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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Arnaud Violtat, The Pavilions Phuket

The Pavilions Phuket is elevating its culinary offering under the leadership of Executive Chef Arnaud Violtat. Drawing on over 35 years of experience in Michelin-starred kitchens, Arnaud oversees the resort’s Firefly Pool & Restaurant, 360° Bar and signature ALTO Restaurant.

His approach centres on seasonally driven menus that highlight locally sourced ingredients and reflect a commitment to culinary innovation.

“It is an honour to orchestrate the culinary journey at The Pavilions Phuket, and especially to have the opportunity to foster deeper connections with our guests through authentic, meticulously crafted dining experiences that blend international flavours with creativity and soul,” he comments. “I am excited to share my passion for refined, world-class cuisine in this breathtaking destination.”

 

Beñat Alonso, Patina Maldives, Fari Islands

Patina Maldives, Fari Islands has hired Beñat Alonso as Director of Culinary. With more than 20 years of international experience, including senior roles at Michelin-starred restaurants and luxury hotels, Alonso will lead the resort’s culinary strategy across its dining venues, in-villa experiences and sustainable farming initiatives.

Originally from the Basque Country, Alonso’s culinary philosophy is rooted in regional traditions that prioritise ingredient quality and respect for nature. His career includes training under Martín Berasategui and tenures at Le Manoir aux Quat’Saisons, Martin Wishart and Pierre Koffmann. He has held pre-opening leadership roles at Raffles Europejski Warsaw and Four Seasons Egypt.

“Sustainability, ingredients and flavours, all go hand in hand,” the chef says of his culinary ethos. “At Patina Maldives, we’re not just creating exceptional cuisine, we’re crafting experiences that are thoughtful, rooted in nature, and shaped by our surroundings.”

 

David Kennedy, Hotel Gotham Newcastle

Hotel Gotham Newcastle, the city’s newest five-star property, has appointed David Kennedy as Executive Head Chef ahead of its October launch.

A respected figure in the North East’s culinary scene, Kennedy brings more than four decades of experience to the role. His career spans London’s fine dining circuit and leadership of acclaimed regional establishments, including Brasserie Black Door and the original David Kennedy at Vallum Farm.

At SIREN, the hotel’s signature restaurant, Kennedy will deliver a seasonally driven culinary programme that highlights the best of North Shields’ seafood and Northumberland’s pasture-raised produce.

 

Michael McDaid, The Royal Bell

The Royal Bell in Bromley has appointed Michael McDaid as Executive Head Chef. McDaid brings a diverse culinary background, having worked at Seabird at The Hoxton, Galvin at Windows, Maze, BAFTA, The Spotted Pig in New York, The Princess Royal and notably, St. John.

Joining him is award-winning celebrity chef Aldo Zilli, who will lead the culinary direction for upcoming Aldo’s Pizza and Zilli Caffé concepts.

“I wanted to be part of The Royal Bell because of the people behind its revival,” says McDaid. “Spend just an hour with them and you can see it in their faces, hear it in their voices – what this place means. It’s rare to find that level of genuine care and I want to bring everything I’ve learned over the past 24 years to help make The Royal Bell the place to be.”

 

Sumanth Das, Four Seasons Resort Punta Mita

Four Seasons Resort Punta Mita has welcomed Sumanth Das as Director of Food & Beverage. A hospitality veteran with experience across nine countries, Das returns to the property where his Four Seasons journey began nearly two decades ago.

He will lead all food and beverage operations, including culinary outlets, in-room dining and event catering. His appointment coincides with a dynamic phase for the resort’s culinary programme, which features the reimagined Aramara, a Pan-Asian concept; Dos Catrinas, a vibrant Mexican restaurant; Bahía by Chef Richard Sandoval, a beachfront grill; and MEZ bar, known for its extensive collection of Mexican spirits.

Das will guide these teams in delivering elevated dining experiences that reflect the relaxed luxury and cultural richness of Riviera Nayarit.

 

Marc and Sofia Bernardi, Hotel Granbaita Dolomites

Photo: © Alex Moling

Hotel Granbaita Dolomites has announced a new culinary direction led by chef duo Marc and Sofia Bernardi, set to begin in 2026.

Located in Selva Val Gardena, a UNESCO World Heritage site, the hotel has been operated by the Puntscher–Perathoner family for over 60 years. Marc, a South Tyrolean native, trained under Michelin-starred chefs Norbert Niederkofler and Claudia Melis. His culinary style blends regional heritage from South Tyrol and Mantua with contemporary global techniques.

Sofia, a Mantuan ‘Rasdora’, specialises in handcrafted pasta and ravioli. Together, they will oversee two distinct offerings: a traditional alpine menu and a globally inspired gourmet tasting experience.

 

Achal Aggarwal, Foxhills Club & Resort

Foxhills Club & Resort has appointed Achal Aggarwal as Head Chef of The Fox dining rooms.

A graduate of globally renowned kitchens, Chef Achal brings a distinctive culinary perspective shaped by Asian heritage, Japanese precision and international experience. His arrival signals a new chapter for Foxhills’ dining programme, with a refined fusion concept set to take full shape in early 2026.

He will lead the evolution of The Fox dining rooms into a fine dining destination that blends modern British cuisine with nuanced Indian and Asian influences. Menus will feature seasonal ingredients, layered spice profiles and techniques rooted in his Japanese training, bringing a fresh, globally inspired identity to the resort’s culinary offering.