Deutsche Hospitality named Siegfried Nierhaus vice president Middle East and Fotis Fakes senior director operations and commercial international resort hotels. Nierhaus’s new role marks a return to Deutsche Hospitality. In his former role as vice president Middle East and Asia for Steigenberger Hotels/Deutsche Hospitality, Nierhaus signed agreements for hotel openings in locations including the United Arab Emirates, Oman, Saudi Arabia and Tunisia between 2015 and 2017. He went on to work for Atlas Hospitality and Rezidor before his return to Deutsche Hospitality.
Promoted from his previous role, Fakes has been with Deutsche Hospitality since 2017, most recently assisting the development of the company’s international sales structures. In his new position, Fakes takes charge of the operational business of the group’s international resort companies at destinations including Tunisia, Egypt and Spain’s Balearic Islands.
Tim Brown is chief development officer at Great Wolf Resorts. Most recently, he was global head of construction for Hyatt Hotels Corp. Prior to Hyatt, he oversaw the development of roughly US$1 billion in real estate as executive vice president development at Turnberry Associates. Before Turnberry, he managed resort projects globally as senior vice president development for Kerzner International. Earlier in his career, Brown held roles with a multi-disciplinary engineering company, a general contractor and The Ritz-Carlton Hotel Co.
Aparium Hotel Group appointed Marque Collins executive chef for Surety Hotel in Des Moines, Iowa, and Garrison Price executive chef at Daxton Hotel, opening next February in Birmingham, Michigan. Collins is a self-taught chef with more than a decade of experience. He worked across Chicago’s Boka Restaurant Group’s portfolio of restaurants, most recently serving as chef de cuisine at the former Wrigleyville Dutch & Doc’s and as executive sous chef of Swift & Sons. Price has more than 20 years of culinary experience, recently serving as executive chef and culinary director of New York City’s Il Fiorista. He spent three years as executive chef at Il Buco Alimentari e Vineria in New York City, and was culinary director for Jean-Georges Vongerichten, overseeing 17 of the chef’s restaurants around the world.
Mandarin Oriental Hotel Group appointed Martin Cramer general manager of the Mandarin Oriental Pudong, Shanghai, China. Cramer recently managed Emirates Palace in Abu Dhabi, Dubai, which became part of the Mandarin Oriental portfolio this year. Prior to that appointment, he spent three years with the Grand Millennium Muscat, Oman, as area general manager, supervising the company’s operation and growth within Oman. Cramer has also held managerial roles at Sheraton Abu Dhabi Hotel & Resort in Abu Dhabi, Sheraton Oman Hotel in Muscat, and Sheraton Pretoria Hotel & Towers in Pretoria, South Africa.
Whiteface Lodge in Lake Placid, New York, named Joe Giannino general manager. Giannino has 30 years’ experience with branded and boutique hotels and resorts, as well as in restaurant operations. He joined the property from IMH Columbia in Columbia, Maryland, where he was the operations/asset manager of a new hotel development and oversaw construction, design, procurement and property management. Prior to that, he was area general manager at Modus Hotels in Washington, D.C., and general manager of The Latham Hotel, also in D.C.
Louvre Hotels Group appointed Lee Morgan sales director and Paul Netherwood revenue manager. Morgan has more than 20 years’ experience in the hospitality industry, having worked for a range of brands including Travelodge, Hilton and Rezidor Hotel Group. Netherwood also has more than 20 years of experience, including at Black and White Hospitality, Hilton and Kew Green Hotels.
Michael Moriarty is managing director of Hong Kong Disneyland Resort in Hong Kong, effective December 27. He joins the property from Hasbro, where he was managing director of Hasbro Far East and senior vice president of global sourcing based in Hong Kong. Prior to that, he held several leadership positions during his 14 years at the Walt Disney Co. Between 2009 and 2012, Moriarty was chief financial officer of Hong Kong Disneyland Resort, where he was responsible for finance, controllership, treasury, alliances and technology during a period of significant expansion.
Sanctuary on Camelback Mountain Resort & Spa in Paradise Valley, Arizona, named Samantha Sanz chef de cuisine and Christiaan Röllich bar chef, a team that will oversee the resort’s Elements restaurant and Jade Bar. A two-time James Beard award nominee, Sanz most recently was chef de cuisine of Talavera, the signature restaurant at Four Seasons Resort Scottsdale at Troon North in Scottsdale, Arizona. Röllich, who has authored a handcrafted cocktail book, previously worked at A.O.C. and Lucques in Los Angeles. He got his start in the bar trade at Les Deux Café, also in Los Angeles.
Hotel Cerro in San Luis Obispo, California, named Kenny Seliger executive chef, charged with refocusing the menu of the hotel’s signature restaurant, Brasserie SLO. Born in Germany, Seliger grew up cooking regional German cuisine. His former roles include working as head chef of Wirtshaus in Los Angeles, and stints at Thomas Keller Restaurant Group restaurants in New York City. After returning to the West Coast, Seliger became sous chef at The Loft at Montage Resort in Laguna Beach, California. He went on to become head chef at Qantas Lounge at Los Angeles International Airport. He moved on to The Waterfront Beach Resort in Huntington Beach, California, where he was executive chef of Henry’s.
The Anam in Cam Ranh, Vietnam, appointed Ye Chang Sheng, a chef with more than a decade’s experience in luxury hospitality, executive assistant manager. He began his career as demi chef with Radisson Blu in Sandton Johannesburg, South Africa, before going on to work with brands including InterContinental and Hilton in South Africa and the United Arab Emirates. Sheng helmed the kitchen at Mia Resort Nha Trang in Nha Trang, Vietnam, spending two years as executive chef before joining The Anam in August 2017 as executive chef. He has been a senior adviser to the owner and The Anam Group for a year.
Valor Hospitality Partners named Tim Smith head of business development for Europe, Middle East and Africa (EMEA), part of Valor’s global business development team. Smith has worked in 35 African countries and 30 across Europe and the Middle East. He formerly was managing partner of HVS sub-Saharan Africa.