Attendees can enjoy a fun evening dining, sipping, and learning as Chef Thomas McKeown from the Hyatt Regency prepares a four-part small plate menu. Guests will learn new recipes and taste freshly prepared courses along with wine.
Schedule: Wednesday, April 16, 6:30 – 8:30 p.m.
Fee: $100 (Members $95)
Deadline: One week before the session
About Chef Thomas McKeown
Chef Thomas McKeown is a recognized leader in bringing quality, locally-sourced ingredients to hotel dining. He joined Hyatt Regency Atlanta as Executive Chef in 2015 and oversees all of the landmark hotel’s dining experiences, including Polaris, Sway, Twenty-Two Storys, and Market, as well as in-room dining, special events, and banquet operations.
Under his leadership, Hyatt Regency Atlanta partners with 70 local farms, dairies, and independent purveyors to plate the freshest quality ingredients for guests. Chef Thomas is a longtime partner of the Peachtree Road Farmers Market, Georgia’s largest producer-only vendor-run farmers market, and an organizer of “The Good Taste Series,” Hyatt’s global chef competition.
Born and trained in Europe, McKeown began his culinary career at the prominent Limerick Golf Club in Ireland. He completed his culinary training on both sides of the Atlantic at the Limerick Institute of Technology in Ireland and Johnson & Wales University in Rhode Island, where he earned a Master’s degree in Food Service Education. Following his studies, McKeown refined his knowledge of contemporary American cuisine as Sous Chef at the exclusive Somerset Club in Boston and later became Executive Chef at Atlanta’s Ellis Hotel. He joined Hyatt as Executive Chef at Grand Hyatt Atlanta in Buckhead in 2010.
Chef McKeown is a member of Hyatt’s Sustainable and Responsible Eating Team, a Hyatt initiative that promotes serving local, healthy, and responsibly raised ingredients in all Hyatt dining experiences. In 2013, McKeown was awarded “Executive Chef of the Year” by Hyatt Hotels. Passionate about food and an advocate of local and sustainable sourcing, he is also involved with the Hospitality Education Foundation of Georgia. When he’s not in the kitchen, he can be found at the Peachtree Road Farmers Market or at local farms with his wife and three children.
