Newly opened Hyatt Place Chelsea has officially named Ziya Turgut as the property’s food and beverage manager and head chef.
Backed by an experienced team, chef Turgut will oversee all F&B operations including the Breakfast Bar, The Market, and the property’s onsite restaurant and bar, The Placery, which offers a fusion-style menu. Furthermore, chef Turgut will helm operations of The Terrace, a year-round outdoor venue set to open this summer.
“We are thrilled to have chef Ziya lead food & beverage operations for Hyatt Place Chelsea,” said Matt Tobin, Hyatt’s area director of sales & marketing.
“His creativity and dedication to the culinary craft is seen with every dish and cocktail, and we look forward to providing locals and visitors alike unique, authentic experiences in the heart of one of New York’s most iconic neighborhoods.”
Chef Turgut first discovered his passion for food as a child, learning firsthand from his father, who ran a restaurant in Istanbul – Grand Bazaar. From a young age, chef Turgut assisted his father in preparing fresh fusion cuisines. Professionally, chef Turgut began his career as a server at the Ritz Carlton, where he first discovered a natural ability to create unprecedented dining experiences. From there, leveraging his bachelor’s degree in Hospitality Management from Marmara University, chef Turgut worked his way up and has held various leadership roles at properties including Hilton New York Fashion District, Hyatt Herald Square New York, The Benjamin Hotel, Delano South Beach, The Williamsburg Hotel, and more. Most recently, chef Turgut oversaw the reopening of food and beverage operations at The Gansevoort Meatpacking NYC, after the property temporarily closed during the Covid-19 Pandemic.
The Placery is open for dinner or drinks beginning at 4 PM every day of the week. From Sunday through Thursday, the restaurant closes at 10 PM. From Friday through Saturday, the restaurant closes at 11 PM.
