Keyed Into Hyatt
The Official Blog of Hyatt Hotels & Resorts
Allison Mack

Allison Mack

corporate communications

Allison joined Hyatt in 2014 as the Corporate Communications Coordinator. She has called Illinois her home for the past three years, but was born and raised in the dairy state aka Wisconsin (NOT California). The items at the top of her travel bucket list include: South Africa, Peru and Tahiti.

HP 200_Hyatt Place Shenzhen

August 18, 2014
Hotel Openings & Development, Hyatt Place

Hyatt Place: 200 hotels. 200 hours. 200 free night stays.

We’re celebrating! Through a commitment to continual consumer research and endless support from Hyatt colleagues, owners and developers, the Hyatt Place brand hit a major milestone: 200 hotels and counting! But our celebration doesn’t stop with colleagues of Hyatt’s fastest-growing brand. We’re giving away 200 free night stays in 200 hours through digital promotions on the Hyatt Place See It Share It platform.

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KUAKT_P106_Elegant_Dinner_Setup_54605

July 23, 2014
Memorable Moments

DIY Napkins with Grand Hyatt New York

Throwing a party? Looking for the elaborate napkins you see at Hyatt hotel events?  We reached out to our team of experts at Grand Hyatt New York and asked them to give us tutorials on napkin-folding tricks. Since New York City hosts some of the most festive events in the world, our experienced colleagues at Grand Hyatt New York were a natural fit for these fun, instructional videos. Try your hand!

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DSC_6903

June 30, 2014
Food & Beverage, Our People

British Curry Comes to Park Hyatt Hyderabad

For 10 days in June, the Park Hyatt Hyderabad and Curry Life Magazine proudly hosted the Taste of Britain Curry Festival. This is the tenth year that the festival has been held, but the first time it has come to Hyderabad. I connected with the team at the Park Hyatt Hyderabad to learn more about the unique celebration and was amazed to find that the culinary team, led by renowed British chef Dominic Chapman, served more than 80 dishes to festival goers! 80 dishes!

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piano lesson

May 28, 2014
Food & Beverage, Memorable Moments

A Grand Culinary Contribution to Cannes

Executive Chef Christian Sinicropi

Executive Chef Christian Sinicropi

Every spring, film lovers from around the world flock to southern France for beautiful weather and one of the most celebrated festivals in this picturesque region: the Cannes International Film Festival, which just wrapped up on Sunday. The cobble streets fill up with film stars and the team at Grand Hyatt Cannes – Hotel Martinez prepares for one of their busiest times of the year (just take a look at this graphic that shows all the food, staff and labor needed to get ready!) and biggest culinary events: the exclusive Dinner of the Jury.

Each year, Executive Chef Christian Sinicropi prepares a dinner that is hosted for and inspired by the career of that year’s President of the Jury. The invited-only event is held at La Palme d’Or, the Grand Hyatt Cannes – Hotel Martinez’s two Michelin star restaurant. Overlooking the Bay of Cannes and the Mediterranean Sea, invited guests are seduced by the view and the inventive cuisine that has garnered La Palme d’Or the highest accolades in France.

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Allison at HR Chicago

May 27, 2014
Art & Design, Our People

Hyatt Through the Eyes of a New Hire

How much do you know about Hyatt?  If you’re a new hire like me, you’ve still got a lot to learn. I recently joined the Corporate Communications team in Chicago, and part of my training has involved touring the Hyatt hotels right here in the city.  From General Managers to Sales Coordinators, all of my Hyatt colleagues have been eager to step in and show me around their respective hotels.  Along the way I took plenty of notes and wonderful, weird selfies, so I thought I’d share my first impressions as a Hyatt newbie.

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Park Hyatt New York pool

May 14, 2014
Hotel Openings & Development, Our People, Park Hyatt

Checking In on Soon-to-Open Park Hyatt New York

Left: A unique in-room amenity that was designed by Yabu Pushelberg. Right: The Park Hyatt New York building, designed by award-winning architect Christian de Portzamparc.

Left: A unique in-room amenity that was designed by Yabu Pushelberg. Right: The Park Hyatt New York building, designed by award-winning architect Christian de Portzamparc.

The snow has finally melted here in Chicago, and that can only mean one thing: we are that much closer to the grand opening of Park Hyatt New York.  As you heard, our flagship hotel in a prime location across from Carnegie Hall and designed by award-winning architect Christian de Portzamparc is set to open this summer. The 210 luxurious guest rooms will also be among the largest in the city, with a staff that is committed to offering its guests a sophisticated experience with the distinct, regional character of New York.

Lynne Bredfeldt, director of public relations at Park Hyatt New York, is right in the thick of the action, so we asked her to give to give a sneak peek of her beloved hotel and dish!

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Market Minneapolis KIH

May 9, 2014
Food & Beverage, Hyatt Regency

Fresh Take on Hotel Markets Picks Up Speed

Freshness & availability: these are two keywords that helped to inspire the gourmet “Markets” popping up at more and more Hyatt Regency hotels.

A place to grab a coffee or a snack isn’t new to hotels, but Kristine Rose, vice president of brand experience, said the Hyatt Regency brand heard a need from today’s travelers for fresh, on-the-go fixes available above and beyond traditional mealtimes.  As a result Hyatt Regency hotels have been adopting a fresh take on F&B outlets: one that’s available both early and late and incorporates fresh food and local products. A number of Hyatt Regency hotels included new markets with their recent renovations, including Hyatt Regency Chicago, Hyatt Regency Minneapolis, Hyatt Regency Atlanta, and Hyatt Regency McCormick Place.

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Students at Chavez

April 23, 2014
Food & Beverage, Hyatt Thrive

Hyatt Gives Back: Healthy Eating with Alice Waters

If there is one thing we take seriously at Hyatt, it’s our food. Over the last several years, we have worked hard to use ingredients that are good for our guests, good for the community and good for the planet.

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