David Garcelon, former executive chef of the Fairmont Royal York Hotel in Toronto, is the new culinary director at the Waldorf-Astoria in New York City.
Garcelon has a master’s degree in culinary management from Cornell University, and also studied at the Culinary Institute of Canada in Charlottetown, Prince Edward Island.
Andrew Edwards, former executive chef of the Wyndham Orlando, is the executive chef of the new Wyndham Grand Orlando Resort Bonnet Creek, which opens this month.
Edwards is in charge of running three signature restaurants on the property, including the Deep Blu Seafood Grille, where he will serve dishes such as tuna poke three ways, gnocchi with fall squash and blue cheese, and edamame risotto with shiitake mushrooms and Asiago cheese.
Dennis Marron is the new executive chef at Poste Moderne Brasserie in Washington, D.C. A graduate of the Culinary Institute of America in Hyde Park, N.Y., Marron most recently was the executive chef at two restaurants in Old Town Alexandria, Va.: Jackson 20 and the Grill at Morrison House.
Khaled Ibrahim is the new executive chef at The Ritz-Carlton Coconut Grove, Miami. Most recently executive sous chef at the Marriott Biscayne Bay in Miami, this native of Cairo, Egypt, is replacing the standard bread basket with pita and babaganoush, hummus and olive relish.
Besides his 21 years of culinary experience, Ibrahim also has an accounting degree.
Cassie Ballard is the new pastry chef at WP24 Restaurant and Lounge in Los Angeles.
A former assistant pastry chef at The Beverly Hills Hotel in Beverly Hills, Calif., the native of Fort Worth, Texas, is using her classical French pastry training and southern heritage at this Asian-focused restaurant to make desserts such as a bird’s nest with fromage blanc and huckleberry compote.
Nyesha Arrington is executive chef of Wilshire Restaurant in Santa Monica, Calif. Having previously worked under chefs Joël Robuchon and Josiah Citrin, Arrington most recently was chef de cuisine at Caché in Santa Monica.
Signature items on her new menu include honey mustard black cod with celery root purée and braised cippolini, and grilled whole branzino with fennel salad and lemon oil.