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Tag Archive | "Bin 555"

Bye-Bye Bin 555, Hello Umai Mi


Chef Jason Dady’s Bin 555 is about to undergo a transformation — a new restaurant will take its place, same location, called Umai Mi.

BIN 555 has served San Antonio on the north side for eight years. As a proper farewell to BIN 555  Dady will roll out a new “BIN Bye, Bye, Bye” menu consisting of some of the most asked-for dishes that have been served out of this San Antonio staple, as well as some brand new ones.

Bin 555

Bin 555

Some of the dishes being served include: creamy Crab Dip Gratin, Seared Diver Scallop with Spinach, Chorizo and Spicy Peppers, Veal and Cinnamon Meatballs with Peach, Cinnamon and Brown Sugar, Crispy Brussels Sprouts, Mojo Glazed Salmon Chorizo, Roasted Peppers and Baby Spinach. Decadent desserts that are reappearing include Banana Fritters and Peanut Butter Mousse as well as classic Spanish Basque Cake.

The BIN Bye Bye Bye menu will be available Dec. 1- 31.

Meanwhile, a Thanksgiving Eve Prix Fixe menu is Wednesday, and Christmas Eve and New Year’s Eve dinner menus all will be within the BIN 555 concept.

Also, The Holi-Dady Days of Giving continue with The Jason Dady Restaurant gift card incentives — for every $100 in gift cards purchased patrons will receive a $25 voucher. These gift cards will be available at all Jason Dady Restaurant locations including BIN 555.

BIN 555 opened in 2004, and has been located at Artisan’s Alley in North San Antonio.  BIN 555 offers an extensive wine list with boutique and eclectic New World wine selections. Wine Dinners, wine tastings and exclusive events scheduled monthly. The BIN concept holds a modern American menu and features avant garde techniques with seasonal ingredients purchased from local purveyors. Open for lunch and dinner Monday- Saturday and Brunch on Sundays. For more information can be found at www.bin555.com as well as www.facebook.com/Bin555  @bin555 on twitter or calling 210-496-0555.

 

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Meatopia! And, New Chef at MAX’s


Salt and pepper are all you need to season that steak, Jason Dady says.

Meatopia: This weekend: Don’t miss the meat extravaganza

Just a reminder!

The spectacular meat-centric culinary event, Meatopia proper, is an immense, exciting, celebration of meat and meat cookery, featuring 32 chefs from Texas and around the country, cooking beef, pork, veal, chicken, duck, quail, bison and many other animals, from snout to tail, nearly all of which come from dozens of independent farms throughout Texas and the U.S.

This Sunday, Meatopia at the Pearl begins with the VIP opening from noon – 1 p.m. The Festival gets underway at 1 p.m. and serves its world of meat until 5 p.m.  The Pearl is at 303 Pearl Parkway.  Tickets are available at $75 general admission and $125 for the VIP opening. Go to www.atpearl.com/meatopia.

New chef at MAX’s Wine Dive

MAX’s Wine Dive San Antonio announced their new executive chef, Justin Johnson.  He was born in Longview, Texas and raised in Corpus Christi, later moving to Austin. He now calls San Antonio home.

Johnson’s culinary journey began after receiving his first big break working in an administrative capacity for a brand new restaurant concept in Corpus Christi. In this role, he fostered his knowledge of the restaurant industry. Then, he moved to Austin where he found his true calling in the kitchen at MAX’s Wine Dive.

Justin Johnson MAX's

Justin Johnson

While working at MAX’s,  Johnson studied under the watchful eye of Executive Chef Erica Beneke.  He drew inspiration from her skills and knowledge of culinary arts, and quickly rose from line cook to events coordinator.  After bringing the events side of the restaurant to a height it hadn’t seen before, he was offered the position of sous chef where he truly began to shine.

Some of the dishes Johnson plans to introduce include: Chicken Wrapped Quail Legs, fried quail legs, cayenne hot sauce, bleu cheese vinaigrette and blueberry coulis as well as Porkettes 12, braised pork, smoked apple charred corn relish and brandy molasses on a toasted baguette. Johnson also brings his own version of a “winner, winner chicken dinner” with his take on Cracklin’ Chicken, rosemary marinated chicken, smoked apple bacon stuffing, and cranberry glacé. The new menu is available now.

MAX’s Wine Dive is at 340 E Basse Road, Suite 101.

