Tuesday, November 27, 2007
Grand Hyatt DFW appoints Ian Beach as chef de cuisine for Grand Met restaurant
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As the chef jacket indicates, this would be Ian Beach.
DFW INTERNATIONAL AIRPORT — Ian Beach has been appointed chef de cuisine in the Grand Met restaurant at the Grand Hyatt DFW, adjoining International Terminal D at DFW International Airport. He'll oversee various operational aspects of the Grand Met culinary program, including managing staff and ensuring the quality and presentation of all menu items.
"We are excited to welcome someone with Ian’s multi-faceted level of talents to serve as our Chef de Cuisine," said Michael Stephens, general manager of the Grand Hyatt DFW. "His family background in the hospitality industry, impressive culinary skills and global working knowledge will undoubtedly be an invaluable asset to our Grand Met team. We look forward to introducing our guests to Ian’s unique style, presentation and culinary creations."
As the grandson of Scottish hoteliers, Beach was raised with elaborate exposure to many facets of the hospitality industry. Having lived and worked in the Scottish countryside for many years, Beach developed an appreciation for fresh quality game, fish, and produce, which ultimately became an inspiration for his menus. After graduating from the Culinary Institute of America in New York, Beach returned to Scotland to work at Devonshire Gardens Glasgow under Chef Andrew Fairlie, one of Scotland’s most celebrated chefs. He worked at Gotham Bar and Grill in New York, the Rosewood Mansion on Turtle Creek, and Tecole Taco House.
Source: Grand Hyatt DFW
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