David Bazirgan is executive chef of Uni in Boston. Bazirgan is a native of Newbury, Mass., and his early career included working at No. 9 Park. He then went to San Francisco, working his way up to leading the culinary team at Fifth Floor. Most recently he was executive chef of Bambara in Cambridge, Mass.

Kristin Beringson is the new executive chef at Henley at the Kimpton Aerston Hotel in Nashville. The former champion of the Food Network’s cooking competition program Chopped left her job in retail management in 2009 to attend culinary school in Nashville. Her first executive chef job was at Holland House in East Nashville. She then was the opening executive chef of City Winery’s Nashville location, followed by her own restaurant, Silo.

From there she was chef de cuisine at The Green Pheasant Most recently she was executive chef of Ellington’s Mid Way Bar & Grill at The Fairlane Hotel, also in Nashville.

Eric Brownlee has been named executive chef of The Katharine Brasserie & Bar in Winston-Salem, N.C. He started as a line cook at Accomac Inn in Accomac, Pa., before attending culinary school at the Johnson & Wales University campus in Charleston, S.C., where he lived for 12 years, working as sous chef of Daniel Island Country Club and then as executive chef at Cork Neighborhood Bistro.

He then moved to North Carolina and became executive chef of String & Splinter Club in High Point, N.C., for five years before becoming corporate executive chef of Blue Restaurant Group, also in High Point. He joined The Katharine in 2019.

Dina Butterfield has been promoted to chef de cuisine from executive sous chef of Uchi’s Miami location, replacing the recently appointed Edward Sura, who left to pursue other opportunities.

She was born and raised in San Miguel de Allende, Mexico, and after culinary schooler her first job was at Eccolo Restaurant in Berkeley, Calif.

She then worked at Ame in San Francisco and then joined the team at Dos Casas Boutique Hotel in San Miguel de Allende as chef de cuisine. Next she was sous chef at Mansion on Turtle Creek in Dallas before joining Hai Hospitality, the operator of Uchi, as sous chef of Uchi in Dallas. She briefly left to open Corvino restaurant in Kansas City, Mo., before rejoining Hai as executive sous chef of Uchi in Denver.

Natalie Cohee is the new executive chef of the Margaritaville Resort in New York City. Most recently she was executive chef of the DoubleTree by Hilton Orlando at SeaWorld in Florida, and before that she was executive sous chef at various beachside properties, including the Renaissance Carambola Beach Resort on St. Croix in the U.S. Virgin Islands; the Sheraton Beach Resort Marina in Key Largo, Fla.; and Latitude restaurant in Key West, Fla.

James Colleran is the new executive chef of Nomi Park at the Wayfinder Hotel in Newport, R.I. previously he was executive chef of event venue The Newport Experience and he also was chef de cuisine of the Faculty Club at Brown University in Providence, R.I.

Chris Cummer is the new executive of the Hyatt Regency Lost Pines Resort & Spa in Bastrop, Texas, near Austin. Most recently he was at the Hyatt Regency Chesapeake Bay Golf Resort, Spa and Marina in Cambridge, Md.

He had worked at the Lost Pines previously, joining as banquet chef and working his way up to chef tournant before pursuing other jobs.

Sylvan Delpique is the new executive chef at The Carlyle, A Rosewood Hotel, in New York City. He has spent the past six years as executive chef at the iconic ‘21’ Club, also in New York City, which recently closed.

He earned a culinary degree from the Challes-les-Eaux Culinary School in the French Alps while working in top restaurants in that country before moving to the United States and starting as a chef de partie at Union League Cafe in New Haven, Conn. From there he became sous chef at Restaurant Jean Louis in Greenwich, Conn., before becoming sous chef at Artisanal in New York City under chef and restaurateur Terrance Brennan.

His first executive chef position was at Davidburke & Donatella and then, in its relaunched version, David Burke Townhouse. Immediately before joining the ‘21’ Club he was chef de cuisine at L’Escale in the Delamar Hotel in Greenwich, Conn.

Carl Dooley is the new chef of Mooncusser in Boston, which has been rechristened from its previous name, Mooncusser Fish House. Most recently he was executive chef of Table at Season to Taste in Cambridge, Mass., he is perhaps best known for having competed in Bravo TV’s Top Chef in 2016.

