Hyatt Regency Austin Names Reese Hay Executive Chef | Food Newsfeed

Hyatt Regency Austin Names Reese Hay Executive Chef

October 05, 2017 Industry News
Industry News

Hyatt Regency Austin, located on the shores of Lady Bird Lake in downtown Austin, has announced Reese Hay as its new executive chef.  Hay joins the hotel from Hyatt Regency Columbus in Ohio.

“I’m very excited to join the Hyatt Regency Austin team,” says Reese Hay, executive chef at Hyatt Regency Austin.  “When you look at the history of this hotel, it has a great reputation and is well known for a having quality product and presentation.  As most of my career has been spent in smaller boutique hotels or resorts, I look forward to working in such a large volume hotel that features high-end dining for its guests.  I am also excited to be in Austin and immersing myself in the local community to find out first hand why it is such a renowned foodie city.”

As executive chef, Hay is responsible for overseeing all of the food and beverage aspects of the hotel, from banquets and catering to the on-site restaurants, Marker 10 and Southwest Bistro.  His duties include communication with the hotel’s executive team, ordering ingredients for banquets, on-site demonstrations and tastings for prospective groups, ensuring the overall quality of all of the food available at the hotel, and providing guidance and support to the food and beverage team. “Throughout my career, I have had great mentors that have helped me to get where I am today.  In my role as executive chef, I strive to help drive my team through leadership opportunities and provide guidance that encourages them to reach their goals,” said Hay.

Hay began his career working in restaurants as part of a high school program, which allowed him to intern at the Poco Diablo Resort in Sedona, Ariz.  Through the program, he learned the basics of the restaurant industry and was later hired to wash dishes part time. He then attended the Scottsdale Culinary School, in Scottsdale, Ariz.  Following his graduation in 2001, Hay moved to Seattle, Wash. where he began working at the Grand Hyatt Seattle as a lead line cook in 2003. 

Throughout his 13 years working with Hyatt, Hay has worked in a variety of positions including banquet chef, chef de cuisine, and chef tournat.  He was promoted to executive chef at the Andaz San Diego property in where he worked between 2001 and 2014. He then moved to Hyatt Regency Columbus where he has served as executive chef for the last three years.

Hay has received numerous awards and recognitions throughout his career including being named Hyatt’s Manager of the Year in 2008.  He has also received the prestigious honor of being invited to cook at the James Beard House in New York City twice.

Hay moved to Austin with his wife and two children.  In his spare time, he enjoys traveling and skiing.

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