NASSAU, BAHAMAS (August 30, 2017) – The highly celebrated and newly opened Grand Hyatt Baha Mar announces the appointment of Brent Martin as executive chef. Widely known and respected within the Hyatt family, Martin brings 21 years of experience and leadership to the artistically designed 1,800-room resort on Nassau’s admired Cable Beach. In his new role, Martin will manage employees and oversee the development and launch of the property’s 18 restaurants and dining outlets, several of which are inspired by the local culture and rich heritage of the resort’s surroundings and centered on incorporating authentic and seasonal ingredients.
“With Brent at the helm of our food and beverage team, we are confident that our culinary offerings will elevate the dining experience in our community and industry as well as showcase Grand Hyatt’s pursuit to create extraordinary experiences,” said Scott Allen, general manager of Grand Hyatt Baha Mar. “His experience is rooted in attention to sustainable sourcing and he has a long history in creating a direct connection with food producers. Chef Martin brings knowledge and respect for the crossroads of cultures, especially those in our area that will be incorporated into our menus.”
“I’m honored to be leading Grand Hyatt Baha Mar’s culinary operation and looking forward to introducing new flavors and ingredients to the island,” said Martin. “I hope to inspire an open-minded lifestyle by offering a broad spectrum of creative culinary experiences while still holding true to classical, culturally significant recipes.”
Martin has been a member of the Hyatt family since 1996 and has served in various culinary roles throughout Hyatt’s global portfolio, most recently as executive chef at Hyatt Regency Bellevue in Seattle, Grand Hyatt San Diego, and Grand Hyatt Seattle. Heavily decorated with awards and accolades, Martin received the James Beard Award nomination for “Best Chef of the Southeast and Caribbean” when serving as chef de cuisine at Hyatt Regency Grand Cayman. In 2013, Martin played an integral role as executive chef for the opening of Andaz Maui Resort & Spa where he helmed the resort’s signature Ka’Ana Kitchen culinary operation and led his team to receive an invitation to the James Beard House. During his tenure, Andaz Maui was voted the “#1 Top Resort in Hawaii” in Conde Nast Traveler’s 2016 Readers’ Choice Awards.
A native of Wellington, New Zealand, Martin draws inspiration from English-style “fry outs” frequently hosted by his family and studied culinary arts at Wellington Polytec.
