Brandon Biederman has been named executive chef of The Source Hotel in Denver, which is slated to open this summer with a casual rooftop restaurant called The Woods. Biederman’s background includes recent stints at Ace Eat Serve and Steubens Food Service, both also in Denver.

Brian Bistrong has joined Starr Catering Group as vice president of culinary development.

Most recently corporate executive chef at specialty grocer Dean & DeLuca and before that executive chef of Wolfgang Puck’s test kitchen, he also was executive chef at The Harrison in New York City and Bottega Yountville, Calif, among other places.

Collin Leaver is chef de cuisine at L’Auberge Del Mar in Del Mar, Calif., where he is working with executive chef Nathan Lingle on menu development. A certified pizzaiolo by the Associazione Verace Pizza Napoletana, Leaver most recently was executive sous chef at Quattro Restaurant and Bar at the Four Seasons Hotel in Palo Alto, Calif. He also has worked as chef de cuisine at A16 and sous chef at SQPR, both in San Francisco.

Ellison Park is executive chef of Income Tax in Chicago. The Chicagoland native has spent 15 years cooking in the area’s kitchens, the past four years as executive sous chef of Parachute.

Emily Hansen is executive chef of Masso Osteria, a restaurant by Scott Conant at Red Rock Resort in Las Vegas. A native of the San Francisco Bay area, she has spent the past six years as a private chef, and before that worked at Bay area restaurants El Paseo and Wayfare Tavern and New York City restaurants Eleven Madison Park and Del Posto. She was a finalist on the Food Network competition show Chopped, where Conant is a judge, in 2016.

Fabian Ludwig has been named executive chef of Gaylord Rockies Resort & Convention Center, which is slated to open in Aurora, Colo., toward the end of the year. He has 25 years of experience in foodservice in the United States and Europe and most recently he was executive chef of the New York Marriott Marquis.

Frederic Hoffmann is executive chef of the W San Francisco. The Montréal native has spent the past two decades cooking mostly in hotels, starting under Albert Schnell at the Toronto Hilton before moving on to Didier Restaurant, also in Toronto. He has since worked for numerous Starwood properties, most recently as executive chef of the St. Regis Princeville on Hawaiian island of Kauai.

James King is executive chef of 3800 Ocean at the Palm Beach Marriott Singer Island in Florida. The 17-year industry veteran has extensive experience in south Florida resorts, including Delray Sands Resort, Miami Four Seasons and The Breakers.

Linda Harrell has purchased Cibo e Beve in Atlanta from 101 Concepts Restaurant Group. She had been part of 101 Concepts for 16 years, having worked at Mangia and Meehan’s Public House before becoming executive chef and partner at Cibo e Beve six years ago. She has purchased the restaurant with partners Gianni Betti and Gonzalo de Aristegui.

Marjorie Meek-Bradley has been named executive chef of St. Anselm’s Washington, D.C., location, which is slated to open in August. The D.C. outpost of the Brooklyn, N.Y., steakhouse is a partnership between founder Joe Carroll and Philadelphia-based restaurateur Stephen Starr.

Meek-Bradley first worked with Starr at Washington Square in Philadelphia. She later worked at his restaurant Barclay Prime, also in Philadelphia, before returning to her home state to work at Bouchon, Thomas Keller’s bistro in Yountville, Calif. She then returned to the Northeast to work at another Keller restaurant, Per Se in New York City. She went on to work at Zaytinya and Graffiato in the D.C. area and went on to become executive chef at Ripple and Roofer’s Union. She currently has a stake in the fast-casual concept Smoked & Stacked in D.C., which she opened in 2016. 

She was a finalist on the 13th season of Top Chef.

Michael Sichel, who has been executive chef of Galatoire’s on New Orleans for the past seven years, is leaving to be executive chef of the as-yet-unnamed signature restaurant at the Hotel Bennett in Charleston, S.C. 

A graduate of the Culinary Institute of America in Hyde Park, N.Y., Sichel got his start at Gotham Bar and Grill in New York City, followed by a stint at Rubicon in San Francisco. He went on to work at L’Abbeye de St. Croix in the French region of Provence, and then Auberge du Soleil Hotel and Restaurant in Rutherford, Calif. He opened his own restaurant, Indigo, in New Orleans, before joining Galatoire’s.

Quinton Bennett has been named chef de cuisine of Hawksworth Restaurant in Vancouver. Originally from South Africa, Bennett cooked at several restaurants in the United Kingdom, most recently as senior sous chef of Northcote Restaurant in Langho, England.

Rolando Rubalcava has been named executive chef of Playa Mesa Kitchen in Costa Mesa, Calif, which is slated to open in July. A native of Anaheim, Calif., from a family that owns taquerías and markets, Rubalcava worked at numerous restaurants before becoming sous chef of acclaimed Costa Mesa restaurant Taco Maria, which he is leaving for his new position.

Ryley Eckersley is the new chef of Quaintrelle in Portland, Ore., as Bill Wallender, who opened the restaurant in 2016, is stepping away for some personal time. 

Eckersley was born in London and has been working in kitchens since he was 13. He has been in Oregon since 2011, where he was chef of Jen’s Garden in Sisters, Ore., and then opened his own restaurant, Drake, in Bend. He moved to Portland in 2015 as sous chef at Olympia Provisions and then became chef of DOC Restaurant.