Press Releases

Park Hyatt Tokyo and Grand Hyatt Tokyo

GAULT MILLAU 2011 NAMES PARK HYATT TOKYO EXECUTIVE CHEF NADINE WAECHTER MORENO, “SWISS STAR CHEF OVERSEAS”

TOKYO (5 OCT 2010) --- Nadine Waechter Moreno, executive chef at Park Hyatt Tokyo, has been awarded “Swiss Star Chef Overseas” by the prestigious Gault Millau Switzerland 2011, released on 4 October 2010.

Chef Nadine joined Park Hyatt Tokyo in 2008 as chef de cuisine of the hotel’s iconic New York Grill & Bar, where she quickly captured the hearts of guests with her elegant and simple style combining her classical French training and her personal flair for unique flavour combinations showcasing her time spent in Australia, France, Switzerland and the USA. After a successful two-year tenure at New York Grill, she was promoted to executive chef of Park Hyatt Tokyo in August 2010, and became the hotel’s first female executive, responsible for defining the hotel’s culinary voice through its five restaurants and banquets.

Born in Switzerland, Chef Nadine began her culinary career in 1996 as an apprentice at the Hotel Schweizerhof in Lucerne. After spending a few years at various hotels in Switzerland, she went on to head up the kitchen at the five-star Lizard Island Resort, Great Barrier Reef, prior to joining Park Hyatt Tokyo in 2008. “I am very honoured to be distinguished amongst the many skilled Swiss chefs in such a highly regarded publication. Since receiving the Gault Millau Best Newcomer Chef award in 2006, I’ve continued to strive for this Star Chef award, and this recognition is truly a testament to the support of my highly skilled team. I look forward to continuing to create dishes which inspire our guests and my fellow chefs.”


GRAND HYATT TOKYO LAUNCHES “SMILES FOR ALL”
~Support project initiated for earthquake-stricken Tohoku Region~

April 2011 - In response to the aftermath of the earthquake, the Grand Hyatt Tokyo has launched “Smiles for All”, a support project comprising fundraising activities that hope to bring smiles to both our guests and to the people impacted. As the second phase of activities, to further support the livelihood of the local industry, Chinaroom (Chinese restaurant) and Shunbou (Japanese restaurant) will serve Kessenuma shark fin and sake from the Tohoku region.
Starting 1 May until 30 June, Chinaroom will offer a charity dinner course for the Kesennma Region. Kessenuma, one of the areas severly damaged from tsunami is known for their high quality Tiger Shark Fin which is enjoyed in Chinese Cuisine. The dinner course is priced at 17,800 yen per person, including delectable dishes such as scallops, Hokkaido beef and abalone. 1,000 yen from each course menu will be donated to the Japan Red Cross.
In Shunbou, Japanese sake originating from the Tohoku Region will be offered to our guests as a way of assisting the livelihood and sake industry of the Tohoku region. Regional sake from Iwate, Miyagi, Fukushima and Ibaraki will be offered.
We will continue to offer activities including the setting up of donation boxes. Until 30 June, with support from Michael Mondavi Family Wines, producer of the Hyatt exclusive wine, CANVAS, we will continue to donate the full price of bottles purchased in the hotel’s restaurants along with donations from charity accommodation packages and banquet sales (5% is donated).We hope sincerely that there will be a fast and complete recovery for those people and regions affected by the disaster, and will continue to send support in the hopes of bringing smiles to the faces of everyone involved and/or affected.