Hyatt Regency Austin, located on the shores of Lady Bird Lake in downtown Austin, Texas, hired Ted Hill as its new executive chef. Chef Hill joins the hotel from Hyatt Regency Lost Pines Resort and Spa where he served as executive sous chef.
“We are thrilled to announce Ted Hill as executive chef at Hyatt Regency Austin,” says Michael Murphy, general manager of Hyatt Regency Austin. “Chef Hill brings a tremendous amount of talent and experience to the culinary team, and we are very excited to see his vision for the hotel’s food offerings come to life.”
As executive chef, Ted will oversee all of the culinary operations at Hyatt Regency Austin including banquets and catering, the hotel’s two restaurants Southwest Bistro and Marker 10, and the sushi bar.
“I am delighted to be a part of the Hyatt Regency Austin team,” Chef Hill says. “It is a very exciting time to join the property as it completes a multi-million dollar renovation and reintroduces itself to guests and the local community. I look forward to reflecting the hotel’s new style into the menus, while reflecting Austin’s vibrant and eclectic culinary scene.”
Chef Hill has more than 16 years of experience in the restaurant and food industry. He began his career with Hyatt Corporation 11 years ago at Hyatt Regency Irvine, where he held various positions from prep cook to chef de cuisine for the property. Chef Hill graduated from Le Cordon Bleu School of Culinary Arts in Los Angeles.
Chef Hill will manage and oversee a team of 50 employees at the hotel. “As executive chef, I also look forward to mentoring my team of incredibly talented employees and help them thrive in their careers,” he says.
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