New Exec. Chef Takes Charge at STL Hyatt Regency Downtown
ST. LOUIS, MO/July 9, 2017 (STLRestaurant.News) – One of St. Louis premiere downtown hotels, The Hyatt Regency at the Arch (HRA), has announced a change in culinary leadership. The hotel recently announced week that Joseph Bidwell is taking over as Executive Chef. Bidwell replaces Chef Michael Barber, who took the post as Executive Chef at Hyatt Regency Lost Pines Resort & Spa in Austin, Texas earlier this year.
The Hyatt Regency St. Louis at the Arch is a AAA Four Diamond hotel located between the Gateway Arch and the Old Courthouse, at 315 Chestnut Street in the heart of downtown. The hotel is home to four restaurants, including Red Kitchen and Bar in the hotel lobby, and Brewhouse Historical Sports Bar, plus a Ruth’s Chris Steakhouse, and a full-service Starbuck’s. Bidwell will oversee operations at Red and Brewhouse, in addition to the hotel’s banquet and catering operations.
Red Kitchen offers a farm to table concept with an emphasis on locally sourced, seasonal ingredients, and a popular breakfast buffet, as well as private dining events. Brewhouse offers classic pub fare, including house-made barbecue (they have their own pitmaster), locally made craft beer, and big screen TVs.
Chef Bidwell brings 16 years of experience in the food and hospitality industry with him to St. Louis. He joined the Hyatt Hotel’s culinary team as a banquet sous chef in 2001. In his most recent post before coming to St. Louis, Bidwell was Executive Chef at Hyatt Regency Reston (Virginia) in suburban Washington, D.C. His experience includes working at several Hyatt properties throughout the country including Hyatt Regency Coral Gables, Hyatt Regency Boston, and Hyatt Regency Atlanta. He was named Hyatt Hotels Chef of the Year in 2009.
In a statement released by Hyatt, Chef Bidwell said he’s excited to join the team at Hyatt Regency St. Louis at The Arch, and looks forward to immersing himself in the city’s culinary scene. “I look forward to melding my skills and specialties into the local cuisine and to developing creative, quality, and locally-sourced menu options for our guests,” he said.