 

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Two Halloween Parties Promise to Scare Up Some Fun


Looking for some fun ways to celebrate Halloween this week? Here are two holiday-themed parties, and both are on Wednesday, which means you can have some more fun on Halloween.

jackolanternJason Dady is having a Halloween Eve dinner at Bin 555, 555 W. Bitters Road. The evening features five courses of fall fare, including Trout “Roulade” alongside local braised greens, lardons, and smoked tomato vinaigrette. Courses include wine pairings.

Reception is begins at 6:30 p.m. and includes wine and cocktails; dinner begins at 7 p.m. The price is $55 plus tax and 18 percent tip includes both dinner and wine pairings. It’s $25 extra for additional wine pours.

For reservations, call (210) 496-0555 or visit www.bin555.com.

The Brooklynite, 516 Brooklyn Ave., is having a costume party starting at 5 p.m. Wednesday.

Spooky drink specials, available until 10 p.m., include Blood & Spice (Scotch, orange juice, Cherry Heering, sriracha syrup and a grind of cracked pepper) and the Sin Is In (Scotch, Sherry, maple vinegar, a local coffee cordial and chile de arbol) as well as some old favorites, such as the Corpse Reviver #2 (Gin, lemon juice, Lillet, Dry Curaçao, Absinthe), all of which are priced at $6 apiece.

Coinciding with the drink specials a horror movie marathon will be playing with seats available for reservation to get the best spot in the house!  A costume contest will be held at midnight with the winner receiving a gift certificate to The Brooklynite.

For reservations, call (210) 444-0707 or visit thebrooklynitesa.com.

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Dady Restaurants: Something Good is Cooking!


Dady Resto Cheese Plate

 

Tre Trattoria in Alamo Heights
Sunday Brunch 10 a.m. – 4 p.m. Dinner until 9 p.m.
Weekly Happy Hour 3 p.m. – 7 p.m.

Tre Trattoria now has an exclusive Sunday Brunch menu to be enjoyed on the patio as you sip on Bellini’s and tantalize your palate with Eggs Benedict.   Brunch items include: Tre Favorites such as pulled-to-order mozzarella, Wagyu meatball with polenta, and pan-seared gnocchi, to name just a a few. New brunch items include Chicken Wings and Pork Scones, French Toast with Nutella, Strawberry and Maple, Veal Milanese “Benedict” with fried hen egg and saffron hollandaise, and Braised Beef Cheek “chilaquiles” with rapini pesto and oven-dried tomato. Then, save room for Tre’s famous homemade desserts — Nutella X3 will definitely be there! Also, for Bellini Carafes you can choose from peach, orange, strawberry or market flavors and Cherry Tomato Bloody Mary’s.  Gluten intolerant?  Tre is now making homemade gluten free pasta for its menu, so come in and enjoy: It’s the only of its kind in San Antonio.

DUK TruckThe DUK Truck

The DUK truck will be flying from place to place this summer, find the schedule online at Twitter @duktruck and facebook at www.facebook.com/DUKtruck. If you really want to impress your guests at your next event have the DUK park in your driveway or parking lot. Call Liza today to schedule your catering event:  210-289-4955.

Tre Trattoria Downtown
Weekly: Saturday and Sunday brunches
Weekly:  Happy Hour 4 p.m. – 7 p.m.
Weekly:  Tuscan Tapas Special

Tre Trattoria Downtown will be continuing to feature their all-weekend brunches and weekly happy hour specials with the occasional extended Happy Hours on Downtown Tuesdays and Special Events. The restaurant will also feature a new weekly Tuscan Tapas menu. Grab your friends and come join the Downtown crew with some of the best Italian-meets-Spanish style eats. This includes: Margarita pie, Mini meatballs, Frito Misto with aioli, Mussels and Chorizo, Patatas Bravas, House Pulled Mozzarella and more to be added as the weeks go on. For more information (210)223-0401 or downtown@tretrattoria.com. Find Tre on Facebook.com/tretrattoriadowntown and follow on Twitter:@tretrattoria.

Two Bros BBQ BrisketTwo Bros BBQ
JULY 15-19: Texas Monthly BBQ Week
NEW:  Bocce ball  court
Weekend:  Live local bands

Two Bros. BBQ Market has been featured in Texas Monthly’s TOP 50 BBQ places in the entire state of Texas, and we all know how big Texas is.  Celebrate with Two Bros. for the entire week of July 15-19 devoted to BBQ. Two Bros will be featuring menu specials and a host of other events in partnership with Texas Monthly. Two Bros will be featuring a special on cherry-glazed BBQ baby back ribs as a special that week. Check out the state of the art bocce ball court and live outdoor music every Friday and Saturday.  For more information visit Twobrosbbq on facebook or Twitter @twobrosbbq.

