Richard Powers has been named chef de cuisine of Vivace, the signature Italian restaurant located at Park Hyatt Aviara in Carlsbad, Calif.
Hotels Corporation
Powers brings 14 years of experience to his new role in the Southern California hotel. Powers began his Hyatt Hotels Corporation career in 2012, where he honed his culinary skills at the famed Blue Duck Tavern, a Michelin-starred restaurant at Park Hyatt Washington in Washington, D.C. His next role took him to Ashby Inn & Restaurant in Paris, Va., before moving on to Hunter’s Head Tavern in Middleburg, Va., and then Vintage Restaurant and Wine Bar in Elkins, W.Va. Powers returned to Blue Duck Tavern and the Hyatt family in 2015, where he advanced to the position of sous chef.
Powers graduated with an advanced culinary arts degree from Stratford University.
In his new role as chef de cuisine at Vivace, Powers is responsible for developing new menu concepts, while collaborating with the resort’s food and beverage team to design new dishes.
“The caliber of culinary talent we have attracted to Park Hyatt Aviara is an endorsement of the standard of our exceptional service and growth of the resort’s reputation, particularly its restaurant offerings,” Ulrich Samietz, GM of the Park Hyatt Aviara, said in a statement. “We look forward to Chef Powers elevating the dining experience at Vivace even further through his creative and tasteful dishes.”
Italian for “alive,” Vivace Restaurant offers Italian cuisine in contemporary surroundings. Guests can sit by a fireplace or terrace with views of the ocean vistas. Specialty dishes at the restaurant include wood-fired octopus, ricotta gnocchi with braised pork shoulder, seared scallops and crispy eggplant Parmesan.