Anantara World Islands Resort is pleased to announce the appointment of Sonia Sammut as its new Resort Manager, effective 1 November 2024. Sonia joins the resort after a successful tenure as Operations Manager at Anantara The Palm Dubai Residences, where she has overseen the property since November 2021 and successfully launched the new Facilities Management department.
Originally from Malta, Sonia has a Diploma in Advanced Tourism and completed an Advanced Leadership Programme with IHG in 2012. She began her career in 2006 as a Guest Relations & Club Lounge Manager in her home country, before moving to United Arab Emirates in 2012 to join Grosvenor House Hotel in Dubai.
Fluent in three languages including English and Italian, Sonia brings a rich international background and extensive expertise from her leadership roles across Dubai and Europe.
With nearly two decades in the hospitality industry, she is lauded for her guest service excellence, operational rigor, and her proactive approach to team development, particularly in front office, housekeeping, engineering, and F&B.
Sonia's operational expertise, people-focused leadership, and results-driven mindset are sure to be valuable assets as she leads the team at this unique island resort, bringing new ideas and commitment to luxury service.
The Ritz-Carlton Maldives, Fari Islands is pleased to welcome Sandrine Boutin as the new Director of Sales and Marketing for the property. Sandrine's esteemed career spanning over 24 years in travel, hospitality, and ultra-luxury, brings a wealth of experience and strategic insight to her new role.
Sandrine has held leadership roles with globally renowned brands such as Soneva, The St. Regis Bali, and AMAN, where she consistently delivered outstanding results. Her expertise encompasses diverse market segments, including travel trade, corporate, MICE, as well as partnerships.
In her new role at The Ritz-Carlton Maldives, Fari Islands, Sandrine will lead the commercial team, including sales, marketing, and reservations, while overseeing the strategy and direction of sales and marketing to ensure the resort is well represented in all key markets. Her proven ability to develop and execute innovative strategies in a fast-moving and highly competitive market positions her to guide the resort into the future and explore new and developing markets, aligning with its ethos of delivering unparalleled luxury.
Sandrine's appointment reflects The Ritz-Carlton Maldives, Fair Islands' commitment to excellence as it continues to redefine luxury hospitality in the Maldives.
Hotel La Jolla, Curio Collection by Hilton, a landmark seaside property located in the heart of scenic La Jolla Shores, has appointed Ernest Lopez as its new Executive Chef. In his new role, Chef Lopez will oversee the hotel’s culinary program, including banquets and catering for the property’s 1,600 square feet of events space, as well as its penthouse level restaurant and lounge, Sea & Sky, a restaurant celebrated for its breathtaking ocean views and elevated California coastal cuisine. The appointment arrives on the heels of a 2024 multi-million-dollar renovation of the hotel, encompassing all 110 guestrooms and suites, and 11th floor dining and private events rooms.
With more 25 years of culinary leadership experience at esteemed luxury hotel properties and restaurants, deep Southern California roots, and relationships with the area’s most prominent farmers and fisherman, Chef Lopez brings a wealth of knowledge, passion, and creativity to his new role. His expertise in crafting innovative, seasonal menus and leading diverse culinary teams aligns perfectly with Hotel La Jolla’s commitment to providing guests with unforgettable dining experiences that celebrate the flavors of the region.
“With abundant experience at luxury coastal resorts and restaurants where sustainable seafood is a key focus, Chef Lopez is a perfect fit for Hotel La Jolla,” said Adam Lund, general manager at Hotel La Jolla. “We look forward to seeing how his vision will enhance our culinary offerings and continue to catapult Sea & Sky to the upper echelon of La Jolla dining in its first full fiscal year of operation.”
Chef Lopez joins Hotel La Jolla from Water View Restaurants, operators of several key outlets in San Diego’s acclaimed Seaport Village waterfront shopping and dining complex. During his tenure with Water View, he served as Executive Chef, overseeing multiple outlets, including most recently, Edgewater Bar & Grill. Prior to that role, he helmed the kitchen of the Auberge Resorts Collection’s Five Star Mauna Lani, named the number one resort in Hawaii by Travel + Leisure magazine. Additionally, he previously served as Executive Chef at Malibu Farm, at the chain’s original Malibu outpost, while opening four additional restaurants across several states and was also a member of the culinary team at Four Seasons Lana’i City. Chef Lopez was also part of the opening culinary team at the acclaimed Grand Del Mar resort.
At Sea & Sky, Chef Lopez plans to evolve the existing menu built on fresh, locally sourced ingredients highlighting the unique coastal flavors of La Jolla and surrounding areas. Guests can expect vibrant new dishes and a continued focus on sustainability, seasonality, and exceptional service.
Hotel La Jolla, Curio Collection by Hilton is located at 7955 La Jolla Shores Drive in La Jolla and is managed by Aimbridge Hospitality, a leading global hospitality management company and the world’s largest third-party hotel operator. For more information visit www.hotellajolla.com.
JW Marriott Mumbai Juhu is delighted to announce the appointment of Chef Yashraj Ranade as the new Chef de Cuisine at Dashanzi, the progressive modern Asian restaurant at JW Marriott Mumbai Juhu.
Bringing with him a wealth of experience from leading luxury hotels across India, Chef Yashraj’s career began with a deep rooted passion in Asian cuisine, which he recognized during his tenure at Ibis Mumbai. His journey progressed with extensive training at the Oberoi Centre of Learning and Development (OCLD), where he excelled at skills across different culinary stages, earning him a coveted gold medal for his excellence in kitchen management. Chef Yashraj’s impressive portfolio comprises of roles at premier properties, like The Oberoi Amarvilas, The Oberoi Mumbai, Trident BKC, and Taj Lands End, where he showcased his versatility and flair in high-end kitchens, particularly at acclaimed restaurants like the Masala Bay and Ming Yang.
In his new role at Dashanzi, Chef Yashraj’s passion and expertise will not only enhance the restaurant’s sophisticated culinary experiences, but will also complement it with his own innovative flair. Chef Yashraj aims to delight guests with a redefined dining experience, offering an artfully curated menu that combines the rich, authentic flavors of Asia with his personal culinary touch. Known for serving dishes that are as visually appealing as they are flavorful, diners can anticipate Chef Yashraj’s signature dishes like the Triangular Dimsum, Scallop Siu Mai, Sichuan Lobster, and Crispy Fried Pomfret amongst others.
Chef Yashraj’s extensive background in classical Asian techniques as well as innovative presentation is a perfect addition to the Dashanzi kitchen. Come indulge in his signature fare alongside some Dashanzi classics at the liveliest Asian restaurant in town.
