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

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Jean-Louis Angulo, InterContinental Danang Sun Peninsula Resort

InterContinental Danang Sun Peninsula Resort on the Son Tra Peninsula has appointed Jean-Louis Angulo as Chef de Cuisine of La Maison 1888.

Formerly the restaurant’s Sous Chef, Angulo has a strong background in the gastronomic arts. Born in France to Peruvian parents, he spent his childhood travelling between Europe and South America, a diverse heritage that helped broaden his cultural and culinary perspectives. Having trained in Paris, his career has been shaped by establishments including Gordon Ramsay au Trianon in Versailles, L’Espadon at the Ritz Paris and Le Cinq at Four Seasons Hotel George V Paris, where his skills were honed by chef Christian Le Squer, who now oversees La Maison 1888.

“Jean-Louis has grown within our universe of precision and excellence for years,” comments Le Squer. “I have absolute confidence in his technical mastery, his integrity of flavour and his ability to lead La Maison 1888 with both rigour and vision.”

Yohan Fatela, Hôtel Royal

Hôtel Royal in France has entered a new chapter in its gastronomic history with the appointment of Yohan Fatela as Executive Chef.

The new arrival reflects the establishment’s continued commitment to excellence, both in preserving the prestige of its Michelin-starred restaurant Les Fresques and in further elevating its wider culinary offering. Driven by an early passion for travel, Fatela left for Scotland at the age of nineteen to perfect his English before returning to France to take part in the opening of a restaurant in Grenoble. He later joined Shangri-La Group, marking the beginning of a global journey that would take him across Europe, the Middle East and Asia. Appointed Head Chef at Sofitel Beijing aged 24, upon returning to France, the culinarian joined the kitchens of Hôtel Majestic Cannes alongside chef Pierre Gagnaire, where he led Fouquet’s and Paradiso restaurants.

Fatela’s cuisine emphasises precision in cooking. His menus evolve with the seasons, following the natural rhythm of each product. For him, dining is more than a moment of pleasure; it is an experience rich in meaning, where every detail, from the plate to the service, contributes to a deeper emotional connection.

Lewis Welburn, Ynyshir

Photography: © James Edwards

Ynyshir, the two-Michelin-starred restaurant-with-rooms in Wales, has named Lewis Welburn as Head Chef. Returning to the restaurant where he first developed his craft, Welburn will work alongside Chef Patron Gareth Ward.

Originally from Reth, North Yorkshire, Welburn first joined Ynyshir in 2018 and built a strong foundation in ambitious, ingredient-led cooking. In 2022, he stepped away from the kitchen to travel, spending time across Southeast Asia, New Zealand and Fiji before continuing through Europe. During this time, he also worked in a number of respected kitchens, including Blanket Bay. He returned to the UK in 2024 as Senior Sous Chef at Forge at Middleton Lodge, where he played a key role in the restaurant earning its first Michelin star the following year.

“Coming back to Ynyshir is the ultimate homecoming,” Welburn says. “I first walked into this kitchen at 18 and spent five defining years here, helping the restaurant achieve its two Michelin stars. Returning now as Head Chef is the opportunity of a lifetime. My goal is to work closely with Gareth to push this team further than ever and celebrate the best produce in the world, ensuring every guest has the best experience possible.” Ward added: “All is right in the world again.”

Nicolas Schell, The Savoy 

The Savoy has strengthened its leadership team with the appointment of Nicolas Schell as Director of F&B. In his new role, Schell will oversee all F&B operations at the property, including all-day dining restaurant Gallery, the American Bar, the Beaufort Bar and Scoff, The Savoy’s dedicated scone shop.

Schell will work closely with partners including Gordon Ramsay Restaurants, which operates the Savoy Grill, the River Restaurant and Restaurant 1890 at the property. The appointment reunites Schell with Franck Arnold, Managing Director of The Savoy, with whom he previously worked at The Balmoral in Edinburgh.

Originally from Geneva, Switzerland, his experience also spans hotel brands such as Rocco Forte, and a longstanding role at Moët Hennessy, where he rose from Channel Sales Manager to Head of London Trade Sales over eight years.

“It is an honour to join The Savoy and to be part of a hotel with such an extraordinary heritage, shaped by iconic figures like the legendary César Ritz and Auguste Escoffier,” Schell comments. “London is one of the most vibrant cities in the world, incomparable in its energy and diversity, and I am excited to contribute to its dynamic dining scene, honouring The Savoy’s legacy while helping shape its future.”

