Jared Bacheller is the new pastry chef of Entente in Chicago. He was named one of Food & Wine magazine’s Best New Pastry Chefs in 2014 and was on Zagat’s 30 under 30 list for Chicago in 2013. Most recently he was executive pastry chef of Sixteen restaurant and before that he was pastry chef at Acadia, both also in Chicago.

Jonathan Beatty is the new executive chef of La Tavola Trattoria, operated by Fifth Group Restaurants in Atlanta. Beatty attended the French Culinary Institute, now the International Culinary Center, in New York City and went on to work at the Loews Ventana Canyon resort in Tucson, Ariz., The Purple Pig in Chicago and elsewhere, including another Fifth Group property, Ecco Midtown in Atlanta, where he was executive chef from 2013 to 2015.

Nigel Boschetti is the new executive chef of the New York Marriott Marquis. His first restaurant leadership position was as head chef of Amberley Castle in his native region of West Sussex in England. He went on to work as executive chef of the Royal Lancaster Hotel, the Millennium Conference Centre and Millennium Baileys Hotel in London, Payne and Gunter Event Caterers (part of the Compass Group), and Simpson’s on The Strand, all in London. Before joining the Marriott Marquis he was executive chef of the JW Marriott Grosvenor House London.

Jim Cannon has been promoted to chief culinary officer from senior vice president of culinary at Urban Plates, a 17-unit fast-casual restaurant based in San Diego. He now has responsibility for supply chain and culinary operations. Before joining Urban Plates he was a culinary consultant for restaurants and food manufacturers. He also spent 11 years as vice president of culinary, beverage and purchasing at Ruth’s Chris Steak House.

Matthew Cappellini is the new executive chef of Mesler Kitchen, Bar and Lounge at the Sophy Hyde Park in Chicago. Most recently he was executive chef of Le Meridien in Oak Brook, Ill., and before that was at Sixteen, also in Chicago.

Suzanne Cupps, most recently executive chef of Untitled, the restaurant at the Whitney Museum of American Art in New York City, has been named chef of 232 Bleecker, the first full-service restaurant by the Dig Food Group, which operates the fast-casual chain of that name.

Originally from Aiken, S.C.,. Cupps moved to New York and worked in advertising and human resources before attending the Institute of Culinary Education. She went on to work for Anita Lo at Annisa for several years before joining the Union Square Hospitality Group, first at Gramercy Tavern and then at Untitled.

Ali Dey is the new chef of Oscar Wilde, a restaurant and bar in New York City. Originally form Tunis, Tunisia, Dey studied cooking at the Institut Paul Bocuse in Ecully, France, and worked at Alain Ducasse properties Plaza Athénée and Le Meurice in Paris. His first executive chef job was at Le Cosy Paris in Paris. He also worked with the Parisian bakery and café Brioche Dorée to launch their first three locations in China. Most recently, he was executive chef of Le Bilboquet in New York City. Ali Dey is the new chef of Oscar Wilde, a restaurant and bar in New York City. Originally form Tunis, Tunisia, Dey studied cooking at the Institut Paul Bocuse in Ecully, France, and worked at Alain Ducasse properties Plaza Athénée and Le Meurice in Paris. His first executive chef job was at Le Cosy Paris in Paris. He also worked with the Parisian bakery and café Brioche Dorée to launch their first three locations in China. Most recently, he was executive chef of Le Bilboquet in New York City. Ali Dey is the new chef of Oscar Wilde, a restaurant and bar in New York City. Originally form Tunis, Tunisia, Dey studied cooking at the Institut Paul Bocuse in Ecully, France, and worked at Alain Ducasse properties Plaza Athénée and Le Meurice in Paris. His first executive chef job was at Le Cosy Paris in Paris. He also worked with the Parisian bakery and café Brioche Dorée to launch their first three locations in China. Most recently, he was executive chef of Le Bilboquet in New York City. Ali Dey is the new chef of Oscar Wilde, a restaurant and bar in New York City. Originally form Tunis, Tunisia, Dey studied cooking at the Institut Paul Bocuse in Ecully, France, and worked at Alain Ducasse properties Plaza Athénée and Le Meurice in Paris. His first executive chef job was at Le Cosy Paris in Paris. He also worked with the Parisian bakery and café Brioche Dorée to launch their first three locations in China. Most recently, he was executive chef of Le Bilboquet in New York City. Ali Dey is the new chef of Oscar Wilde, a restaurant and bar in New York City. Originally form Tunis, Tunisia, Dey studied cooking at the Institut Paul Bocuse in Ecully, France, and worked at Alain Ducasse properties Plaza Athénée and Le Meurice in Paris. His first executive chef job was at Le Cosy Paris in Paris. He also worked with the Parisian bakery and café Brioche Dorée to launch their first three locations in China. Most recently, he was executive chef of Le Bilboquet in New York City. Ali Dey is the new chef of Oscar Wilde, a restaurant and bar in New York City. Originally form Tunis, Tunisia, Dey studied cooking at the Institut Paul Bocuse in Ecully, France, and worked at Alain Ducasse properties Plaza Athénée and Le Meurice in Paris. His first executive chef job was at Le Cosy Paris in Paris. He also worked with the Parisian bakery and café Brioche Dorée to launch their first three locations in China. Most recently, he was executive chef of Le Bilboquet in New York City.

Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.Cedric Domenech has been named executive chef of L’Avenue at Saks, a restaurant located in the Saks Fifth Avenue department store in New York City that’s part of the Paris-based Costes restaurant group. Domenech grew up in the South of France and after attending culinary school worked with chef Gilles Goujon at L’Auberge de Vieux Puits in Fontjoncouse, France. He then worked at Alain Ducasse properties in London and Las Vegas before moving to New York City and working as chef de cuisine at Le Bilboquet, which was his most recent position before joining L’Avenue.

Roberto Dubois, known by his Hawaiian name Koa, is executive chef of the new Esotico Miami. His background includes positions at Miami hotspots Juvia, Makoto and Azul.

Michael Fiorelli has been named executive chef of Olivetta, which is slated to open in West Hollywood, Calif., this fall. He gained acclaim as the chef of Love & Salt in Manhattan Beach, Calif., and his résumé also includes time at The Greenbrier in White Sulphur Springs, W. Va., The Inn at Little Washington in Washington, Va., Mark’s City Place in West Palm Beach, Fla., Simon LA in Los Angeles and mar’sel at the Terranea resort in Rancho Palos Verdes, Calif.

Tim Graham has been named executive chef of the Thompson Chicago, overseeing private events and in-room dining as well as Nico Osteria. Graham has worked as executive chef at many acclaimed Chicago, including Tru, Paris Club and Travelle at the Langham hotel.

Rodney Herwerth is executive at The Brown Palace Hotel and Spa in Denver as well as the adjacent Holiday Inn Express Denver Downtown. Most recently he executive chef of the Hilton Denver Inverness where he worked for 10 years. He also was executive chef and director culinary at the Tempe Mission Palms Hotel and Conference Center in Tempe, Ariz., and spent 10 years in Antigua running the foodservice at properties including Hodges Bay Club and Resort, Gallery Bay Hotel and The French Quarter.

Tyler Honeycutt has been named executive chef of Oak Steakhouse in Charlotte, N.C., part of the Indigo Road Hospitality Group. Most recently he was chef of the group’s Indaco restaurant in Charleston, S.C. Originally from Asheville, N.C., Honeycutt worked his way up the ranks of restaurants, starting as a dishwasher and also working as a server and bartender before moving to the back of the house, where he also has cooked at 5Church location in Charlotte and Charleston as well as The Obstinate daughter on Sullivan’s Island in South Carolina.

Jacob Jasinski is the new executive chef at The Chanler at Cliff Walk in Newport, R.I. A native New Englander, Jasinski studied at the International Institute of Culinary Arts in Fall River, Mass., before staging at restaurants in Europe and New York City. He then worked his way up the ranks at restaurants including Joël Robuchon in Las Vegas; White Barn Inn in Kennebunkport, Maine; Castle Hill Inn in Newport, R.I.; and Ocean House in Watch Hill, R.I.

