• Q&A: Patrick Mohn, executive chef, Hyatt Regency Tamaya Resort and Spa

     
    POSTED June 28, 2019
     

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 kassidy.tarala@tigeroak.com.

Patrick Mohn was recently appointed executive chef of Hyatt Regency Tamaya Resort and Spa.

1. What are you looking forward to the most in your new role?

Utilizing the resources and platform of such an amazing location to trend set in the growing New Mexico culinary revolution.

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

My professional career has always gone in the direction of refined southwestern and indigenous cuisine. As a land of enchantment lifer, my intimacy with the regional experience combined with my corporate training will expand what can be done at a uniquely New Mexican resort.

3. How did you get into the industry?

I have been in restaurant work in one way or another since I was 14, beginning with peeling potatoes and washing dishes after school.

4. What are you hoping to achieve in your new role?

To help define the hospitality identity here and contribute to the evolution of the expanding palate in New Mexico.

5. What do you enjoy most about the industry?

The people, those I work alongside in the daily grind and those we serve. It’s about creating life-long experiences people can look back on and smile about.

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 kassidy.tarala@tigeroak.com.

Sonja Adams was recently hired as the director of catering for Wolfgang Puck Catering at Boston's Museum of Science.

 

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 kassidy.tarala@tigeroak.com.

Frank Caiafa was recently named beverage director of The Stayton Room at The Lexington Hotel.

1. What are you looking forward to the most in your new role?

 

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 kassidy.tarala@tigeroak.com.

Dustin Taylor was recently hired as the executive chef of AC Hotel Los Angeles South Bay