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Meet Our Chefs

Daniel Salomon | Executive Chef

Daniel Salomon has more than 20 years in the hospitality industry leading culinary teams and creating exceptional menus for luxury and independent hotel properties throughout the country. With a deep love for hospitality and food, Chef Salomon grew up working in his family’s pastry shop in Casablanca, Morocco, before immigrating to the United States at a young age. As he recalls, “growing up in a Middle Eastern-Cuban household was all about family, friends and lots of food!” We’re honored to have him leading the charge as Executive Chef at our rooftop bar, lou/na; and our Tennessee-to-table restaurant, The Nashville Grange, since April 2020.

 

Brian Owenby | Executive Sous Chef

Brian Owenby is a talented and creative chef with more than 25 years of culinary experience. Born and raised in western North Carolina, he was exposed to Appalachian cuisine at an early age. After a failed pursuit as an artist, he returned to his childhood love of food. He attended the New England Culinary Institute and began his career as a private chef. Next, he worked at The Williamsburg Inn in Virginia before heading to Nashville where he spent 15 years as the Executive Sous Chef of restaurants for the Opryland Hotel. In February 2020, he joined the Grand Hyatt Nashville team where he utilizes his expertise to oversee all of our food and beverage outlets.

 

Yohan Lee | Executive Sous Chef

Yohan Lee is a talented pastry chef and culinary mastermind who joined our team after an impressive, non-linear career path. Chef Lee emigrated to the U.S. from South Korea when he was 11 years old and grew up in Westchester County, NY. He graduated from the University of Binghamton and worked for Thomson Reuters for 5 years before deciding to become a chef. He graduated first in his class from the Culinary Institute of America (CIA) and then studied underneath the renowned pastry chef, Francisco Migoya. Beginning his tenure with Hyatt in 2010, Chef Lee has worked in many different restaurants and institutions, including the Hyatt Regency Bellevue, the Grand Hyatt Baha Mar and he served as the company’s Corporate Pastry Specialist. Part of the opening team of Grand Hyatt Nashville, we feel privileged to have him – and his delicious desserts – on board.