Youjin Jung is the new executive chef of Hortus NYC in New York City. Most recently the sous chef of Boulud Sud in New York, this is her first executive chef position. She previously was a sous chef at the Singapore locations of DB Bistro & Oyster Bar and Osteria Mozza. Before that, she worked at Del Posto in New York City.

Kevin King is the new corporate executive chef of Salata Salad Kitchen, a chain of about 90 units based in Houston. King most recently operated his own company, Chef King’s Catering, but he also has worked at Houston-area properties including Riverbend Country Club, Pecan Grove Country Club and Live Oak Grill. He began his career as a foodservice specialist for the United States Marine Corps.

Christopher Lataille is the new chef de cuisine at Bleu Northeast Seafood Restaurant in Burlington, Vt., working under executive chef Doug Paine. Most recently, Lataille was executive chef of Brewer’s Tap and Table in Waltham, Mass. Originally from Clifton, Va., he studied culinary arts at Johnson and Wales in Providence, R.I., and went on to spend nine years at the Liberty Hotel in Boston.

Loren Lawe is the new executive chef of The Mission Inn Hotel & Spa in Riverside, Calif. The California native graduated from the California Culinary Academy in San Francisco and then joined the Ritz-Carlton, Huntington in Pasadena, Calif., working his way up to sous chef. Then he worked at the Langham Hotel in Pasadena for two years before joining The Mission Inn as executive sous chef.

Eric Lees, right, has been promoted to executive chef of Spiaggia and Café Spiaggia in Chicago, effective Oct. 1, working with chef-owner Tony Mantuano, left. Originally from Blaine, Minn., Lees attended culinary school in Minneapolis and worked in Hyatt Hotel kitchens there and in Scottsdale, Ariz., before joining Quince in Evanston, Ill., as a lead line cook. He then moved to Sitka, Alaska, and worked as executive chef of Fly-in Fishing Inn. He returned to Chicago and worked with Matthias Merges to open A10 and then opened Yusho as Merges’ chef de cuisine. He joined Spiaggia in 2016.

Mounir Loqmane is the new chef of Catch of the Pelican at the Naples Grande Beach Resort in Naples, Fla.

Loqmane studied restaurant and hotel management at the ITHT Technical Institute in Fez, Morocco and went on to work at many notable Naples restaurants, including Veranda E at The Escalante, U.S.S. Nemo and Bleu Provence.

Daniel Lucero has been promoted from executive sous chef to chef de cuisine of Trattoria Italienne in New York City, working under executive chef and owner Jared Sippel.

Born and raised in Santa Fe, N.M., Lucero attended culinary school in Scottsdale, Ariz., and then worked as a chef de partie for Thomas Keller’s Bouchon Bistro in Las Vegas. He went on to work at Joël Robuchon Restaurant at the MGM Grand in Las Vegas, working his way up to sous chef. He moved to New York in 2015 and worked as sous chef at Aureole. He joined Italienne the following year as sous chef. 

Louis Maldonado is the new executive chef of Gibson at the Hotel Bijou in San Francisco. The former Top Chef contestant got his start at One Market in San Francisco and then worked at Cortez, also in San Francisco, where he worked his way up to co-executive chef. He went on to work at The French Laundry in Yountville, Calif., and Café Majestic in San Francisco before becoming executive chef of Spoonbar at the h2hotel and Pizzando at Hotel Healdsburg. Most recently he spent nearly two years working to open restaurant Amara with Mourad Lahlou, but instead joined Gibson.

Nir Zook has been named executive chef of Arba in New York City. He has opened several restaurant in Israel, including Cordelia and Jaffa Bar, both in Jaffa. He also has appeared on various television programs and written numerous cookbooks, including a top-selling one simply called Vegetables, which was published in 2011.

