Beyond the Box and Amuse founder Doug Brown has signed an agreement to develop and manage the food and beverage operations for the Belmont Hotel in Oak Cliff. Brown will craft the Belmont's bar and room service menus as well as design the cuisine offerings for an as-yet-unnamed restaurant that Brown describes as a contemporary take on retro diners. Opened in 1946 as The Belmont Motor Hotel, the Belmont was one of the first hotels to offer year-round air conditioning. Now it adds year-round wi-fi to that air conditioning... The Oceanaire Seafood Room has tapped Chad Kelley as its new executive chef. A sous chef at the Oceanaire's Indianapolis unit, Kelley replaces chef Marc Morton, who cooked his way to a Rising Star Chef Award during his four-year Oceanaire duty. Morton has moved on to take a civilized 9-to-5 executive chef post at the Central Market in Plano, taking over for Matthew Dunn, who left Central Market to be executive chef at Stephan Pyles restaurant last year. Meanwhile, Chris Pyun, one-time executive chef at the recently locked and soon-to-be liquidated Jeroboam and opening chef for the shuttered/soon-to-be-liquidated Green Room, is back in Dallas filling the executive chef opening at the Dallas Central Market. Pyun left Jeroboam last September to mount the executive chef post at Hi Life Kitchen & Cocktails, a restaurant he founded in Atlanta in 1997.