Go Native with Park Hyatt’s Masters of Food & Wine Events

Park Hyatt Abu Dhabi
Park Hyatt Abu Dhabi

Within the next six months, five brand new Park Hyatt properties are expected to open their doors. Park Hyatt Abu Dhabi and Park Hyatt Sydney are the first out of the gates in December. Next up are Park Hyatt Chennai and Park Hyatt Hyderabad in India, followed by Park Hyatt Ningbo two hours from Shanghai. Following that, there are four more in China, including Park Hyatt Sanya Sunny Bay. Look for additional resorts in Portugal, Bermuda, Vienna and New York in 2013.

And FYI, Park Hyatt Washington in fashionable West End Georgetown has all new meeting space and some wicked wood-oven Maine scallops at the top ranked Blue Duck Tavern.

A big reason behind Park Hyatt’s success is its focus on local design and local experiences. For example, Park Hyatt invented the proverbial food and wine festival in Carmel in the late 1980s with its “Masters of Food & Wine Weekend.” The event grew into legendary status over the years, promoting regional cuisine prepared by top chefs and exquisite small batch wines served by the grape growers themselves. Eventually, Park Hyatt properties from South America to Zurich offered their own “Mini Masters,” always careful to maintain the farm-fresh flavor and cultural authenticity.

Due to that popularity, Park Hyatt is scaling up the Masters of Food & Wine concept globally in 2012. Starting in January, all Park Hyatt properties will offer four Masters F&B events on dates revolving around the change of seasons. These are designed for transient traffic, but planners can take advantage of the same network of local purveyors for customized group events.

“We’re seeing from the market more of a demand for local culinary experiences, so our strategy is to make this into a brandwide program that’s truly interactive and enriching,” says Tristan Dowell, director of brand sales. “What we’re really trying to do is create a behind-the-scenes take on food and beverage and sustainability, where the guest comes away thinking, ‘Wow, I know how to prepare a new food item, or I learned about a new farming method, and most importantly, I had an incredible experience.’”