Hyatt Carmel Highlands Names Exec Sous Chef


Hyatt Carmel Highlands, Carmel’s quintessential destination retreat overlooking Big Sur Coast in California, has hired Chef Alvaro Dalmau as executive sous chef.

Chef Dalmau started his career in the early 1990's in his hometown of Buenos Aires, Argentina, where he honed his skills learning Latin-inspired and Northern Italian cuisines. 

Chef Dalmau came to the United States in 1999 to lead a well-known restaurant in SoHo, and worked as a private chef in the Hamptons. In 2003, he headed to Catalonia, Spain, to study at the world’s best restaurant El Bulli. 

He also worked for celebrated chef Fernando Trocca at Gaucho Grill restaurants in Argentina, London, and Lebanon. Chef Dalmau also is well-versed in French nouvelle cuisine, putting in time at the Bleu Blanc Rouge restaurant in Buenos Aires Punta del Este Uruguay. 

When he returned to New York he perfected his farm-to-table techniques at Manhattan’s famed Andaz 5th Avenue, where he met current Hyatt Carmel Highlands executive chef Chad Minton.

Chef Dalmau once again joins forces with Minton, by accepting the executive sous chef position at Hyatt Carmel Highlands. Through his training in Old World cuisine, as well as native Latin techniques, he has acquired through his many travels through South and Central America, Chef Dalmau is excited to bring an eclectic style of food to the Hyatt Carmel Highlands’ dining program.

Chef Dalmau lives in Carmel Highlands with his wife, a freelance lifestyle photographer, and his bulldog Matisse, who is learning to skateboard in the California sunshine.

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

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