Hyatt Appoints Jeffrey Foresman Executive Chef
Hyatt Regency Hill Country Resort and Spa, San Antonio
SAN ANTONIO, TX., August 1, 2006. Jeffrey Foresman, a 19-year veteran with Hyatt Hotels Corporation, has been appointed executive chef of Hyatt Regency Hill Country Resort and Spa. In his new position, Foresman will oversee the operations of three restaurants, the pool bar and grille, room service, convention services, and a staff of 70 culinary employees. Additionally, Foresman will be responsible for off-premise catered events and for special events that take place at the resort.
"Jeffrey's extensive experience and knowledge of international and regional cuisine make him a welcomed addition to our staff. We look forward to experiencing his expertise, personality and flair in the menus of our restaurants," commented General Manager, Thomas D. Smith.
As a graduate of Johnson & Wales University's College of Culinary Arts in Providence, Rhode Island, Jeffery has worked for seven Hyatt Hotels across the United States, including:
Hyatt Regency Grand Cypress, Orlando, Fl
Hyatt Regency Waikoloa, Waikoloa, HI
Hyatt Regency Irvine, Irvine, CA
Grand Hyatt Washington, DC, Washington, DC
Hyatt Regency Arlington, Arlington, VA
Hyatt Regency Crystal City, Crystal City, VA
Hyatt Regency San Francisco Airport, Burlingame, CA.
"I am thrilled to get back to the resort atmosphere where attention to detail and impeccable service is essential", said Foresman. "My culinary focus is to use the freshest ingredients available in the local marketplace and allowing those ingredients speak for themselves. I don't believe in masking natural flavors with excess butter, cream or fat."
Foresman, originally from Lancaster County, Pennsylvania, is an Eagle Scout and enjoys all the great outdoors has to offer, including gardening. Jeffrey, his wife Hannah and children Stephanie (12) and Christopher (4) have recently moved to San Antonio.
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