Larry Abrams is the new chef de cuisine of the St. Regis Deer Valley in Park City, Utah. Most recently he was sous chef of Valle in Oceanside, Calif. Before that he was corporate chef of The Cottage Restaurant Group, with locations in the California communities of La Jolla, Encinitas, and Del Mar.

Prior to moving to California he was in New Orleans, first as sous chef at Commander’s Palace and then executive chef of Manning’s Bar and Grill.

Rory Allen has been promoted to chef de cuisine of the Davenport Grand Hotel Restaurants in Spokane, Wash., where he started as a sous chef in 2022. He has worked in Washington for more than 15 years, including at The Wandering Table, Durkin’s Liquor Bar, and Remedy, all in Spokane, and Scratch Kitchen in Port Gamble, Wash. He also had his own food truck in Spokane called Duck Duck.

Celebrity chef couple Janine Booth and Jeff McInnis are opening their latest restaurant, Stadium Club, an elevated sports bar at the Caribe Royale Orlando Resort in Orlando, Fla., this month.

The former Top Chef contestants are known for their modern Southern comfort food, most notably at Root & Bone, currently with locations in Miami, Indianapolis, and Chesterton, Ind.

Chris Borges is executive chef of Virgin Hotels New Orleans in his hometown.

Borges studied biology at Stanford University in California and then studied at the California Culinary Academy in San Francisco. He cooked at Infusion Bar & Restaurant and Roti in that city and went on to be executive chef of Taste Catering in the Bay Area. He returned to New Orleans in 2017 and headed up culinary operations at The Ace Hotel New Orleans and Maison de la Luz.

He joined Virgin Hotels after a stint as general manager for food distributor and local-food specialist JV Foods.

Matthew Burton is the new research & development manager and corporate executive chef of Dickey’s Capital Group Brands based in Dallas, including Dickey’s Barbecue Restaurants, Wycliff Douglas Provisions, 1941 Provisions, Dickey’s Retail Company, and Boost Virtual Brands, among others.

Burton has nearly 30 years of experience in the industry, including running his own consulting firm and his own competition barbecue team. He is also vice president of the Culinology Foundation of the Research Chefs Association.

Fahri Çetinyürek is the head chef of Nar in New York City. He attended Abant Izzet Baysal University in Bolu, Turkey, where he earned a degree in culinary arts and started his culinary career as junior sous chef at l’Atelier de Joël Robuchon at the Michael Hotel in Singapore. He went on to be assistant chef de cuisine of One&Only The Palm in Dubai in the United Arab Emirates and then was head chef of Globe Restaurant at the Mandarin Oriental Hotel Riyadh, Saudi Arabia before joining Nar.

Brett Combs is executive chef of The Left Bank at The Weston in Weston, Vt. After studying culinary arts and chef training at Northwestern Michigan College in Traverse City, Mich., Combs started cooking at Grand Hotel Mackinac Island, also in Michigan,  followed by work at Freshwater Lodge in Traverse City before moving to New Orleans and working at Emeril’s Restaurant for four years. He later headed up restaurants in San Francisco and other communities before arriving at The Weston.

Stephen Copeland is executive chef of Allegory Restaurant and Alto Bar at The MC hotel in Montclair, N.J. He previously had worked at several restaurants in New York City, including the Roof at the Gramercy Park Hotel, Maialino, and The Langham on 5^th Ave.

Claudio Daggio is the new executive chef of Terralina Crafted Italian at Disney Springs in Lake Buena Vista, Fla. Born in Mexico City, he and his family moved to Orlando, Fla., in 2000. After attending culinary school he worked for Compass Group for more than eight years before taking his current position.

Sammy DeMarco is the chef of Weft & Warp Art Bar + Kitchen at the Andaz Scottsdale Resort & Bungalows. The Brooklyn, N.Y., native earned a name for himself working at such notable venues as The River Café and The Peninsula Hotel before opening his own restaurant, called First.

He went on to work overseas in Australia, the Middle East, and Europe before landing in Las Vegas and cooking at hotels there including the Venetian, Harrah’s, Bellagio, and Palazzo. Most recently he was at The Comus Inn in Dickerson, Md., where he had been executive chef since 2019.

