Human Resources

🍴 USA, Miami, Florida - February 28, 2025: Nicolas Piatti appointed as Executive Chef of Waldorf Astoria Costa Rica Punta Cacique, opening spring 2025. Piatti to implement ultra-luxury, culturally authentic dining experiences with 25% locally sourced ingredients from Guanacaste. Six dining venues to feature, including a signature restaurant with a monochromatic gastronomy concept. Piatti brings over two decades of global culinary experience, won "Food Waste Champion for Americas," and authored "La Tierra De Los Platos." Plans for sustainable future include on-site farms and minimal food waste.

🏠 USA, Santa Rosa, California, February 28, 2025 – Matthew Strawn appointed General Manager of Flamingo Resort & Spa. Strawn has 20+ years of hospitality leadership, previously Assistant General Manager at the Flamingo, and ex-General Manager at the 228 all-suites Holiday Inn & Suites Phoenix Airport North. He holds a Bachelor of Science from Collins College of Hospitality Management. Flamingo, built in 1957 and a city landmark since 1996, recently renovated its 170 rooms, fitness center, spa, and dining areas.

🏡 USA, Fairfax, Virginia—The St. Anthony, San Antonio's first luxury hotel since 1909, named Crescent Hotels & Resorts as its new management, with Sid Greehey as Managing General Partner of the ownership group. The historic hotel, boasting a rooftop infinity pool and proximity to attractions like the Alamo, offers upscale dining with the Gallery On the Park and the Cabana Bar. The property is known for hosting famous guests, including Babe Ruth and Princess Grace of Monaco.

🍴 Canada, Toronto, February 26, 2025 – Four Seasons Hotel Westlake Village appointed Hugo Bolaños as Executive Chef. Bolaños, a first-generation immigrant with over 30 years of experience, will oversee the hotel's five restaurants, wellness programming, and catering services. Previous roles include Chef de Cuisine at Michelin-starred CUT and Executive Chef at Hotel Bel-Air. An artist and family man, Bolaños aims to enhance dining experiences and introduce new seasonal menus.

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