A look at recent job changes from chefs across the nation:
Yann Chupin has been named executive chef of The Ritz-Carlton Lodge, Reynolds Plantation, a 251-room hotel in Greensboro, Ga. He replaces Scott Gambone, who has been promoted to the position of food and beverage director. Chupin most recently was executive chef of The Ritz-Carlton, Pentagon City, in Arlington, Va.
Bill Corbett, most recently the executive pastry chef of Coi in San Francisco, has taken that same position at Absinthe Brasserie & Bar, also in San Francisco. He previously was pastry chef at Michael Mina restaurant in San Francisco, following stints in New York City at Dona and Anthos as well as at WD~50 and B.R. Guest Restaurants.
Matthew Freistadt has been hired as corporate chef of Wixon, Inc., a food & beverage ingredient manufacturer in St. Francis, Wis. He previously was director of research and development for Protein Solutions in Chicago and also has worked for Sensient Flavors and Longhorn Steakhouse.
Jeffrey Jake, the former executive chef for The Carneros Inn, has moved a few miles north to be executive chef of the Silverado Resort and Spa in Napa, Calif. The Napa native also has served as executive chef of The Lodge at Pebble Beach in Pebble Beach, Calif.
Kyle Ketchum is the new executive chef at the Hyatt Regency in Newport, R.I. Most recently, Ketchum had his own consulting firm, Ketchum Hospitality Group. He also has been executive chef at the Spiced Pear at the Chanler at Cliffwalk, also in Newport.
Eric Theiss, former executive chef of the Marriott at Glenpointe in Teaneck, N.J., is now executive chef at the Renaissance Esmeralda Resort & Spa in Indian Wells, Calif.
Giselle Wellman is the new executive chef of Petrossian Boutique and Restaurant in West Hollywood, Calif. Most recently, she worked at Bouchon in Beverly Hills, but she also has worked at Del Posto in New York and at Jack’s La Jolla in La Jolla, Calif.
Contact Bret Thorn at [email protected].