Human Resources

🍳 The Pilgrm hotel in Paddington launches a chef residency series with Filipino-British concept LUTO, led by chef Mary San Pablo, starting in May for three months. This program allows emerging chefs to test new ideas and offers guests and visitors an evolving culinary experience. Past collaborations featured chefs like Abby Lee and Imad Alarnab. LUTO showcases a modern take on Filipino-British cuisine using British produce, with signature dishes like Blackened Pork Belly and Leche Flan. Reservations are recommended for the limited-run residency, open Wednesday to Saturday from 5.30 – 9.30pm.

🇧🇴 Executive Chef Eran Tibi from London will host a pop-up event at Four Seasons Resort and Residences Anguilla from April 15-19, collaborating with Executive Chef Emmanuel Calderon. Tibi, known for his restaurants Kapara and Bala Baya, will serve Eastern Mediterranean dishes at Bamboo Bar & Grill, utilizing local ingredients and offering menu items like cauliflower steak crumble and fresh fish platters. Guests can book via email for this second-time pop-up by Tibi in Anguilla.

🍴 Enrico Giuseppe Maimonte appointed as Chef de Cuisine at Nobu Hotel Ibiza Bay. With a background in Italian and Asian cuisines, Enrico has worked in Milan and at Nobu Milano for 4.5 years before moving to Nobu Hotel Ibiza Bay in 2018 as second chef. After a stint in Dubai in 2021, he returned to Ibiza, becoming Executive Chef in March 2022. Enrico upholds Nobu's philosophy of simplicity and taste, focusing on local, high-quality ingredients, and aims to infuse Mediterranean elements into the dishes.

📝 Hazel, pivoting from chemistry graduate to hospitality during the 2008 recession, became a PBX agent at W Atlanta Buckhead, which sparked her career in hospitality. She quickly ascended from a "whatever, whenever agent" to Director of Style (housekeeping) within 5 years at W, thanks to strong work ethics and seizing every opportunity. Hazel's journey then led her through various cities and roles: she assisted her sister's move to New York in 2013, landed a front office manager position at W New York Times Square, and later became Director of Operations in Chicago and Dallas. After familial events in 2019, Hazel moved closer to family in Washington, D.C., eventually becoming the General Manager at Le Meridien, Washington D.C. She champions building a positive team culture, honest communication, and developing leadership potential within her team, especially amongst women and underrepresented voices.

🍴 Christine Magrann appointed as president and COO of FB Society's Whiskey Cake Kitchen & Bar (12 units) and Mexican Sugar (4 units). FB Society, based in Dallas, also owns Haywire and The Ranch restaurants. Magrann previously led Makeready's hotel and restaurant portfolio, including The Adolphus in Dallas and The Halcyon in Denver. She joins FB Society's executive team with CFO Brad Leist and others. FB Society also manages Son of a Butcher, Legacy Food Hall, and Assembly Hall.

🍴 Christine Magrann named president and COO of FB Society's 12-unit Whiskey Cake Kitchen & Bar and four-unit Mexican Sugar. FB Society, based in Dallas, also owns Haywire, The Ranch, Son of a Butcher, Legacy Food Hall, and Assembly Hall. Magrann was previously president and COO at Makeready, leading Dallas-based hotels and restaurants, including The Adolphus, The Ryder Hotel, Emeline, and The Halcyon. FB Society's executive team includes Brad Leist, Jon Peck, and Jeff Carcara.

🍴 Christine Magrann appointed as president and COO of Whiskey Cake Kitchen & Bar and Mexican Sugar, owned by FB Society. FB Society also controls Haywire, The Ranch, Son of a Butcher, Legacy Food Hall, and Assembly Hall. Magrann has a history with Makeready's hotels and restaurants, including The Adolphus in Dallas, The Ryder Hotel and Emeline in Charleston, S.C., and The Halcyon in Denver, Colo. FB Society aims to enhance guest experiences and expand into new markets.

📖 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, also contributed to The New York Sun from 2005 to 2008. He hosted the "In the Kitchen with Bret Thorn" podcast, wrote for Manager magazine and Asia Times while in Thailand (1992-1997), and served as IFEC president in 2005. Thorn won the 2006 Jesse H. Neal Award, authored comfort food entries in the Oxford Encyclopedia (2012), and a history of plated desserts (2015). A Tufts University magna cum laude graduate and Le Cordon Bleu attendee, he was inducted into the Disciples d’Escoffier in 2014 and resides in Brooklyn, N.Y.