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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Meet the Chef

Originally from New York, Chef Jesse's first job in the kitchen was as a short order cook at the West Point Golf Course at the Military Academy at West Point.  He began working with Hyatt in July 2006 at the Grand Hyatt DFW in Texas and was quickly promoted making his way from Texas to Georgia.  His first Executive Chef position was at Hyatt Escala Lodge in Park City, Utah and was the opening Executive Chef at the Grand Hyatt San Francisco Airport, which was recognized during his tenure as the Top Airport Hotel in North America by SkyTraxx.

His passion for culinary arts and his family's influence are the driving forces behind his commitment to enhancing our customers' experiences and the caliber of our food and beverage.

We are thrilled to have Chef on our team!

Jesse McDannell, 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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Chula Seafood

Scottsdale, AZ

Chula Seafood is a family owned and operated fishery established in 2009.

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Crockett Honey Company

Parker, AZ

Crockett Honey Co. was founded in 1945 and has been servicing the Southwest with high quality products ever since. Their desert honey is 100% pure and natural.

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Queen Creek Olive Company

Queen Creek, AZ

Queen Creek Olive Mill was founded by Perry Rea, Brenda Rea and their 5 children.  Products we source include Olive Oil, Balsamic Vinegar and Tapenades.

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Noble Bread

Phoenix, AZ

Located in Phoenix, AZ, Noble Bread is created using only organic GMO free Flours, water, sea salt and organic leavin starter, which is a culture of wild yeasts used to slowly levain bread.