Anthony Endy is the new executive chef at Alisal Guest Ranch & Resort in Solvang, Calif. For the past five years he was chef partner and manager of culinary development for Paul Martin’s American Grill, an 11-unit casual dining chain headquartered in Newport Beach, Calif.

Roshini Gurnani is the new executive chef at the Hotel Derek in Houston. Most recently working as a personal chef and a culinary instructor at the Art Institute of Houston, Gurnani has worked at several other hotels, including The Sagamore Resort in Bolton’s Landing, N.Y., and the Amba Hotel Marble Arch (then called the Thistle Marble Arch) in London.

Lane Hart is the new executive chef of Johnny’s Hideaway in Atlanta. Most recently he spent four years as executive chef of Norman’s Landing in Cumming, Ga., which closed in June, and prior to that he was a corporate trainer and lead line cook for the Tony Roma’s chain.

Maynard Llera is the new culinary director of the H. Wood Group, a multi-concept operator based in Los Angeles. Previously he was sous chef at Bestia, also in Los Angeles.

Salvatore Marcello is now the chef of Mamo Restaurant in New York City. Originally from Naples, Italy, he most recently was executive chef of Il Vero at the Grand Hotel Kempinski in Geneva, Switzerland.

Brian Millman is the new executive chef of the Kimpton Gray Hotel in Chicago. A Kimpton veteran, he most recently was executive chef of that group’s Allegro hotel in Chicago.

Cory Morris is the new chef de cuisine at Boleo, a South American-inspired rooftop restaurant and bar at the Kimpton Gray Hotel in Chicago. Most recently he was executive chef of Ronero, also in Chicago.

Joseph Rogers is the new executive chef of Isleta Resort & Casino in Albuquerque, N.M. Most recently he was food & beverage director of the Hotel Abrego in Monterey, Calif.

Patrick Taylor is the new executive chef at the Sheraton Austin Georgetown Hotel & Conference Center in Georgetown, Texas. Most recently he was executive chef of Urban — An American Grill, located at The Westin Austin at the Domain in Austin, Texas.

John Villa, who has been with the Tao restaurant group for the past 10 years, has joined Treadwell Park, a two-unit restaurant and beer hall in New York City, where he said he plans to amp up the concept’s barbecue program.