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

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Andrea Coro, Rosewood London

Andrea Coro brings over 20 years of international culinary experience from across Europe to Rosewood London, having been an integral part of the hotel’s team since joining as Senior Sous Chef for the Mirror Room. Before joining Rosewood, Coro held progressive leadership roles at Hotel Café Royal in London, supporting the launch of new dining concepts. He also built his culinary foundation at renowned European establishments, including Le Baudelaire in Paris and luxury hotels in Italy.

Photography: © James Bedford

Dominique Crenn, Waldorf Astoria Texas Hill Country

Waldorf Astoria Texas Hill Country has announced a culinary collaboration with chef Dominique Crenn, who will develop and oversee the signature restaurant at the resort, which is expected to open in 2027.

Brought to life by a partnership with Mark Harmon, Robert Radovan and Tim Sparapani, the resort and residences will mark Waldorf Astoria Hotels & Resorts’ debut in the American state, and will also introduce a fresh, independent concept from one of America’s most lauded chefs. Crenn’s visionary approach will shape a chef-driven menu rooted in French technique while embracing global flavours and celebrating Texas’ rich terroir.

Photography: © John Troxell

Mario Perera, Jumeirah Carlton Tower

Jumeirah Carlton Tower in London has appointed Mario Perera as Executive Chef. With more than 30 years of culinary excellence across some of the world’s most prestigious hotels, Perera brings creative flair and a proven track record of leading top kitchens.

Perera joins Jumeirah following his role as Executive Chef at The Dorchester in London, where he led a team of 80 chefs across multiple outlets, engineered seasonal menus and championed sustainability initiatives that significantly reduced food waste. His dedication to mentoring young talent, including stints with the Royal Academy of Culinary Arts and Young Chef Olympiad, has cemented his reputation as both a leader and educator.

Photography: © Laryssa Erratt

Adam Maddock, Saltmoore

Nearly one year since its launch, the UK’s Saltmoore has appointed a new culinary leadership team to support upcoming growth plans. Adam Maddock is promoted to Executive Chef, following the opening of The Brasserie at Saltmoore and Pizzeria at The Beach House, and ahead of the unveiling of fine-dining restaurant, Calluna, set to open in 2026. With this news, comes the announcement that Tommy Banks , and the Tommy Banks Group will step away from supporting the development of F&B concepts at the Whitby hotel.

 

Luke Selby, Palé Hall Hotel 

Luke Selby has been announced as Chef Partner of Palé Hall Hotel in North Wales. The partnership, which takes effect in January 2026, marks a new chapter for the Relais & Châteaux hotel, which is located near the town of Bala on the edge of Snowdonia.

In his new role, Selby will lead the direction of the hotel’s F&B offering and oversee The Bryntirion Inn, a 300-year-old pub with rooms on the Palé Hall estate. He will also take on a broader role within the business, overseeing the entire guest experience, to include accommodation, events and seasonal shoot hospitality.

Vanessa Dugarte, The Crane Resort

Under the direction of newly appointed Executive Chef Vanessa Dugarte, Azure at The Crane Resort in Barbados introduces a fresh era of island dining that celebrates local ingredients.

Dugarte brings more than 15 years of culinary expertise to the table, shaping a menu that blends international coastal flavours with authentic Caribbean soul. Drawing on her experience at leading resorts across Jamaica, Grenada, Antigua and St. Lucia, she crafts dishes that are both globally inspired and deeply rooted in island tradition.