Ashley Chaney and Fernando Reyes
Chaney is director of food and beverage, and Reyes is executive chef for Pendry Park City in Utah.
Chaney comes from Montage Palmetto Bluff, where she worked as assistant director of food and beverage. She also worked in various roles with Sea Island Resort in Georgia and The Eldridge Hotel in Kansas.
Reyes most recently worked with Maravilla Los Cabos in Mexico, where he worked as executive chef. Reyes’ chef roles have also taken him to Westin St. Francis Hotel in San Francisco, where he worked as executive chef; The Ritz-Carlton in China’s Hainan Province as executive sous chef; and JW Marriott Hotel L.A. Live in Los Angeles as executive sous chef.
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Fabian Di Paolo
Di Paolo is executive chef for Carmel Mission Inn in California. Di Paolo’s most recent position in his 17 years in culinary leadership was with Esme Miami Beach as executive chef. He has also worked with Trump International Beach Resort in Sunny Isles, Florida, as executive chef, as well as Hotel Victor in Miami Beach, The Tides South Beach and Viceroy Icon Brickell in executive chef roles.
Simonsen is senior food and beverage manager for The Westin Riverfront Resort & Spa Avon, Vail Valley in Avon, Colorado. He comes from spending more than three years as general manager for Blue Moose Pizza in Beaver Creek, Colorado. He also worked as operating partner at CentraArchy Restaurants, where he oversaw operations for Joey D’s Oak Room in Atlanta.
Nematipour is Four Seasons Resort Lanai’s food and beverage director, promoted from his previous roles as executive chef. Before the move to Hawaii, he worked as executive chef for Beverly Wilshire, A Four Seasons Hotel in Los Angeles, as well as Brentwood Country Club in Los Angeles as executive sous chef.
Los Angeles’ The Hollywood Roosevelt named Sabo food and beverage director. Sabo most recently worked at Fairmont Century Plaza in Los Angeles as executive assistant manager with an emphasis on food and beverage operations. Sabo started his career as a bartender at Five Leaves in Brooklyn and worked his way up to general manager. Between then and his most recent position, Sabo worked as corporate director of food and beverage at Palisociety Hotels & Residences and beverage director at Hotel Figueroa in Los Angeles, among other roles at various properties.
Philipp Martens and Sergii Chepko
Martens is director of restaurants, bars and events; and Chepko is assistant director of food and beverage for Hyatt Centric Buckhead Atlanta.
Martens has more than 20 years of experience in hospitality—he most recently worked as director of operations at Andaz Maui at Wailea Resort. He has also worked at Hyatt Grand Central New York as director of outlets, among other positions.
Chepko has spent most of his 10-year hospitality career with Hyatt Hotels, including Grand Hyatt Doha Hotel & Villas in Qatar as outlet manager, Hyatt Regency Tashkent in Uzbekistan as pre-opening assistant food and beverage manager, and Grand Hyatt Atlanta as food and beverage manager.
Victor Palma and Dan Daughtry
Hawaii’s Kona Village, A Rosewood Resort, scheduled to open summer 2023, named Palma executive chef and Daughtry director of food and beverage.
Palma’s most recent role was at The Cape by Thompson Hyatt in Mexico’s Cabo San Lucas, where he worked as executive chef. Palma has worked at four Rosewood properties in Mexico and United States, including Las Ventanas al Paraiso, A Rosewood Resort, where he worked as executive sous chef, and Rosewood San Miguel de Allende as executive chef.
Daughtry has worked with properties in North America, Micronesia and Bermuda, most recently he worked as vice president of restaurants, bars and events at Garden of the Gods Resort & Club in Colorado Springs, Colorado. Before this, he worked with Edgewood Tahoe in Nevada as senior director of food and beverage and Hilton Santa Fe Buffalo Thunder Resort in New Mexico as director of food and beverage.
Lyons has been promoted to executive chef for The Ritz-Carlton, Boston. Lyons joined the team in 2021 at executive sous chef. Before The Ritz-Carlton, Lyons worked as executive sous chef for Sheraton Boston Hotel. He also worked with Sheraton Framingham and Sheraton Needham in Massachusetts as executive chef.
Diaz is executive chef for Embassy Suites by Hilton Downtown Nashville. Included in his more than 15 years in the industry are his most recent positions as executive chef for Fortune House Hotel Suites in Miami and as chef de cuisine for Aramark.