• Meet Yvan Didelot, Hyatt Regency New Orleans

     
    POSTED October 18, 2017
     

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to megan.gosch@tigeroak.com. 

Yvan Didelot was recently hired as executive chef at Hyatt Regency New Orleans.

What are you looking forward to the most in your new role as executive chef?

I am hoping to deliver the best food & beverage experience to guests that Hyatt has to offer. The tradition and history of both this hotel and the city is phenomenal. I want to be a part of that while also sharing my past experiences with my new team. It pleases me to see I’ve fulfilled the guests’ expectation.

How do you think past experiences have prepared you for this role? 

My diverse cultural background as prepared me great for such a special hotel. Living in Dubai, Europe and Brazil adds to my repertoire and diverse style of cooking. While serving as the opening chef at Grand Hyatt Rio during the Olympic Games, I was afforded the opportunity to serve more than 52,000 guests in less than 20 Days. Here at Hyatt Regency New Orleans, the opportunity for innovation is unimaginable.

How did you get into the industry? 

During my younger years, I found myself working in restaurants while in school during the summer months. My passion grew from there. I have always been very passionate about the kitchen, the preparation and the final product: excellent food. My favorite part about the entire experience was the actual serving of the food and watching the face of the guest light up. 

What are you hoping to achieve in your new role? 

I am looking forward to gaining experience in one of the most culture rich cities in the country and most groundbreaking hotel in the nation.Through the past 14 years as an Executive Chef, I’ve never seen a busy and pristine operation. I feel like I am new to the position as a whole—learning more everyday. 

What do you enjoy most about this industry?

This industry allows us to provide a service while creating an experience. I believe the atmosphere is similar to being in a city within a city. With fellow associates, there are chances to interact with an array of personalities and professions with the common goal of providing that ‘wow’ factor. Our sole purpose is guest satisfaction, but working at Hyatt Regency New Orleans, we will achieve more than just that.

Tenure has its rewards. Ten-year employee Andrew Reh moved into the chief operating offi cer and general manager role at Shanty Creek Resorts in Bellaire last fall. He worked through the ranks as director of food and beverage, executive chef and vice president of resort services before taking over the top spot.

 

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to megan.gosch@tigeroak.com

Nicole Newton was recently hired as General Manager at Semiahmoo Resort, Golf and Spa.

What are you looking forward to the most in your new role as General Manager?

 

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to megan.gosch@tigeroak.com