Hyatt Centric Beale Street Memphis Appoints Executive Team

Memphis' Newest Hyatt Hotel Names Director of Operations and Executive Chef

USA, Memphis, Tennessee. January 11, 2021

Slated to open this March, Hyatt Centric Beale Street Memphis, a new build and the first full-service Hyatt branded hotel in Memphis, announces the appointment of its newest team members who will lead the hotel's culinary program and operations. Troy Dixon has been appointed director of operations and Keith Potter has been named executive chef. Potter will curate the hotel's culinary program across all outlets including the lobby bar, Latin-American inspired CIMAS eatery and Beck & Call whiskey bar, while Dixon will oversee all facets of the hotel's day-to-day operations, the overarching food and beverage programs, as well as banquets and catering.

Dixon brings more than a decade of director-level management experience to his new position as director of operations. Since receiving his bachelor's degree from the Western Michigan University, Dixon has held executive positions at major hotel brands such as Hilton and Kimpton as well as restaurants, including the award-winning Ruth's Chris Steak House, Portland, where he served as general manager for four years. During that time, the restaurant was voted #1 among the brand with the lowest average turnover and grossed $8 million annually. Most recently, Dixon served as director of food and beverage for the Hilton and Duniway Hotels in Portland, Oregon where he improved profitability by 18% in Q1 of 2020. In his new role, Dixon will be responsible for managing operations of rooms, as well as overseeing daily food and beverage operations, dining and beverage outlets, and the hotel's banquet team.

"I'm eager to be a part of this dynamic opening team and help Hyatt Centric Beale Street Memphis become the go-to spot for travelers to experience the best of Memphis, and where locals head to grab a bite to eat and unwind with a whiskey neat alongside friends," said Dixon. "F&B is one of the areas I'm most excited to be able to focus on and bring my experience to. The hotel will offer a handful of different hotspots for dining and imbibing, each radiating the energy and vivacious atmosphere of bustling Beale Street. Our rooftop bar, Beck & Call, will be second to none and will serve as the premier whiskey spot that will impress even the most discerning whiskey lovers. The views of the city skyline and the Mississippi River are just the cherry on top."

Also lending his extensive talents to developing the hotel's F&B programs, Potter brings more than 17 years of culinary knowledge and experience to his new position as executive chef. With a background steeped in Chicago flavor, Potter received his culinary training at the Illinois Institute of Art. From there he went on to hold various leadership positions at some of Chicago's most notable hotels, including executive sous chef at Park Hyatt Chicago's NoMI Kitchen, sous chef at Hotel Lincoln's Perennial Virant and chef de cuisine at Chicago Athletic Association Hotel. In 2019 he took his talents to the west coast, taking on the role of executive chef at Ventana Big Sur, where he oversaw all food and beverage operations for the hotel's four kitchens and five dining outlets. At Hyatt Centric Beale Street Memphis, Potter will helm the culinary program by curating enticing menus and distinctive dining experiences for guests and ensuring food quality.

"We're presenting a level of cuisine, service and ambience that's reflective of iconic Beale Street, but elevated and offering a distinctive aura that will leave guests and locals coming back for more," said Potter. "We're especially excited to debut CIMAS, our main restaurant that will celebrate the bold flavors found throughout Latin America, complemented by a stunning backdrop with unparalleled views of the Mississippi River."


Keith Potter, Executive Chef
Troy Dixon, Director of Operations
/ SLIDES

About Hyatt Centric Beale Street Memphis

Media Contact:

Liz Eads
Account Manager
Diamond Public Relations
T: +1 305-854-3544
E: HCBealeStreet@DiamondPR.com
W: http://www.diamondpr.com

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Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.