Hyatt Carmel Highlands
Chad Minton came to the Hyatt Carmel Highlands with an outstanding record of culinary achievement, beginning with the Shoreline Grill at the Four Seasons in Austin, Texas. He relocated to San Francisco where he worked at the Ritz-Carlton under Chef de Cuisine Gary Danko. At that property's Terrace Room, Chad became intimately familiar with traditional French provincial techniques and cemented his undeniable passion for cooking. His talent earned him a promotion to the Ritz-Carlton Atlanta and was elevated to dining room sous chef under Chef de Cuisine Olivier Gaupin. Later in his career, Chad would return to the Ritz-Carlton Hotel Company at its Mobile Five Diamond Marina Del Rey property as executive chef, earning him the distinction of the only cook in the company's history to work his way up from apprentice to executive chef. It was here that he achieved every chef's lifetime goal of earning a Michelin Guide recommendation for his restaurant, Jerne. Chad's first experience with Hyatt came as chef de cuisine at the Grand Hyatt San Francisco. During his tenure there, he was a regular guest of Narsi David's Cooking Classes at Macy's Cellar, catered charity events in Napa Valley and San Francisco and conducted private dinners for the Pritzker family and Robert Mondavi. Chad is also proud to have hosted an American Institute of Wine and Food gala dinner where he had the honor of meeting that organization's esteemed co-founder, Julia Child. Chad then assisted in the re-opening of the Hyatt Regency Vancouver property following a $20-million renovation in 2002, becoming the chef de cuisine at the newly created Mosaic Bar and Grill. Chad's desire to return to Hyatt was met with a move to New York City as executive chef at the Andaz 5th Avenue—Hyatt Hotel's ultra-chic, lifestyle boutique flagship property, recently named Travel & Leisure magazine's number one New York business hotel and one of Conde Nast Traveler's Reader's Choice "Top Ten Hotels in New York City."