Grand Hyatt Seattle has announced the appointment of Kyle Cox, a five-year member of the Hyatt family, as executive chef. Chef Cox will serve as the visionary leader of the luxury downtown property’s impressive culinary program, including its new sophisticated lobby bar (The Elliott Bar on Pine), in-room dining offerings, and banquet services.
Chef Cox comes to Grand Hyatt Seattle from Grand Hyatt Vail, where he served as chef de cuisine and then executive sous chef, and was responsible for planning, staffing, and opening the property’s signature restaurant, Makoto, as well as supporting other food and beverage outlets, custom banquets and wedding menus. His creative vision, understanding of culinary arts, passion for fresh, seasonal ingredients and commitment to excellent service will guide his approach to executing and enhancing Grand Hyatt Seattle’s growing dining program. The recent addition of The Elliott Bar on Pine presents an exciting opportunity for Chef Cox’s leadership and inventive imagination.
Originally from Trenton, Michigan, Cox has been cooking professionally since the age of 16, primarily in his home state, Virginia and Colorado. His career has been shaped by the influence of renowned chefs he has worked with and who have inspired him. He is the recipient of multiple awards and nominations, including Best Dish (Broad Appetit, 2017), the Elby Award for Best New Restaurant (nominee for Maple and Pine, 2015) and the Elby Award Rising Culinary Star (nominee, 2013).
Chef Cox’s cooking philosophy is rooted in using global flavors and inspirations, combined with local elements, to create unique and customized dining experiences that cater to guests’ dietary needs and the ambiance of special events. Sourcing high-quality products and allowing their natural integrity to shine is central to his approach. He also finds inspiration in the changing seasons and the ingredients they bring, from the crispness of fall, which calls for apples and butternut squash, to the heat of summer, which beckons for refreshing ceviche or gazpacho. Whether dining at a seven-course tasting dinner or enjoying a simple bowl of soup by the fire, Chef Cox believes that eating should be an experience that complements the moment, making food a powerful way to connect with people and their cultures.
In his spare time, Cox enjoys an active lifestyle with his wife, Sol, and their dog, Jagger. They look forward to taking advantage of all the Pacific Northwest has to offer, including hiking, foraging, exploring city parks and enjoying concerts and sporting events.
