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.
Jennifer Collins, The Pem at Conrad London St James
Chef Sally Abé has appointed Jennifer Collins as Head Chef at The Pem, her signature restaurant at Conrad London St. James. She brings a wealth of experience to the role, having overseen a team of 21 chefs during her tenure at Marylebone’s Kol. Prior to this, she served as Senior Chef de Partie at Luca, and previously worked at restaurants including City Social and Hotel Café Royal in London and Chez Vous Restaurant in Surrey. She also holds a Royal Academy of Culinary Arts Diploma in Professional Cookery.
“This opportunity is not just a career milestone for me, but a chance to craft culinary experiences that resonate with passion, creativity, and a dedication to delighting our guests,” says Collins. “I was drawn to The Pem because of its values and feminist ethos and look forward to leading an amazing team and bringing a new chapter of culinary excellence to The Pem.”
Oscar Gonzalez, Hard Rock Hotel New York
Hard Rock Hotel New York has added Oscar Gonzalez to its leadership team as Food & Beverage Director. He brings over a decade of experience to the role having worked with hotel giants including Four Seasons, Ritz Carlton, Fairmont San Francisco, Pelican Hill Resort, SLS and Taj Hotels. In this new position, Gonzalez will oversee all aspects of the hotel’s dining operations, including menu development, culinary direction and guest satisfaction.
Markus Basset, The Savoy’s Beaufort Bar
The Savoy has unveiled Markus Basset as the new Bar Manager of the Beaufort Bar. Hailing from the Vallee de la Marne Champagne region in France, he honed his technical skills and creative flair for bartending at Bar School in Munich. In 2018, Basset moved to Austria and progressed to Assistant Bar Manager at aDLERS Design Hotel in Innsbruck over the course of three years. In 2021, Markus relocated to London for the position of Assistant Bar Manager at Fallow restaurant, where he assisted in the venue’s reopening post-pandemic.
“Assuming the leadership position of the glamorous and luxurious Beaufort Bar has always been a personal aspiration of mine,” comments Basset. “I eagerly anticipate the opportunity to collaborate with the team in order to create unforgettable cocktails and experiences for our esteemed guests in this charismatic London venue.”
Tiziano Botta, Alma Resort
Alma Resort in Vietnam has tapped Tiziano Botta as executive sous chef. Swiss-born Tiziano Botta has joined 30-hectare Alma on Vietnam’s Cam Ranh peninsula to help oversee its rich culinary landscape comprising 14 dining venues. Beachfront restaurant Atlantis, which specialises in fresh, locally-sourced seafood, Italian trattoria La Casa, and Alma Food Court with its array of local and international cuisine, are among the venues under Botta’s stewardship.
Stephane Prost, Sofitel Legend Metropole Hanoi
Sofitel Legend Metropole Hanoi has welcomed Stephane Prost as Executive Pastry Chef, bringing more than 30 years of international culinary experience to his new role at the storied hotel. Prost will carry on Metropole Hanoi’s strong tradition of classic French pastries, whilst also introducing his own signature creations. He will oversee the historic hotel’s veteran pastry team and initially focus his efforts on L’Epicerie du Metropole, the Parisian-style shop that offers a distinctive selection of fine pastries and chocolates, among other delicacies.
Derrick Walles, Alila Villas Uluwatu
Alila Villas Uluwatu has tapped Derrick Walles to oversee the resorts F&B operations. As Executive Chef, Walles will curate distinctive experiences inspired by Uluwatu’s picturesque location surrounded by jungle and sea, utilising locally sourced and organic garden produce. These include a fresh Mediterranean-inspired menu at Cire restaurant and diverse breakfast offerings rich in nutritional value, upholding the resort’s commitment to indulge guests in luxury well-being.
Walles comments: “I am truly excited to be a part of this dynamic team, and I’m looking forward to collaborating and contributing to our collective success.”
