Food & Beverage

Food. Thoughtfully Sourced. Carefully Served.

Hyatt’s global food & beverage philosophy is grounded in three key principles: Healthy People, Healthy Planet and Healthy Communities. "Food. Thoughtfully Sourced. Carefully Served” guides our culinary team as they craft all our menu offerings.

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Chef Hyder-Ali has been with the Hyatt family for over 15 years, serving in progressively responsible culinary roles. Chef Hyder-Ali trained at The Restaurant School at Walnut Hill College, specializing in the art of Classic French Cuisine. Believing whole-heartedly that presentation is everything, he looks forward to providing a Southern Style cuisine coupled with influences from history to bring a truly Savannah experience to your program. 

Hyder-Ali Abdussamad, Executive Chef

Vendors & Partners

We are very proud of the local vendors and partners we work with to provide the best possible ingredients for our menus. Learn more about these artisans below.

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Anson Mills

Columbia, South Carolina

Glenn Roberts, in 1998, sold his worldly possessions, tossed his business card, and rented a sprawling metal warehouse behind a car wash in Columbia, South Carolina. He installed four native granite stone mills. Anson Mills was born.

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Baker's Pride

Savannah, Georgia

Savannah's Family Bakery since 1982

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Inland Seafood

Tucker, Georgia

What started with a love for fishing has grown into one of the largest seafood, meat, and specialty foods distributors in the Southeast. Proudly serving the freshest seafood since 1977.