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Grand Hyatt New York welcomes new chef to onsite restaurant

Grand Hyatt New York, a Manhattan-based hotel, appointed a chef de cuisine to its signature restaurant, New York Central Bar and Kitchen.

Matthew Garelick joins the team from Andaz Wall Street where he served as sous chef for three years. In his new role, Garelick will build on New York Central’s New American menu featuring locally sourced and seasonally inspired dishes.

“Authentic and genuine service is one of the hallmarks of this hotel, and that translates to the dining experience as well,” said Edan Ballantine, director of food and beverage, Grand Hyatt New York. “Chef Garelick truly embodies our commitment to delighting patrons with the finest seasonally influenced dishes using locally sourced meat and produce. We are thrilled to welcome him to the team.”

With more than 10 years of culinary experience, Garelick has worked for some of New York’s most notable restaurants, including L’atelier de Joel Robuchon, Adour Alain Ducasse at the St. Regis New York, Del Frisco’s Steakhouse and Restaurant 57 at the Four Seasons Hotel New York. In 2010, he joined Hyatt Hotels Corp. as sous chef of Andaz Wall Street, overseeing the boutique lifestyle hotel’s Wall & Water restaurant, cellar bar and special events.

“New York Central offers everything that I am passionate about as a chef – a fun, interactive approach to ingredient-inspired food that’s intended to delight the most adventurous palate, while still appeasing the most conservative one,” said Garelick. “As a native New Yorker, I’m very excited to join the team at a hotel with such rich NYC history and look forward to taking the restaurant to new heights.”

Born and raised in Brooklyn, N.Y., Garelick’s passion for cooking began at a very early age and was further cultivated while attending Tulane University in New Orleans – a time he credits for placing him on a path toward a career as a chef. Underscoring his passion for imaginative and seasonally inspired dishes, Garelick hosts an ongoing series of beer pairing dinners, which have earned critics’ praise and a strong local following, during his free time at a Midtown Manhattan pub.

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