Stuart Dove is executive chef of Morada Bay in Islamorada, Fla. He spent 10 years cooking in Argentina and Europe before moving to the United States and working for nearly five years as executive chef of Empanada Mama. He moved to Islamorada to be executive sous chef of the Cheeca Spa & Lodge.

Katt Dreyfuss is the new chef de cuisine of Deck 84, a Rapoport’s Restaurant Group concept in Delray Beach, Fla. She has worked at several restaurants in Boston as well as Spago in Beverly Hills, Calif. She also competed in and won the Food Network’s “Guys Grocery Games Beat the Judges: Spicy.”

David Duncan is executive chef of Ambiente, A Landscape Hotel, in Sedona, Ariz. He studied culinary arts and hotel restaurant management at Northern Arizona University in Flagstaff, Ariz., and his most recent restaurant job was as executive chef of the Amara Resort and Spa, also in Sedona. Immediately before joining Ambiente he ran his own catering company.

Joel Elliott has been promoted to senior national corporate chef (key accounts) for Rational USA. He joined the equipment manufacturer in May of 2004 and has served as regional sales manager, regional corporate chef, and senior key accounts corporate chef. He reports to vice president of culinary Billy Buck.

Timor Fazilov is executive chef of Asian cuisine for Atlas Restaurant Group, based in Baltimore, in charge of Azumi in the Four Seasons Baltimore, an Azumi slated to open in Houston, and a Chinese concept slated to open this winter at the Village of Cross Keys development in Baltimore. Most recently he was brand executive chef of Sa’Moto by Morimoto in Miami. Before that he spent for years as executive chef of Morimoto in Doha, Qatar.

Heather Feher is executive chef of SaltRock Southwest Kitchen at the Amara Resort and Spa in Sedona, Ariz. The Culinary Institute of America graduate’s experience includes work at Commander’s Palace in New Orleans, Town in New York City, Astrid & Gastón in Lima, Peru, and D.O.M, in São Paulo, Brazil. She also has worked as a private chef and is the owner of consulting firm Black Cat Culinary.

Joseph Graffeo is executive chef of the Marriott Marquis Houston. The Culinary Institute of America graduate has previously worked at Marriott properties in Philadelphia, Phoenix, and most recently, Dallas.

James Haberstroh has been promoted to national corporate chef (iVario) of Rational USA, which he joined in May of 2022 as regional corporate chef. He reports to vice president of culinary Billy Buck.

Matt Hanley has been named chef/partner at Osito, a live-fire fine-dining restaurant in San Francisco where he has been working since 2021. He’s working alongside owner and executive chef Seth Stowaway while still running research & development and sourcing for the restaurant.

Prior to joining Osito he was chef de cuisine of Coi, also in San Francisco, and before that he was at Lazy Bear in that same city, where he started as a prep cook and worked his way up to executive sous chef.

Jean-Marc Hardy is the new chef of Maxwell’s Plum in Wellington, Fla. Originally from France’s Loire region, he worked in Paris after culinary school and an apprenticeship, and then moved to North America, first to the Canadian Rockies, then Montréal, and then to New York City where he ended up becoming a private chef before moving to Florida.

Brandon Harpster has been promoted to national corporate chef (training & events) from regional corporate chef at Rational USA. He joined the equipment company in April of 2023 and reports to vice president of culinary Billy Buck.

Matthew Hobbs is executive sous chef of Sanctuary Camelback Mountain in Paradise Valley, Ariz. His résumé includes work at King Estate Winery in Eugene, Ore., and Portland, Ore., restaurants NORR Kitchen and Rosa Rosa at the Dossier Hotel, The Estate Yountville in Napa Valley, and the Royal Palms Resort and Spa in Scottsdale, Ariz.

Gregory James is executive chef of Sanctuary Camelback Mountain in Paradise Valley, Ariz. Most recently the 30-year industry veteran was executive chef of The Inn at Perry Cabin in St. Michaels, Md.

Ray Kees is the first director of menu and culinary innovation of Krispy Krunchy Chicken, a fried chicken chain based in Alexandria, La. Most recently he was director of culinary at Krystal, based in Dunwoody, Ga.