Martin Draluck is the new chef de cuisine of the recently reopened Post & Bean in Los Angeles. He had been cooking at Hatchet Hall, also in Los Angeles, since 2015.

Nicole Gajadhar is the new chef de cuisine at The Loyal in New York City, a restaurant by chef-owner John Fraser. Gajadhar previously was chef de cuisine at another Fraser restaurant, Nix, which has since closed.

Brent Gauthier has been promoted to executive chef of Luminary Hotel & Co., in Fort Myers, Fla., overseeing food & beverage at Silver King Ocean Brasserie, Ella Mae’s Diner, Beacon Social Distillery and Oxbow Bar & Grill. He joined the property in January as senior sous chef. Before that, he was senior sous chef at the Gaylord National Harbor hotel in Maryland.

Robert Hamburg is the new executive chef of Gurney’s Montauk Resort & Seawater Spa in Montauk, N.Y. A 30-year restaurant veteran, previous jobs include work at Sands Point Golf Club in Sands Point, N.Y. and City Winery on Pier 57 and Davidburke & Donatella, both in New York City.

Van Hurd, who was on seasons 6 and 17 of the Fox TV series Hell’s Kitchen, is now executive chef of Citizen Chicken and Donuts, a new restaurant in Hartford, Conn., that specializes in those two foods. After his first appearance with Gordon Ramsay on the cooking competition show, Hurd worked as executive sous chef of Jordan Caterers in Cheshire, Conn. He moved on to RiverHouse Catering in Haddam, Conn., and then became opened Sayulita in South Glastonbury, Conn., as executive chef. He then became executive chef and pit master of Taino Smokehouse in Middleton, Conn., before appearing on Hell’s Kitchen again and then taking up his current position.

Douglas Jones is the new executive chef of Aerlume in Seattle. Originally from Tennessee, Jones previously worked at Kayne Prime in Nashville as well as Emory’s on Silver Lake in Everett, Wash., and Tulio in Seattle.

Lyle Kaku has been promoted to executive chef from executive sous chef of the Sahara resort in Las Vegas. He has been at the property for three years and has spent the past 20 years working at hotels in Las Vegas, Maui, New Orleans and San Francisco, including Spago Maui, Hyatt Regency New Orleans and Fairmont San Francisco.

Brandi Key is the new culinary director of Dish Society, a six-unit concept based in Houston. Most recently executive chef of Alice Blue in Houston, she also spent 12 years with the Pappas Restaurants, also in Houston.

Celia Lee is the new pastry chef of Mifune in New York City. She began her career out of pastry school at the Milk Bar’s production kitchen in Brooklyn, N.Y., and then joined Ladurée in New York City, followed by The Modern, where she worked her way up from chef de party to pastry sous chef before joining Mifune.

Santos Lugo is the new executive chef of Balboa Cafe in San Francisco most recently he was executive chef of Sessions at the Presidio, also in San Francisco. Before that he held executive chef positions at Nourish Inc., Rebecca Jean Catering and Woodlands Café.

Robert Mason is executive chef and food & beverage director of the AC Orlando Downtown hotel. He had been director of food & beverage for Reunion resort in Orlando since 2015, and before that he headed up F&B at The Westin Imagine Orlando, including its award-winning restaurant Fiorella’s Cucina Toscana.

Diane Moua has been promoted to pastry chef of Bellecour Bakery at Cooks, a retail shop and culinary school in St. Paul, Minn., and Alexandra Motz has been promoted to pastry chef at Spoon and Stable in Minneapolis. Both restaurants are part of Gavin Kaysen’s Soigné Hospitality Group.

Both chefs were on the opening team of Spoon and Stable in 2014 and had worked together previously at La Belle Vie, a fine-dining restaurant in Minneapolis. Motz had previously worked at Burch and 112 Eatery, which were under the same ownership as La Bell Vie, and Moua had worked at local restaurants Solera and Aquavit, among others.

Jason Paskewitz has been named chef of Pomeroy restaurant, which Ballyhoo Hospitality plans to open in Winnetka, Ill., this summer. Paskewitz last worked with Ballyhoo founder Ryan O’Donnell to open Gemini Bistro in Chicago in 2009. He went on to open the highly acclaimed Blanchard in Chicago.

