Travelers Embrace Hawaii As Farm-To-Table Destination With Hyatt Offering Exciting, Local "Taste Of Place"

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New Sustainable Food Initiative Offers Vacationers Healthy, Authentic Island Cuisine, Including Options That Cater to Kids’ Growing Culinary Sophistication

Coconut Crème Brulee served at Japengo at Hyatt Regency Waikiki Beach made with locally sourced ingredients - part of Hyatt’s new F&B philosophy “Food. Thoughtfully Sourced. Carefully Served."

"Hawaii is an abundant agricultural region with rich food traditions, and this shift allows visitors to appreciate its culinary gifts as locals do,” said Susan Santiago, vice president of food and beverage, North America, Hyatt Hotels & Resort.

For a growing number of travelers, eating well on vacation has evolved beyond surf and turf to seeking out farm-to-table cuisine that offers a local “taste of place.” As the trend continues, the Hawaiian Islands have emerged as one of the most interesting regions for local, sustainable cuisine, and chefs at Hyatt Resorts and Spas in Hawaii are leading the culinary charge through the company’s new global food initiative. Hyatt’s new food and beverage philosophy Food. Thoughtfully Sourced. Carefully Served. has been implemented at Hyatt resorts on Oahu, Maui, and Kauai to offer guests the freshest, healthy fare from island purveyors.

At Hyatt Regency Waikiki Beach Resort and Spa, Hyatt Regency Maui Resort and Spa, and Grand Hyatt Kauai Resort and Spa, visitors can expect locally sourced, chef-driven culinary experiences that satisfy their palates and their conscience: changes include at least five local ingredients on each menu; exclusive use of cage-free eggs; and gluten-free and vegetarian options on all menus.

“Hawaii is an abundant agricultural region with rich food traditions, and this shift allows visitors to appreciate its culinary gifts as locals do,” said Susan Santiago, vice president of food and beverage, North America, Hyatt Hotels & Resorts. “And for some travelers, it’s also meaningful to know that their food choices while on vacation are helping to ensure a sustainable future for a destination they’ve come to love.”

Hyatt Regency Waikiki Beach Resort and Spa’s Executive Chef Sven Ullrich, who crafts the menus at the resort’s signature restaurants, Shor and Japengo, says Hyatt’s new philosophy has validated his own approach to cooking, rooted in sourcing the best ingredients by word-of-mouth from local producers. “From local butter to Hawaiian sea salt, artisanal cheeses to island-raised pastured beef and pork, the region has so much to offer,” said Ullrich. “Why fly in food from the mainland when such a bounty is available in our backyard?”

Upon check-in, gluten-sensitive guests can request a gluten-free dining guide at Grand Hyatt Kauai Resort and Spa outlining options available at all six of the resort’s dining outlets. “Those avoiding gluten for medical or dietary reasons can still enjoy flavors of Hawaii with locally sourced ingredients we incorporate in our dishes including Hawaiian chilis grown in our resort garden, Molokai sweet potato, and Surfing Goat Dairy cheeses from Maui,” said Matt Smith, executive chef at Grand Hyatt Kauai Resort and Spa.                        

A ground-breaking offshoot of Hyatt’s new food and beverage philosophy is sure to attract families visiting Hawaii. The new For Kids By Kids menu designed to offer children more interesting and healthier menu choices. The new menu created for kids by kids is complemented by an exclusive three-course organic menu developed by renowned chef and sustainable food pioneer Alice Waters.

The menu features simple, seasonal (never frozen) ingredients and was tested and approved by a team of kids including 11-year-old cooking enthusiast Haile Thomas, who is spearheading a campaign for children to eat right through her “Kids Can Cook” online cooking show. Hyatt’s food and beverage team worked with Thomas and her peers to ensure offerings on the menu not only meet the brand’s standards for nutrition and quality, but are also fun. Through their research, Hyatt learned that kids today have more sophisticated taste in food but also enjoy items with which they can interact. At Hyatt Regency Maui Resort and Spa, menu offerings present a creative way for kids to make conscious food choices, such as customizing their own pasta dishes, “shaking” their own salads, and being able to order half-orders from their parents’ menus.

For more information on the innovative dining options at Hyatt’s Hawaii Resorts:
Hyatt Regency Waikiki Beach Resort and Spa
Hyatt Regency Maui Beach Resort and Spa
Grand Hyatt Kauai Resort and Spa

Hyatt Resorts and Spas in Hawaii
A hospitality pioneer in Hawaii beginning with the opening of Hyatt Regency Waikiki Beach Resort and Spa on Oahu in 1976, Hyatt Resorts and Spas in Hawaii offer guests the opportunity to discover the best the Hawaiian Islands have to offer. With premier beachfront locations, spanning the islands of Oahu, Maui and Kauai, Hyatt’s four Hawaii properties offer innovative guest programing representing Hyatt’s renowned brands – Grand Hyatt®, Hyatt Regency®, Hyatt Place®. For more information, please contact 1-800-55-HYATT or visit http://www.hyatt.com/hyatt/resorts/hawaii.    

About Food.Thoughtfully Sourced. Carefully Served.
With Food. Thoughtfully Sourced. Carefully Served. Hyatt becomes the first global hospitality brand to make such a far-reaching commitment to sustainable food sourcing and operations. This philosophy, a cornerstone of Hyatt’s global responsibility platform, will guide food and beverage decisions at Hyatt properties from all aspects of operations to the guest experience. For more information about the initiative visit http://www.hyattfood.com. To reinforce its dedication to the initiative, Hyatt has joined forces with PHA, which will hold Hyatt accountable for continuously improving the nutritional profile of food menus at full-service managed Hyatt properties across the U.S. over the next 10 years. This pledge marks the first of its kind by a hospitality company to PHA.

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Krislyn Hashimoto
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