Keyed Into Hyatt
The Official Blog of Hyatt Hotels & Resorts
BEES

April 29, 2014
Food & Beverage, Hyatt, Hyatt Regency, Hyatt Thrive

Beehives Are All The Buzz

The thought of hundreds of bees all swarming around a giant beehive may give you goosebumps, but you’ll feel much better when you know what they are all doing up there on those hotel rooftops – they are making delicious honey that is incorporated into many hotel restaurant menus all over the world.

Recently, there have been spotlights in the media that talk about urban hotels that have added beehives to their rooftops, which allows guests to taste a piece of each hotel’s neighborhood landscape. This growing trend is helping hotels inch toward a greener food and beverage approach while serving locally produced food – from rooftop to restaurant!

We are excited to share some of Hyatt hotels that are jumping on the bee bandwagon:

Hyatt Paris Madeleine's beehive resides on the seventh floor rooftop terrace.

Hyatt Paris Madeleine’s beehive resides on the seventh floor rooftop terrace. Check out Maddie the Bee in the bottom left corner!

Hyatt Paris Madeleine recently added a new member to its Parisian family – Maddie, the sweet bee mascot! Maddie made her debut while the hotel celebrated Earth Day and brought in the elderly from the neighborhood for an exclusive tasting using the honey from the roof. The hotel’s beehive is a very recent addition and is already receiving great feedback from guests and locals. The hotel will celebrate the first ever extraction of homemade honey with a big cocktail event this June with the hotel’s resident beekeeper and special dishes made with honey.

The rooftop bee garden at Hyatt Regency Jersey City.

The rooftop bee garden at Hyatt Regency Jersey City

Hyatt Regency Jersey City’s rooftop bee garden has been making positive waves in the community since it debuted in 2012. The hotel has a giant black-and-yellow painted bee on the shed on the fifth floor rooftop, which is home to more than 36,000 honeybees.  The bees produce about 100 pounds of honey a year and are incorporated into many of the dishes at the hotel’s restaurant, Vu.  Some of the top selling dishes at the restaurant that incorporate the honey include Chipotle and Honey-Glazed Amish Chicken Breast and Salmon Ceviche with Creamed Honey, as well as seasonal drinks like honey lemonade and honey horchata.

Executive Chef Martin Pfefferkorn dons his bee gear at Hyatt Regency Atlanta.

Executive Chef Martin Pfefferkorn dons his bee gear at Hyatt Regency Atlanta.

Hyatt Regency Atlanta is creating its own buzz with its new rooftop bee garden, which is the largest of its kind on Peachtree Street. The garden was created in 2013 and houses thousands of bees, from queen bees to worker bees. The bees produce honey that is served in the hotel’s restaurants, Sway and Twenty-Two Storys, and is it also sold in the 24-hour market. The bees are accompanied by tomatoes, beans, peppers and other vegetables and herbs that grow in the garden.

And, while they may not have a rooftop of live bees, Hyatt Regency Chennai has more than 50 exclusive art instillations inspired by bees from various artists. The original idea for the concept came from Hyatt Regency Chennai’s own origins, as the construction site was home to large beehives. The art, spread throughout the hotel, is not just for decoration; it helps guests make connections between the interdependence of our environment. When the artwork was unvieled at the hotel last year, the hotel hosted a three-day festival put together by art expert Namita Saraf and internationally acclaimed curator Rajeev Sethi.

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