Hyatt French Quarter New Orleans Announces New Executive Chef

NEW ORLEANS – HRI Lodging LLC announced that Chef Malia Hamilton has been promoted as Executive Chef of the Hyatt French Quarter property.

         Chef Hamilton has served as the hotel’s Sous Chef since 2013. Notably, she has been responsible for the preparation, presentation, quality and execution of food production for all banquet events. Prior to joining the Hyatt French Quarter, Chef Hamilton served as the Sous Chef for the Hyatt Regency in New Orleans. Chef Hamilton’s responsibilities will now include the oversight of all culinary operations, including Powdered Sugar, Batch Bar and banquet catering.

         “I am thrilled to be able to promote Chef Hamilton into this executive position,” said the hotel’s general manager, Travis Tague. “She excelled in her tenure as Sous Chef and certainly proved to us that she is capable of handling the increased responsibilities that come with being Executive Chef. It is exciting to anticipate the culinary offerings to come with Chef Hamilton at the helm.”

         Food and beverage options at the Hyatt French Quarter include Powdered Sugar, the hotel’s dining solution for breakfast, lunch or dinner. Guests enjoy regional dishes as well as grab-and-go selections. Batch Bar is the hotel’s upscale lounge featuring high-quality spirits, creative infused liquors made in-house and custom barrel and flask service. Artisan whiskey is the specialty, but the mixologists offer a full line of handcrafted cocktails and local spirits. Additionally, the hotel offers seasonal menus, inspired by local flavors and created with the freshest ingredients, for any conference, banquet or celebratory event. The culinary team also provides extensive customized menus for any size wedding, suited to the betrothed couple’s unique taste and budget.

         Renowned as one of the landmark luxury hotels of the French Quarter, the fully restored and completely renovated Hyatt French Quarter is located adjacent to Bourbon Street.

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