Manu Buffara, Elemento Atlantico

Following the announcement of strategic growth in Portugal, Experimental has named Manu Buffara as Executive Chef at Elemento Atlantico, a beachside restaurant designed by Philippe Starck within is a restaurant located within Quinta da Comporta – Wellness Boutique Resort in Comporta, Portugal.

Buffara, whose eponymous restaurant Manu in Curitiba, Brazil, has established her as one of Latin America’s leading female chefs, centres her work around local ingredients and seasonal produce while championing biodiversity. Her menu at Elemento Atlantico will echo her dedication to locally sourced ingredients, incorporating the abundant crops of Comporta and the wider Setúbal region, including rice grown outside Quinta da Comporta’s doors, alongside citrus, figs and almonds.

“I’ve long dreamt of working with the Experimental team, and their arrival in Portugal was the impetus we needed to reconnect,” notes Buffara. “Portugal holds a special place in my heart, as it does for many Brazilians, and the opportunity to bring a South American nuance to a European table is incredibly exciting. I cannot wait to discover the flavours and ingredients around the local area, speak to the people who live there, and create a menu that will have Portuguese flavours interpreted through a Brazilian lens.”

Matthew Tomkinson, Harbour Hotel Southampton

Photography: © Edward Howell Photography

Harbour Hotel Southampton has welcomed Michelin-starred chef Matthew Tomkinson as Executive Head Chef.

Joining alongside newly appointed General Manager Jorge Gertrudes, Tomkinson will lead the culinary direction at its waterfront restaurant, The Jetty Ocean Village, bringing a renewed focus on elevated, ingredient-led dining rooted in seasonality and coastal provenance. The appointment forms part of the continued evolution of The Jetty restaurants under the direction of Chef Patron Alex Aitken, whose long-standing influence and commitment to British seafood and produce define the group’s culinary identity.

“Harbour Hotel Southampton has always been about delivering exceptional hospitality in a unique waterfront setting,” says CEO of Harbour Hotels Mike Warren. “The arrival of Michelin-starred chef Matthew Tomkinson at The Jetty Ocean Village, alongside Gertrudes’ appointment as General Manager, represents a significant investment in the future of the hotel. Together, they bring outstanding culinary and operational expertise that will further elevate the guest experience.”

Robert R Smith, Adero Scottsdale Resort

Master Sommelier Robert R Smith has been named Director of F&B at Adero Scottsdale Resort, Autograph Collection. One of the world’s few professionals to hold the prestigious Master Sommelier title, Smith’s appointment underscores the property’s continued culinary growth as the 177-room resort in Adero Canyon advances its luxury positioning and destination-driven experiences.

A respected wine authority and accomplished hospitality executive, Smith brings over two decades of leadership in luxury food and beverage operations. Recognised by the Court of Master Sommeliers as part of an elite global group, he is at the forefront of wine proficiency, knowledge and service. In his new role, Smith oversees all food and beverage operations while enhancing the guest journey through inspired culinary programming that reflects both global expertise and the resort’s sense of place.

“Robert’s appointment marks a defining step forward for Adero’s food and beverage programme,” says Resort General Manager Adam Stanchina. “His depth of expertise, global perspective and intuitive approach to guest experience will help elevate every touchpoint, from thoughtfully curated wine programming to dynamic culinary moments.”

Moor Hall

Three-Michelin-starred Moor Hall Restaurant with Rooms in England, led by Mark Birchall, has announced two key promotions within its kitchen team. James Lovatt has been appointed Executive Chef, while George Martin steps into the role of Head Chef.

Lovatt takes on the position following seven years as Head Chef at Moor Hall, having been part of the team since its opening in 2017. During that time, he has played a key role in shaping the restaurant’s direction in the kitchen, contributing to the restaurant achieving three Michelin stars. Lovatt began his career at The Old Tram Shed in Saltaire before going on to work at Rudding Park and The Star Inn at Harome. He later joined L’Enclume, where he progressed to Sous Chef, before becoming part of Mark Birchall’s opening team at Moor Hall. He was promoted to Executive Chef in 2026.

