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Hyatt Regency Savannah Names James Morin Executive Chef of Moss + Oak Savannah Eatery

SAVANNAH, GA. May 3, 2017 — Hyatt Regency Savannah, a full-service, contemporary waterfront hotel, is pleased to announce James Morin as executive chef. Morin, who joined the team in August 2016, conceptualized the hotel’s new restaurant, Moss + Oak Savannah Eatery. The outlet, which focuses on fresh ingredients and regional heritage, features a traditional dining space, bar, and quick-stop market. Menu items feature many Savannah-style cast iron preparations with seasonal ingredients supplied by top-tier local farms.

Before his move to Savannah, Morin served as executive sous chef at Grand Hyatt Tampa Bay and Hyatt Regency Clearwater Beach. No stranger to the Hyatt brand, Morin worked in his Canadian hometown at Hyatt Regency Calgary for over ten years starting as an entry-level cook, and eventually graduated to the role of chef de cuisine.

“We are delighted to welcome chef James to Savannah,” said general manager Dan Johnson. “His commitment to quality and creativity will mark Moss + Oak as a top dining destination in Savannah.”

Morin is passionate about sourcing produce from local farmers and staying true to traditional low country cuisine. He designed the menu to reflect authentic southern dishes such as Shrimp and Grits, Buttermilk Fried Chicken and She Crab Soup. The chef also curates a rooftop garden, which features a variety of herbs and honey in partnership with Savannah Bee Company. Each ingredient incorporated in the menu has been designed by the chef to enhance the souths most popular flavors.

“Good food is a reflection of the relationships with the local food community and the abundance of diverse products available,” Morin said. “Moss + Oak Savannah Eatery is the go-to destination in Savannah for locals and visitors alike to experience simple, southern cooking prepared with the freshest ingredients.”

Morin, a native of Canada, graduated from Southern Alberta Institute of Technology’s professional cooking program.

Reservations at Moss + Oak Savannah Eatery are not required, but can be made by calling (912) 238-1234, visiting savannah.regency.hyatt.com or via Open Table.

About Hyatt Regency hotels

Hyatt Hotels Corporation, headquartered in Chicago, is a leading global hospitality company with a proud heritage of making guests feel more than welcome. Thousands of members of the Hyatt family strive to make a difference in the lives of the guests they encounter every day by providing authentic hospitality. The Company's subsidiaries manage, franchise, own and develop hotels and resorts under the Hyatt®, Park Hyatt®, Andaz®, Grand Hyatt®, Hyatt Regency®, Hyatt Place® and Hyatt HouseTM. Hyatt House is changing its brand identity from Hyatt Summerfield Suites®. Hyatt Residential Group, Inc., a Hyatt Hotels Corporation subsidiary, develops, operates, markets or licenses Hyatt ResidencesTM and Hyatt Residence ClubTM. As of June 30, 2012, the Company's worldwide portfolio consisted of 492 properties in 45 countries. For more information, please visit www.hyatt.com

Contact:
Michelle Labovitz
michelle@msquaredpr.com
(404) 303-7797

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.