Food & Beverage

Food. Thoughtfully Sourced. Carefully Served.

Hyatt’s global food & beverage philosophy is grounded in three key principles: Healthy People, Healthy Planet and Healthy Communities. "Food. Thoughtfully Sourced. Carefully Served” guides our culinary team as they craft all our menu offerings.

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Chef Gerard Spezio found his passion for cooking early on through his family at the famed La Palina of Brooklyn.  After many years in the family restaurant business, he later graduated from the School of Culinary Arts and began his career in hospitality under the guidance of "Iron Chef" Kerry Simon at the Plaza Hotel.

In 2004, Gerard jointed the Hyatt family as Chef de Cuisine for Hyatt Regency Greenwich and was quickly promoted to Executive Sous Chef.  He most recently held the position of Executive Chef at Hyatt Regency Morriston and Thompson Central Park.  As the Executive Chef for Park Hyatt New York, his deeply rooted New York-based culinary upbringing is expressed in all of his dishes throughout the hotel's five-star guest experience.

Gerard Spezio, Executive Chef

Vendors & Partners

We are very proud of the local vendors and partners we work with to provide the best possible ingredients for our menus. Learn more about these artisans below.

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Baldor Specialty Foods

New York City

Baldor is one of the largest importers and distributors of fresh produce and specialty foods in the Northeast and Mid-Atlantic regions.

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Pat LaFrieda Meat Purveyors

North Bergen, New Jersey

Pat LaFrieda Meat Purveyors has built relationships with restaurants and hotels for over a century.  All products are all-natural, organic, pasture-raised or grass fed.

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Balthazar Bakery

New York City

Balthazar Bakery has been making bread since 1997.  They have a commitment to fine craftsmanship. A favorite at the Park Hyatt New York is the ciabatta.