Judged by a panel of food and hospitality industry professionals, 11 regional winners from Hyatt properties in the US prepared two reception-style dishes designed from a mystery basket of ingredients.
The dishes also incorporated local ingredients, regional influences and represented Hyatt’s global food philosophy, Food. Thoughtfully Sourced. Carefully Served. Each plate was judged on flavour, presentation, creativity, and the chef’s interaction with their audience.
“We are extremely proud of our culinary talent in the Americas, and congratulate both Chef Jonathan, Chef Leo and all of our talented competitors,” said Colleen Kareti, vice president, operational experiences, Americas, Hyatt.
Utilizing all of the mystery ingredients, which included hog snapper, pPigeon peas, local squash and sugar apples, Chef Jonathan presented Kaffir Hog Snapper Tataki and Nori Emulsion dishes and Chef Leo presented Cured Snapper Tartare and Hog Snapper with Pigeon Pea Baba Ghanoush.