Lots of New F&B Hires at Hotels This Fall

There's been a flurry of new food & beverage hires in hotels this fall. Check out the list below! 

 

Rebecca Tillman
Rebecca Tillman

The Ritz-Carlton Bacara, Santa Barbara

The Ritz-Carlton Bacara, Santa Barbara, adds Rebecca Tillman as executive chef. Tillman will manage the resort's dining venues, including Angel Oak, San Setto, 'O' Bar + Kitchen, Bacara Wine Tasting Room, Haskell's Grill, and Haskell’s Food Truck at the beach. In addition, she will oversee culinary-related operations, such as banquet services, stewarding and purchasing.

Tillman has served at premier resorts that include LON’s at the Hermosa Inn in Paradise Valley, Ariz.; The Phoenician Scottsdale in Ariz.; The Arizona Biltmore; Pointe Squaw Peak Resort in Phoenix; The Biltmore House and The Biltmore Inn, both on the Biltmore Estate in Asheville, N.C.; and Destination Kohler – The American Club in Kohler, Wis.

 

Origin Hotel Kansas City

Origin Hotel Kansas City, a Wyndham Hotel, names its executive leadership team: Director of Food and Beverage Brandon Buschart and Executive Chef Michael Olson.

Brandon Buschart
Brandon Buschart

Joining the Origin Hotel Kansas City team with over 25 years of experience, Buschart is responsible for the overarching guest experience, ensuring that Chef’s vision is brought to life and aiding in the mentoring of hospitality workers at all on-site food and beverage concepts. He has obtained several beverage certifications becoming a certified Sommelier, Ciceron, and Master of Whiskey, and is currently working toward his Sake Samura certification.

Michael Olson
Michael Olson

Stepping into the role of executive chef at Origin Hotel Kansas City, Olson brings decades of family-style tradition and experience into this position. Olson will lead back-of-house operations while crafting innovative menu items, guided by his "omakase-style" philosophy, which lets the local ingredients take center stage. His goal is to deliver bold flavors that capture the essence of Kansas City’s culinary heritage. Olson will oversee menu planning, cost analysis, purchasing, and inventory management for the hotel’s restaurant, Show Pony.

 

To view the full list of new hires, view the article on our sister site Hotel Management!
 

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