"Now living in San Diego and working at the Manchester Grand Hyatt, I am excited to bring their products down here and see what applications I can use in the SoCal food movement and in our Kin Spa, where the guest can explore their versatile and unique flavors in what T brings to the table." - Brent Martin

Brent Martin, a native of New Zealand, recently joined the Manchester Grand Hyatt San Diego as Executive Chef. He manages the catering, in-room dining, and the hotel's three restaurants: Sally's Seafood on the Water, Lael's, and Redfield's.

Having worked as Executive Chef at the Grand Hyatt Seattle, Seattle's boutique Hyatt at Olive 8, the Hyatt Regency Grand Cayman, and the Hyatt Regency Maui Resort and Spa, Brent holds an extensive background of culinary achievements, including a James Beard nomination for Best Chef for the Southeast and the Caribbean, as well as ranking amongst Maui's top five chefs.

"The Tangerine Rooibos worked well for me in the base of a simple syrup, in my rendition of a Screwdriver. And then in the back of the house, my pastry team found that the Vanilla Earl Grey and chocolate made fantastic combination in our signature truffles." - Brent Martin