PHILADELPHIA (March 13, 2017) – Philadelphia’s iconic Hyatt at The Bellevue, located along the world-famous Avenue of the Arts in the heart of downtown and known for its rich and storied history, is pleased to announce the appointment of Tim Paroulek as Executive Chef. Paroulek has been working for Hyatt Hotels Corporation for over 15 years and brings almost two decades of culinary experience to his new position, most recently overseeing the culinary operation at Grand Hyatt Incheon, the largest Hyatt property outside North America. In his new role, Paroulek will bring a uniquely influenced upscale American cuisine to the luxury hotel and to the city of Philadelphia. As Executive Chef, Paroulek will oversee the entire culinary operation at Hyatt at The Bellevue. Not only will he be involved in managing the property’s fine dining restaurant XIX (Nineteen), known for its sweeping views of Philadelphia from the 19th floor of the hotel, but he will also oversee in-room dining as well as banquet and events menus for the hotel.
"We are honored to have Chef Paroulek join our team at Hyatt at The Bellevue,” said General Manager Pina Purpero. “He brings a wealth of knowledge and experience to this new role and we are thrilled to welcome him to Philadelphia. We are confident he will help take our menu and dining experience to new heights.”
Tim Paroulek started his culinary career at Northwood’s in Annapolis where he learned basic Italian and French cooking techniques and skills. In 2002 Paroulek joined Hyatt, working at Hyatt Regency Chesapeake Bay, Resort, Spa and Marina as a line cook. Within two years he was promoted to a supervisory position at the property’s seafood restaurant, Blue Point Provisional Company. Two years later he helped open the prestigious Blue Duck Tavern at Park Hyatt Washington D.C. where he worked his way up to Senior Sous Chef. Paroulek left Blue Duck Tavern to open Shor Restaurant at the Hyatt Regency Curacao Golf Resort Spa & Marina as Chef de Cuisine, as well as manage the property’s existing Mediterranean restaurant Medi. After leaving Curacao Chef Paroulek traveled to South Korea to take on the role of Chef de Cuisine of Restaurant 8 at the Hyatt Regency Incheon where he was eventually promoted to Executive Sous Chef during the opening of a second tower and re-branding of the property to the Grand Hyatt Incheon. Chef Paroulek eventually oversaw the hotel’s entire kitchen operations before taking on his new role at Hyatt at the Bellevue.
“I am excited to be a part of the team at Hyatt at The Bellevue, one of Philadelphia’s most historic and luxurious hotels,” said Chef Paroulek. “I look forward to honoring the hotel’s historic past by serving refined and modern American cuisine that speaks to the tradition and timeless essence of The Bellevue.”
For more information on Chef Paroulek, XIX Nineteen and Hyatt at The Bellevue, please visit: www.philadelphiabellevue.hyatt.com
