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 404-577-1234 or thomas.mckeown@hyatt.com

Coming Up In The July Online Hotel Business Review




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Feature Focus
Hotel Spa: Measuring the Results
As the Hotel Spa and Wellness Movement continues to flourish, spa operations are seeking new and innovative ways to expand their menu of services to attract even more people to their facilities, and to and measure the results of spa treatments. Whether it’s spa, fitness, wellness meet guest expectations. Among new developments, there seems to be a growing emphasis on science to define or beauty services, guests are becoming increasingly careful about what they ingest, inhale or put on their skin, and they are requesting scientific data on the treatments they receive. They are open to exploring the benefits of alternative therapies – like brain fitness exercises, electro-magnetic treatments, and chromotherapy – but only if they have been validated scientifically. Similarly, some spas are integrating select medical services and procedures into their operations, continuing the convergence of hotel spas with the medical world. Parents are also increasingly concerned about the health and well-being of their children and are willing to devote time and money to overcome their poor diets, constant stress, and hours spent hunched over computer, tablet and smartphone screens. Parents are investing in wellness-centric family vacations; yoga and massage for kids; mindfulness and meditation classes; and healthy, locally sourced, organic food. For hotel spas, this trend represents a significant area for future growth. Other trends include the proliferation of Wellness Festivals which celebrate health and well-being, and position hotel spas front and center. The July issue of the Hotel Business Review will report on these trends and developments and examine how hotel spas are integrating them into their operations.