Park Hyatt Aviara Resort, Golf Club & Spa Announces Collaboration with Acclaimed Chef Richard Blais

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Restaurant to Debut March 2021 as Cornerstone of $50M Resort Transformation.

Park Hyatt Aviara Resort, Golf Club & Spa announced today a collaboration with acclaimed chef, restaurateur, author and television personality Richard Blais. The renowned chef, recognized from his many appearances on Bravo’s Top Chef as well as Food Network, has plans to debut a new signature restaurant as part of the resort’s recently completed $50+ million transformation. Set to open March 2021, the restaurant will be anchored by the world-renowned Aviara Golf Club overlooking the Batiquitos Lagoon.

This newly re-imagined culinary experience will specialize in vintage steaks and fresh seafood with a classic California design. Playful and colorful décor will give the space a modern-day country club feel, while a mix of vibrant colors and quirky, bold patterns carries a sense of west coast nostalgia. Indigenous botanicals and live landscaping throughout the location will create a chic garden aesthetic, bringing the outside in, and expansive outdoor seating provides ample space to the lush surroundings.

“I am still in a pinch-me phase about opening this restaurant with Park Hyatt Aviara, one of the most iconic resorts in San Diego – a favorite retreat for me and my family since we made this city our home,” said Chef Richard Blais. “To have the support of this premier hospitality brand that is so well known for its culinary offerings around the world is a dream come true. They have given me an incredible opportunity, and I am honored to embark on this journey together with a restaurant that pays homage to the region and stands out in Southern California.”

Offering modern twists on classic concepts inspired by Blais’ recent relocation to San Diego, the restaurant’s menu will celebrate the region’s laid-back culture and abundance of fresh ingredients—by land and by sea.

The centerpiece bar will feature an interactive culinary station serving samplers such as charcuterie, Carlsbad oysters, or shareable bites freshly sourced from local fisherman, farmers and foragers. Displays throughout the restaurant will showcase world-class whiskey and wine, dry aged meats, and a rotating selection of cheeses, while the lively lounge area plays funky twists on classic coastal tunes.

“As part of our commitment to providing a refined home-away-from-home complete with exceptional culinary experiences, we set out to create this restaurant with an approachable atmosphere for our resort guests while also introducing a new social hub for our San Diego community,” said Geoff Gray, general manager of Park Hyatt Aviara. “Chef Blais is a natural fit for this opportunity given his focus on ‘great food, sourced well.’ We are honored to be launching this new restaurant with him as part of the Park Hyatt Aviara family.”

The resort’s recently completed $50+ million renovation includes redesigned guestrooms and suites that take on understated luxury with a refined residential feel and a contemporary California-casual style; a reimagined lobby entrance capitalizing on the breathtaking ocean views; two new pool experiences, including an adult pool with private luxury cabanas and a family pool with a waterslide tower and tide pool splashpad; an interactive Topgolf Swing Suite; 80,000 square feet of upgraded indoor and outdoor event spaces; and four other distinct lobby and bar concepts.

Guided by its purpose of care, Hyatt’s multi-layered Global Care & Cleanliness Commitment further enhances its operational guidance and resources around colleague and guest safety and peace of mind. More information on Hyatt’s commitment can be found here: hyatt.com/care-and-cleanliness.

For more information about Park Hyatt Aviara or to book a reservation, please visit the hotel’s website or call 760-448-1234.

Connect with Park Hyatt Aviara:
Instagram: http://www.instagram.com/parkhyattaviara
Twitter: http://www.twitter.com/ParkHyattAviara
Facebook: http://www.facebook.com/ParkHyattAviara

About Richard Blais:
Perhaps most recognizable as the winner of Bravo’s Top Chef All-Stars, Richard Blais is a successful chef, restaurateur, cookbook author and television personality. After graduating from the Culinary Institute of America, he went on to train at The French Laundry, Daniel, Chez Panisse, and el Bulli. Blais is a recurring judge on Top Chef and Master Chef and has judged and hosted several other top culinary competition shows. Blais currently owns and operates Trail Blais, a forward-thinking culinary company that has consulted on, designed, and operated popular eateries including multiple outposts of Flip Burger Boutique, Crack Shack, and Juniper & Ivy in San Diego, Calif.

About Park Hyatt Aviara Resort, Golf Club & Spa:
Park Hyatt Aviara is an iconic Southern California resort, situated along the Pacific on more than 200 lush acres adjacent to the Batiquitos Lagoon, a natural wetland preserve. The Forbes Five-Star and AAA Five Diamond resort offers a world-class wellbeing experience, several distinct dining venues including a restaurant set to open in early 2021 in collaboration with acclaimed Chef Richard Blais, adult and family pool experiences, two Topgolf Swing Suites, state-of-the-art tennis facilities, and California’s only coastal designed Arnold Palmer signature golf course, Aviara Golf Club, home of the LPGA Kia Classic professional golf tournament. For more information, please visit: https://www.hyatt.com/en-US/hotel/california/park-hyatt-aviara-resort/sanpa. Connect with Park Hyatt Aviara on social media via Instagram, Twitter and/or Facebook.

About Park Hyatt:
Park Hyatt hotels provide discerning, global travelers with a refined home-away-from-home. Guests of Park Hyatt hotels receive quietly confident and personalized service in an enriching environment. Located in several of the world's premier destinations, each Park Hyatt hotel is custom designed to combine sophistication with understated luxury. Park Hyatt hotels feature well-appointed guestrooms, world-renowned artwork and design, rare and immersive culinary experiences, and signature restaurants featuring award-winning chefs. There are currently 41 Park Hyatt hotels in the following locations: Abu Dhabi, Bangkok, Beaver Creek, Beijing, Buenos Aires, Busan, Canberra, Changbaishan, Carlsbad, Chennai, Chicago, Dubai, Guangzhou, Hamburg, Hangzhou, Hyderabad, Istanbul, Jeddah, Maldives, Mallorca, Melbourne, Mendoza, Milan, Moscow, New York, Ningbo, Paris, Saigon, Sanya, Seoul, Shanghai, Shenzhen, Siem Reap, St. Kitts, Sydney, Tokyo, Toronto (under renovation), Vienna, Washington, D.C., Zanzibar, and Zurich. For more information, please visit parkhyatt.com. Follow @ParkHyatt on Facebook,Twitter and Instagram, and tag photos with #LuxuryIsPersonal.

Forward-Looking Statements
Forward-Looking Statements in this press release, which are not historical facts, are forward-looking statements within the meaning of the Private Securities Litigation Reform Act of 1995. Our actual results, performance or achievements may differ materially from those expressed or implied by these forward-looking statements. In some cases, you can identify forward-looking statements by the use of words such as “may,” “could,” “expect,” “intend,” “plan,” “seek,” “anticipate,” “believe,” “estimate,” “predict,” “potential,” “continue,” “likely,” “will,” “would” and variations of these terms and similar expressions, or the negative of these terms or similar expressions. Such forward-looking statements are necessarily based upon estimates and assumptions that, while considered reasonable by us and our management, are inherently uncertain. 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These factors are not necessarily all of the important factors that could cause our actual results, performance or achievements to differ materially from those expressed in or implied by any of our forward-looking statements. We caution you not to place undue reliance on any forward-looking statements, which are made only as of the date of this press release. We undertake no obligation to update publicly any of these forward-looking statements to reflect actual results, new information or future events, changes in assumptions or changes in other factors affecting forward-looking statements, except to the extent required by applicable law. If we update one or more forward-looking statements, no inference should be drawn that we will make additional updates with respect to those or other forward-looking statements.

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Tatia Pacey
C&R
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