Hotels in California, from the northern coast down to sunny San Diego, have made fresh appointments and notable promotions to their staff, shaking up team dynamics to strengthen property operations.
In late October, the 53-acre Sea Ranch Lodge, located in Sonoma County along the northern California coast, appointed four professionals to lead its culinary team and oversee the dining experience at the property. Appointed positions included farm manager, executive chef, wine director, and director of food and beverage.
Katrina Coffman was named farm manager and has more than a decade of professional sustainable farming experience; she transitioned from cake decorating to organic farming after embarking on a personal health journey. Darren McRonald brings more than 30 years of culinary experience to his new role as the lodge’s executive chef, with a career rooted in Mediterranean and elevated American comfort cuisine. Chloe Tula was named wine director and is also a celebrated harpist; she took the leap from a career in classical music to the world of wine. A certified sommelier and winner of a Wine & Spirit Education Trust Level 3 Award in Wines, Tula brings a wealth of vino expertise to her new role at the lodge. Director of Food and Beverage Jay Wyant-King honed his skills at notable outlets including Go Fish in St. Helena and those owned by Chef Cindy Pawlcyn in Napa Valley. He also worked with McRonald at The Pullman Kitchen. thesearanchlodge.com
MacArthur Place Hotel & Spa in Sonoma appointed Eric Piacentine as executive chef in October, charged with overseeing the hotel’s three culinary outlets—Layla, The Bar at MacArthur, and The Porch. The Wisconsin native has procured some 20 years of industry experience, with previous positions held at Big Sur Bakery & Restaurant in Big Sur (now closed) and Bernardus Lodge & Spa in Carmel Valley Village.
“I’m thrilled to be joining the incredible team at the beautiful and historic MacArthur Place,” says Piacentine in a prepared statement. “I have long admired their commitment to showcasing the best of Sonoma County, and I’m eager to collaborate with the talented team to create innovative and memorable dining experiences for our guests.” macarthurplace.com
In mid-November, Santa Monica’s Fairmont Miramar Hotel & Bungalows welcomed Simon A. Fricker as general manager. His resume of experience spans more than two decades at several notable properties around the globe, from The Westin Copley Place in Boston, Massachusetts, and New York City’s The Peninsula New York hotel to the Baur au Lac hotel in Zurich, Switzerland.
“It is an honor and privilege to join the talented team behind Santa Monica’s most historic luxury hotel and staple for the community at large,” says Fricker in a prepared statement. “I look forward to continuing Fairmont Miramar’s world-class legacy to ensure unparalleled experiences for our guests for years to come.” fairmont.com
Steve Pufpaf joined The Westin Los Angeles Airport as general manager in late November. The property wrapped up an extensive renovation at the start of this year, and Pufpaf will now oversee operations at the refreshed hotel. He brings some 35 years of experience with Marriott to the role, with previous work in sales, revenue management, marketing, and hotel operations.
“I am thrilled to join the dedicated team at The Westin Los Angeles Airport,” says Pufpaf in a prepared statement. “The recent renovation and envied location make the property one of Los Angeles’ premier hotels, and I am looking forward to further strengthening both the employee and guest experiences.” marriott.com
And down in sunny San Diego, the Pendry San Diego hotel appointed William Figueroa as director of food and beverage and promoted Brandon Sloan to executive chef, both at the end of November. Most recently, Figueroa was director of food and beverage at Alma San Diego Downtown Hotel, preceded by roles at notable culinary concepts in Seattle, Washington; London, England; New York City; and Los Angeles. Sloan was previously the Pendry’s executive sous chef, and first joined the hotel in 2017 as chef de cuisine.
“Chef Brandon’s culinary prowess and natural leadership combined with William’s impressive experience will be integral to the continued growth and success of our culinary program,” says David Duran, general manager of Pendry San Diego, in a prepared statement. “Their leadership and vision will further elevate our extensive dining options, providing guests with an unrivaled culinary experience in the heart of the Gaslamp Quarter.” pendry.com
