Hotel Online  Special Report

 Grand Hyatt New York Executive Chef Anthony Arbeeny
Awarded the 2005 Hyatt Hotels Operations Recognition
and Achievement Award in Culinary


NEW YORK (July 5, 2005) – Hyatt Hotels Corporation has announced that Executive Chef Anthony Arbeeny has been awarded the 2005 Operations Recognition and Achievement Award in the department of Culinary.

Regional Executive Chef at the Grand Hyatt New York since 1999, Chef Arbeeny is internationally renowned for his cuisine and extensive experience in the culinary industry.  “Chef Arbeeny is a remarkable culinary role model within this hotel and within this company,” stated Vice President and Managing Director, Richard Morgan. 

“He truly represents the commitment, quality, and talent that make this a top hotel. We are honored to have him as head of our culinary department and congratulate him on this prestigious award.”

Company-wide nominees in the departments of Food and Beverage, Culinary, Rooms, and Engineering are judged on the following criteria:

  • Exemplify the quality, enthusiasm, commitment and initiative that is reflective of Hyatt’s goals and beliefs, as well as your particular hotel’s values 
  • Display spirit and determination, and be a credible choice in the eyes of the nominator, managers, employees, peers and guests 
  • Leadership, improvement, innovation, involvement and selflessness
  • Activities or achievements that go well above “the normal call of duty”
“I am extremely privileged to receive this award, “ said Chef Arbeeny. “It is such an achievement to be recognized and honored among the many talented chefs within our hotels. I appreciate the acknowledgment, and I am excited to be a part of Hyatt as we move forward in a positive, creative culinary direction.”

Prior to arriving at the Grand Hyatt, Arbeeny held positions as the Executive Chef for the Park Hyatt Philadelphia at the Bellevue, the Hyatt Grand Champions in Indian Wells, California, as well as the Grand Hyatt in Hawaii and Florida.  Chef Arbeeny is the recipient of numerous industry awards, including a silver medal in both the 1984 and 1988 International Culinary Olympics in Frankfurt, Germany, gold medals in both 1990 and 1991 in the American Culinary Federation Food Show, and a silver medal in the 6th Annual Sebastian Kneip Dietetic Competition in Germany in 1985.  In addition, “Awards of the Americas” named him Chef of the Year for 2000.  A Brooklyn native, Arbeeny is a graduate of the Culinary Institute of America in New York.

About Hyatt
There are 212 hotels and resorts (over 90,000 rooms) in 43 countries around the world, operating under the Hyatt, Hyatt Regency, Grand Hyatt and Park Hyatt brands. Currently, there are an additional 28 Hyatt hotels and resorts under development, including 10 new hotels in China. 


Kira Kohrherr 
Public Relations Manager
Grand Hyatt New York
Ph: 646.213.6682
[email protected]

Also See: George Vizer, Hyatt’s VP of F&B and Janos Kiss, Hyatt’s Executive Chef Relaunch New Cuisine Naturelle / Oct 2000
Ward Childs Named Senior Food and Beverage Director, Executive Assistant Manager at Grand Hyatt New York / June 2005

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