Pavy Keomaniboth is area executive chef of two hotels: Hyatt Centric Beale Street Memphis and Caption by Hyatt Beale Street Memphis. He grew up in Hawaii and then attended the Western Culinary Institute in Portland, Ore. From there he served as chef de cuisine of the Hyatt Regency Maui Resorts and Spa in Hawaii, followed by stints at Hyatt Regency locations in Green Bay, Wis.; Columbus, Ohio; and Bellevue, Wash. Most recently he was regional executive chef of the Isla Bella Beach Resort in Florida.

Alan Kwan is executive chef of Alila Ventana Big Sur, a luxury hotel in Big Sur, Calif.

The California native and graduate of The Culinary Institute of America in Hyde Park, N.Y. most recently was an executive chef of the Soho House Group, overseeing Cecconi’s Dumbo Restaurant and Dumbo House Membership Club in Brooklyn, N.Y.

E.J. Lagasse is now running his father Emeril Lagasse’s flagship restaurant, Emeril’s, in New Orleans. You can read more about his plans here.

Richard Lee is executive chef of Saison in his hometown of San Francisco, where he started in 2019 as executive sous chef before being promoted to chef de cuisine. The Culinary Institute of America graduate worked at One Market in San Francisco after culinary school before moving to New York City and working at Gilt and Eleven Madison Park before returning home.

Robert Love is chef de cuisine of Kamuela Provision Company at the Hilton Waikoloa Village on Hawaii’s Big Island. Most recently he as executive chef of Magic Beach Grill in Kailua-Kona, Hawaii, and before that he was worked for the Four Seasons Resort Hualalai, also in Kailua-Kona.

Shane McAnelly is executive chef of Dry Creek Kitchen in Healdsburg, Calif., returning to the Sonoma Valley after having spent two years on the East Coast, including working as executive chef of The Horse Shoe Farm in Hendersonville, N.C. He had previously been chef of two other Healdsburg restaurants, Chalkboard and The Brass Rabbit.

Christopher McLean is executive chef and beverage director of The Wigwam in Litchfield Park, Ariz.

Most recently he was at the Omni Scottsdale Resort in Paradise Valley, Ariz

Fernando Marulanda is the new executive chef of Deck 84, a Rapoport’s Restaurant Group concept in Delray Beach, Fla. Most recently he was executive chef of La Goulue in Palm Beach, Fla., but he spent much of his career in New York City and his résumé includes stints at Per Se, Tavern on the Green, Havana Central and Charlie Palmer Steak.

Michelle Mathews is the new executive chef of Canopy by Hilton San Francisco SoMa, overseeing Shelby’s Rooftop, The Social, and Bean Bar.

Born in Okinawa, Japan, Mathews has been working in San Francisco restaurants for more than 12 years. Previously she was the executive chef of Luna in the city’s Mission District.

Frank Medina is executive chef of the Las Vegas location of Bazaar Meat by José Andrés, located at the Sahara Las Vegas hotel. He was on the opening team of the restaurant in 2014 until 2018. Most recently he was executive sous chef of Zuma Las Vegas. He also was chef at Cut by Wolfgang Puck in Las Vegas and also cooked at Somni in Los Angeles.

Larry Monaco is executive chef of L’Auberge Del Mar in Del Mar, Calif.

A native of Orange County, Calif., he studied at the California School of Culinary Arts in Pasadena and worked at the Sunset Tower Hotel in West Hollywood, the Viceroy Hotel in Santa Monica and, most recently, Ingleside Estate and Avalon Hotel & Bungalows in Palm Springs.

Greg Mulligan has been promoted to national corporate chef (iCombi) at Rational USA. He joined the equipment manufacturer in November of 2009 and has worked as a regional sales manager and regional corporate chef. He reports to vice president of culinary Billy Buck.

Ben Murray is culinary director and executive chef of Immigrant Food in Washington, D.C. The former chef de cuisine of Azul at the Mandarin Oriental hotel in Miami was born in Japan, raised in Florida and also has worked as chef de cuisine of Pao by Paul Qui in Miami Beach and sous chef at Zuma and Area 31, both in Miami.

