The Ballantyne, A Luxury Collection Hotel is pleased to announce Danmy Nguyen as its new Director of Food & Beverage and Oksana Kravcenko Dementev as its new Executive Pastry Chef. Together, their collective culinary expertise will bring an elevated hospitality experience to hotel guests and locals enjoying the hotel’s various outlets, including signature restaurant Gallery and Gallery Bar, Ryal bar, Afternoon Tea, and in-room dining, as well as onsite events.
“We’re proud to welcome these incredible talents to our executive culinary team,” said Christophe Le Chatton, General Manager of The Ballantyne, A Luxury Collection Hotel. “We look forward to their collective enhancements, further elevating The Ballantyne Hotel’s reputation for excellence.”
Danmy Nguyen, Director of Food & Beverage
Recently promoted from Director of Outlets to Director of Food & Beverage, Danmy Nguyen brings 20 years’ experience in food and beverage management to her new role at The Ballantyne Hotel. Danmy was born and raised in Southern California and started bartending while attending college at University California Los Angeles. She enjoyed her experience working in hospitality so much, that upon graduation, she decided to pursue a career in hotel restaurant management. Danmy moved to Las Vegas and spent 10-years leading teams in service for companies like China Grill Management, José Andrés Group, and The Mandarin Oriental. As Food & Beverage Director, Nguyen is responsible for all culinary operations and the making of strategic decisions for the luxury property’s various outlets. She will lead in developing menus and improving efficiencies in service and hospitality, to provide guests a delicious and unique dining experience. Danny lives in Charlotte, NC and is also currently working to obtain her Level 2 Sommelier certification.
Oksana Kravcenko Dementev, Executive Pastry Chef
The path that brought Oksana Kravcenko Dementev to the role of The Ballantyne’s Executive Pastry Chef is a nonlinear one. Dementev first enjoyed a 15-year career in business management and finance before she began working in the hospitality industry. After a move brought her to Spain, she embraced her passion for pastry at a prestigious school in Barcelona before going to Paris, where she gained valuable expertise training with renowned French pastry chefs. After her studies, Dementev collaborated with wedding planners, catered corporate events, and contributed to various fine dining restaurants. She then moved to the United States and began working as a Pastry Sous Chef at a prestigious hotel in New Orleans, where she discovered her true calling of creating delightful desserts that enhance the dining experience.
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Gallery Restaurant serves breakfast, lunch, and dinner daily plus weekend brunch. Guests will find an extensive wine list, craft cocktails and one of the Carolina’s most exciting whiskey collections. Monthly whiskey tastings are available through ‘The Whiskey Club’ as well as special vintners’ dinners and weekend tea service. Exuding a warm ambience, Gallery features an exclusive display from local contemporary art provider Awaken Gallery to establish an authentic gallery feel.
For more information about The Ballantyne Hotel and its distinct culinary offerings, please visit www.theballantynehotel.com
