The Ritz-Carlton Resorts of Naples welcome Derin A. Moore as executive chef. Moore previously served as executive chef for Medinah Country Club in Chicago.

Sean Buchanan is named executive chef at the new Stowe Mountain Lodge in Stowe, Vermont. Buchanan’s previous roles include that of executive chef at the Middlebury Inn and a sales and marketing position at Wood Creek Farm.

Mona Lisa Suite Hotel, set to open in February in Celebration, Florida, appoints Leon Teow as executive chef and food and beverage director. Teow most recently served as executive chef at the Marina Inn at Grande Dunes in Myrtle Beach, S.C.

The Kempinski Hotel Ajman appoints Marco Pittalis to head the operations at Sabella’s Italian restaurant. Previously, Pittalis was head chef of Sao Paolo Restaurant in Birmingham, England.

Hilton Bella Harbor, set to open near Dallas in early 2008, names Steven Weir executive chef of Mistra, an upscale eatery. Weir previously was executive chef at Belo Mansion.

Libby Brown is promoted from associate director of catering to director of catering and convention services at The Hyatt Regency Hill Country Resort and Spa.

La Corsha Hospitality Group names Brian Allen food & beverage director at the Stoneleigh Hotel & Spa Dallas. Previously, Allen served as assistant director for the Crescent Club.

Sofitel San Francisco Bay names Leandro Henrique Tonioli director of food & beverage outlets. Tonioli was previously assistant food & beverage director at the Hotel Sofitel Salvador in Brazil.

Amy Acosta is named director of catering for the Doubletree Guest Suites hotel in Raleigh-Durham, North Carolina. Acosta was previously catering manager at the hotel.

Suncadia mountain resort and community in Washington appoints Andrew Wilson as executive chef. Wilson previously served as culinary director at Microsoft.

The Grand Hyatt DFW names Ian Beach chef de cuisine for the signature Grand Met restaurant. Beach previously worked as chef de cuisine at Rosewood’s Mansion on Turtle Creek.

Roger Ohlsson is named executive chef at Capella Castlemartyr in County Cork, Ireland. Ohlsson joins Capella Castlemartyr from London’s Pied a Terre restaurant, where he was senior sous chef.

Sandy Lane appoints Grant MacPherson culinary director and head chef. Previously MacPherson assisted in the development of new concepts for Wynn Las Vegas and oversaw the culinary operations of the new Wynn Macau.