Eric Nelson has been promoted to chef de cuisine of the restaurants at Davenport Historic Hotel in Spokane, Wash. He has worked for parent company The Davenport Hotel Collection since 2017, and before that he was executive chef of Italian Kitchen, also in Spokane.

Michael O’Connor is the executive chef of Andiron in Houston. Previously he was chef of Better Luck Tomorrow and before that he spent nearly eight years as executive chef of at Vic & Anthony’s Steakhouse, both also in Houston.

McKenzie O’Leary is executive chef of Tanque Verde Ranch in Tucson, Ariz. She has lived in that area for the past 15 years, and most recently was chef de cuisine at the Miraval Arizona Resort & Spa. Previously she had been pastry chef of Hub Restaurant & Ice Creamery, executive chef of Pantano Christian Church where she ran all staffing and foodservice for the non-profit organization, and executive chef and beverage director of Forty Niner Country Club. She also was a culinary instructor at GAP Ministries and ran her own macaron business.

Joe Pankrath is executive chef of Luminary Hotel & Co., in Fort Myers, Fla. His background includes work as senior sous chef at the Renaissance Chicago and executive sous chef of the J.W. Marriott Marco Island in Florida. Most recently he was complex executive chef of the J.W. Marriott Tampa Water Street.

Jorge Petterson is executive chef of The Westin Hilton Head Island Resort & Spa in South Carolina. Original from Lima, Peru, his culinary background includes working at the Orlando World Center Marriott, the Condado Vanderbilt in San Juan, Puerto Rico, the Renaissance Dallas at Plano Legacy West Hotel, the J.W. Marriott Grand Rapids, and Houston CityPlace Marriott at Springwoods Village.

Christian Quiñones is executive chef of Signia by Hilton Atlanta. Previously he was executive chef of the Hilton Atlanta and the West Palm Beach Marriott. He also was executive chef and director of food & beverage at the W Hotel Brickell in Miami and corporate chef for three Agata & Valentina market locations in New York City.

Daniella Lea Rada is executive pastry chef of Signia by Hilton Atlanta. Originally from Argentina, she has worked as a pastry chef on three continents, including as executive pastry chef at the Four Seasons Atlanta, Le Bon Nosh, and The St. Regis Atlanta.

Joel Reynders has been named vice president of culinary and executive chef of casual dining chain Bar Louie, based in Addison, Texas. His background includes work at various other chains including Ruby Tuesday, Red Lobster and, most recently, Tijuana Flats.

Christopher Robertson is executive chef of The Carillon Miami Wellness Resort. The Florida native attended Le Cordon Bleu College of Culinary arts in Miami and went on to work at a variety of properties in his home state before taking on his current position, most recently as chef de cuisine of the Broken Sound Club in Boca Raton.

Colin Rupp is executive chef of Harvest Table at Harvest Inn in St. Helena, Calif., following eight years working at Morimoto in Napa, Calif.

The Phoenix native worked as a salmon fisherman and longshoreman before returning home and working at the Arizona Biltmore, first as a banquet cook and then on the team at Latin-American restaurant Renata’s Hearth.

He has a certificate in brewing technology from the University of Sunderland in the United Kingdom.

Jennie Russell has been promoted to executive chef of House of Better at Dr. Wilkinson’s Backyard Resort & Mineral Springs in Calistoga, Calif., where she started in 2020 as bar and kitchen supervisor.

Kenny Scott is executive sous chef for Certified Angus Beef’s culinary center in Wooster, Ohio. Most recently he was in Cleveland working at Flour. Before that he was at Jonathon Sawyer’s restaurant Trentina, and he was on the opening team of Larder Delicatessen and Bakery, also in Cleveland.

Terrence Scott is executive pastry chef of The Kimpton Sylvan hotel in Atlanta. He earned a bachelor’s degree in political science from Georgia State University before deciding to pursue a career in cooking. He cut his teeth working under chef Shaun Doty at The Federal in Atlanta, followed by joining the team at Bacchanalia, also in Atlanta, working his way up to sous pastry chef. He went on to be executive pastry chef of the Hyatt Centric Buckhead Atlanta.

