Here are the latest food and beverage hires in the hotel industry.
Four Seasons Jackson Hole
Four Seasons Resort and Residences Jackson Hole in Wyoming has added Director of Food and Beverage Jose Vargas. Vargas most recently worked at Four Seasons Resort Lanai.
Originally from El Salvador, Vargas studied hospitality management at Les Roches International School of Hospitality Management in Bluche, Switzerland. His first appointment with Four Seasons was a college internship at Four Seasons Resort Peninsula Papagayo, Costa Rica. From there, Vargas transitioned to Four Seasons Hotel Chicago as a manager in training in 2010, and subsequently worked in various food and beverage leadership roles at the brand’s properties in Doha, Hualalai, Maui, Sensei, and most recently, the beach resort at Lanai.
Kimpton Virgilio
Carlos Juárez Soto is named the executive chef at Kimpton Virgilio, the new 48-room luxury boutique hotel in Mexico City’s Polanco district. Juárez Soto is in charge of the Pepe restaurant, a Spanish tavern concept combining Spanish and Latin flavors, as well as La Caña, the hotel's rooftop bar.
Juárez Soto has a degree in Gastronomy and Culinary Arts from CESSA (Centro de Estudios Superiores de San Ángel). Since graduating, he has held positions as a kitchen specialist, supervisor, and sous chef. Juárez Soto has extensive experience in restaurants and hotels throughout Mexico and the United States, including Four Seasons Mexico City, JW Marriott Savannah, The Hermitage Hotel in Nashville, and Pao Restaurant at the Faena Hotel Miami Beach, where he collaborated with Paul Qui. He was part of the Element 47 team at The Little Nell in Aspen.
Tempo by Hilton Louisville
Kathryn Fink has joined the Tempo by Hilton Louisville's High Stakes Rooftop Grill as executive chef. Fink is responsible for leading the culinary team and overseeing the dining experience at the Tempo by Hilton Louisville Downtown NuLu’s rooftop restaurant.
A former human resources case manager, Fink decided to change course and pursue her passion for cooking and food sustainability. During the pandemic, she honed her skills teaching online cooking classes, sharing her expertise with her community and hosting intimate dining events for friends and family. Before moving to Louisville, Fink worked with influential chefs in North Dakota and Minnesota. Her career began by working under Austin Covert at Rosewild at the Jasper Hotel in North Dakota, where she transitioned from food runner to line cook and eventually to sous chef while learning the dynamics of leading a team and managing a kitchen. Fink also held the role as harvest and kitchen assistant for James Beard award-winning writer and chef Amy Thielen and was a stagiaire across the country, where she continued to refine her techniques and develop her cooking style that blends modern ideas with traditional practices.
To view the full list of new hires, view the article on our sister site Hotel Management!
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