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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Cédric Grolet, Hôtel de Paris Monte-Carlo

Hôtel de Paris Monte-Carlo is set to become even sweeter this summer with the arrival of world-renowned pastry chef Cédric Grolet. In an exciting new chapter for the Monegasque landmark, Grolet takes on the role of Executive Pastry Chef, bringing his visionary desserts to a dedicated new space within the hotel, Cédric Grolet Monte-Carlo.

“The Principality has a quality and high standards that resonate with my everyday work,” says Grolet. “The Hôtel de Paris Monte-Carlo is a Société des Bains de Mer hotel that fully corresponds to what I do today. For me, it’s the reward for 25 years of work.”

Photography: © Maïa Chä

 

Jason Galbao, The St. Regis Washington, D.C

The St. Regis Washington, D.C. in downtown Washington reveals the appointment of Chef Jason Galbao as Executive Chef. With an impressive career in luxury kitchens worldwide, including Executive Restaurant Chef at the two-Michelin star Enoteca Paco Perez, Chef Galbao brings a wealth of experience and a global perspective to the property.

In his new role, Galbao will oversee the hotel’s signature restaurant, Alhambra, The St. Regis Bar, private dining, and all banquet catering. Inspired by his time in Barcelona, he blends the authenticity of Spanish gastronomy with modern techniques, using fresh, seasonal ingredients to craft memorable dishes.

 

Lisa Goodwin-Allen, The Beaumont Mayfair

The Beaumont Mayfair has appointed Lisa Goodwin-Allen as Culinary Director. Goodwin-Allen will work alongside CEO Stuart Procter and Executive Chef Brendan Fyldes to oversee the food offering across the luxury Mayfair hotel, including Rosi, a new flagship restaurant opening this autumn. It represents something of a reunion for the trio, having all grown up in Lancashire, with their careers overlapping at various points, including at Northcote and The Stafford London.

“I am delighted to be joining the team at The Beaumont Mayfair and to be working with Stuart again in this next chapter of my career,” comments Goodwin-Allen. “With the launch of ROSI in the autumn and other exciting projects in the pipeline, I look forward to working with Brendan and the kitchen brigade to create menus that embrace seasonality and showcase the very best British ingredients, as well as collaborating on the overall F&B direction of the hotel.”

Photography: © John Carey

 

Jeremy de Matteis, Paradis Beachcomber Golf Resort & Spa

Paradis Beachcomber Golf Resort & Spa welcomes Chef Jeremy de Matteis to lead the culinary team at the resort’s restaurant, Blue Marlin.

With over ten years of experience in Michelin-starred restaurants in France and Switzerland, he trained at the three-Michelin-starred Hôtel de Ville de Crissier and was previously Sous-Chef at Four Seasons George V in Paris. Now heading a brigade of 15 chefs, his vision is to elevate exceptional ingredients with a local touch, creating a dining experience that matches the exclusive setting of Paradis Beachcomber.

 

Andy Lynam, Grantley Hall

Grantley Hall has appointed Andy Lynam as Head Chef of EightyEight – its innovative pan-Asian dining experience.

He joined the culinary team in 2024 as Sous Chef and quickly established himself as a driving force in the EightyEight kitchen. Now stepping into the role of Head Chef, Andy brings a refined, modern approach to ingredient-led cooking.

“EightyEight is such a special place to cook – it’s a space that allows for playfulness and creativity while respecting quality and provenance,” Lynam says. “I’m honoured to take on this new role and am looking forward to leading our talented team as we craft a new seasonal menu that showcases the best of what we do.”

 

Ilona Perczyk, Rosewood London

Rosewood London has announced the arrival of Ilona Perczyk as Head Chef at Holborn Dining Room. With over a decade of experience at some of London’s most well-known establishments, Perczyk’s culinary vision combines innovative flavours with a commitment to seasonal, locally sourced ingredients.

She joins the venue from her most recent role as Executive Sous Chef at The Lanesborough Hotel. Before that, she held leadership roles at The Goring Hotel.

Perczyk comments “By highlighting seasonal ingredients and blending traditional techniques with bold flavours, my aim is to create an experience that feels both fresh and familiar, honouring Britain’s culinary heritage. I’m thrilled to bring my passion and creativity to this role and look forward to creating exceptional dining experiences for our guests.”