Hyatt Regency Austin, located on the shores of Lady Bird Lake in downtown Austin, Texas, hired Dan Voluz as its new sous chef. Chef Voluz joins the hotel from Hyatt Regency Lost Pines Resort & Spa where he served as sous chef.
“We are pleased to welcome Dan Voluz as sous chef at Hyatt Regency Austin,” says Ted Hill, executive chef with Hyatt Regency Austin. “Having worked with Chef Voluz before at Hyatt Regency Lost Pines Resort and Spa, I can personally attest to his dedication and talent as a chef. He has an extensive amount of experience working in the culinary industry, and we know that he will be a great addition to our team.”
As sous chef, Voluz will oversee the general operation of the hotel’s food and beverage outlets including Southwest Bistro and Marker 10. He will also be responsible for creating menus and formulating new concepts and ideas for each outlet.
“I am very excited to join the culinary team at Hyatt Regency Austin,” says Voluz. “I look forward to being a part of the diverse and dynamic food scene in Austin, and working with the hotel’s restaurants as we introduce new menus and specialty dinners.”
Voluz graduated from Johnson and Wales University in Providence, Rhode Island, where he received his associate’s degree in Culinary Arts. He began his career with Hyatt Corporation nearly five years ago at Hyatt Regency Morristown, in Morristown, New Jersey, where he held the position of culinary supervisor.
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