Over the past two weeks, hotels and resorts across the U.S. have appointed new food and beverage leaders. Here's a list of who was hired where!
InterContinental Cleveland
InterContinental Cleveland adds cluster Executive Chef Omar Jones. Jones started as a butcher at the InterContinental Hotel Cleveland in 2003. As the current cluster executive chef, Jones oversees the hotel’s 35,000 square feet of meeting and event space and the on-site restaurants. He has earned the prestigious title of “Ohio Manager of the Year” in 2021 from the Ohio Hotel & Lodging Association.
The hotel also promoted Thomas Francescangeli to executive pastry chef. He joined the InterContinental Cleveland in 2010 where he joined the team as a pastry cook. From there, he briefly moved to South Korea to teach English, then moved back home to continue his career in pastry. His diverse professional background, including experiences in architecture studios, kitchens and classrooms, has significantly impacted his work ethic and philosophy.
Four Seasons Hotel Miami
Edouard Deplus joins Four Seasons Hotel Miami as executive chef, overseeing the hotel’s rooftop Edge Brasserie and Cocktail Bar and poolside restaurant Bahía as well as special events and in-room dining.
After a promising start in Paris alongside Michelin-starred Yannick Alleno at Le Meurice and several renowned Parisian brasseries, Deplus’ passion for travel and exploration took him to Australia, where he worked with Philippe Mouchel, known as Australia’s favorite French chef. His culinary journey continued back to Europe, with time at La Dama in Barcelona and Maison Nô in Lyon, before his adventurous spirit led him to French Polynesia, then the Maldives, marking his first tenure with Four Seasons.
The LINE San Francisco
The LINE San Francisco announces Chef Morgan De Paulo as the property’s new executive chef. With over 25 years of experience, Chef Morgan is a seasoned culinary professional who has studied under renowned Chefs Jean George Vongerichten and Alain Ducasse. Chef Morgan has held many senior and corporate management roles, making him a perfect fit for this role, including Corporate Executive Chef at MINA Restaurant Group and Chef de Partie at José Andres Restaurant Group. Chef Morgan’s passion for cooking is expressed through his steadfast commitment to the history and traditions of different cuisines and a profound reverence for the profession. In his new role, Chef Morgan will keep some of the Asian influences found at The LINE SF’s food and beverage concepts while adding his flair to the hotel’s rooftop restaurant as well as the lobby bar.
For the full list of new appointments, view the entire article on Hotel Management.
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