Jorge Gonzalez is returning to Four Seasons Resort Punta Mita as executive chef. He was previously employed by this property on Mexico’s Riviera Nayarit as chef de partie in 2003 and restaurant chef in 2010. In his new role, Gonzalez will oversee food and beverage operations and be hands-on in the concept and menu design of Dos Catrinas restaurant, opening in December. He’s also been executive sous chef at Four Seasons Mexico City and executive chef of Rosewood Puebla.
Ewart Wardhaugh is bringing global culinary expertise to his new position as regional chef, west coast for Wolfgang Puck Catering. Responsible for overseeing Los Angeles, San Francisco and Seattle, he’ll be involved with designing menus and implementing training. Wardhaugh has previously cooked in kitchens around the world, including The Ned Hotel in the United Kingdom, Jumeriah Emirates Towers in Dubai, The Merrywell at Crown Casino in Australia, The Clift Hotel in San Francisco and Wynn Resorts in Las Vegas.
It is a homecoming of sorts for Andrew Degroot at Wolfgang Puck Catering in Los Angeles. Years ago, he was the company’s regional executive chef and he’s now been selected as executive chef of Hollywood & Highland, where his team caters the annual Governor’s Ball on Oscar Sunday. In between these two stints at Wolfgang Puck, Degroot was regional chef for Tendergreens and executive chef for Potomac 18 Caterers in Maryland.
Alex Kruger Springer
The Westin Cape Coral Resort at Marina Village in Florida appointed Alex Kruger Springer sous chef. In tandem with executive chef Christiana Menassa, he’s tasked with overseeing the hotel’s two dining outlets, Marker92 Waterfront Bar & Bistro and The Nauti Mermaid Dockside Bar & Grill. Springer has previously cooked at The Westin Maui, St. Regis Bal Harbour, Key West Yacht Club and The Reach, A Waldorf Astoria Resort in Key West. He’s traveled extensively to study Southeast Asian cooking in Indonesia, Malaysia and Singapore.
W San Francisco named Frederic Hoffmann executive chef. He’ll oversee all the culinary operations at the SoMa district hotel and create menus for catering and banquets, room service, bar and restaurant Trace. The Montreal native credits his grandparents’ French cooking for inspiring him to become a chef. His grandmother, a florist for Toronto hotels, helped him land an apprenticeship for the chef at Toronto Hilton. Most recently, Hoffmann was executive chef of The St. Regis Princeville in Hawaii. He also spent time as task force executive sous chef for Starwood Hotels and in the kitchens of Le Meridien King Edward Hotel in Toronto and The Westin Calgary.