Omni Hotels & Resorts and Pyramid Global Hospitality both appoint vice presidents of food and beverage while other hotels and resorts make other F&B appointments. Here are some of the appointments from the past two weeks.
Omni Hotels & Resorts
Omni Hotels & Resorts appoints Daven Wardynski as vice president of food and beverage. Wardynski will oversee culinary operations and food and beverage strategy across the luxury hospitality brand’s portfolio of hotels and resorts.
Wardynski brings more than 30 years of culinary and operational experience to this role. His journey with the Omni brand began in 1998, holding leadership roles at notable properties, including Omni Chicago Hotel and the Pump Room at the former Omni Ambassador East. Earlier in his career, he served as sous chef at the restaurant TRU and gained experience at Charlie Trotter’s.
Pyramid Global Hospitality
Pyramid Global Hospitality appoints Anthony Torres as vice president of food and beverage. Torres will drive the vision of Pyramid's food and beverage program that provides industry-leading expertise and resources to owners and field operations teams at more than 250 hotels and resorts worldwide.
For decades, Torres has been a global brand and operations leader across luxury and lifestyle hotels and resorts, with expertise at both the property and corporate levels. He arrives at Pyramid from IHG Resorts & Hotels where he led food and beverage operations for Kimpton, InterContinental, Regent, Hotel Indigo and Vignette, supporting nearly 70 properties throughout the Americas and partnering cross-functionally on concept development, F&B strategy, restaurant and bar refreshes, repositionings, and renovations.
AC Hotel by Marriott Symphony Park and Element by Westin Symphony Park
Jackson-Shaw hires Chris Kight as executive chef for its dual-branded AC Hotel by Marriott Symphony Park and Element by Westin Symphony Park in Las Vegas. The two hotels, seamlessly connected under one roof, are located on the south side of South Grand Central Parkway at Symphony Park Avenue, between the World Market Center and The Smith Center for the Performing Arts. Sharing a single address, the five-story development will have 441 guestrooms and is slated to open in early September.
The hotel is being developed in partnership with Compatriot Capital, with construction financing provided by Hall Structured Finance. Grand Canyon Development Partners is serving as the construction manager, Whiting-Turner as the general contractor and Cooper Carry as the project architect. The hotel’s management company is Crescent Hotels & Resorts.
Carillon Miami Wellness Resort
Carillon Miami Wellness Resort appoints Logan McNeil as chef de cuisine and Sevanna Caban as executive pastry chef of Tambourine Room by Tristan Brandt, the resort’s signature dining experience.
McNeil was previously chef de cuisine at Stubborn Seed, where he helped secure a Michelin Star, an AAA 4 Diamond Award, and a Michelin Green Star. His focus on developing sustainable initiatives and immersive, experience driven dining will provide a fresh emphasis on the transformation for the Tambourine Room by Tristan Brandt in this new era, coming this fall.
With a refined pastry pedigree from the Northeast, Caban will craft innovative desserts that elevate the restaurant’s multi-course tasting menus. Since joining as pastry chef in spring 2024, Caban has drawn on her experience at acclaimed establishments like Stubborn Seed and Fiola Miami, as well as her foundational training at The Ritz-Carlton, Bal Harbour, to redefine dessert artistry.
Hilton Anaheim
Hilton Anaheim, the largest hotel in Orange County, Calif., appoints Prabeen Prathapan as the property’s new executive chef. With nearly two decades of experience in luxury hospitality, Prathapan brings a globally inspired, ingredient-driven approach to the property’s culinary offerings, including the debut of Poppy’s, a new California-inspired restaurant set to open this summer as part of Hilton Anaheim’s multi-phase and multi-million-dollar property renovation.
Prathapan’s culinary journey began in India, inspired by his father’s work in the restaurant industry. After earning his degree in hotel and hospitality administration at the Institute of Hotel Management and Catering Technology, he honed his craft at prestigious hotels including Montage Laguna Beach, Mandarin Oriental Las Vegas, and most recently, Balboa Bay Resort & Club.
Hilton Anatole
Hilton Anatole, Dallas, promotes Erin Reisner to director of food and beverage. Reisner brings nearly 16 years of hospitality and food & beverage experience to her new role, having most recently served as assistant director of food and beverage at Hilton Anatole. During her tenure at the Anatole, she has played a key role in overseeing the hotel’s expansive banquet operations, multiple dining outlets, and seasonal activations.
