Hyatt Regency Waikiki Beach Resort and Spa in Honolulu announced the appointment of Jeffrey Szombaty as executive chef and the debut of The Buffet at Hyatt. With close to two decades of experience in the hospitality industry, Szombaty joins the resort from Hyatt Regency Vancouver, where he served as executive chef for three years. Before his move to British Columbia, Szombaty served as executive sous chef at Hyatt Regency Waikiki from 2010 to 2014.
“We are thrilled to welcome Chef Szombaty back to the Hyatt Regency Waikiki Beach Resort and Spa family,” said GM Doug Sears. “Jeff’s passion for indigenous, seasonal products, as well as sustaining relationships with local farmers and vendors, is evident in his style of cuisine, which focuses on simplicity and clarity of flavors. We are lucky to have Chef Szombaty back on the island to lead our culinary team and to introduce The Buffet at Hyatt.”
In his new role, Szombaty has spearheaded the resort’s newest venue, The Buffet at Hyatt. With a focus on sustainability and delicious, organic options only available in Hawaii, The Buffet will be available from 5:30 p.m. to 9:30 p.m. nightly on the third floor of Diamond Head Tower. Menu highlights include a made-to-order poke station and sushi, Kauai shrimp, fresh local fish, kiawe smoked alaea salt crusted prime rib, southern king crab legs with Hyatt’s famous Singaporean chili crab sauce, certified angus grilled beef, traditional Hawaiian specialties, extravagant dessert selections, and more, with gluten free and vegetarian options throughout and an expanded seafood selection on weekends.
Szombaty is committed to offering a unique array of choices for travelers from across the globe, with a special focus on local produce, organic ingredients and a connection to Hawaiian culture. The Buffet at Hyatt will also feature a selection of curated cocktails, including the Hana Passion (Cruzan Rum, passion fruit syrup, grenadine, orange juice, piña colada mix), Waikiki Mule (Absolut elyx, lilikoi puree, ginger beer), and South Shor (Cruzan Mango, Southern Comfort, orange juice, pineapple juice, grenadine).
A New Jersey native, Szombaty began his culinary career early in life, working in professional kitchens starting at age 16. He first joined the Hyatt community in 2000 as a cook at the Hyatt Regency at Penn’s Landing in Philadelphia. He moved up the ranks to banquet chef in 2007 and transferred to the Hyatt Regency McCormick Place in Chicago in that same role in 2008. It was from Chicago that Szombaty moved to Waikiki to work as executive sous chef under Sven Ulrich.