Food & Beverage

Food. Thoughtfully Sourced. Carefully Served.

Hyatt’s global food & beverage philosophy is grounded in three key principles: Healthy People, Healthy Planet and Healthy Communities. "Food. Thoughtfully Sourced. Carefully Served” guides our culinary team as they craft all our menu offerings.

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Chef Terence Zubieta discovered his love for cooking at a young age, when he would join his grandmother in the kitchen in the Philippines. While his culinary style has evolved and been enriched by traditional French techniques, traces of subtle Asian flavors continue to influence his dishes today. Chef Zubieta and his exceptional team at Park Hyatt Chicago are committed to offering our guests locally sourced, seasonal cuisine that is elegantly prepared. They take pride in pushing culinary boundaries to foster creativity, yet their dishes remain approachable allowing us to inspire your attendees.

Chef Terence Zubieta

Vendors & Partners

We are very proud of the local vendors and partners we work with to provide the best possible ingredients for our menus. Learn more about these artisans below.

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Nichols Farm and Orchard

The Nichols Farm & Orchard began in 1978 and carries on the spirit and love for the land for future generations of market customers and chefs. The farm grows over 1,000 different fruits and vegetables.

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Mick Klug Farm

Mick Klüg Farm focuses on providing sustainably farmed, hand-harvested, quality fresh fruit and vegetables to local and Chicago-based farmers markets, restaurants, and fresh produce retailers.

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Werp Farms

Located in Buckley, Michigan, Werp Farms specializes inhand harvested micro-greens and custom organic produce from their high-end heated greenhouses year-round.