Paskewitz graduated from The Culinary Institute of America in Hyde Park, N.Y., and worked in New York City for a number of years at restaurants including 5757 at the Four Seasons Hotel, Gotham Bar & Grill and Les Célébrités. In Chicago he worked at Spruce, Seasons at the Four Seasons Hotel and Pump Room before opening Gemini.

Mike Perez is chef de cuisine of Loro, Hai Hospitality’s new Dallas restaurant. After attending Johnson & Wales University, Perez started working on a cruise ship before moving on to Timberline Lodge at Mt. Hood in Oregon, followed by work at Scarpetta in Los Angeles, Tabla Bistro in Portland Ore., and Deep Creek Fishing Club in Ninilchik, Alaska. He went on to be chef de cuisine at Trattoria Lucca in Charleston, S.C., followed by working at Ten01 in Portland, Ore., where he was taken under the wing of Jack Yoss, who is Hai Hospitality’s director of culinary operations.

Andrew Petersen is the new executive chef of The Iberian Pig in Decatur, Ga. He began his career doing a stage at Husk in Charleston, S.C., and then was a line cook at Trattoria Lucca in Charleston and then chef de partie at Sea Island Resort in Georgia. He worked his way through Italian restaurants in Atlanta before working in Europe in Madrid, Spain and Casteggio in the Italian region of Lombardy before taking the position at The Iberian Pig.

Sébastien Roelly is the new executive chef of Whiteface Lodge in Lake Placid, N.Y. Most recently he was executive chef of the Quebec City Marriot Downtown in his hometown of Quebec City, Quebec, and before that he was at the Hilton Quebec in the same city.

Alexis Samayoa has been named chef of Diablo’s Cantina, a Mexican restaurant slated to open this summer at the MGM National Harbor in Forest Heights, Md. Previously he was corporate chef for Latin concepts at Street Guys Hospitality, with multiple concepts in Maryland and Virginia.

Ben Shapiro is executive chef of the new Eddy Taproom & Hotel in Golden, Colo. Most recently the executive chef of El Camino Community tavern in Denver, he also was executive chef of Steuben’s in Arvada, Colo. Prior to that he was executive chef of Masterpiece Kitchen in Denver.

Mincheol Shin is executive chef of Hyun, a new high-end Korean barbecue restaurant in New York City. Originally from South Korea, Shin went to culinary school in Australia and worked at Sydney-area restaurants Aria Sydney, Automata, Cho Cho San, Yau and Pei Modern. He then returned to South Korea and worked at two-Michelin-star restaurant Kwan Suk Soo. Before joining Hyun he was on the opening team of Jua in New York.

Hamodi Siam is executive chef of Edgewater Inn Restaurant & Marina in Ketchikan, Alaska. Most recently he was dining room manager at Fellowship Square in Tucson, Ariz. He also has worked at the Fairmont Scottsdale Princess, the JW Marriott Scottsdale Camelback Inn Resort & Spa and the Boulder Resort and Spa Scottsdale, all in Arizona.

Rock Silva is the new chef at Walla Walla Steak Co. and Crossbuck Brewing in his hometown of Walla Walla, Wash. He recently was sous chef at RN74 in Seattle.

Matt Staph, who was chef de cuisine at One Fifth for the past four years, has been named executive chef of Brennan’s of Houston.

The Texas native started cooking in Dallas at The Commissary under John Tesar. He went on to work at Graham Dodd’s Central 214 and stayed with Dodd for five years before moving to Houston to work for Chris Shepherd at One Fifth.

Jordan Swiler is executive chef of Salmon Falls resort in Ketchikan, Alaska. Most recently he was executive chef of Café and Bar Lurcat in Minneapolis since 2016. Before that, he helped open The Continental in Naples, Fla.

Maria Tampakis, most recently the culinary director for the Estiatorio Milos restaurant group, has been named executive chef of the Four Seasons Hotel New York Downtown.

Maggie Trujillo is the new executive chef of Aqua by El Gaucho in Seattle. After culinary school in Portland, Ore., she worked at the Portland Hilton, followed by other cooking gigs across the state before moving to Seattle in 2018 to be executive chef of Aqua’s sister restaurant, Aerlume, which she will continue to support in an advisory role.

James Wilson is the new executive chef of Lone Star Court in Austin, Texas. Most recently executive chef of University of Texas Southwestern in Dallas, the North Carolina native went to culinary school in Austin and has also worked for Morrison Management Specialists and the Sheraton Austin Hotel at the Capitol.