NEW ORLEANS, LA (August 1, 2017): Hyatt Regency New Orleans is pleased to announce Yvan Didelot as the new Executive Chef of the property’s extraordinary food & beverage programming.
As an experienced hospitality leader, Yvan Didelot joins the food & beverage team to focus on all top line strategies, restaurant positioning, food-based initiatives and the execution of top tier services and cuisine.
“With a reputation of culinary excellence and living Hyatt’s purpose of leading through care, we could not be happier to welcome Chef Didelot and his family to New Orleans,” says General Manager Michael Smith.
Yvan’s strong passion for cooking led to a blossoming career at the Michelin-awarded restaurant, Paul Blanc´s “The Chapon Fin,” in his native France in 1987. He later joined the Hyatt Corporation in 2011, during which time he earned his Master Chef of France accreditation in March 2015.
Most recently serving as the opening Executive Chef at Grand Hyatt Rio de Janeiro as well as the Grand Hyatt Santiago, Yvan aims to bring his unique gift of technique and innovation to the award-winning operation in New Orleans. Boasting more than eight dining options and offering a variety of locally sourced and traditional dishes, Hyatt Regency New Orleans will continue to take strides leading the competition in both quality and service.
“My family and I are tremendously excited to be in your great city,” Yvan says, “and to discover and learn the wonderful New Orleans’ culture.”
Yvan is a first-time resident of New Orleans and will be joining the team on August 1.
