Editorial Board   Guest Author

Mr. McKeown

Thomas McKeown

Executive Chef, Hyatt Regency Atlanta

Armed with a wealth of international culinary experience, Chef Thomas McKeown joined Hyatt Regency Atlanta as Executive Chef. Before his current role overseeing the property's dining experiences, Polaris, Sway, Twenty-Two Storys and Market, as well as its in-room dining, special events and banquet operations, Chef McKeown served as Executive Chef at Grand Hyatt Atlanta for five years.

Born and trained in Europe, Chef McKeown began his culinary career at the prominent Limerick Golf Club in Ireland. He completed his culinary training on both sides of the Atlantic at the Limerick Institute of Technology in Ireland and Johnson & Wales University in Rhode Island, where he earned a Master's degree in Food Service Education. Following his studies, Chef McKeown refined his knowledge of contemporary American cuisine as Sous Chef at the exclusive Somerset Club in Boston and moved on to become Executive Chef at the Ellis Hotel in downtown Atlanta, where he concentrated on local sustainable cuisine.

Chef McKeown is a member of Hyatt's Sustainable and Responsible Eating Team, a Corp. initiative which promotes serving local, healthy and responsibly raised ingredients in all Hyatt dining experiences. In 2013, Chef McKeown was awarded "Executive Chef of the Year" by Hyatt Hotels. Passionate about food and an advocate of local and sustainable sourcing, Chef McKeown is also involved with the Hospitality Education Foundation of Georgia. When he's not in the kitchen, he can be found at the Peachtree Road Farmers Market or at local farms alongside his wife Lacy and two children, Aiden and Conner, where he has started Community Supported Agriculture (CSA) programs.

Please visit http://www.hyatt.com for more information.

Mr. McKeown can be contacted at +1 404-577-1234 or thomas.mckeown@hyatt.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.