• 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.

There are several new appointments to announce in the U.S. Mountain West’s hospitality industry. Here are the latest of interest to the meetings and events industry. 

Kimpton Hotel Monaco Salt Lake City, Utah 

Jeff Olpin, the new general manager of Kimpton Hotel Monaco Salt Lake City

 

After serving as director of food and beverage at Hyatt Regency Lake Tahoe Resort, Spa and Casino more than a decade ago, David Lockard returns to the Lake Tahoe community as general manager of the 405-room Resort at Squaw Creek, a luxury Lake Tahoe resort located in California’s Olympic Valley and featuring 33,000 square feet of indoor and 14,780 square feet of outdoor event space. 

 

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.

Nigel Boschetti was recently hired as the executive chef of New York Marriott Marquis.

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