Denver Marriott Tech Center Names Executive Sous Chef


Mike Giamundo, general manager of the Denver Marriott Tech Center, announced Dallin H.A.T. Young as executive sous chef of the hotel.  

Young comes to the Denver Tech Center hotel from the New York Marriott at the Brooklyn Bridge, where he served as the evening sous chef.  His Marriott career spans more than five years having worked in various culinary positions at the JW Marriott San Antonio, Westchester Marriott in Tarrytown, N.Y., and the Atlanta Marriott Marquis.

Born and raised in Hawaii, Young served in the U.S. Army after high school and began his culinary career working in several kitchens in New York City, most notably at The Plaza.

His paternal grandparents were the inspiration for his culinary career and taught him at an early age that much joy can be reaped by cooking for other people. He brings this love of food to The Lift Restaurant & Lounge at the Denver Tech Center.

"To this day, one of my greatest pleasures is watching people enjoy the food I create," Young says. "When I was the chef for The Raul Jimenez Thanksgiving Dinner in San Antonio, my team and I fed over 27,000 disadvantaged guests in one day. It gave me great joy to participate in one of the largest single-plated Thanksgiving Dinners served in the United States."

Young and his wife are parents to five children.  A passion for the culinary industry clearly runs in the family, as one of their children is the executive chef for a new restaurant in Denver. Their youngest child also has plans to be a pastry chef. 

The Lift Restaurant features Western ambiance and a wide variety of traditional and regional dishes. The breakfast menu includes The Denver Tech and Lift omelets, a house-made corned beef hash, brioche French toast, and a salmon bagel.

A chef-crafted daily soup, Colorado turkey burger, and traditional Cuban sandwich highlight the lunch menu, while steamed mussels, a lobster mac-n-cheese, rib-eye steak, and eggplant cannelloni top the favorites list offered after 4 p.m.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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