Terry Guise has had great culinary success in his career and offers Hyatt Morristown a solid foundation for the future...
Morristown, NJ (PRWEB) December 05, 2011
Terry Guise has been appointed Executive Chef for Hyatt Regency Morristown.
Chef Guise began his culinary career working as an Apprentice Chef at the Park Royal Hotel in Wellington New Zealand. He continued his career in New Zealand as the Chef de Partie at the Huka Lodge and the Sous Chef at the Wild Fire Restaurant. Terry joined Hyatt in 2000 as the Chef De Cuisine/Sous Chef at the former Hyatt Regency Grand Cayman Resort. Since then he worked as the Assistant Executive Chef at Hyatt Regency Monterey and Manchester Grand Hyatt San Diego.
Chef Guise will oversee the culinary operation all of the Morristown hotel’s dining outlets, including banquet service, Eclectic Grill and Qube Lounge and the hotel’s seasonal Qube Terrace.
“Terry Guise has had great culinary success in his career and offers Hyatt Morristown a solid foundation for the future.” says Tom Blundell, general manager, Hyatt Morristown “Having Chef Guise oversee the hotel’s Culinary Operations at Hyatt Morristown brings a unique perspective that will be a competitive strength.”
Chef Guise has won several awards including the Gold Medal at the Taupo, New Zealand Culinary competition, the 2003 Cayman Islands Culinary completion, and the 2009 Ocean NZ Culinary competition. Terry holds and Associates Degree in Culinary Arts from Wellington, New Zealand
About Hyatt Morristown
Hyatt Morristown, 3 Speedwell Avenue, allows guests to experience the excitement and convenience of city life from the tranquility of the hotel’s urban Morristown hotel. The hotel offers a prime business center, 256 rooms and 31,000 square feet of flexible meeting and banquet space. To book, call 1-800-633-7313 or visit http://morristown.hyatt.com.