Chef Cox brings exceptional culinary leadership to elevate the food and beverage program
Kyle Cox, Executive Chef, Grand Hyatt Seattle
SEATTLE (August 8, 2024) – Grand Hyatt Seattle [2] has announced the
appointment of Kyle Cox, a five-year member of the Hyatt family, as
executive chef. Chef Cox will serve as the visionary leader of the
luxury downtown property’s impressive culinary program, including its
new sophisticated lobby bar (The Elliott Bar on Pine), in-room dining
offerings, and banquet services.
Chef Cox comes to Grand Hyatt Seattle from Grand Hyatt Vail,
where he served as chef de cuisine and then executive sous chef, and was
responsible for planning, staffing, and opening the property’s signature
restaurant, Makoto, as well as supporting other food and beverage
outlets, custom banquets and wedding menus. His creative vision,
understanding of culinary arts, passion for fresh, seasonal ingredients
and commitment to excellent service will guide his approach to executing
and enhancing Grand Hyatt Seattle’s growing dining program. The recent
addition of The Elliott Bar on Pine presents an exciting opportunity for
Chef Cox’s leadership and inventive imagination.
Originally from Trenton, Michigan, Cox has been cooking professionally
since the age of 16, primarily in his home state, Virginia and Colorado.
His career has been shaped by the influence of renowned chefs he has
worked with and who have inspired him. He is the recipient of multiple
awards and nominations, including Best Dish (Broad Appetit, 2017), the
Elby Award for Best New Restaurant (nominee for Maple and Pine, 2015)
and the Elby Award Rising Culinary Star (nominee, 2013).
Chef Cox’s cooking philosophy is rooted in using global flavors and
inspirations, combined with local elements, to create unique and
customized dining experiences that cater to guests’ dietary needs and
the ambiance of special events. Sourcing high-quality products and
allowing their natural integrity to shine is central to his approach. He
also finds inspiration in the changing seasons and the ingredients they
bring, from the crispness of fall, which calls for apples and butternut
squash, to the heat of summer, which beckons for refreshing ceviche or
gazpacho. Whether dining at a seven-course tasting dinner or enjoying a
simple bowl of soup by the fire, Chef Cox believes that eating should be
an experience that complements the moment, making food a powerful way to
connect with people and their cultures.
In his spare time, Cox enjoys an active lifestyle with his wife, Sol,
and their dog, Jagger. They look forward to taking advantage of all the
Pacific Northwest has to offer, including hiking, foraging, exploring
city parks and enjoying concerts and sporting events.
###
About Grand Hyatt Seattle
Located in the heart of downtown adjacent to the Seattle Convention
Center, Grand Hyatt Seattle offers 457 guest rooms, including 64 suites.
The luxury hotel boasts views of Puget Sound, Lake Union and the Olympic
and Cascade Mountains. With access to a health club featuring a sauna,
steam room, whirlpool and more, plus 25,000 square feet of function
space, Grand Hyatt Seattle is an opulent oasis for leisure and business
travelers with discerning taste. For more information, please call
206.774.1234 or visit
www.hyatt.com/en-US/hotel/
