Joshua Bianchi is executive chef at Alizé at the Top of Palms Casino Resort in Las Vegas. Most recently, he was the opening chef of Drai’s Beachclub Las Vegas and Drai’s Vancouver. His résumé includes stints at Picasso at Bellagio in Las Vegas, Gramercy Tavern in New York City and Daniel Boulud Brasserie at Wynn Resort Las Vegas.

Corey Chow has been named chef de cuisine of Per Se, Thomas Keller’s flagship restaurant in New York City.

Chow joined Per Se in 2007 as commis, became sous chef before leaving in late 2013 and worked at The Nomad and then Torrisi Italian Specialties, both in New York, before returning to Per Se in 2015 as executive sous chef.

He replaces Eli Kaimeh, who is going on a three-month sabbatical.

Suzanne Cupps has been promoted to executive chef from chef de cuisine of Untitled and Studio Café at the Whitney Museum of American Art in New York City.

Cupps first worked for the Union Square Hospitality Group, which operates Untitled and Studio Café, as an extern at Gramercy Tavern. She went on to work at Annisa, in New York before returning to Gramercy Tavern as a line cook in 2011, where she worked under executive chef Michael Anthony, who also was executive chef at the Whitney restaurants before turning that position over to Cupps.

Daniel Hoefler is the new chef de cuisine at Blue Duck Tavern at the Park Hyatt Washington, D.C., where he will work with executive chef Troy Knapp on menu development. A graduate of the Brillat-Savarin-Schule in Berlin, Germany, Hoefler most recently was chef de cuisine of NoMI Kitchen at the Park Hyatt Chicago.

Itsuroku Kimura has been named chef at Crab King Restaurant, a northern Japanese-style crab house in Bellevue, Wash. Originally from Kyoto, Japan, Kimura has opened restaurants in Shanghai, Mexico City, Los Angeles and, most recently, his own Sushi Kimura in East Vancouver, B.C.

Polly Lappetito is the new director of restaurants at CIA at Copia and executive chef of The Restaurant at CIA Copia.

Previously she was executive chef of Ciccio Napa Valley in Yountville, Calif., and before that she was executive chef of another Culinary Institute of America operation, Wine Spectator Greystone Restaurant in St. Helena, Calif. She is working with chef de cuisine Chris Kennedy Aken at the existing restaurant and will also head up additional venues that the CIA said it would announce in the coming months.

Theresia Ota is executive chef of The Monarch Cocktail Bar & Lounge in Kansas City, Mo. The Hawaii native has worked in restaurants from coast to coast and most recently was chef de cuisine of Jax Fish House & Oyster Bar, also in Kansas City.

Jeremy Salamon has been promoted to executive chef from sous chef of Eddy in New York City. A graduate of the Culinary Institute of America, Salamon worked at Manhattan restaurants including Prune, Locanda Verde and Buvette before joining the Eddy team, where, among other things, he is bringing the influence of his Hungarian grandmother to the menu.

Philip Shyatt is moving to Columbus, Ohio, to be executive chef of Biscuit and Branch. A native of Clemson, S.C., Shyatt most recently was executive chef of Georges Brasserie in Charlotte, N.C. Before that he spent seven years in Nashville working for Bound’ry restaurant and Burger Up.

Collin Smelser is the new executive chef of Costero California Bar & Bistro at the Sheraton Gateway Los Angeles Hotel.

A graduate of the New England Culinary Institute in Montpelier, Vt., Smelser most recently was executive chef at the Chase Park Plaza hotel in St. Louis, Mo.

Ivy Stark, who has spent the past 10 years as corporate chef for New York City-based Dos Caminos Mexican Restaurants, is moving to Chicago to be corporate chef and partner at Parker Restaurant Group, which operates The Hampton Social, Bassment and Mahalo. Stark said she’d be overseeing the current culinary programs and opening two new locations by the end of the year.

David Viviano has been named new executive chef at Eau Palm Beach Resort & Spa in Manalapan, Fla. Most recently he was executive chef at Montage Kapalua Bay on the Hawaiian island of Maui.