Beau Owens is the chef at The Lazy Goat in Greenville, S.C. The South Carolina native earned an associate’s degree from Johnson & Wales University’s Charleston, S.C., location and then earned a bachelor’s degree in hospitality and tourism management from the University of South Carolina in his hometown of Columbia. After spending three years at the Inn at Palmetto Bluff in Bluffton, S.C., he worked as executive chef at The Members Club of WildeWood and Woodcreek in Elgin, S.C., and then returned to the coast as part of the opening team of the 200-room Montage Palmetto Bluff in Bluffton, working his way up to chef de cuisine, which was his most recent job before heading up The Lazy Goat.

Giovanni Palazzo is the new executive chef of Cardoncello diVino in New York City. Most recently he was sous chef of Tutto Il Giorno, and before that he was at Bar Roma, two other Italian restaurants in New York.

Franklin Perdue is chef de cuisine of Boleo at the Kimpton Gray Hotel in Chicago. Originally from Saint Charles, Ill., Perdue most recently was executive sous chef at Lake Shore Country Club in Glencoe, Ill., and before that was chef de cuisine at Balmoral Restaurant in Campton Hills, Ill.

Jonathan Perez is the new executive chef of Burke & Wills in New York City, following stints at other Manhattan restaurants including Balthazar, The Mark Hotel, Petrossian and Kingside. He studied cooking at Le Cordon Bleu in Pittsburgh.

Diogo Porto is the new executive chef of The Ritz-Carlton, Lake Tahoe. He has spent the past 10 years working at Ritz-Carlton properties, starting at The Ritz-Carlton, Penha Longa in Portugal and most recently as executive sous chef of The Ritz-Carlton, Bascara in Santa Barbara, Calif.

Edi Seitllari is the new executive chef of Amylos Taverna in the Queens neighborhood of Astoria, N.Y. Seitllari has been working in New York City restaurants since 2005, mostly at Greek restaurants including Kellari Taverna, Korali Estiatorio and, most recently, Elysian Fields Café.

Bryan Simpson has been named chef de cuisine of Madera at Rosewood Sand Hill hotel in Menlo Park, Calif., where he will develop the restaurant’s menu with the property’s executive chef, Reylon Augustin.

Simpson has more than 10 years’ experience working in restaurant kitchens, most recently sous chef at Momofuku’s Las Vegas location.

Lindsay Swetsky is the new pastry chef at Las Alcobas Napa Valley in St. Helena, Calif. She earned a bachelor’s degree in food & beverage sales & marketing at the University of Massachusetts in Amherst, Mass., and an associate’s degree from The Culinary Institute of America in Hyde Park, N.Y. Previous jobs include stints at the Mandarin Oriental in San Francisco and Meadowood Napa Valley in St. Helena.

Dustin Taylor has been named executive chef of the AC Hotel Los Angeles South Bay in El Segundo, Calif. He has spent the past several years working in Los Angeles-area restaurants including The Anchor in Venice, Michael’s in Santa Monica and Comme Ça in West Hollywood.

Travis Watson is the new executive chef of the Hotel Californian in Santa Barbara, Calif., who will be relaunching the property’s signature restaurant, Blackbird, this fall. A 20-year industry veteran, his résumé includes a stint at Michelin-starred La Ciboulette in Beaune, France. Most recently was executive chef of the Rancho Bernardo Inn & Spa in San Diego, Calif.

Paul Osborne is the new chef de cuisine at the Hotel Californian in Santa Barbara, Calif., working under the new executive chef, Travis Watson. He’s a native of Santa Barbara who, like Watson, traveled to the French region of Bordeaux to develop his culinary skills before returning home. Most recently he was chef de cuisine of Caruso’s at the Rosewood Miramar Beach in Montecito, Calif.

Ronald Viloria is the new pastry chef of Hotel Californian in Santa Barbara, Calif. Most recently executive pastry chef of the Viceroy Snowmass in Colorado, he is also a Level 2 sommelier.

Ben Xu has been promoted from sous chef to executive chef of DaDong in New York City, a position he had held since December of 2017. Prior to that he spent five years as junior sous chef for Hakkasan’s New York City location.