Bryan SkeldingLegendary fine-dining chef Alain Ducasse is taking over management of the kitchens at Le Meurice hotel in Paris, part of the Dorchester Collection of hotels. Starting in September, Ducasse, who has been delighting customers in Paris, Monaco, New York, Tokyo and elsewhere for the past 25 years, will begin re-imagining the property’s Restaurant Le Meurice, which has three Michelin stars, and Restaurant Le Dalí.

Ducasse has already revamped two other Dorchester Collection hotels: the Plaza Athénée in Paris and The Dorchester in London. The Plaza Athénée has since closed for restoration.

Bryan Skelding has been promoted from executive sous chef to executive chef of The Greenbrier in White Sulphur Springs, W.V.

Skelding, who studied culinary arts at Madison Area Technical College in Madison, Wis., started at The Greenbrier in 2002 as lead chef of The Tavern. After a stint at L’Orangerie in Los Angeles, he returned to The Greenbrier as saucier and worked his way up the ranks, becoming executive sous chef in 2009.

Ghaya OliveiraGhaya Oliveira, who was executive pastry chef of Daniel Boulud’s Bar Boulud and Boulud Sud, is now executive pastry chef of the group’s flagship restaurant, Daniel.

All three of the restaurants are in New York City.

Oliveira, who was a stock trader in her native Tunisia before moving to the United States, is best known for her grapefruit givré, a hollowed-out grapefruit filled with grapefruit jam, segments and sorbet, as well as such Middle Eastern delicacies as rose loukoum and halva.

Hector Santiago Hector Santiago is the new executive chef of Anne Quatrano and Clifford Harrison’s Atlanta restaurant Abattoir. He was formerly chef and owner of Pura Vida, also in Atlanta, and a contestant on Bravo TV’s Top Chef.

Seadon Shouse, formerly executive chef of Glenmere Mansion in Chester, N.Y., is the new executive chef of Millesime in New York City, where he is serving grilled octopus with chick peas, tomato-basil pistou, garlic and celery; sea bream with Swiss chard, grilled scallions and smoked ham broth; and marinated tuna with berbere-spiced vinaigrette, almonds, mint and lavash chips.

Seadon ShouseAntonio Cardoso is the new executive chef at the Conrad New York in New York City, where he is overseeing operations at the hotel’s signature restaurant, Atrio, and its rooftop bar, Loopy Doopy, as well as in-room dining.

A native of Lisbon, Portugal, Cardoso most recently was executive chef of The Ritz-Carlton Abaco Club at Winding Bay in Abacos, Bahamas. At Atrio he is serving grilled octopus with romesco, garlic rapini and lemon chips; asparagus with poached egg and manchego gratin; and scallops with corn purée, peas and crispy pancetta.

Antonio Cardoso Brian Armstrong, formerly executive sous chef at The Fairmont Scottsdale Princess hotel in Scottsdale, Ariz., has moved to Dallas, where he is executive chef of The Fairmont Dallas. Armstrong is a certified chef de cuisine from Humber College in Toronto, Canada.

David Viviano is the new executive chef at The St. Regis Aspen Resort in Aspen, Colo. Previously executive chef of The Westin Phoenix Downtown Hotel in Phoenix, Viviano studied journalism at Miami University in Oxford, Ohio, where he also worked as a sous chef at DiPaolo’s restaurant.

Sébastien Chamaret, who was chef and owner of now-shuttered Le Comptoir in Brooklyn, N.Y., is the new executive chef of Bagatelle in Manhattan, where he is making a salad of crispy artichokes, Maine scallops with pistou, and a thousand-layer crêpe cake.

Contact Bret Thorn at bret.thorn@penton.com.
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