BIN 555
Happy Hour 4-7 p.m.
Sunday Brunch: 10 a.m.-

BIN 555 will be hosting a $5 wine, $5 signature cocktail and $5 snack menu for their weekly happy hour from 4 -7 p.m. on weekdays. Weekends are filled with monthly special event dinners and brunch. BIN brunches are where mimosa carafes meet BIN Bacon Bloody Mary’s as well as seasonal menus to accompany your refreshments. Call (210) 496-0555 or info@bin555.com.  Find BIN on Facebookcom/bin555 and follow on Twitter: @bin555

555 W. Bitters Road at The Alley on Bitters.

 

 

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Pop-Up at Bin 555; Thai Meets Chinese


By Emily Stringer

Is the bridge between Austin and San Antonio getting smaller? Or, is San Antonio getting weirder? Being that San Antonio is a hop, skip and mini-jump to Austin, it is a wonder we don’t have more collaborative dinners on our map

This year, the Austin Food and Wine Festival (or, at least its marketing team) visited San Antonio chef/restaurateur Jason Dady’s BIN 555. Dady had created a one-of-a-kind, Chinese-inspired pop-up meal called Umami Mi, meaning, “a savory taste” in Thai.

Umami Mi Red LightsFifty diners joined food-loving forces from the city inside a transformed BIN 555 dining room. The crowd included many food enthusiasts, including chefs, food writers, bloggers and caterers. The setting, in a transformed Bin 555 dining room, called up the ambience of a Nuevo American wine bar leaning toward red light-district dive.  Yet, the food was a far reach from anything a dive could put out and more like just “plain” fine dining.

An aperitif of Bombay Sapphire Gin and tonic with a hint of kefir lime started the meal off. The food, served family-style,  was a sumptuous spread with such items as Spicy Chicken Wings with fresh red curry paste, and a kick of lemongrass, and Wood Oven Mussels in a sea of lamb broth sprinkled with Thai herbs. Dady saved the best for last, ending the evening with a deconstructed brisket “taco.” Also owner of Two Bros. BBQ Market, the chef put his taco together using Asian-style brisket with a tamarind glaze paired with crisp scallion pancake,  topped with spicy peanuts.

Spicy Chicken Wings with a lavish garnish of fresh cilantro.

Spicy Chicken Wings with a lavish garnish of fresh cilantro.

Dady will be the only San Antonio-based chef featured this year at the Austin Food & Wine Festival.  He said Umami Mi was inspired by a recent trip to New York City and an 18-course meal at Mission Chinese.

“We were crammed into a packed house, and my most memorable bite was the spicy cumin lamb dish,” Dady said. “I wanted the cumin lamb to be one of the last flavors people (here) tasted so they could experience the pleasant fullness that I did in New York.”

Diners left “pleasantly full,” indeed.

Dady will be traveling to the Austin Food and Wine Festival April 26-28. The event features nationally known chefs, including New York’s Marcus Sammuelson, Austin’s Paul Qui, and Los Angeles’ Susan Feniger, along with a full schedule of events. Click here for tickets, more information.

Jason Dady

Jason Dady

 

 

 

 

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Ruth’s Chris’ 20th Anniversary Bash; Bin 555 Wine, Food and More


On January 20, 2013 Lana Duke, owner of the San Antonio locations of Ruth’s Chris Steak House, will host a 20th anniversary celebration at the Concord Plaza location to say thank you to San Antonio for enjoying her sizzling steaks over the past 20 years.

Duke, who was raised in the Canadian foster care system, will include some of San Antonio’s foster children in her celebration. Tickets for the 20th Anniversary Celebration will be $65 and a portion of the proceeds will benefit the Texas Cavaliers and Roy Maas’ Youth Alternatives.

Ruth’s Chris has partnered with Glazer’s, the largest wine and spirits distributor in the state, and will be offering food stations and specialty drinks — along with tray-passed hors d’oeuvres, a live jazz band, and of course the famous New Orleans Second Line will happen as well. All guests will receive a limited edition 20th anniversary medal.