Seth Siegel-Gardner is culinary and creative director Local Foods, Lees Den, and Eau Tour, all restaurants in Houston owned by Benjy Levit and Dylan Murray.

The Houston Native has been working in restaurants since he was 14, taking a pivotal step in 2003 to start working as a line cook at Aquavit in New York City. He worked at several of other Marcus Samuelsson restaurants and went on to be managing sous chef of Gordon Ramsay’s London Hotel restaurant in New York.

He returned to Houston in 2012 and worked for the limited-run restaurant The Just August Project and then was the opening chef of twin restaurants Pass & Provisions. He went on to be the opening chef of The Marfa Spirit Company. Before taking on his current job he was culinary director of Chris Shepherd’s Southern Smoke Foundation.

Luis Silva is executive chef of the Kimpton Gray Hotel in Chicago and its rooftop restaurant, Boleo. His foodservice career started in the United States Marine Corps, where he manned the gallery at Air Station Miramar in San Diego.

He went on to work as sous chef for 312 Chicago at The Allegro Royal Sonesta Hotel in Chicago, working his way up to executive sous chef of the hotel, which had previously been a Kimpton property. He went on to be executive sous chef of Ruth Lake Country Club in Hinsdale, Ill, before becoming executive chef of the Kimpton Hotel Monaco Chicago in 2022, which was the last position he held before joining the Gray.

Julian Silvera is the new chef of Tasting House in Los Gatos, Calif. The native New Yorker most recently was at Knife & Spoon in Orlando, Fla.

Andrew Smith is executive chef of Hotel Per La in Los Angeles, overseeing Ristorante Per L’Ora and Bar Clara. Originally in Las Vegas, his recent work has been in Southern California communities at restaurants including Kings Seafood in Costa Mesa, Beechwood BBQ in Long Beach and The Abbey in West Hollywood.

Gerard Spezio is the new executive chef of the Park Hyatt New York. The native New Yorker comes from a restaurant family that owned La Palina in Brooklyn, N.Y., and got his professional start working under Kerry Simon at The Plaza Hotel. He then was executive sous chef of the Hyatt Regency Greenwich in Connecticut. Most recently he was executive chef of the Thompson Central Park New York.

Cameron Sycks is the new chef de cuisine of Liliana in San Francisco. Originally from Worcester, Mass., Sycks went to culinary school at Johnson & Wales University in Providence, R.I., and started as a prep cook at Dabney in Washington, D.C., working his way up to junior sous chef before moving to San Francisco where he worked at Birdsong before joining Liliana.

Chris Thompson is executive chef of The National, a new Mediterranean restaurant in his hometown of Telluride, Colo. Most recently he was executive chef and partner of Meadowlark Hospitality in Chicago, overseeing Union and Lardon restaurants.

Peter Tsaglis is chef of Joia Beach Restaurant & Beach Club in Miami. Originally from Greece, he went to culinary school in Rhodes and then spent six years working in Athens before moving to New York City where he worked at Greek restaurants Kefi, Korali, Elaia, and Medusa Greek Taverna. Then he moved to Miami and worked alongside chef Steve Ree at Kiki on the River before joining Joia Beach.

Quentin Welch is executive chef of Bourbon Steak’s Washington, D.C., location. She has been with its parent company, the Mina Group, for nearly a decade, most recently working on its task force for new projects. Prior to that she worked in Las Vegas at Bouchon and Prime Steakhouse and before that she for José Andrés’s restaurants at the Cosmopolitan Hotel.

Jake Yont is executive chef of Virginia’s in New York City. Originally from the Dominican Republic, he studied at the International Culinary Center in New York and went on to work in various notable city restaurants including Union Square Café and Carbone.

Matthew Zafrir is the chef de cuisine of Tabard Inn in Washington, D.C., working under Ian Boden of The Shack in Staunton, Va., who was recently brought in as the property’s culinary partner.

Originally from Baltimore, his recent experience includes working at such notable D.C. restaurants as Cranes, Reveler’s Hour, and Minibar by José Andrés.