John Cuevas, former executive chef of Muse at Montage in Beverly Hills, Calif., is the new executive chef of Crow Bar & Kitchen, a gastropub in Corona del Mar, Calif. This is not Cuevas’ first job in Orange County. He also headed the kitchens at the St. Regis Resort in Dana Point and The Loft at Montage Laguna Beach.
Sebastien Archambault has left RH in Los Angeles and his former sous chef, Pierre Gornes, has been promoted to the position of executive chef. Like Archambault, Gornes is a native of Southwest France. He previously worked at two Michelin-starred restaurants in Paris: Les Ambassadeurs at the Hotel de Crillion, and Alain Ducasse Bistro aux Lyonnais. He had been sous chef at RH since 2009.
Steven Devereaux Greene, chef de cuisine at Herons at The Umstead Hotel and Spa in Cary, N.C., is now running that restaurant’s kitchen while executive chef Scott Crawford expands his role as food and beverage director of the hotel. Before joining Herons in July 2009, Greene had his own restaurant, Devereaux’s, in Greenville, S.C., which he opened in 2005.
Justin Dalenberg is the new executive chef at the JW Marriott in Grand Rapid’s Mich., overseeing room service, catering and events as well as the hotel’s lounge and its restaurant, six.one.six. Most recently, Dalenberg was executive chef of the Snowmass Club in Snowmass Village, Colo.
Dakota Weiss is the new executive chef at Ninethirty Restaurant and The Backyard at the W Los Angeles-Westwood in Los Angeles. Most recently, Weiss was executive chef at Hotel Shangri-La in Santa Monica, Calif. She also helped open Stephen Starr’s Parc restaurant in Philadelphia, and before that was executive chef at Jer-ne at the Ritz-Carlton in Marina Del Rey, Calif.
Contact Bret Thorn at [email protected].
