Mr. Pfefferkorn

Martin Pfefferkorn

Executive Chef

Hyatt Regency Atlanta

Chef Martin Pfefferkorn has joined the landmark Hyatt Regency Atlanta as Executive Chef with plans to open three new restaurant concepts as part of the hotel’s $65 million transformation in 2011.

Chef Pfefferkorn, an Austrian-born, classically trained chef with more than 20 years of experience in hotels and resorts around the world, is renowned for his expertise in catering for large events and gatherings, including weddings, social banquets, business meetings and corporate functions.

Chef Pfefferkorn is passionate about bringing local, seasonal food to hotel dining. His recipes have a uniquely fresh, Atlanta flavor and incorporate locally grown vegetables and regional fish, poultry and pork products.

“People expect more from a hotel dining experience, and they’re looking for more responsible choices in their dining. That’s why we designed our food and beverage concepts at Hyatt Regency Atlanta with items like local beers, regional vegetables and meat. Even if our guests can’t leave the hotel, we want them to experience a taste and flavor of Atlanta,” Chef Pfefferkorn said.

The first dining concept steered by Chef Pfefferkorn at Hyatt Regency Atlanta is Twenty-Two Storys, a lobby and restaurant bar that offers guests the dining experience of a destination restaurant in a comfortable, convenient lobby setting.

Twenty-Two Storys, named for the hotel’s 22-story Atrium, features 22 beers, 22 wines and 22 food items, all part of a ‘beer forward’ menu that incorporates beer and ale from native Georgia breweries Terrapin Beer Co., Sweetwater Brewing Co. and JailHouse Brewing Co..

Mr. Pfefferkorn can be contacted at 404-577-1234 or mark.pfefferkorn@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.