Reisner will lead all aspects of the hotel’s food and beverage division, including menu development, large-scale banquet execution, restaurant operations and team development across the department’s culinary and service professionals.
Hotel Vin
Hotel Vin, Autograph Collection in Grapevine, Texas, appoints Brian Sullivan as director of operations, and Joseph Thomas as culinary director. Together, the duo brings more than 40 years of combined experience in hospitality and culinary leadership.
With more than two decades of hospitality experience, Sullivan is a graduate of the Culinary Institute of America and a Certified Executive Chef through the American Culinary Federation, bringing both technical expertise and inspired leadership to his teams. Sullivan’s extensive background includes launching and managing award-winning hospitality and culinary programs nationwide. His portfolio includes top-performing properties such as the acclaimed Sage Lodge in Montana, one of only sixteen hotels in the U.S. to earn a Michelin Three Key rating.
Thomas joins Hotel Vin as culinary director, following his role as corporate chef for Driftwood Hospitality, where he oversaw culinary programs across 45 properties. With over 20 years of experience in luxury hospitality and restaurant leadership, including a two-star Michelin restaurant and five-diamond experience with Four Seasons Hotels and Resorts, Thomas has deep expertise in culinary concept development, seasonal menu innovation, and team mentorship.
Loews Arlington Hotel
Loews Arlington Hotel appoints Tareq Shaban as director of food and beverage. Shaban will oversee the food and beverage operation for the 888-room hotel including its five restaurants and lounges, banquet services for the attached Arlington Convention Center and special events at the property.
A hospitality veteran with more than 23 years of global experience, Shaban has been a leader within the Loews Hotels & Co portfolio for over a decade, having held food and beverage leadership roles at marquee properties including Loews Royal Pacific Resort, Loews Don CeSar, Loews Atlanta Hotel, and Live! by Loews - Arlington. Most recently, he served as director of food and beverage at Loews Coral Gables Hotel, where he was a key member of the property's opening team. Prior to joining Loews Hotels, Shaban held positions with some of the world's most respected hospitality brands, including Four Seasons Hotels & Resorts, Grand Hyatt, InterContinental Hospitality Group and Marriott Hotels & Resorts.
Mountain View Grand Resort & Spa
Mountain View Grand Resort & Spa appoints Andrew Lenentine as its new executive chef, overseeing the resort’s full food and beverage program. Lenentine will lead operations across 1865 Wine Cellar, Harvest Tavern, Veranda, banquet events, and the poolside and golf clubhouse outlets.
Lenentine, a U.S. Navy veteran and graduate of one of the country’s premier American Culinary Federation-accredited apprenticeship programs, brings over a decade of resort and restaurant leadership experience to the role. His previous posts include executive positions at Cork Wine Bar, Topnotch Resort and most recently, Hilton, where his team ranked in the top 3and of Hilton F&B programs nationwide for guest satisfaction.
Wailea Beach Resort, Marriott Maui
Wailea Beach Resort, Marriott Maui appoints Amanda Lindquist as director of culinary experiences and liquid libations and the return of Charles Andres as executive chef.
Lindquist has been appointed to a newly-defined role that reflects her creative vision and passion for outstanding service. As director of culinary experiences and liquid libations, she will oversee the full scope of food and beverage initiatives across the property, including restaurant operations, cocktail development, signature activations and in-room dining. Lindquist brings more than a decade of hospitality and culinary experience to the role. She most recently served as executive chef at Wailea Beach Resort and previously held leadership positions with Marriott International, supporting properties such as The Ritz-Carlton Maui, Kapalua; Detroit Westin Downtown; and Renaissance Dallas Fort Worth.
Andres returns to Wailea Beach Resort as executive chef, bringing more than two decades of culinary leadership and a deep-rooted connection to the Maui community. A longtime member of the resort ‘ohana, Andres previously served as Executive Sous Chef at Wailea Beach Resort from 2019 to 2024, where he helped shape its high-volume culinary operations and reimagined key offerings such as transitioning the traditional luʻau to a family-style format. Most recently, he held the role of executive chef at Sheraton Maui Resort & Spa, where he oversaw a 60-person kitchen team, implemented cost-saving initiatives and successfully led the execution of VIP events.