F&B Smart Moves: Miami, Dallas and More | Smart Meetings

Miami's Fontainebleau names Paley as Executive Chef of Prim 54. Jha, Curcio, Sunberg, De Leon, Nelson, Allen, Yeun, Monterrat, Ahmed, Ciarfella, and Robertson also join prestigious hotels.

Fontainebleau Miami Beach has announced that Paley has been named the Executive Chef of the onsite steakhouse, Prim 54. Paley is well-known in Miami's restaurant scene and has received acclaim for his restaurants, including Miami Klaw, which was named "Best New Restaurant" by Eater and Infatuation Miami in 2022. His goal is to maintain the esteemed reputation of Prim 54, which has been established since its opening in March 2023.

Jha has joined Fairmont Dallas as the director of food & beverage. With 16 years of experience in hotel food and beverage leadership, he will oversee all food and beverage operations at the iconic Dallas arts district hotel. His most recent role was as the food & beverage general manager at Fairmont Grand Del Mar.

Curcio has been appointed as the director of food & beverage at Hyatt Regency Lake Tahoe Resort, Spa & Casino. He previously served as the executive chef at Park Hyatt St. Kitts Christophe Harbour and has been working in the hospitality industry for over 20 years. His philosophy of cooking is rooted in the idea that serving others is an act of love and care.

The Gwen, a Luxury Collection Hotel, has promoted Sunberg to the director of bars & restaurants from his previous role as restaurant manager. With 16 years of experience in the hospitality industry, he began with The Gwen in 2021 as a service manager at the onsite restaurant Kostali. Sunberg views each of his restaurant roles as an opportunity to learn about cuisine and creating dining experiences.

De Leon has joined Town & Country Resort as the director of food & beverage. With over two decades of experience in the hospitality industry, most recently as the director of food & beverage at Red Rock Resort & Spa, de Leon will oversee Town & Country Resort's five signature dining outlets, including their onsite restaurant ARLO and poolside eatery Lapper Kitchen + Tap.

The Davenport Hotel Collection in Spokane, Washington, has appointed two new chef de cuisines. Nelson will serve as chef de cuisine for the Davenport Historic Hotel restaurants, and Allen will serve as chef de cuisine for the Davenport Grand Hotel restaurants. Both chefs have extensive experience in the culinary industry and have been with the Davenport Hotel Collection for several years.

Yeun has joined L'Auberge de Sedona as the executive pastry chef for its onsite restaurant Cress on Oak Creek. She will lead the pastry department and collaborate with executive chef Ryan Swanson. Yeun has a passion for pastry and has worked in advancing roles in the craft, most recently serving as the executive pastry chef at the JW Marriott Desert Ridge.

Four Seasons Hotel San Francisco has welcomed Monterrat as the director of food & beverage. With nearly a decade of experience with the Four Seasons brand, Monterrat brings expansive leadership skills and industry knowledge to maintain and elevate the brand's standard of excellence through the property's food and beverage operations.

Kimpton Tryon Park has expanded its culinary team with the addition of Ahmed as the executive chef. He will oversee the hotel's catering services as well as the operation of two onsite restaurants, Italian concept Angeline's and rooftop bar and lounge Merchant & Trade. Ciarfella also joins Kimpton Tryon Park's culinary team as chef de cuisine for Merchant & Trade.

Robertson has joined Carillon Miami Wellness Resort with years of experience in five-star Five Diamond Resorts and Platinum Clubs. He will oversee a number of the resort's culinary experiences, from onsite dining to banqueting for gatherings taking place onsite, with attention to seasonal and sustainable menus.