Adam Hyatt has been appointed Executive Chef at The Fenway Hotel in Dunedin
The recently opened Fenway Hotel, the latest property from Tampa-based Mainsail Lodging & Development, announced today that Adam Hyatt has been appointed executive chef of HEW Parlor & Chophouse, the Fenway Hotel's signature restaurant. With more than 14 years of culinary experience, Hyatt was most recently chef partner at Tampa's popular Platt Street Borough. Earlier in his career, he was executive chef partner at Roy's Hawaiian Fusion in Jacksonville, where he trained with James Beard award-winning chef Roy Yamaguchi, who remains a close friend and mentor to Hyatt. During his seven years with Roy's, he was also inducted into Best Chefs America (2013). Hyatt has also held various brand development and operations positions at Ciccio Restaurant Group and was sous chef at Mystic Fish in Palm Harbor, Florida. He now directs the culinary team at HEW and is the creative force behind the restaurant's unique breakfast, brunch, lunch and dinner menus.
