TJ Boyland is the new chef de cuisine at The Grill at The St. Regis San Francisco. Previously, he was executive sous chef of Michael Mina restaurant, and before that he was chef de cuisine at AQ, both in San Francisco.

Keith Bryant is the new chef de cuisine at Six.One.Six restaurant at the JW Marriot Grand Rapids in Grand Rapids, Mich. Bryant has 14 years’ experience, including at Grosse Ile Golf and Country Club and 5ive Restaurant at the Inn at St. Johns Golf and Conference Center in Plymouth, Mich.

Carlos Cabrera is the new executive chef of Petrossian’s Los Angeles location. The Southern California native spent many years working at Le Cirque, first in New York City and then in Las Vegas, before returning to his home state in his first role as executive chef.

Kelly Conwell and Spencer Knipper have been promoted to co-executive chefs of Stock Hill, a steakhouse in Kansas City, Mo., operated by Bread & Butter Concepts. Both chefs have been at the restaurant since before it opened in December of 2016.

Conwell, a graduate of Johnson County Community College in Overland Park, Kan., previously oversaw several locations of Denver-based Jax Fish House. Knipper, a graduate of The Culinary Institute of America in Hyde Park, N.Y., worked at The American Restaurant and Bluestem in Kansas City and also opened Port Fonda’s second location, in Lawrence, Kan. 

Michael Coury is the new corporate executive chef of Hard Rock International with responsibility for culinary innovation at the 178 corporate and franchised Hard Rock Café locations. He reports to Hard Rock Café’s vice president of food and beverage, Leigh Merritt.

Previously, Coury was executive chef of OTG Management, a New York City-based hospitality group with more than 200 restaurant and retail concepts in 10 North American airports.

Craig Deihl has left Charleston, S.C., for Cornelius, N.C., to be chef de cuisine of Hello, Sailor, a dockside restaurant slated to open in December. Deihl gained wide acclaim, particularly for his charcuterie, as executive chef of Cypress and Artisan Meat Share in Charleston.

Arun Gupta is the new executive chef of Dosa restaurant in San Francisco, specializing in the cuisine of southern India. The son of an Indian father and Polish-American mother, Gupta grew up in New York City and most recently was chef de cuisine of Maysville in that city after spending five years working in the kitchen of Gramercy Tavern, also in New York. (Pictured with owners Anjan Mitra and Emily Mitra)

Jason Hanelt, former chef de cuisine of Hammersley’s Bistro in Boston, is the new executive chef of Sonsie Boston — the first new executive chef at that restaurant in more than two decades. The Massachusetts native spent more than 10 years at Hammersley’s and has revamped Sonsie’s menu with new dishes, including smoked salmon terrine, Malaysian shrimp and pork jerky, and bone marrow with mushrooms and plum mostarda.

Matt Heikkila is executive chef of the Pan Pacific Hotel Seattle. Most recently, the Seattle native led the culinary teams at Salish Lodge in Snoqualmie, Wash.

Tova Hillman is the new pastry chef of Osteria Morini’s Washington, D.C., location. A native of Kemp Mill, Md., worked at several restaurants in her hometown, including Vie de France, City Perch and Founding Farmers before joining the Altamarea Group, which operates Osteria Morini.

Michael Jordan is the new executive chef at El Gaucho Bellevue in Bellevue, Wash. After working for years under celebrity chef Emeril Lagasse, Jordan ran is own restaurant, Rosemary’s, in Las Vegas from 1999 to 2011 before moving to Seattle where he most recently taught at The Seattle Culinary Academy.

Nicolas Lebas is the new executive chef of Panzano in Denver. Most recently, he was executive chef at another Kimpton Hotels property, Zamora in St. Petersburg Beach, Fla.

Alphonso Mills is the new executive chef at Miller’s Guild in Seattle. A graduate of Scottsdale Culinary Institute, spent seven years as chef de cuisine for Microsoft Catering before taking up his current position.

Michael Morelli has been named executive chef of Spa Mirbeau, slated to open this month at the Crossgates Mall in Albany, N.Y., where he will oversee the kitchen of the spa’s French-inspired restaurant Le Bistro, as well as the poolside Aqua Terrace. With 24 years’ experience in foodservice, Morelli spent the past year as executive chef of Jacob & Anthony’s, a steakhouse in Saratoga Springs, N.Y.  

Mark Quitney is the new executive chef of the Hilton New Orleans Riverside, overseeing all food & beverage at the hotel and more than 130,000 square feet of meetings and event space. Previously, Quitney spent more than 24 years working with Marriott and then joined Starwood as executive chef of the Sheraton New Orleans in 2015.

Jorge Ramos is the executive chef of the new Conrad Fort Lauderdale Beach, a 290-all suite resort in Fort Lauderdale’s North Beach. The South Florida native oversees the food and beverage for Atlas Cocktail Lounge, Spinnaker Pool Grill and Cornucopia Gourmet Market, as well as banquet service. Most recently he held various positions at the Lowes Miami Beach.

Roscoe Roberson is the new executive chef of The Original Dinerant in Portland, Ore. Most recently he was executive of Portland-based Chefstable Group. The Tucson, Ariz., native grew up in New York and attended Pima Community College in Tucson before joining Starwood-Westin hotels as a banquet chef. Prior to joining Chefstable he was chef of Kokanee Café in Bend, Ore.

Tyler Wiard is the new executive chef of Guard and Grace, TAG Restaurant Group’s steakhouse in downtown Denver. The self-taught Colorado native has worked his way through many local restaurants, starting at Q’s Restaurant at the Hotel Boulderado in Boulder and then Jax Fish House in the same city before becoming opening executive chef at Napa Café in Denver and then Mel’s Bar and Grill, also in Denver. Most recently he was executive chef and culinary director at Elway’s in Denver.