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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Timothy Lam, Shangri-La-Paris

Timothy Lam has been promoted to resident Pastry Chef at Shangri-La Paris. Paris-born and Barcelona-raised, Lam trained in France under Mathieu Bijoux before refining his skills at The Peninsula Paris, Hôtel de Crillon and Le Bristol as Pastry Sous-Chef under Éric Frechon. He joined Shangri-La Paris in 2023 as Maxence Barbot’s deputy and now steps forward to carry on his mentor’s legacy.

His pastry style is seasonal, product-driven, and contemporary.

“I craft each dessert as an emotional creation, at the crossroads of personal memories and a relentless pursuit of excellence,” comments Lam. “I pay close attention to French ingredients, seasonal fruits, flowers and aromatic herbs, with a constant drive to unite finesse, elegance, and lightness”.

Photography: © Elise Quiniou

 

Antonio Papariello, The Bloomsbury Club

The Bloomsbury Club at The Bloomsbury Hotel has appointed Antonio Papariello as Bar Manager. With over a decade of experience across leading Italian and London venues, Papariello brings a dynamic background to the role.

Since relocating to London in 2015, he has held positions at Bunga Bunga Bar, Bluebird Chelsea, The Grand Hotel Trafalgar Square and The Dilly’s Downstairs Bar, before moving on to Bar Manager roles at The Franklin Hotel and The Prince Akatoki. A World Class GB Top 100 finalist, Papariello now focuses on crafting a cocktail programme that blends creativity with innovation.

 

Luke Selby, Palé Hall Hotel

Palé Hall Hotel in North Wales has welcomed Luke Selby as Chef Partner. Selby will oversee the hotel’s F&B direction as well as The Bryntirion Inn, a 300-year-old pub on the estate.

Currently Executive Chef at Le Manoir aux Quat’Saisons, where he has worked for the past three years under Raymond Blanc, Selby will take up his new role ahead of Le Manoir’s 18-month refurbishment beginning in January 2026.

“To begin my next chapter as Chef Partner at Palé Hall is an extraordinary opportunity,” Selby says. “Wales has an incredible larder, and my vision is to create memorable dining experiences that connect the seasons, the local landscape, and the spirit of this beautiful country. I want guests to leave with a true sense of the stories, people, and flavours that define Palé Hall and the terroir of Wales.”

 

Neil Armstrong & Conor Sheehan, Crafted at Powdermills

Crafted has unveiled its senior F&B leadership team for the launch of Crafted at Powdermills in Battle, Hastings.

Neil Armstrong joins as Executive Chef, bringing more than 30 years’ experience at Edwardian Hotels London and Nelson Hotels & Inns, with a focus on seasonal British produce. Conor Sheehan becomes Head of Food & Beverage, drawing on experience at Tillingham Wines, Soho House’s Kettner’s Townhouse, Bistrotheque and The Gallivant,  where he was recognised for guest experience and progressive service culture.

Both will collaborate with Joel Williams, COO at Crafted, to lead the opening team.

 

Saul Sultan, Zillergrund Rock Luxury Mountain Resort

Spanish chef Saul Sultan has been appointed Head Chef of RockySeven, the signature restaurant at ZillergrundRock Luxury Mountain Resort.

A graduate of Le Cordon Bleu Orlando, Sultan honed his craft in Panama City, Orlando and Galicia, working alongside Michelin-starred Luis Veira. At RockySeven, he is reinterpreting Tyrolean ingredients with modern precision and deep respect for Alpine traditions. Signature dishes include local golden trout with kohlrabi, zucchini, buttermilk and basil, and chanterelles with stone pine aroma, charcoal and Zillertal sheep’s cheese.

 

Martin Lovell, The Montenotte

The Montenotte in Cork, Ireland, has announced Martin Lovell as its new Executive Chef.

With more than 25 years’ experience in Ireland, New York and Michelin-starred kitchens, Lovell is celebrated for his passion for local, seasonal produce and for delivering classic cuisine with a modern twist.

After training in Limerick and Dublin, he spent eight formative years in New York, working at high-profile restaurants such as Café Un Deux Trois, before returning to lead kitchens at Castlemartyr Resort and Kilshane House. He later opened Prime 74 in Tipperary. At The Montenotte, he will now oversee Panorama and the property’s wider dining offering.

 

Deepak Mallya, The Ritz London

The Ritz London has promoted Deepak Mallya to Head Chef. Reporting to Executive Chef John Williams MBE, Mallya now serves as second-in-command of the 60-strong brigade, overseeing operations across the two Michelin-starred Ritz Restaurant, Afternoon Tea at The Ritz, the hotel bar and garden, in-room dining and private events.

Mallya has spent his entire 13-year career at The Ritz, beginning as an apprentice in 2012 at the age of 18. From his first days in the kitchen, he says, he was “captivated by the energy, ambiance, and adrenaline of professional cookery.”