Keith Potter has been appointed Executive Chef at Hyatt Centric Beale Street Memphis
Slated to open this March, Hyatt Centric Beale Street Memphis, a new build and the first full-service Hyatt branded hotel in Memphis, announces the appointment of Keith Potter as executive chef. Potter will curate the hotel's culinary program across all outlets including the lobby bar, Latin-American inspired CIMAS eatery and Beck & Call whiskey bar. Potter brings more than 17 years of culinary knowledge and experience to his new position as executive chef. With a background steeped in Chicago flavor, Potter received his culinary training at the Illinois Institute of Art. From there he went on to hold various leadership positions at some of Chicago's most notable hotels, including executive sous chef at Park Hyatt Chicago's NoMI Kitchen, sous chef at Hotel Lincoln's Perennial Virant and chef de cuisine at Chicago Athletic Association Hotel. In 2019 he took his talents to the west coast, taking on the role of executive chef at Ventana Big Sur, where he oversaw all food and beverage operations for the hotel's four kitchens and five dining outlets. At Hyatt Centric Beale Street Memphis, Potter will helm the culinary program by curating enticing menus and distinctive dining experiences for guests and ensuring food quality. "We're presenting a level of cuisine, service and ambience that's reflective of iconic Beale Street, but elevated and offering a distinctive aura that will leave guests and locals coming back for more," said Potter. "We're especially excited to debut CIMAS, our main restaurant that will celebrate the bold flavors found throughout Latin America, complemented by a stunning backdrop with unpara lleled views of the Mississippi River."
