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 May Online Hotel Business Review




Feature Focus
Eco-Friendly Practices: The Value of Sustainability
The hotel industry continues to make remarkable progress in implementing sustainability policies and procedures in their properties throughout the world. As a result, they continue to reap the benefits of increased profitability, enhanced guest experiences, and improved community relations. In addition, as industry standards are codified and adopted worldwide, hotels can now compare how their operations measure up against their competitors in terms of sustainable practices and accomplishments. This capacity to publicly compare and contrast is spurring competition and driving innovation as hotels do not wish to be left behind in this area. Water management and conservation is still a primary issue as population growth, urbanization, pollution and wasteful consumption patterns place increasing demands on freshwater supply. Water recycling; installing low-flow fixtures; using digital sensors to control water usage; and even harvesting rainwater are just a few things that some hotels are doing to preserve this precious resource. Waste management is another major concern. Through policies of reduce, reuse and recycle, some hotels are implementing “zero-waste” programs with the goal of substantially reducing their landfill waste which produces carbon dioxide and methane gases. Other hotels have established comprehensive training programs that reinforce the value of sustainability. There is employee engagement through posters and quizzes, and even contests are held to increase innovation, sensitivity and environmental awareness. Some hotels are also monitoring a guest’s energy usage and rewarding those who consumed less energy with gifts and incentives. The May issue of the Hotel Business Review will document how some hotels are integrating eco-friendly practices into their operations and how they and the environment are benefiting from them.