walker brings a wealth of experience and a dynamic vision to The Crane’s diverse dining portfolio. Under his direction, The Crane’s culinary offerings continue to evolve, celebrating local ingredients and global influences, while delivering the elevated experiences that have come to define the resort.

Walker is a seasoned Executive Chef with over three decades of culinary leadership. His career spans landmark properties including Sandy Lane, Marriott Tamarind and Four Seasons Resort St. Kitts & Nevis.