James Hackney, most recently the executive chef of L’Espalier in Boston, has moved south to Cape Cod to be the executive chef at Twenty-Eight Atlantic, the fine-dining restaurant at the Wequassett Resort and Golf Club in Chatham, Mass.
Eddie Moran is the new chef de cuisine at Sou’Wester Restaurant at the Mandarin Oriental in Washington, D.C. A graduate of the California Culinary Academy in San Francisco, Moran most recently was executive chef of Mercato in Charleston, S.C.
Worcester Restaurant Group has named Brian Flagg executive chef of The Sole Proprietor in Worcester, Mass. Most recently, he was executive chef of the Millennium Boston Hotel, and before that was regional executive chef for Jasper White’s Summer Shack.
Anuwat “Nu” Morakotjantuchote was appointed executive chef of The Peninsula New York. Morakotjantuchote previously served as executive sous chef of The Peninsula Chicago, and before that was chef de cuisine of that hotel’s Shanghai Terrace. Originally from Thailand, Morakotjantuchote has a bachelor of science degree in culinary arts from Johnson & Wales University in Providence, R.I.
Denise Roa is the new head of La Cocina Que Canta, the cooking school and culinary center at Rancho La Puerta fitness resort and spa in Tecate, Mexico. Roa has a double associate’s degree in culinary arts and baking and pastry from Johnson & Wales University in Miami. Most recently, she was an instructor at the Art Institute of California in San Diego.
ART Restaurant at the Four Seasons Hotel in Seattle named Jelle Vandenbroucke chef. He will report to executive chef and food and beverage director Kerry Sear. Vandenbroucke previously worked at a number of other Four Seasons properties, including Terre Blanche in France’s Provence region and Westlake Village in California.
Contact Bret Thorn at [email protected].