David Didzunas has been appointed Executive Chef at Hyatt Regency Grand Cypress in Orlando
Hyatt Regency Grand Cypress recently welcomed the return of Executive Chef David Didzunas to its culinary team. A graduate of The Culinary Institute of America in Hyde Park, New York, Chef Didzunas started his career with Hyatt Hotels in 1981 in his hometown of Pittsburgh, Pennsylvania. From there, he held chef positions at properties in Dallas, Washington, D.C. and Atlanta. He was executive sous chef for the Hyatt Regency Grand Cypress and executive chef for the Hyatt Charlotte at Southpark in North Carolina. In 1997, he was appointed executive chef for Hyatt Regency Orlando Internatio nal Airport. Chef Didzunas will oversee Hemingways restaurant, as well as, the newly re-imagined LakeHouse restauant, that debuted in December 2015. Additionally, Chef Didzunas will lead banquet and special event culinary services. This is an exciting time for culinarians to create new menus and options that raise the bar for business and leisure travelers while providing sustainable and responsible food and beverage choices, he says. Hyatts global philosophy Food. Thoughtfully Sourced. Carefully Served. guides every aspect of Hyatt Regency Grand Cypress food and beverage operation from the selection of our food source partners to the guest experience. I look forward to ensuring that our guests enjoy flavorful and fresh options to fit their lifestyles while staying in Orlando.
