A look at recent job changes from chefs across the country:
Tracey Bloom, a former “Top Chef” contestant, is the new executive chef of Ray’s at Killer Creek in Alpharetta, Ga. A graduate of the Culinary Institute of America in Hyde Park, N.Y., she previously was executive chef of Table 1280 in Atlanta.
Bernard McDonough has been named executive chef of the Hotel Matilda, which is slated to open this month in San Miguel de Allende, Mexico. A veteran of private clubs, he most recently was executive chef of the Snake River Sporting Club in Jackson Hole, Wyo. At the Hotel Matilda, he will be focusing on updated versions of comfort food.
David Martinez is the new chef of 5 & Diamond in New York City. Born in Valencia, Spain, Martinez grew up in Crawford, N.J., cut his culinary teeth working in the kitchens of Bouley and Aureole in New York City before taking a position as executive sous chef at the Hotel & Resort Sol Melia in Costa Brava, Spain.
Lloyd Cremer is the new executive chef at the Westin Casuarina Grand Cayman Beach Resort & Spa on Grand Cayman Island. Previously, he was executive chef of the InterContinental Abu Dhabi. He also was the opening executive sous chef of the Fairmont Heliopolis in Egypt.
David Féau has been named chef de cuisine at The Royce, which will open in October in the space that previously was the Dining Room at The Langham Huntington in Pasadena, Calif. The former executive chef of Lutèce, first in New York and then in Las Vegas, most recently was executive chef of Café Pinot, a Patina Group restaurant in Los Angeles.
Jeff O’Neill, who worked for four years as the Trump family’s chef at Mar-A-Lago in Palm Beach, Fla., is the new head chef of The Villa By Barton G in Miami Beach, Fla.
Contact Bret Thorn at [email protected].