Hyatt Regency Tamaya Chef Patrick Mohn Wins 2nd Place in Culinary Challenge at Andaz Maui at Wailea Resort

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After competing against 12 regional chefs, Chef Patrick Mohn claims second prize in Hyatt Hotels & Resorts national The Good Taste Series competition

Hyatt Hotels & Resorts today announced the second place winner of its first The Good Taste Series competition, Executive Sous Chef, Patrick Mohn of Hyatt Regency Tamaya Resort & Spa. Judged by a panel of food industry and hospitality veterans, the twelve contestants prepared two food items which incorporated local ingredients, regional influences and represented Hyatt’s global food philosophy, Food. Thoughtfully Sourced. Carefully Served. Each plate was judged on taste, presentation, technique and authenticity. Chef’s earned additional points by incorporating two surprise ingredients into their dishes: Bacon and Lilikoi (Passion Fruit native to Hawai’i).

Photo Property of Hyatt Regency Tamaya Resort & Spa

“We are extremely proud of Chef Mohn and all of the competitors who represent the fresh, creative talent we have within this company,” said Susan Terry, Vice President, Culinary Operations, Hyatt Hotels Corporation. “This innovative competition is centered on Hyatt Sous Chefs, Supervisor Chefs, and Executive Sous Chefs, and helps showcase not only our culinary talent, but also our commitment to our guests’ overall culinary experience,” Terry added.

Chef Mohn presented two plates, in two categories. The first category was his interpretation of, “street food,” in which the item had to be eaten by hand, or with a small utensil. For this dish, Chef Mohn presented Cochinita Pibil Arepa, Bolita Beans, Tamaya Garden Pickle and Culantro.

The second category was focused on an item that represented each competitor’s background or culture. Born and raised in New Mexico, Chef Mohn prepared Juniper Scented Elk Loin, Blue Corn Tamale Gnocchi, 3-Sisters Vegetable, Huitlacoche, Green Chile Honey Preserves and Red Chile Jus.

This past year Chef Mohn has experienced several culinary honors. He competed in the Great American Seafood Cook-off in New Orleans, and was invited to cook at the world-renowned James Beard House in New York City. When asked where his passion for food comes, Chef Mohn said, “As a native of New Mexico, I’ve enjoyed refining my style of cooking by taking traditional New Mexican foods and modernizing the presentation.” He added, “Competing in the Good Taste Series was a special distinction for me, cooking toe-to-toe with Hyatt colleagues. After nearly ten years at Hyatt, its culinary program and level of talent continues to amaze me.”

The Good Taste Series competition was comprised of twelve chefs that won regional competitions that took place earlier this year:

Rodney Ashley, Chef de Cuisine, Hyatt Regency Atlanta
Matthew Buchan, Executive Sous Chef, Hyatt Regency St. Louis
Bradley Deboy, Sous Chef, Park Hyatt Washington
Paul Dobroski, Chef de Cuisine, Park Hyatt Chicago
Matthew Garelick, Chef de Cuisine, Grand Hyatt New York
Jesse. J Harris-Lockard, Banquet Sous Chef, Hyatt Regency Austin
Gary Johnson, Lead Cook, Andaz Maui at Wailea Resort
Dennis Kim, Chef de Partie Park Hyatt Toronto
Sean Leone, Sous Chef, Hyatt Regency Newport Beach
Patrick Mohn, Executive Sous Chef, Hyatt Regency Tamaya Resort & Spa
Eric Rogalski, Banquet Sous Chef, Hyatt Regency San Francisco Airport
Noel Willhite, Sous Chef, Hyatt Regency Coconut Point Resort & Spa

The Good Taste Series final event was judged by a panel of esteemed industry professionals that included:

Chef Sheldon Simeon, Migrant Maui
Sam Bhandarkar – Director of Events, American Chef Federation
Beverly Stephen – Editor in Chief, Food Arts magazine
Naomi Tomky – Editor in Chief,
Beth Weitzman – Vice President Editorial, Modern Luxury Publications

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Madeline Romero
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