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.

Learn More

chef

Chef Alex was born and raised in Brooklyn, New York and graduated from Johnson and Wales University in Providence, Rhode Island. He began his career with Hyatt as Pastry Chef for the Hyatt Regency Dallas in 2001. Since then he’s worked at various Hyatt properties across the world in locations including Hyatt Regency Indian Wells, Grand Hyatt Kauai and the Roppongi Hills Club in Tokyo, Japan. He joined the Hyatt Regency Sacramento team in 2016 and has developed a culinary menu where his travels and love for California are evident throughout. His food philosophy highlights the bounty of California’s offerings while showcasing his love of regional and global flavors.

 

Alex Gutierrez, 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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River Dog Farms

Capa Valley in Guinda, California

Product features seasonal produce including sugar snap and English peas, fava beans, leeks, new potatoes, beets, carrots, cabbage, lettuce, salad mix, broccoli, cauliflower, spring onions, green garlic and greens.

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County Line Harvest

Modesto, California

Product features include organic sprouting and heirloom seeds and organic growing guides.

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Rising C Ranch

Central San Joaquin Valley of California

Product features limes, mandarins, kumquats, grapefruit, lemons, citron and oranges.

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Sun Fed Ranch Organic Beef

Foothills of Sacramento Valley, Rangeland of the Klamath Basin between Mt. Shasta and Crater Lake

Product features pure grass fed beef, natural and hormone free herd.