Specialty cocktails will include Patron Margaritas; Ultimate Vodka Classic Martini-Dirty 1888 with blue cheese olives and chilled vodka shots; Classic Manhattan with 20-year-old Tawny Port; Patron XO Café and Stag’s Leap Wine.  The restaurateur also will be making a donation to the Cavaliers & Roy Maas at the end of 2013 for Stag’s Leap sales ($1 for each glass; $2 for each bottle; $4 each magnum.

The celebration will be at the Concord Plaza, 7720 Jones Maltsberger;  4-7 p.m.  $65 per person. Contact Kathleen at 210-821-5051 or  email kathleen@ruthschrisSA.com.

Bin 555 hosts an Evening of Food, Wine and Conversation

An Evening of Food, Wine and Conversation with master sommelier Brian Cronin, featuring wines from Murphy-Goode, Arrowood, Hartford Court, Matanzas Creek and Atalon Vineyards.

The event will be Wednesday, Jan. 23, 2012. The reception is 6:30 p.m.; dinner  is at 7 p.m. Cost $55 per person plus tax and an 18-percent gratuity.

BIN 555 Restaurant & Wine Bar is at 555 Bitters Road. For reservations, call 210-496-0555.

 

 

Get them while they last — your Wine Trail Season Pass

2013 Wine Trail Season Passes will again be limited to 100 passes only.  Your elite pass gives you an unparalleled wine experience all year.  Singles pass cost $179 and couples passes cost $334.  This includes the discount on all Trails, Kick-off Tastings and your complimentary wine glass per person.

Logo wine glasses
Discount on trails and tastings
Guaranteed trail and tasting tickets
Discounts to other events
32 wineries, 4 trails, 4 tastings

Contact Texas Wine Trails here.

Phone is 872-216-9463.

 

 

 

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Be Thankful a Day Early — Several Feasts Planned for Thanksgiving Eve


Several restaurants in town are celebrating Thanksgiving a day early with feasts set for Wednesday evening. The night before Thanksgiving is traditionally the biggest night for bar business across the city. It’s also a chance to avoid having to cook a big meal the night before the big meal. So enjoy any of the following offerings:

Bin 555 at the Alley on Bitters, 555 W. Bitters Road, (210) 496-0555 — The special is a three-course prix fixe for $25, or $40 with wine pairings. Menu items include a choice of Autumn Squash Chowder or Butterleaf Salad, followed by Pan-seared Salmon served with Pearl Farmers Market vegetable, Miso Buerre Blanc, Garlic Chip and Black Garlic Coulis; Holiday-spiced Porchetta with Sweet Potato Brussels Sprouts Hash and Orange Apple Chutney; or Vital Farms Chicken Breast with Apple Fennel Sage Sausage, Pecan, and Cornbread Dressing, Potato Galette. Dessert is either Jason Dady’s Nutella Trio or Cafe Bread Pudding.

Tost BistroBar, 14415 Blanco Road, (210) 408-2670  — Tost is offering a three-course special on Wednesday featuring a choice of Tost’s Signature Brussels Sprout Salad or Butternut Squash Bisque swirled with Maple Creme Fraiche, followed by a choice of Turkey Roulade with Cornbread Stuffing & Cranberry Gastrique or Lamb Shank with Baby Carrots, Mashed Potatoes, Horseradish Creme and Aus Jus. Dessert is Pumpkin Mousse topped with Candied Pecans. The cost of the meal is $35 plus tax and tip.

Tre Trattoria Alamo Heights, 4003 Broadway, (210) 805-0333 — The special dinner begins with antipasti served family style, followed by a choice of Slow-roasted Caprese, Roasted Butternut Squash Bisque or Snapper Crudo. Second course is Pumpkin Ale-braised Beef Short Rib Ragu, Roasted Local “Half” Chicken or Grilled Crispy Skin Rainbow Trout. Dessert is either Nutella x 3 or House-made Pumpkin Bread with pecan ice cream. The price is $34.50 per guest plus tax and 18 percent tip.

Tre Trattoria Downtown,401 S. Alamo St., (210) 223-0401 — The multi-course special includes choice of Frisse and Buffalo Burrata Salad or House-cured Salumi Plate, followed by choice of Pasta a la Amatriciana or Slow-roasted Cornish Hen. Dessert is either Nutella x 3 or house-made Walnut Torte with Pumpkin Chantilly. The price is $25 a person plus tax and 18 percent tip.

