California Hotel Development Team

Hotels across California, from the North Coast to sunny San Diego, are making new appointments and notable promotions to employees, changing team dynamics and strengthening hotel operations.

In late October, Sea Ranch Lodge, a 53-acre property in Sonoma County on California’s northern coast, named four professionals to lead its culinary team and oversee the hotel’s dining experience. Appointments include farm manager, executive chef, wine director and food and beverage director.

Katrina Coffman Appointed Farm Manager with over ten years of professional sustainable farming experience; she switched from cake decorating to organic farming after embarking on her personal health journey. Darren Macronald He brings more than 30 years of culinary experience to his new position as hotel executive chef, with a career rooted in Mediterranean and haute American comfort cuisine. Chloe Tula Appointed Wine Director and also a renowned harpist; she made the leap from a career in classical music to the world of wine. Tula, a certified sommelier and winner of the Wine & Spirits Education Trust Level 3 Wine Award, brings a wealth of wine expertise to her new role at the hotel. Food and Beverage Director Jay White King He honed his skills at such prestigious restaurants as Go Fish in St. Helena and the restaurant owned by chef Cindy Pawlcyn in Napa Valley. He also worked with Mike Ronald in the Pullman kitchen. .seaanchlodge.com

MacArthur Hotel & Spa Sonoma appointed Eric Piacentin Taking on the role of Executive Chef in October, he oversees the hotel’s three culinary restaurants – Layla, The Bar at MacArthur and The Porch. The Wisconsin native has about 20 years of industry experience, having held positions at Big Sur Bakery & Restaurant (now closed) in Big Sur and Bernardus Lodge & Spa in Carmel Valley Village.

“I am excited to join this incredible team in beautiful and historic MacArthur Square,” Piacentine said in a prepared statement. “I have always admired their commitment to showcasing the best of Sonoma County, and I am eager to work with this talented team to create innovative and memorable dining experiences for our guests.” MacArthur Square website

Fairmont Miramar Hotel & Bungalows in Santa Monica opens in mid-November Simon A. Frick As General Manager. He has more than two decades of experience working with prestigious hotels around the world, including The Westin Copley Plaza in Boston, Massachusetts, The Peninsula New York in New York City, and the Baur au Lac Hotel in Zurich, Switzerland.

“I am honored and privileged to join the talented team behind Santa Monica’s most historic luxury hotel and a premier hotel throughout the community,” Frick said in a prepared statement. “I look forward to continuing Fairmont Miramar’s world-class legacy and ensuring an unparalleled experience for our guests well into the future.” Fairmont website

Steve Puffpuff Joined the Westin Los Angeles Airport as general manager at the end of November. The hotel completed extensive renovations earlier this year and Pfpav will now oversee operations at the refurbished hotel. He has approximately 35 years of experience with Marriott International, including previous roles in sales, revenue management, marketing and hotel operations.

“I am excited to join the professional team at The Westin Los Angeles Airport,” Pfpav said in a prepared statement. “Recent renovations and an enviable location make this hotel one of Los Angeles’ premier hotels, and I look forward to further enhancing the employee and guest experience.” Marriott website

In sunny San Diego, the Pendry San Diego hotel is appointed William Figueroa Serve as Food and Beverage Director and get promoted Brandon Sloan Promoted to executive chef at the end of November. Most recently, Figueroa served as Director of Food and Beverage at the Alma San Diego City Center Hotel and previously held positions at renowned culinary concepts in Seattle, Washington. London, UK; New York City; and Los Angeles. Sloan previously served as executive sous chef at the Pendry Hotel and first joined the hotel as head chef in 2017.

“Chef Brandon’s culinary skills and natural leadership combined with William’s impressive experience will be integral to the continued growth and success of our culinary program,” said David Duran, General Manager of San Diego Pendry said in a prepared statement. “Their leadership and vision will further enhance our extensive dining options and provide guests with an unparalleled culinary experience in the heart of the Gaslamp Quarter.” pendry website