SAN DIEGO—Pendry San Diego has announced two key leadership changes in its food and beverage operations. William Figueroa has been appointed director of food and beverage, while Brandon Sloan has been promoted to executive chef.
Figueroa brings three decades of experience to the role, having held leadership positions at culinary establishments in Seattle, London, New York City, and Los Angeles. Most recently, he was director of food and beverage at Alma San Diego. At Pendry San Diego, he will oversee the hotel’s food and beverage operations across its dining venues.
Sloan joined Pendry San Diego in 2017 and has held roles including chef de cuisine and executive sous chef. His responsibilities have included managing culinary operations for Nason’s Beer Hall, Fifth & Rose, and Provisional Kitchen, as well as in-room dining. In his new role, Sloan will lead the culinary program’s menu development, banquets, and overall strategic planning.
“Chef Brandon’s culinary prowess and natural leadership combined with Wil’s impressive experience will be integral to the continued growth and success of our culinary program,” says David Duran, general manager of Pendry San Diego.
Pendry San Diego, located in the city’s Gaslamp Quarter, features 317 guest rooms and suites, six dining establishments, and various amenities.
