Chattanooga Neighborhood Enterprise
Executive Chef & F&B Director: Elevating Dining
Chattanooga Neighborhood Enterprise, Nashville, Tennessee, United States
Concord Hospitality Appoints Executive Chef And Director Of Food & Beverage
Monday, December 8, 2025
Chef Wilbur Cox Jr
The Waymark Hotel, Tapestry Collection by Hilton, announces two leadership appointments ahead of its opening - Chef Wilbur Cox Jr. as executive chef and Alexandria Dukes as director of food & beverage.
“Together, they will shape and elevate the hotel’s culinary and beverage identity, setting a new standard for dynamic hospitality in downtown Chattanooga,” officials said.
With more than 30 years of culinary experience, Chef Cox brings a rich background shaped by international study, luxury hotel openings and work alongside award‑winning chefs. A Baltimore native, he began his career in his family’s restaurant before graduating from the Baltimore International Culinary College and training in Ireland and Norway.
Chef Cox has served with industry leaders including Food & Wine’s Best New Chef E. Michael Reidt, Cindy Wolf, Patricia Yeo, Guillermo Tellez‑Crez and Andrew Carmellini. His leadership roles include corporate task force chef and corporate executive chef for multiple elevated brands.
At The Waymark, Chef Cox will oversee the hotel’s culinary scene, including its signature restaurant, rooftop bar, speakeasy and event menus, bringing a seasonal and locally connected approach that aligns with the hotel’s elevated vision.
Ms. Dukes joins The Waymark with extensive hands‑on experience across high‑volume restaurants, boutique hotels and craft bar programs. Her operational background and strategic mindset give her a unique ability to deliver thoughtful, connected hospitality, officials said.
Widely recognized for her innovative beverage curation, Ms. Dukes has developed sophisticated craft cocktail programs incorporating advanced techniques such as barrel‑aging and the creation of bespoke house‑made syrups. Her work emphasizes distinctive flavor profiles, consistency and guest‑driven design.
At The Waymark, Ms. Dukes will oversee the hotel’s entire food and beverage portfolio. She will guide menu programming, bar operations and guest experience standards with a focus on creativity, operational excellence and cohesive brand identity. Her leadership will be instrumental as The Waymark builds a destination‑worthy dining and bar culture, officials said.
“We are excited to welcome both Chef Cox and Alexandria to The Waymark,” said Dean Wendel, vice president of food and beverage at Concord Hospitality. “Their combined expertise, creativity and passion will ensure our culinary and beverage experiences will become standout highlights for guests and locals alike.”
#J-18808-Ljbffr
Chef Wilbur Cox Jr
The Waymark Hotel, Tapestry Collection by Hilton, announces two leadership appointments ahead of its opening - Chef Wilbur Cox Jr. as executive chef and Alexandria Dukes as director of food & beverage.
“Together, they will shape and elevate the hotel’s culinary and beverage identity, setting a new standard for dynamic hospitality in downtown Chattanooga,” officials said.
With more than 30 years of culinary experience, Chef Cox brings a rich background shaped by international study, luxury hotel openings and work alongside award‑winning chefs. A Baltimore native, he began his career in his family’s restaurant before graduating from the Baltimore International Culinary College and training in Ireland and Norway.
Chef Cox has served with industry leaders including Food & Wine’s Best New Chef E. Michael Reidt, Cindy Wolf, Patricia Yeo, Guillermo Tellez‑Crez and Andrew Carmellini. His leadership roles include corporate task force chef and corporate executive chef for multiple elevated brands.
At The Waymark, Chef Cox will oversee the hotel’s culinary scene, including its signature restaurant, rooftop bar, speakeasy and event menus, bringing a seasonal and locally connected approach that aligns with the hotel’s elevated vision.
Ms. Dukes joins The Waymark with extensive hands‑on experience across high‑volume restaurants, boutique hotels and craft bar programs. Her operational background and strategic mindset give her a unique ability to deliver thoughtful, connected hospitality, officials said.
Widely recognized for her innovative beverage curation, Ms. Dukes has developed sophisticated craft cocktail programs incorporating advanced techniques such as barrel‑aging and the creation of bespoke house‑made syrups. Her work emphasizes distinctive flavor profiles, consistency and guest‑driven design.
At The Waymark, Ms. Dukes will oversee the hotel’s entire food and beverage portfolio. She will guide menu programming, bar operations and guest experience standards with a focus on creativity, operational excellence and cohesive brand identity. Her leadership will be instrumental as The Waymark builds a destination‑worthy dining and bar culture, officials said.
“We are excited to welcome both Chef Cox and Alexandria to The Waymark,” said Dean Wendel, vice president of food and beverage at Concord Hospitality. “Their combined expertise, creativity and passion will ensure our culinary and beverage experiences will become standout highlights for guests and locals alike.”
#J-18808-Ljbffr