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Dishing The Dish: Three Perspectives on Porky Heaven


Today, we introduce a new feature on SavorSA that will focus on some of great work that’s being done in restaurants around town. It’s called The Dish and it will shine a light on a culinary creation that’s worth singling out for praise. It could be something seasonal, a new sensation or an old favorite. The sole point is to make you aware of the savory treats in SA.

If you have any favorites you’d like to share, either post them below or email walker@savorsa.com or griffin@savorsa.com.

This initial effort features three pork-related dishes to wet your appetite. Each illustrates porcine perfection in a unique way.

Pig Face Wood-Fired Pie at Bin 555

Pig Face Wood-Fired Pie
Bin 555 at the Alley
555 W. Bitters Road
(210) 496-0555

Who can resist a pizza baked in a wood-fired oven that’s hot enough to scorch the bottom of the dough, giving it a slightly burnt taste that’s practically irresistible?

That’s just the beginning, though, of the joys of this pizza from chef Robbie Nowlin, who creates his own house-made torchon using, you guessed it, the whole pig’s face.  The meat is cured in salt, pink salt, white pepper and sugar for one day. Then parts are braised before being added back to the torchon before it’s ready to use.

Then come toppings of slivers of radish, strips of pecorino and, in an inspired touch, pickled mustard seeds. The chef finishes it off with leaves arugula just before serving that add a fresh green vibrancy as well as a peppery bite.

I had a couple of leftover slices for breakfast the following morning. The radish flavor intensified, giving the pizza a welcome wake-up bite.

Using the pig’s head is, like using a cow’s head in barbacoa, a wonderful way to use as much meat on an animals as possible without letting it go to waste. Place another of these beautiful pizzas in front of me, and you’ll see another example of food not going to waste.

The 50/50 Burger at Big Bob’s.

The 50/50 Burger
Big Bob’s Burgers
447 W. Hildebrand Ave.
(210) 734-2627

Bacon cheeseburgers have long been justifiably popular, but why not take that experience to a whole new level by adding the bacon to the burger and not just on top of it?

That’s the appeal of this burger, which is made up of equal parts ground chuck and ground bacon. So, all that pork goodness fills every bite, while the chuck gives it a sturdy structure with plenty of meat and fat for the required beefiness and juiciness. Add a slab of sharp cheddar and chef Robert Riddle’s grilling, which lends it a smoky flavor, and you have a big fat phenomenon.

Of course, you could crown that combination with crisp bacon strips, but I can’t decide if that’s a bit too much or just a deliciously new means of satisfying my inner oinker.

A word of caution to those Texans who want their beef dead done: The whole patty is pinker than you may be used to. The grilling on the outside adds a little blackness, but the center is pinker than you may want. That’s from the addition of bacon, not the cooking technique.

For those of us keeping low-carb, Big Bob’s also offers the burger on a salad with artichoke hearts, garbanzos, olives, pepperoncini and more laid over a mound of spring greens. Good and healthful, just the way I like it.

The Peacemaker Po’Boy
Where Y’at
Alamo Street Eat-Bar
609 S. Alamo St.
(210) 420-0069

The SA food truck scene is burgeoning with exciting new flavors to please most any palate. Place this po’boy from Pieter Sypesteyn at the top of your must-try list.

The chef starts with an unbeatable combination of corn meal-breaded oysters and crunchy pork belly, braised in root beer before being deep-fried, both of which add a mouthwatering saltiness that enlivens the layers of mustardy coleslaw, pickles and fresh jalapeño slivers, all slathered with the right amount of creamy rémoulade.

Yet, as special as the combination of pork and seafood is, not to mention the pristine freshness of the other ingredients, were, the real stars of the sandwich were thick slices of perfectly ripe, old-fashioned tomato, which brought everything together in one incomparable whole. Not surprisingly, the tomatoes were from Cora Lamar’s Oak Hills Farm, by way of the Pearl Farmers Market. There’s a reason people rave about local food, and a tomato that tastes like a tomato is it. .

NOLA snobs may turn up their noses at a po’boy not made back at home because of how special the bread there is, but this is that bread. It’s Gambino’s French Bread, imported from the Quarter. For those don’t know the type of bread a po’boy should be served on, think of a baguette, yet one with a crackly exterior that is not too dense and a center that is not too fluffy. In short, it’s sturdy enough to hold its choice filling without falling apart into a soggy mess. Plus, Sypesteyn toasts the bread first and the rémoulade just melts into it.