Originally from Lancashire, Martin returns to Moor Hall as Head Chef, having previously spent three years at the restaurant, during which time it was awarded its second Michelin star. He went on to gain further international experience, including at the three-Michelin-starred Frantzén and as part of the opening team at Fzn by Björn Frantzén, before later rejoining Moor Hall as Development Chef, working closely with produce from the estate.

Daniel Skokić, Boutique Hotel Alhambra

Lošinj Hotels & Villas has appointed Daniel Skokić as Executive Chef of Alfred Keller Restaurant, the signature fine-dining restaurant at Boutique Hotel Alhambra in Croatia.

A graduate of the Hospitality School in Opatija, Skokić has built his career within high-end hospitality, moving between fine dining restaurants, private villas and luxury yachts. His early professional years were spent on Lošinj Island, where he worked with Lošinj Hotels & Villas at Hotel Bellevue and Villa Hortensia, developing a strong foundation in staff cohesion, culinary delivery, organisation and the expectations of top-tier kitchens. Most recently, Skokić served as Executive Chef at Hotel Ikador and its restaurant Nobilion.

Alongside his work in the kitchen, Skokić has remained actively involved in mentoring young talent and supporting professional development initiatives, including partnering with hospitality schools and participating in WorldSkills Croatia.

“We are proud to welcome Chef Skokić back to the Alhambra team and to see him take on a key role in the continued evolution of Alfred Keller,” comments General Manager Lovorka Struna. “His talent, experience and understanding of the local terroir bring a meaningful perspective to the interpretation of regional cuisine within a fine-dining context.”

Simon Ulph, Rothay Manor

The Lake District’s Rothay Manor has appointed Michelin-starred chef Simon Ulph as Head Chef of its restaurant, Rowan, as the hotel celebrates 10 years under the stewardship of co-owners Jenna and Jamie Shail.

Originally from Kent, the chef returns to the north of England with a wealth of experience from kitchens including The Ledbury, St Leonards, Climat in Manchester, Northcote and Gilpin, where he was Senior Sous Chef at Source.

Ulph joins Rothay Manor from The Stafford in London, where, working alongside Michael Caines, he was instrumental in securing a Michelin star in February 2026. He brings to Rowan a new level of technical precision and ambition that reinforces the property’s reputation.

“I’m incredibly excited to be joining Rothay Manor at such a pivotal time,” says Ulph. “The Lake District has an incredible wealth of ingredients, and I’m looking forward to creating dishes that reflect the landscape and the seasons. Rowan already has a fantastic reputation, and I’m excited to build on that and take it further.”

Vikram Singh, Fairmont Jaipur

Fairmont Jaipur has named Vikram Singh as F&B Manager. He brings nearly a decade of experience in luxury hospitality across leading hotel brands in India and abroad. In his latest role, Singh will be responsible for enhancing guest dining experiences, strengthening service standards and driving operational excellence in line with the brand’s luxury positioning.

“We are delighted to welcome Vikram Singh to Fairmont Jaipur,” says Cluster General Manager Rajat Sethi. “His extensive experience in luxury hospitality and strong operational expertise in Food & Beverage will further strengthen our guest dining experiences. We are confident that under his leadership, our culinary and service standards will continue to reach new heights.”

Sharing his thoughts on his appointment, Singh comments: “I am honoured to join Fairmont Jaipur, a brand known for its elegance and world-class hospitality. I look forward to working with the talented team here to create memorable dining experiences and to contribute to the continued success of the hotel.”

Stéphane Petit, The Dorchester

Photography: © Bertille Chabrolle

Three-Michelin-starred Alain Ducasse at The Dorchester has promoted Stéphane Petit to Executive Chef, working under the direction of Chef Patron Jean-Philippe Blondet.

Having worked closely with Blondet for over a year and with the Ducasse Paris group for over a decade, Petit has played an integral role in delivering the restaurant’s refined and contemporary interpretation of French gastronomy. The announcement reflects both his technical excellence and his deep understanding of Alain Ducasse’s philosophy, honouring quality, seasonality and sustainability while delivering dishes of emotion.

His career has been shaped within some of the world’s most prestigious Michelin-starred kitchens, with international experience spanning Paris, Monaco, Dubai, Saint-Tropez, London and Kyoto. Since joining the Ducasse Group over a decade ago, he has continued to refine his expertise across its global restaurants, bringing a breadth of perspective to his role in London. As Executive Chef, Stéphane will lead the kitchen team in continuing to uphold the restaurant’s three-Michelin-starred excellence.