Hyatt Regency San Francisco recently promoted Cynthia Motta to Executive Sous Chef, according to Executive Chef Victor Litkewycz.
A graduate of the University of Houston, Motta joined Hyatt in 2005 at Hyatt Regency Denver Convention Center where she worked her way through the ranks to Sous Chef. She then joined Hyatt Regency San Francisco in 2011 as Banquet Chef, a role in which she continued her personal and professional growth, actively contributing to many exciting initiatives, including Green Team, which focuses on sustainability practices within the hotel; Safety Committee, which is devoted to improving the welfare of all our associates; Women@Hyatt, which focuses on the continuing development of women; and HySat Committee, which drives more effective service delivery for our customers.
Chef Cynthia truly embraces her local environment and channels her energies to integrate food in a holistic way to overall healthful living. “The wonderful thing about any particular dish is that every ingredient comes with its own story,” comments Motta. She continues, “My approach is to follow the intrinsic design of the ingredients and accentuate the ‘sense of place’ that the growers and farmers had intended. These combined together with front-of-the mouth flavors that I’ve honed from places such as Texas, Colorado and now California will truly make a dish both delicious and healthy as well.“