Lucas Curcio

Hyatt Regency Lake Tahoe Resort, Spa and Casino, a spacious resort nestled in the Sierra Nevada Mountains of North Lake Tahoe, announces Lucas Curcio as the new director of food and beverage. Curcio joins the property from Park Hyatt St. Kitts Christophe Harbour where he held the title of executive chef.

Originally from Argentina, Curcio's journey in the hospitality industry began twenty years ago where he started as a dishwasher and delivery person. His deep-rooted connection to food, influenced by his grandparents who were exceptional cooks, ignited his desire to be in the kitchen. Curcio is guided by the philosophy that cooking and serving others is an act of love and care. He finds joy in sharing his culinary creations with others.

Curcio graduated with a bachelor's degree in culinary arts from IGS in Buenos Aires, Argentina in 2005. Joining the Hyatt Corporation in 2018, Curcio's initial role was as the pre-opening executive chef for Park Hyatt Jakarta in Indonesia. Curcio and his team positioned Stone Barn at Park Hyatt St. Kitts as the Best Fine Dining Restaurant in the Caribbean by the World Culinary Awards. His diverse background and international experience have contributed to his culinary expertise and leadership style.