Park Hyatt Hotels in Jeddah and Dubai to Host ‘Masters of Food’ Events

For the first-time ever, two of the Middle East’s top hotels are to host September weekend days of gastronomic excellence, part of the Park Hyatt Masters of Food Tour of the World. 

The aim of the tour is to provide participants intimate, region-specific, behind-the-scenes exposure to award-winning Park Hyatt chefs – how they source ingredients, how they prepare dishes, how they serve them, and how they match them to the most appropriate beverages. 

“Globally, and here in the region, Park Hyatt hotels enjoy a growing reputation for gastronomic excellence.  Now, connoisseurs of good food have the unique opportunity to get close-up and witness gourmet-standard food preparation from start to finish, to include judging the results with their own palates,” said Kapil Aggarwal, Director of Sales & Marketing Hyatt International - South West Asia. 

Park Hyatt Jeddah Marina, Club and Spa will host its Park Hyatt Masters of Food event on Friday, 23 September; the Park Hyatt Dubai will host its Park Hyatt Masters of Food event Saturday, 24 September. 

This special gastronomic weekend will feature three special interactive cooking demonstrations that encourage integrating regional ingredients into different cuisines. These demonstrations will be followed by an intimate dinner, bringing the region’s best ingredients to life. 

The Jeddah event will even begin with a fishing tour in the Red Sea lead by Park Hyatt Jeddah’s Executive Chef, Fouad Hamka.  After the hands-on fishing tour, Chef Fouad and his team will escort the guests to the hotel’s Nafoura Restaurant, for a live cooking of “the catch of the day”.

“Our guests actively request one-of-a-kind, culturally rich experiences that have a take-home element, particularly in food and beverage,” said Achim Lenders, Vice President of Food and Beverage, International, for Hyatt Hotels & Resorts. 

“It is a natural evolution to transform our Park Hyatt Masters event into something more simple and interactive; pairing guests with local chefs to become masters themselves, and letting guests see the destination through local eyes.”