I made the mistake of getting the half version of this beauty the first time I tried it. I’ve make peace with myself about that and will never let it happen again.

 

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Summer Eats, Drinks at Bin 555 and More This Week


Check out the daily Summer Eats and Drinks offer at Bin 555. $5 Summer Eats and Summer Drinks; Happy hour from 4 – 7 p.m. daily. Call for more information: (210) 496-0555.  Bin 555 is at 555 W. Bitters Road.

More is on the schedule for Jason Dady Restaurants this month:

July 12 (Thursday)

Texas Beer Dinner: Tre Trattoria Alamo Heights, 4003 Broadway. Thursday, July 12. 6:30 p.m. reception; 7 p.m. Dinner. Five different beers with food courses. $35. For reservations call (210) 805-0333. Or info@tretrattoria.com.

July 13 (Friday)

Summer Cocktail Dinner: Tre Trattoria Downtown, 401 S. Alamo St. at the Fairmount Hotel. Friday, July 13 6:30 p.m. reception, 7 p.m. Four-Course Prix Fixe Dinner. $35. For reservations go to downtown@tretrattoria.com or call (210) 223-0401. Complimentary valet.

July 27

Tour of Italy Wine Dinner: Tre Trattoria Downtown, Friday, July 27.  6:30 p.m. reception, 7 p.m. four-course prix fixe dinner, $35. For reservations go to downtown@tretrattoria.com or call (210) 223-0401.

July 31

Mad About Bubbles Wine Dinner: BIN 555 Restaurant & Wine Bar, Tuesday, July 31st, 6 p.m. reception; 6:30 p.m. four-course wine dinner. $55 per person. For reservations go to info@bin555.com or call (210) 496-0555.

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NAO at the CIA to Have Soft Opening May 23


Robert Fleming is opening a second Magnolia Pancake Haus this week.

NAO, the Latin restaurant at the Culinary Institute of America, will have its soft opening on May 23.

It will be in the Pearl Brewery, 200 E. Grayson St., and will feature dishes from throughout South America, Latin America and the islands.

NAO will be student-staffed and the menu will feature traditional dishes creatively reinterpreted for San Antonio diners.

Jesse Perez

In other Pearl Brewery news, chef Jesse Perez is opening his contemporary American restaurant, Arcade, this fall. It will be in the lab building near the stables on the property.

The streamlined industrial look of the space will be playful, Perez says.

We’re hoping the food will be as good as what we sampled from Perez during this year’s Culinaria.

In other restaurant news, Robert Fleming will be opening his second Magnolia Pancake Haus on Friday at 10333 Huebner Road.

Old favorites, such as the Apfelpfannekuchen and the pancakes as well as the house-made sausage and eggs to order, will be available. Call (210) 561-6117.

Robbie Nowlin, who left Jason Dady’s the Lodge Restaurant of Castle Hills, to work at the prestigious French Laundry in Yountville, Calif., has returned to town. He will be working for Dady again, this time at Bin 555.

The Esquire Tavern

The Esquire Tavern, 155 E. Commerce St., has been named one of the top bars in America by Men’s Fitness magazine. The listing says that “Luckily despite its tourist-y location, this is a casual local favorite that just happens to boast the longest wooden bar in Texas. At 79 feet it’s the perfect spot to throw back a few Lone Stars (the “National Beer of Texas”), and hang with the locals. As for cocktails they’re fittingly big and boozy.”

The Grand Hyatt, 600 E. Market St., has a new executive chef. Lawrence Eells grew up moving around the world. As a young boy in a military family, he spent the majority of his childhood in places such as Okinawa, the Philippines, Shanghai, Hawaii, Albuquerque, San Diego, Minneapolis and Dallas.

After paying his way through college by working in the food industry, Eells took a job as chef de cuisine at the Hyatt Regency Minneapolis in 1982. Since then, he has held a 30-year culinary career with Hyatt Hotels and Resorts, working nearly every position in the kitchen at nine properties across the United States, opening four hotels and forging incredible, long-lasting relationships along the way. Most recently, Eells was the executive chef at the Grand Hyatt Kauai Resort and Spa in Hawaii, a position he held for the past six years.“I bring excitement and innovation with strong roots,” he said. “I hope to continue to use my background and experience to make myself valuable to Hyatt for years to come.”

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