Appointed Executive Chef
At Hyatt Regency San Antonio - TX, USA
Apetz always knew he wanted to cook and grew up in the kitchen helping his mother, a native from Finland, make crepes and Finnish Pulla sweetbread. His step mother's family was from Italy so at a young age he also learned how to make Italian specialties such as meatballs, fig salads and fresh-made pastas.
Apetz attended Johnson and Wales University in Providence, R.I. where he received his Associates Degree in Culinary Arts.
Following college, Apetz joined the Corporate Management Trainee program with Hyatt Corporation. He secured his first job with the company in 2000 as Sous Chef at Hyatt Regency Phoenix in Arizona. From there, he was quickly promoted to Banquet Chef and then to Executive Sous Chef working at several Hyatt properties throughout the country including Hyatt Valencia Santa Clarita in California, Hyatt Regency Hill Country Resort and Spa in San Antonio, and Hyatt Regency Boston Harbor in Massachussets.
Apetz has held Executive Chef positions at Hyatt Regency Boston Harbor, Park Hyatt Beaver Creek Resort and Spa, and The Driskill Hotel.
As Executive Chef, Apetz will oversee all of the hotel's culinary and stewarding operations at its on-site dining outlets including Q Kitchen ǀ Bar and MKT Place as well as the hotel's in-room dining, banquet, and catering offerings. Chef Apetz will also be responsible for menu development for both of the hotel's restaurants as well as meetings and events held at the property.